On our dinner and bar menus for a limited time!
Marco Polo Tuna
Seared Ahi Tuna served over Asian-style slaw and finished with a miso glaze.
Creamy Burrata cheese with mixed greens, roasted peppers, and balsamic glaze served with toast points.
Classic fisherman’s stew of mussels, clams, scallops, shrimp, fish, and crab meat in an aromatic tomato wine broth.
Whole roasted Bronzino served over roasted tomatoes, local Ripe Farms potatoes, onions, chopped olives, lemon, and herbs.
A creamy risotto made made of pumpkins from Ripe Farms, fresh sage from our garden, and studded with cranberries finished
with a herb oil.
Farina di Maiale Ripiena
14oz local bone-in pork chop from Langenfelder Farm, stuffed with Gorgonzola cheese and caramelized pears, and wrapped with hand-sliced prosciutto finished with a pear-brandy cream sauce and served with vegetable of the day and mashed potato.
Homemade fettucine pasta with wilted spinach, caramelized onions, and house-roasted bell pepper sauteed in garlic and olive oil and topped with toasted pine nuts and goat’s cheese.
Veal Bone Marrow
Oven roasted and paired with a champagne pork pate and toasted points.
Local Chincoteague Oysters
Wood fire roasted with our house-made compound butter.
Fig Jam Flatbread
House-made fig jam, ricotta cheese, shaved red onion, and Prosciutto di Parma.
Hand-breaded potato pasta dumplings, flash fried, and served with a house-seasoned ketchup.