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Main Course
Hudson Valley Duck Confit
Creamy Falls Mill Grits, Tokyo
Turnips, Spinach, Pickled Kumquats,
Brandy Shallot Sauce
25
Utz Crusted Cod
Horseradish Potato Mousseline,
Sweet and Sour Red Cabbage,
Proletary Mustard Sauce
25
Resurrection Braised Short Rib Pot Roast
Buttermilk Mashed Potatoes,
Roasted Root Vegetables,
Pickled Onions, Red Wine Sauce
26
Grilled Texas Quail
Chestnut-Foie Gras "Stuffing,"
Bacony Brussels Sprouts,
Caramelized Apples, Bourbon Jus
26
Today's Featured Fish
Seasonal and Fresh, ask your Server
about today's selection
market
Baked Kabocha Squash Ravioli
Root Vegetables,Greens, Pears,
Chestnuts, Brown Butter Sage
Cream, Bread Crumbs
23
Springfield Farms Pork Chop
Resurrection-brined, Pumpkin Spätzle,
Braised Bacony Greens,
Pomegranate Sauce
25
Steak Frites
Grilled Sirloin Steak, Rosemary Garlic Fries,
Red Wine Shallot Sauce
28
Chef Dave Newman and his culinary staff welcome you!
Please call the restaurant at 410-547-6925 to modify or cancel a reservation. |
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