this recipe is an inspiration from carlos’ mother. jumbo shrimp sautéed in yucca root purée, palm oil, and coconut milk over brioche toast.

escargots with ouzo, garlic, parsley, and butter with a mushroom cap gratin.

calamari braised for three minutes in a basil tomato sauce and served over local grits.

thin slices of angus beef with walnuts, capers, shaved parmigiano cheese, and a white truffle vinaigrette.

cheese filled, bite sized spanish empanadas lightly fried and served with a pesto aioli.

flash-fried calamari with sides of marinara and saffron aioli.

yukon gold potatoes stuffed with fontina cheese accompanied by a white truffle sauce.

new zealand green-lipped mussel gratin with herb butter garlic bread crumbs.

grilled diver scallops wrapped in bacon over red lentils in a lemon butter sauce.

grilled eggplant filled with herbed goat cheese and white cheddar, served chilled with micro greens, and extra virgin olive oil.

grilled kabob over arabic antipasti of chickpeas, walnuts, red pepper, and eggplant. vegan option available.

baby lettuce, sliced bosc pears, red onions, candied walnuts, gorgonzola cheese, and tomatoes tossed in honey vinaigrette.

house made mozzarella and vine ripened tomatoes served over a mixed greens salad in a balsamic vinaigrette.

roasted red and golden beets with house made ricotta cheese and kalamata olives, dressed in a red wine vinaigrette.

mixed greens with tomato and onion tossed in our house balsamic vinaigrette.

portobello mushroom, roasted red bell peppers, fresh mozzarella with puff pastry and local micro greens in a basil vinaigrette.

angel hair pasta with julienne vegetables in a spiced tomato sauce.

house made potato dumplings in a duck ragù. vegetarian option available.

linguine, rappahannock river baby clams, pancetta, and a hot pepper white wine sauce.

thick hand cut fettuccine with a bolognese ragù.

house made fettuccine with jumbo shrimp, scallops, calamari, clams, and mussels in a spiced tomato sauce.

house made ravioli of beef and fontina cheese in a tomato cream sauce.

seared duck breast with sliced orange segments, pink peppercorns, candied orange peel, and a white balsamic glaze.

pan roasted chicken breast with prosciutto and emmental cheese in a demi-cream sauce.

slow-cooked pork shank “ossobuco” served over local grits with wilted spinach.

pan seared flounder with shaved almonds in a chardonnay sauce.

chicken breast sautéed with artichoke hearts and roasted shallots in a light lemon butter sauce.

veal scallopini stuffed with an asparagus, red pepper, and fontina cheese demi glaze sauce.

shrimp, chicken, flounder, scallops, mussels, calamari, and chorizo sausage cooked in calasparra rice with tomato and saffron. all seafood with black ink $25.

baked rainbow trout stuffed with baby shrimp, jumbo lump crab meat, and aromatic vegetables in a saffron sauce.

atlantic salmon with jumbo shrimp, cream of leeks, crispy pancetta, and red pepper coulis.

pan-roasted quail stuffed with sausage, foie gras, and shiitake mushrooms in a sage sauce.

tender boneless short ribs braised in red wine with shiitake mushrooms, bacon, carrots, and cipollini onions.

topped with melted butter and parmesan cheese.

with olive oil and garlic.

with butter and garlic.

served in a chocolate shell - draped with zabaglione.

sweet mascarpone cheese- layered between moistened pound cake and covered with a strawberry glaze.

tropical sorbets wrapped in white chocolate - with a dark chocolate drizzle.

poached in virginia merlot with vanilla gelato.