SATURDAY, OCTOBER 11, 2014 C H E F : Erik Niel C H E F D E C U I S I N E : Peter Barlow B A K I N G & P A S T R Y C H E F : Christina Burge Small Plates LARGE PLATES House-Made Bread Assortment with Olive Tapenade & Dijon Mustard $6 Focaccia, Sourdough, Whole Wheat Batard, Benne Seed Cracker, Baguette Steak & Fries (Steak Frites) $22 Seared Beef Flat-Iron, Fries, Herb Butter Smoked Local Pork Belly Watermelon, Pistachio Crumble, Local Baby Arugula $11 House-Cured and Aged Rohan Duck Breast $29 Blue Hubbard Pureé, Fennel, Pineapple Tomatillos, Trufﬂed Local Honey, Foxgrape Vinegar House-Marinated Olives Toasted Sourdough $9 Picked Jonah Crab Salad Remoulade Blanc, Candied Grapefruit, Mint $14 Coho Salmon Tartare Avocado, Lime, Marcona Almond, Cucumber $8 Slow-Braised Beef Brisket $26 Whipped Potatoes, Haricot Verts Charleston Gold Rice “Risotto” $25 Chicken of the Woods Mushrooms, Petite Squash, Lima Beans, Heirloom Peppers, Tomatoes Pan-Roasted Coho Salmon $28 Green Limas, Petite Mustard Greens, Celeriac, Preserved Lemon, Parsnip, Sunchoke Chips Spiced Winter Squash & Local Pear Soup Créme Fraîche, Fennel $10 Roast Chicken “Grand-Mère” $21 Yukon Potatoes, Crimini Mushrooms, Onions, House-Smoked Bacon Local Mutsu Apple & Frisee Salad Walnut Vinaigrette, Point Reyes Toma, Candied Walnuts $10 Local Figs & Burrata Brown Turkey Figs, House Baguette, Local Herbs, Extra Virgin Oil $10 Pork Chop Milanese $23 Mixed Lettuces, Roma Tomatoes, Lemon, Pineapple Tomatillos Grilled Atlantic Swordﬁsh (George’s Bank) Steak Tartare Filet Mignon, Egg Yolk, Pickled Mustard Seed, Benne Cracker $14 Onion Soup Gratinée House-Made Croutons & Gruyere $11 P.E.I. Mussels and Fries (Moules Frites) Easy Salad Bibb Lettuce, Asparagus, Fines Herbs, Champagne-Citrus Vinaigrette $10 Dry-Aged Beef Ribeye $27 Wilted Baby Kale, Kale Chip, Turnips, Black Garlic, Ham Vinaigrette $19 Lemon Aioli $39 Verdé Butter, Asparagus, Local Potatoes, Baby Turnips, Romanesco Cauliﬂower Crispy Tempura Chicken of the Woods Mushroom White Barbecue, Radish, Greens $12 Braised Local Lamb Mahada Farms Lamb Neck, Chanterelles, Smoked Apple Emulsion $15 Sautéed P.E.I. Mussels Grilled Crostini $16 Crawﬁsh & Artichoke Dip with Toasted Flatbread $17 MEATS & CHEESES Cheese Plate $18 Raisin-Almond Sourdough, Strawberry Preserves Meats Plate on the side Sautéed Lobster, and Chicken of the Woods Mushrooms $10 Wilted Baby Spinach House-Cured Bacon Lardons, Shallot $8 Sautéed Haricot Verts White Wine, Garlic $6 House-Made Fries $6 Roasted Jumbo Asparagus $9 Mashed Potatoes $4 Grilled Gulf Shrimp (5) $11 $18 House Sourdough, Cornichons, Dijon Consider Bardwell Farms Barden Blue (VT) $6 Main St. Meats Casalingo (TN) $6 Capriole’s O’Banon (IN) $6 Prosciutto di Parma (IT) Roomano (Netherlands) $6 Solomillo Ibérico de Bellota (SP) $6 $6 raw bar Chef’s Choice $12/ half dozen $24/ dozen Bluepoint (Delaware Bay) $7.5/ half dozen $15/ dozen Bluepoint (Grilled) $8.5/ half dozen $17/ dozen Malpeque (Prince Edward Island) $3/ each $18/ half dozen Little Shem’s (New Brunswick) $3/ each $18/ half dozen THURSDAY NIGHT OYSTER SPECIAL: Starting at 5pm Chesapeake oysters on the half shell are ¢50 each. SHELLFISH PLATTER Le Grand $49 15 Chef’s Choice Oysters, Fresh Dungeness Crab Salad 1/4 lb. Poached Gulf Shrimp, 7 PEI Mussels PLEASE INQUIRE ABOUT OUR PRIVATE DINING ROOM. COMPLIMENTARY VALET PARKING EVERY DAY.