Braised short rib “Seco Style,” cilantro, carrot puree, roasted red pepper.


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Dinner Served at 5:00 pm to 10:00 pm Tuesday, Wednesday, Thursday and Sunday and 5:00 pm to 11:00 pm Friday and Saturday

Loch Dunt Salmon – 20
Scallop Potato, Leek Fondu, Turne Zucchini, Chervil Creme Fraise

Gingerbread Dusted Scallops– 24
Creamed Sweet Corn, White Truffle Oil, Arugula Salad

Grilled NY Strip Loin – 23
Porcini Mushroom Risotto, Fava Beans, Sautéed Swiss Chard & Cranberry Jus

Sous Vide Airline Chicken Breast – 20
Yukon Mashed Potato, Royal Trumpet, Sautéed Fresh Spinach & Rosemary Jus

Smith Burger – 15
Caramelized Onions, Chipotle Mayo, Bacon

Sous Vide Moulard Duck Breast – 20
Arancini Di Riso, Bacon, Stir fried Brussel Sprouts, Rutabaga Puree, Pon Zu Glaze

Butternut Squash Ravioli – 16
Curry Coconut Sauce, Cauliflower, Fried Chickpeas

Spiced Rubbed Lamb Chops – 25
Sauteed Fingerling Potatoes, Asparagus, Yu-Choy, Mojito Sauce

Chesapeake Bay Rockfish– 22
Coconut Rice, Sautéed Asparagus, Blood Orange Veloute & Pickled Orange

All menu items are subject to change based on seasonal availability. Please email us if you have a specific question regarding any menu items.


Stir-Fried Green Beans – 6
Stir Fry Sauce, Sweet Soy

Truffle Mac & Cheese – 6

Frites – 6
Chipotle Mayo

Executive Chef Kamal Chanaka

*Many dishes may be modified for vegetarian preferences.  Please check with your server.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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