The new menu will include food with local flair such as Virginia Asparagus with Surryano Ham, Serena Cheese and Blis Sherry Vinegar, Chesapeake Bay She Crab Soup with crispy spring onions, Sherry wine, and parsley, Crispy Fried Soft Shell Crab with Anson Mill’s grits and local asparagus, and Carpaccio, from Piedmont Ridge Beef, with hard boiled quail eggs, pequin chili oil, fried capers and aioli.
The menu will also boast new desserts including a honey funnel cake with nectarines and raspberry ice cream and oatmeal cookie blueberry crisp with Absinthe-apricot sherbet, just to name a couple.
The menu will continue to change to incorporate the current freshet produce.
But the menu isn’t the only thing that’s lightened up. The prices have seen summer changes. For $35 per person (not including drinks, tax or gratuity) diners can enjoy two choices from the dinner menu and one from the dessert menu.
The dress code is also more accommodating to season by no longer requiring men to wear jackets to dine, at least for now.