15 minEnvío $7.00
Frederick, MD · Pedido mínimo $10.00
Cured venison, hazelnut, ceylon vinegar
$16.00
Mussels, radish, brioche
$12.00
Spelt berries, sage, pink peppercorn
$12.00
Hazelnut, lacinato kale, sherry vinegar
$15.00
Ricotta, celery, lemon
$14.00
Green tomato, pancetta, spinach
$15.00
Scallop, shrimp, calamari
$18.00
Grayson, radicchio, marcona almonds
$13.00
Yellow squash, country ham, parmesan
$15.00
Pineapple, salsa verde, cilantro
$16.00
Sunchoke, apple, fennel
$22.00
Enoki mushroom, bell pepper, basil
$24.00
Masa, mole, pickled butternut
$14.00
Black truffle, salsify, arugula
$19.00
Royal trumpet, peas, cipollini onion
$25.00
Asparagus, vidalia onion, truffle
$24.00
Carrot, turnip, chanterelle
$30.00
Blueberry, apricot, honey
$9.00
Pistachio, smoked celery root mascarpone
$9.00
Asian pear, lime
$9.00
Buttermilk, chamomile, elderflower
$9.00
Hazelnut, nitro milk stout, nanaimo bar
$9.00
Are roasted with aromatics and olive oil. Lemon pith puree is finished with fresh celery and the lemon zest is dried and ground fine. Ricotta is drizzled with oil of parsley and lavender. Beverage pairing: nigl, gruner veltliner, freihiet, kremstal, austria, 2013
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Broth is made from the stems with aromatics and thickened with a puree of the mustard green leaves. Mussels are simply cooked in white wine and shallots with yellow mustard seeds that have been pickled. The soup is accompanied by a variety of radishes and brioche. Beverage pairing: bechtold, riesling, engelberg, grand cru, alsace, france, 2012
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Flavors a rich, warm custard made with hen egg. An emlusion of uni is enriched with notes of lemongrass, ginger, and green apples are seasoned with vinegar made from cider. Beverage pairing: la folette, chardonnay, north coast, california, 2012
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Egg pasta is handcut on a traditional chitarra. Radicchio is charred and seasoned with mulberry vinegar. Grayson cheese is melted into a fondue to sauce the noodles. A gremolata is made from marcona almond, parsley, lemon, and the cheese rind. Beverage pairing: fattoria grignano, sangiovese, poggio gualto, chianti, italy, 2006
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Are roasted in with garlic and thyme. English peas are cooked with shallots, herbs, and pistachio milk, then pureed with a ragout of chanterelle mushrooms and pickled cipollini onions. Snow and sugar snap peas are served raw. Beverage pairing: marques de caceres, temparanillo blend, gran reserva, rioja, spain, 2005
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Sorbet is made from coconut milk and jasmine. Asian pear compressed with kaffir lime syrup. Fresh finger lime cells are separated and used raw. Beverage pairing: kracher, chardonnay/welschriesling, burgenland, austria, 2011
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Ricotta, celery, lemon
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Green tomato, pancetta, spinach
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Grayson, radicchio, marcona almonds
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Cured venison, hazelnut, ceylon vinegar
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Mussels, radish, brioche
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Shrimp, whole grain mustard, carmelized onion, parmigiano reggiano
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Local maple, summer berries, sweet cream, almonds
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Sunchoke, apple, fennel
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Royal trumpet mushroom, peas, cipollini onion
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Anson mills grits, biscuit, oyster mushroom, ramps
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Asparagus, vidalia onion, scallion
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Maple glaze, bacon
$4.00
Stone ground corn from anson mills
$3.00
Applewood smoked
$4.00
Blueberry, apricot
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Granola, seasonal sorbet, greek yogurt, pinenut
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Asian pear, lime
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Hazelnut, nitro milk stout, nanaimo bar
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Mackeral is lightly cured and sliced raw. Celeriac is oven roasted and rutabaga is pickled than dressed with juice of blood orange and rose vinegar. Winter radishes have been sliced thin
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Egg custard is gently baked with sea urchin. White aspargus is seasoned with our bay seasoning and roasted in frothing brown butter. Domestic caviar is barely warmed in butter fondue
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Chowder is made from salsify and local oysters than pureed creamy. Brioche is toasted in butter and crushed into crumb with fresh black truffle shaved just before serving
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Yolks are buried in semolina flour that has been hot smoked, for twenty four hours. Savoy cabbage is braised tender with aromatic spices and sherry vinegar and also dehydrated crisp
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Jerusalem artichokes are roasted in the oven with juniper and coriander seeds. Fresh cranberries are pickled in rice wine vinegar with canela. Chicken glace is finished with roasted foie gras and caramelized shallot
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Mustard leaf is blanched tender and warmed with alliums and extra virgin olive oil. Cippolini onions are cooked under vacuum with fresh laurel and intense stock is made from the bones of the monkfish and to season a broth made from salted chestnut
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Short rib is cured in shio koji for fourty eight hours and smoked in timothy hay than cooked over charcoal. Turnips are cooked tender in a reduction of their own juice. Broccoli rabe is blanched in oil of arbequina olives and pureed smooth with calabrian chile
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Belgium endive is marinated in reisling wine with juice from oranges and limes. Hazelnuts are simply roasted until deep golden brown in the oven and mustard fruit has been made from orange, lemon and lime peelings
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Yogurt is made from coconut milk and buttermilk that is used for sorbet. Orange curd is frozen after being areated, with slices of kumquats that are pickled with star anise
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