plum-almond tart
balsamic-braised plums over almond paste filling in a puff pastry tart shell, served with a white chocolate drizzle.
View ArticleClik here to view.
Giving Tuesday
Chef Matthew invites you to join us on Tuesday, December 1 to support his friend Paul Lauer in his fight against multiple myeloma. Eat, drink and be merry — we’ll be donating all profits from that...
View ArticleBread Pudding
gingered cranberry-orange bread pudding with eggnog ice cream & caramel sauce. subject to change during service!
View Articlewasabi-fried oysters
five fat sapidus farms oysters from virginia’s northern neck, dredged in wasabi flour, quickly fried & served with multi-colored sesame seeds & sweet soy
View Articleosso buco ravioli
tender veal-stuffed pasta topped with beef shortrib ragu, diced tomatoes, parmesan cheese & sherry reduction
View Articlegreenlip mussels
fat greenlip mussels baked on the half shell with crispy chorizo & panko butter
View Articleswordfish
meaty swordfish poached in extra virgin olive oil, served over a salad of compressed fennel & olives with fresh blood orange rounds & a blood orange honey
View Articlesmoked turkey buns
house-smoked turkey, spicy bacon marmalade & rich brie cheese baked in our honey-wheat dough, served 3 to an order with a mustard sauce for dipping.
View Articleoyster & sausage gumbo
sapidus farms oysters, smoked sausage & louisiana’s “holy trinity” simmered with a dark roux & chef matthew’s secret (spicy!) ingredients. served over bamboo rice
View Articlerm hurricane
no mixes here! light & dark rums, fresh passionfruit, orange & lime juices, a hint of grenadine & simple syrup. served very tall over ice with a cherry
View Articleblackened snapper
fresh red snapper dredged in flour & blackening seasoning, sauteed & served over green beans with a luscious garlic cream sauce
View Articleswordfish
meaty swordfish marked on the grill & finished in the oven, served over a slaw of baby fennel & blood oranges with a drizzle of pistachio pesto
View Articleveal chop
10-oz veal t-bone cooked sous-vide and then finished on the grill, served with garlic-sauteed spinach & tomato butter
View Articlechocolate-hazelnut cheesecake
rich cheesecake made with a blend of mascarpone & cream cheeses & flavored with dark chocolate shards & hazelnut, enrobed in dark chocolate ganache & topped with candied hazelnuts
View Articlebrie sampler
four miniature triple-creme bries, each served with a different topping – some sweet, some savory – and warm french bread.
View Articlekey lime cheesecake
baby cheesecakes made with rich cream cheese, key lime juice & lime zest on a graham cracker crust, dipped in sweet tempura batter & quickly deep-fried. served topped with white chocolate...
View ArticleApple Crisp
sweet apples seasoned with cinnamon & baked under crunchy granola, served with salted caramel ice cream & housemade caramel sauce
View Articlehoney-miso sea bass
mild, meaty chilean sea bass, sauteed in honey-miso butter until golden & served over bamboo rice
View Articlecheesesteak buns
honey-wheat dough stuffed with houseground beef, sauteed peppers, onions & cheddar cheese, baked till golden brown & served with teriyaki bbq sauce for dipping
View Articlechocolate ice cream trio
a scoop each of chef matthew’s housemade white chocolate, milk chocolate and dark chocolate ice creams. get it while it lasts – flavors always subject to change during service!
View Article