*Amuse Bouche

Variation of Quail and Foie Gras
Foie Gras: Crème Brulee and Praline
Quail: roasted Breast of Quail and braised Leg of Quail
18.5

*Cream of Kohlrabi with Instant Smoked Trout
8.9

*Yellow Fin Tuna roasted in black & white Sesame
with Wasabi Foam and Cilantro Rice Role
26.5

*Filet of "Vintage" Beef vs. Oxtail
on truffled Potato Gratin
32.5

*Berries-Passionfruit
various Nuts & Vanilla Sauce
13.5

Beef Five Course Menu 66.5 ----- Four Course Menu 49.5
Fish Five Course Menu 59.5 ----- Four Course Menu 43.5

The Virginia Department of Health wants you to know that consuming raw or uncooked
meat, seafood, poultry and eggs may increase your risk of food borne illness

Dinner Hours: Fri & Sat 6:00pm-9:30pm