BEC 3928 Dinner Menu.Indd

DINNER Executive Chef: Dan Elinan CHILLED SHELLFISH DAILY SELECTION OF LOCAL CHILLED MAINE LOBSTER TAIL 18 OYSTERS ON THE HALF SHELL 9 Whipped Avocado, Grapefruit Relish 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette CHILLED SEAFOOD PLATEAUX 36 OLD BAY POACHED N.C. SHRIMP 14 1/2 # Stone Crab, 3 Poached Shrimp, * Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 3pc Daily Selection of Oyster GEORGES BANK SCALLOP CRUDO* 12 CAVALIER GRAND SEAFOOD BELFRY FOR PARTIES OF 4 OR MORE 58 Citrus Consommé, Sweet Pepper, Chive Coulis, Spiced Popcorn 4 Oysters,* ½ Lobster Tail, Scallop Crudo, King Crab, CHILLED CRAB COCKTAIL 15 4 Shrimp Cocktail, Accouterments Becca Seafood Sauce, Cucumber, Green Apple Slaw SOUP SMALL PLATES FRENCH ONION SOUP GRATIN 9 FOIE GRAS TORCHON 16 Baguette Crouton, Gruyère Cheese Compressed Old Cavalier Bourbon Pineapple, Sherry Gastrique, Nasturtium COASTAL VIRGINIA SHE CRAB SOUP 10 Puff Pastry, Cream Sherry ROASTED BONE MARROW 13 Shiitake Mushrooms Duxelles, Garlic Chips, Herbed Panko, Chimichurri Essence CHERRYSTONE CLAM AND SALADS WHITE BEAN CASSOULET 14 Cartwright Farm Ham, Leek, Rosemary, Cannellini Bean, GRILLED HEARTS OF ROMAINE 8 Parsley, Garlic, Scallion Pickled Toy Box Tomato, Shaved Pecorino, WOOD FIRE GRILLED Garlic Parmesan Dressing, Sesame Semolina Crumble DAILY OYSTERS 11 VIDA LIVING GREEN SALAD 9 Pecorino Cheese, Garlic Butter, Baguette Shaved Carrots, Pickled Shallots, Smoked Almonds, PREMIER JUMBO CRAB CAKE 15 Avocado, Buttermilk Dressing Crisp Caper Remoulade BEEF CARPACCIO* 15 30 day Grated Egg Yolk, Arugula, Shaved Pecorino Cheese, Smoked Olive Oil, Aged Balsamic, Capers, Pine Nuts *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. LARGE PLATES ROCK FISH EN PAPILLOTE 27 VEAL “ROSSINI”* 38 (Wrapped in parchment) Watercress, Honey Stung Brussels Foie Gras, Potato Fondant, Braised Greens, Sprouts, Smoked Cartwright Farm Ham Whipped Cheese Grits Périgord Truffle Sauce SEARED MAINE DIVER SCALLOPS 29 PRIME FILET MIGNON * Orange Pickled Fennel, Cauliflower, Charred Kale, 8OZ “EISENHOWER” 39 Parsnip Puree, Sauce Normande Coal Cooked, Umami Brushed, Blistered Asparagus, Ava Vodka Béarnaise, Tuscan White Bean Purée CHESAPEAKE JUMBO LUMP CRAB CAKES 33 USDA PRIME 14OZ N.Y. STRIPLOIN * Roasted Cauliflower Caponata, Pine Nuts, Raisins, AU POIVRE 32 Olives, Crisp Caper Remoulade, Sautéed Field Spinach Smoked Cauliflower Puree, Pearl Onion Apricot & Roasted Garlic, Olive Oil Pine Nut Compote, Peppercorn Sauce JOYCE FARM N.C. ROTISSERIE GARDEN VEGETABLE FARROTTO 17 CHICKEN 27 Farro, Porcini Mushroom, Acorn Squash, Kale, Garlic Asparagus & Leek Sautéed, Walnut, Pea Tendril, Shaved Parmesan Tarragon, Preserved Lemon, Potato Fondant SPIT ROASTED DRY AGED WHOLE BRONZINI 28 PRIME RIB OF BEEF 30 Oven Roasted, Potato Confit, Melted Leeks, 45 Day Himalayan Sea Salt Dry Aged Grand Island Nebraska Lemon Butter Sauce Beef, Baked Potato “Oscar”, Atomic Horseradish Crème Fraiche, Mushroom Au Jus Limited Availability Friday and Saturday SIDES 7 SCALLOPED POTATO GRATIN 1800° BLISTERED ASPARAGUS Shallot, Shredded Virginia Mountaineer Cheese Smoked Crushed Walnut, Grated Egg “Bottarga” SEA SALT HAND CUT FRIES ROASTED CAULIFLOWER CAPONATA Garlic Aioli, Parmesan Pine Nuts, Raisins, Olives and Capers WADES MILL GRITS ROASTED RAINBOW CARROTS Whipped, Appalachian Cheese Herb Panko Coated, Gremolata SAUTÉED FIELD SPINACH Roasted Garlic, Olive Oil SEASONAL WOOD-POIX inspired through the TODAY’S WOOD: moods of nature and sourced from East Coast experts. A blend of Black Cherry and Apple Wood *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness..

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