Guinea Hen Breast and Thigh glued and rolled with the liver, charred eggplant, gooseberries, verjus-ginger sauce

Shennandoah Lamb, wrapped in chard and caul fat, red pepper conserva, roasted chard stems, chickpea panisse, roasted anchovy jus

Suckling Pig Gallantine, loin inlay, fatback, livers, pistachios, delicious.

Poached Black Bass, pureed shiso, brazil nuts, figs, and a bunch of wild weeds from the back yard in DC! we pour a roasted crab broth table side that's infused with ginger and sezchuan peppercorns

being a cook, that plays bass! i really couldn't imagine a more perfect label for a wine bottle.

Roasted halibut, farro-egg tortino, cardoons, sorrel, black olive sabayon

smoked mackarel with a tomato-squid broth, braised seaweed and broccoli stems

venison ham at 6 months. used mostly anise seed in the cure

easter lamb...

gallantine of guinea hen with pistachio and braised pork skin garnish... diet coke was not made in house.

Fresh King Crab! in salad form, chive puree, smoked grapes, crispy parsnip and parsnip in fluid gel form, chervil and chickweed

pumpernickel wrapped escolar, mussels, cauliflower puree, mussel juice saffron reduction, frothed cabbage juice

salt cod three ways with arugula juice

scallop mousse, egg yolk viniagrette, egg white salad, caper marmalade

one of the few starters we have alive at all times!

ebible flower pot. pickled and roasted vegetables, edible soil, various greens and flowers. walnut viniagrette poured tableside.

the gout-tube. pork, pork skin, chicken liver pate, wrapped in house cured coppa and caul fat, poached.

sausage research and offal cookery.