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menu
revel, august 20 - september 14
the beginning
cold smoked tomatoes
basil, white wine vinaigrette, garlic oil
GF VO
crab crostini
nduja butter, parmesan, french batard
GFO VO
summer succotash
zucchini, green bean, farmers cheese
GF VO
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the middle
fried tomato
balsamic, lemon-garlic aioli, basil
GF VO
snap pea & fennel
tarragon, parmesan, lemon vinaigrette
GF V
charred cantaloupe
sherry agrodolce, crispy prosciutto
GF VO
the main
black rock farm pork chop
sweet potato, caramelized onion, apple cider jus
GF VO
chesapeake bay cioppino
clams, mussels, monkfish, potato
GF
severino scialatielli
mascarpone, corn, lemon, stracciatella
GFO VO
the end
peach tartlet
sucrée pastry, basil glaze
GF VO
lemon posset
chilled custard, lemon zest
GF VO
whoopie pie
whipped chocolate ganache
GF VO
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