200 Monroe

Prepared by our International Cuisine class

Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)

Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese

Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus

Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.

Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce

Meringue with lime curd and fresh berries.

Classic choux pastry with praline creme and toasted almonds.

With fresh berries

Dark chocolate mousse cake, served with expresso creme anglaise

Prepared by our International Cuisine class

Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)

House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.

Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.

Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.

Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)

Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.

With lemon curd and whipped mascarpone cream

Prepared by our International Cuisine class

Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)

Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese

Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus

Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.

Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce

Meringue with lime curd and fresh berries.

Classic choux pastry with praline creme and toasted almonds.

With fresh berries

Dark chocolate mousse cake, served with expresso creme anglaise

Prepared by our International Cuisine class

Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)

House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.

Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.

Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.

Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)

Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.

With lemon curd and whipped mascarpone cream

Prepared by our International Cuisine class

Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)

House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.

Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.

Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.

Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)

Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.

With lemon curd and whipped mascarpone cream

French layered dessert of hazelnut meringue, chocolate ganache, praline cream

Prepared by our International Cuisine class

Roasted yellow beets, roasted red peppers, ricotta Salata cheese, spiced walnuts, and sherry vinaigrette (V)

Arborio rice, locally grown Mama Quilla wild mushrooms, asparagus, peas, leeks, parmesan cheese; finished with mascarpone cheese

Herb roasted airline chicken breast, spring vegetables, baby potatoes, chicken jus

Braised beef flank steak, rolled and stuffed with prosciutto, parmesan, breadcrumbs, served with tomato sauce, grilled polenta, charred broccolini, whipped ricotta.

Mid-Atlantic rockfish, served with medley of balsamic roasted cauliflower, rosemary cannellini beans, golden raisins, Marcona almonds, served with romesco sauce

Meringue with lime curd and fresh berries.

Classic choux pastry with praline creme and toasted almonds.

With fresh berries

Dark chocolate mousse cake, served with expresso creme anglaise

Prepared by our International Cuisine class

Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)

House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.

Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.

Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.

Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)

Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.

With lemon curd and whipped mascarpone cream

Prepared by our International Cuisine class

Baby romaine tossed with walnuts, radish, ricotta salata, and champagne-walnut vinaigrette (Gluten Free)

House-made malfade pasta with asparagus, carrots, fennel, and snap peas in a fresh herb-butter sauce, finished with Parmigiano-Reggiano and herb-oil.

Panko and parmesan-crusted chicken breast with sundried tomato pesto, asparagus, and cauliflower puree.

Grilled pork chop with a sour-cherry demi-glace, rosemary-roasted fingerling potatoes, and buttered carrots.

Grilled salmon served with sesame snap peas, shitake mushrooms, and coconut jasmine rice, finished with a maple-tamari vinaigrette. (GF)

Our signature fudge brownie sundae with vanilla bean ice cream, warm butterscotch sauce, and sea salt toasted almonds.

With lemon curd and whipped mascarpone cream

French layered dessert of hazelnut meringue, chocolate ganache, praline cream

Prepared by our International Cuisine class

Arugula, Chile spiced pepitas, honey crisp cider vinaigrette, apples and ricotta salata cheese (Gluten Free) Vegan upon request

Slow-braised beef served with brown butter spaetzle, tender cabbage and onions, beef jus and a pickled beet puree

Smoked La Belle farms chicken, sweet peas, carrots, and hearty potatoes simmered in a savory chicken gravy, baked beneath a golden, buttery pie crust

Chesapeake catfish in a fragrant Burmese ginger-tomato sauce, served with jasmine rice and jicama slaw tossed with toasted cashews and crispy onions (Gluten Free upon request)

Baked heart of palm and chickpea cake served with a butternut squash veloute', maple-tamari glazed Brussels sprouts and jasmine rice (Vegan, Gluten Free)

Winter spiced fig and port compote

Creme Chantilly, raspberry sauce and fresh raspberries (Gluten Free)

Vegan, Gluten Free

With house made vanilla bean ice cream and caramel sauce