TRUE Menu

Sicilian capers, asiago cheese, cracked black pepper, Mediterranean sea salt and white truffle oil

house mignonette and spiced Chinese dipping sauce

tarragon-chevre crouton, sherry and roasted lobster

baby arugula, radicchio, frisee and endive, with goat cheese purse, pearl onion compote and aged balsamic vinaigrette

parmigiano reggiano shavings, anchovy-butter sourdough croutons and traditional dressing

chef's daily creation

maine lobster, boston bib lettuce, pink grapefruit, hearts of palm and wild honey vinaigrette

micro greens, blueberry gastrique and peppery peach preserves

wrapped in feuilled de brik and fole gras shavings, with truffle oil

lemon-myrtle beurre blanc, artichoke hearts, baby spinach and yukon gold potatoes

fried oysters and eastern shore vegetable vinaigrette

black angus 12 ounce steak, kansas city rub, Delmonico potatoes

tasso ham and lentil stew, with jus de poulet

root vegetable puree and mint-coriander demi-glace

grande pasta ribbon, grilled vegetables, four-cheese blend and plum tomato confit

petit filet, wild mushroom ragout, Maryland crab cake and kaffir-lime beurre blanc (can also be served as twin filets or twin crab cakes)

your choice from our chef's daily creations, featuring godiva chocolate