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CHARCUTERIE

Duck Prosciutto house cured duck breast Fromage de Tête chilled pork terrine with herbs Chicken Paté chicken liver mousse with sea salt Smoked Duck coffee cured smoked duck breast Tasso house-made made smoked pork shoulder 3 selections 18 5 selections 25

CHEESE
Coupole Vermont, pasteurized goat’s milk, dense texture Manchego Spain, pasteurized sheep’s milk, firm texture, nutty Tallegio Italy, pasteurized cow’s milk, semi-soft semi texture, aromatic, tangy, fruity Moody Blue Wisconsin, pasteurized cow’s milk, creamy, smoky Petit Basque France, pasteurized sheep’s milk, semi-firm, semi bright, nutty 3 selections 18 5 selections 25

Served with house made lavash, cornichons and mustard Served with house made fig jam and raisin-walnut raisin walnut toasts

SOUP | SALAD | BREAD
Parmesan Flatbread garlic hummus, romesco, baba ganoush Beets and Carrots goat cheese, red quinoa, arugula, walnut vinaigrette Buffalo Mozzarella heirloom tomato, watermelon, basil, aged balsamic Kale and Frisee coddled egg, bacon lardons, warm sherry vinaigrette Tomato Gazpacho, jumbo lump crab, jalapeno, cucumber Calamari and Shrimp shaved fennel, orange, lemon vinaigrette 6 11 12 9 10 11

PIZZA
*Available with gluten free crust $2 *Margherita Margherita fresh tomato, mozzarella, basil *Quattro Quattro Stagioni fresh tomato, parma cotta ham, artichoke, olives, mushrooms, basil, basil mozzarella Quattro Formaggi gorgonzola, pecorino, mozzarella, goat cheese, oregano, lemon Caprese cherry tomato, mozzarella, basil Salsicce house-made fennel sausage, tomato, mozzarella *Funghi Funghi mushrooms, , fontina, thyme, truffle oil Prosciutto-Arugula Prosciutto mozzarella, garlic, arugula, pecorino, prosciutto, lemon 14 15 16 16 16 15 15

VEGETABLES
Marinated Olives citrus zest, lemon thyme Summer Bean Cassoulet roasted tomato, marjoram Mushroom Crostini cipolline onions, garlic confit, thyme Crispy Squash Blossoms ratatouille, tapenade Corn Polenta spicy rapini, piquillo peppers, truffle pecorino Brussels Sprouts pancetta Eggplant Caponata pine nuts, capers, mache salad 5 7 9 10 8 7 8

PASTA
Fettuccine mussels, clams, house-made made sausage spicy tomato sauce Lobster r Ravioli carrot, celeriac, saffron cream Caramelized Onion and Ricotta Agnolotti corn, cherry tomatoes, basil Tagliatelle braised lamb, salsify, olives, mint pearl onions Spinach Pappardelle forest mushrooms, pancetta, zucchini, fines herbs, parmigiano reggiano 14 15 11 15 12

FISH
Chef’s Daily Oyster Selections half dozen 15 / dozen 28 Baby Octopus romesco, fingerling potatoes, smoked paprika Mussels garlic, chili, parsley butter Scallops cauliflower, golden raisins, caper berries, berries, pine nuts Seared Rare Tuna heirloom tomato panzanella, bottarga Monkfish merguez, roasted peppers, fennel Spanish Dorade corn polenta, almonds, lacinato kale brown butter Swordfish white anchovies, capers, olives, cherry tomatoes, es, basil 12 11 14 15 15 18 17

MEAT
Spring Chicken sweet corn, rn, piquillo peppers, pancetta Hanger Steak charred peppers, green onion, salsa verde Lamb Chop cucumber salad, , cumin yogurt Duck Breast swiss chard, , cherry gastrique, gastrique celeriac puree 14 15 18 18

LARGE PLATES
Whole Grilled Bronzino arugula, radishes, piquillo peppers, orange, orange shaved fennel Bone-In In Rib Eye fingerling potatoes, red wine sauce Lamb Shank summer bean cassoulet, gremolata 34 55 36

Executive Chef Ethan McKee Urbana supports local farmers and purveyors, including Rappahannock Fruits and Vegetables, Path Valley Growers, and Prime Seafood Sea Consuming onsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Please advise advise your server of any food allergies prior to ordering Parties of six or more may be on one check with a nineteen percent gratuity charge.
9/5/2013