E V EN IN G S T A R
SUMMER RESTAURANT WEEK
Choose any First Course,
any Entree & any Dessert
$35
SALADS
SNACKS
( 7 EACH / 3 FOR 19 ) GARDEN BEET MIXED GREENS
SMOKED SALMON DIP whipped feta / rooftop greens
candied pecans / sherry vinaigrette 9 carrots / radish / chopped egg
herb cream dressing / bacon bits 9
brioche / pickled red onions / chives
ROOFTOP RADISHES ARUGULA & APPLE
herb cream / maldon salt shaved fennel / radish
celery seed vinaigrette / ricotta salata 8
PORK CROQUETTE
S TA R T E R S
paprika aïoli / toasted VA peanuts
SHISHITO PEPPERS
mint / feta / lime
SHRIMP HUSHPUPPIES
FENNEL SOUP FRIED CAULIFLOWER
shrimp salad / rooftop sorrel 10 korean bbq sauce / miso mayo 10
whole grain mustard remoulade
ROASTED GARLIC HUMMUS
CRISPY PORK BELLY GNOCCHI
chow chow / ancho chili / fried shallots 10 spicy collard greens / pork ragù
arugula & fennel salad 11
harissa / sesame / pita
ROOFTOP TOMATOES
PASTRAMI SWORDFISH
crème fraiche / confit potato
poppy seed crumb / caviar 12
parslane / basil / sherry
P L AT E S
DUCK CONFIT SEARED ATLANTIC SALMON*
pea barley risotto / rooftop carrots / mint 23 bulgur wheat / squash / cucumber sauce 23
PASTA PESTO
fettuccine / pine nuts / rooftop basil 22
JERK PORK CHOP
tomatillos / plantains / thai basil 24
PAN ROASTED HAKE*
asparagus / fingerling potatoes / ramp butter 24
BACON PIMENTO BURGER*
lettuce / tomato / brioche 13
SINCE OPENING, WE’VE ALWAYS SERVED AND CELEBRATED THE BEST OF WHAT’S GROWN AND RAISED IN OUR REGION,
AND THOSE PRODUCTS ARE FEATURED THROUGHOUT THE MENU, CHANGING WITH THE SEASONS.
WE ALSO GROW AND HARVEST DAILY A VARIETY OF FRESH PRODUCE FROM OUR OWN ROOFTOP FARM, INCLUDING MANY HEIRLOOM VARIETIES.
*SOME ITEMS ARE COOKED TO ORDER AND MAY CONTAIN RAW INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOOD-BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.