Spring
Signature
Presented by Chef’s Hedy & Talia Trovato
Appetizers
$17
CHESAPEAKE BAY
Crab Cakes, Red Pepper Jam, Remoulade, Lemon
$17
$15
FROM THE BISTRO
P.E.I Mussels, White Wine, Chile Oil, Artisan Baguette
$15
$13
WHAT ABUELA’S HAVING
Corn Meal Arepitas, Romano Cream, Carrot Slaw, Parsley
$13
ENTREES
$38
ON THE GREEN
Conchiglie, Gulf Shrimp, Basil Pesto, Broccoli, Burrata Cheese, Pine Nut
$38
$60
BASKET INGREDIENTS
Elysian Fields Lamb Rack, Hummus, Sweet Potato, Chermoula, Pistachio (As seen on Food Network’s Chopped)
$60
$65
STEAK BRAVO
8 oz Grass-Fed Prime Filet Mignon, Belgium Potatoes, Cipollini Onions
$65
Seasonal
Appetizers
$14
VALLEY GIRL
Pink Rhône Baby Gem Lettuce, Parmesan, Caesar Dressing, Brioche Croutons
$14
$16
STONE GROVE
Amberjack Hamachi, Avocado, Mango, Radish, Aleppo, Cilantro, Jalapeño
$16
$22
GATHERED IN GOLD
Carrot, Lobster Tail, Pickled Mustard Seeds, Citrus Gremolata, Ají Amarillo
$22
ENTREES
$48
FIRST BLOOM
Diver Scallops, Saffron Risotto, Spring Peas, Champagne, Lemon
$48
$45
SOLE & MARE
Norwegian Valhalla Salmon, Orzo, Kale, Garbanzo Beans, Cherry Tomato
$45
$40
THAT’S ALL FOLKS
Pork Schnitzel, Arugula, Sun-dried Tomatoes, Dijon
$40
Desserts
Presented by Chef Kevin Schlappal
$15
THE APIARY
Honey Cheesecake, Graham Cracker, Hazelnut, Apricot-Thyme Sorbet
$15
$14
SPRING BREAK
Coconut Mousse Tart, Key Lime, Toasted Meringue
$14
$16
WHERE THE WILD THINGS ARE
Raspberry Soufflé, Lemon Chamomile Anglaise - Gluten Free
$16