Friday, 4th of July Menu
CHOICE OF
CRISPY FRESH MARYLAND SOFT SHELL CRAB
locally grown white corn and brown butter
MACARONI AND CHEESE, A’S STYLE
comté cheese, émincé of black truffles and white truffle oil
NEW YORK STEAK CARPACCIO
warm cannellini beans in parmesan reggiano
CHOICE OF
WEDGES OF BABY ICEBERG LETTUCE
house made blue cheese dressing and blue crab fritters
CHINO’S TOMATO SALAD WITH GOAT CHEESE
garlic infused olive oil, crispy eggplant.
CHILLED GAZPACHO SOUP
fresh oregon bay shrimps, pickled persian cucumber
CHOICE OF
PAN SEARED KOBE FLAT IRON STEAK
sauce béarnaise and pommes anna with fresh thyme
FILET OF KING SALMON “WELLINGTON”
bordelaise sauce, beluga lentils and sea beans
DUCK CONFIT AND DUCK BREAST SPRING ROLL
yukon gold potatoes, green peppercorn sauce
OVEN ROASTED ALASKAN HALIBUT
saffron sauce, braised fennel and zucchini blossom
pan seared diver scallops and tempura style “slipper” lobster
black truffle butter and basil pesto basmati rice
CHOICE OF
STRAWBERRY SHORTCAKE
topped with toasted swiss meringue
CHOCOLATE SEMIFREDDO
praline crunch, coconut cream and blood orange coulis
TAHITIAN VANILLA CRÈME BRÛLÉE
served with fresh berries and almond cookie
APRICOT AND BLACKBERRY CRUMBLE
served with ginger ice cream
$75 PER PERSON
20% GRATUITY ADDED
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