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| Dinner Menu |
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| Starters |
Classic Mussels
White Wine, Garlic, Shallots, Parsley |
18 |
Watercress Endive Salad
Anjou Pears, Walnuts, Hook Blue Cheese, Cherry Vinaigrette |
12 |
Roasted Beets
Arugala, Pistachios, Goat Cheese Fondu |
14 |
Maine Lobster Risotto
Lobster Mushrooms, Vanilla Bean, Lobster Cream |
18 |
Braised Lamb Shoulder Cannelloni
Sheep's Mild Ricotta, Carrot Puree, Lamb Jus |
16 |
Sweet Corn Soup
Jumbo Lump Crab, Corn Relish |
13 |
Grilled Calamari Escabeche
Avocado, Pickled Shallots |
14 |
Grilled Jumbo Shrimp
Rice Beans, Rosemary |
16 |
Weaving Run Mixed Greens Salad
Raw & Braised Vegetables, Lemon Vinaigrette |
12 |
Classic Ceasar Salad
Brioche Croutons, Marinated Anchovies |
12 |
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| Entrees |
Pan Seared Lemon Fish
Fennel, Olives, Confit Tomato |
26 |
Pan Seared Norwegian Salmon
Artichokes Barigoule, Tapenade Vinaigrette |
28 |
Roasted Breast of Pekin Duck
Confit Leg "Spring Roll", Chili Duck Jus |
28 |
Pan Seared Maine Scallops
Broccoli, Root Vegetables, Israeli Couscous |
29 |
Grilled Poconos Rainbow Trout
Haricot Vert, Almonds, Brown Butter Vinaigrette |
24 |
Roasted Amish Chicken Breast
Glazed Carrots, Cipollini Onions, Natural Jus |
26 |
Grilled Lamb Salad "Nicoise"
Olives, Caper Berries, Artichokes, Fingerling Potatoes, Arugala, Mustard Vinaigrette |
29 |
Fell's Point Bistro Filet
Belgian Frites, Green Peppercorn Sauce |
28 |
Braised Pork Shank
Northern Neck Baby Bok Choy, Fingerling Potatoes |
27 |
Pan Seared Rib Eye Steak
Pennsylvania Mushrooms, Potato Purée, Bordelaise Sauce |
36 |
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| Sides |
Belgian Frites
Trio of Mayonnaise |
7 |
Fricassee of Irwin's Mushrooms
Sage, Thyme |
9 |
| Sauteed Virginia Sweet Corn |
7 |
Roasted Fingerling Potatoes
Truffle Oil |
7 |
| Artichokes Barigoule |
11 |
Potato Puree
Chives |
7 |
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