Thursday February 14th 2013

Appetizers

Crispy Fried Chicken Liver 10
Served with red onion marmalade, crostini, whole grain mustard and watercress

Mushroom and Braised Rabbit Strudel 12
Blue cheese, walnut cheesecake, and a huckleberry Port sauce

Tempura Lobster Maki Roll 15
Fresh lobster, marinated vegetables, sushi rice, and nori served with cucumber citrus soy sauce

Pierogi 10
With caramelized onion and boursin cheese sauce

Antipasti 12
Marinated pappers, olives, ricotta salata, speck, sopresotta, and herb extra virgin olive oil

"Menage a Trois" 22
3 fried oysters, 3 baked oyster Rockefeller, and 2 lemon cucumber infused vodka oyster shooters

Thai Curry Mussels 12
Prince Edward Island mussels sautéed and finished with fragrant coconut broth

"Green Eggs and Ham” 10
Arugula pesto deviled egg topped with shaved speck

Tuna Carpaccio 13
Pickled vegetable, arugula and wasabi chop sticks

Soups

Maryland Style Cream of Crab 9
Tomato 7
French Onion 8

Salads

Arugula 9
Classic Caesar 9
Blueberry Fields 10
Croque Monsieur and Mache 10
Gold beet and cucumber vinaigrette

Entrees

Grilled “All Natural” Meyers Skirt Steak 23
Shitake mashed potatoes, Chinese long beans, and hoisin sauce

Roasted Monkfish Osso Buco 24
Smoked bay scallops, mozzarella tomato sauce, broccolini, and rosemary scented polenta

Bistro Chicken “Oscar” 21
Our Bistro chicken enhanced with jumbo lump crabmeat and asparagus tips

Pistachio Crusted Lamb Chops 32
Crispy chic pea cake. peas, baby round carrots, and mint demi glace

Norwegian Salmon 23
Fennel smashed potatoes, buttered savoy cabbage, salmon caviar, and a caper dill crème fraiche sauce

Baby Heirloom Tomato and Artichoke Linguini 19
Sautéed and tossed in garlic, fresh basil, and a white wine butter sauce

Red Kuri Squash Agnolotti 19
With Thai curry coconut broth, Chinese long beans, red pepper and baby round carrots

Cedar Planked Corvina Jardinere 25
Baked with zucchini, squash, tomato, and red onion served with jasmine rice and saffron buerre blanc

RESERVE TODAY

WE ARE ACCEPTING RESERVATIONS FOR ALL PARTY SIZES. PLEASE CALL IN ADVANCE AT (202) 362-2583 TO SECURE A TABLE FOR VALENTINE’S DAY.