Dinner Menu

Starters
French Onion Soup    8.
Toasted Brioche, Gruyere
Ancho-Butternut Squash Bisque    7.
Spiced Pumpkin Seeds, Crème Fraiche, Cocoa Oil
Winter Citrus Salad    7.
Greens, Crystallized Ginger, Fennel, Hazelnuts, 5-Spice Vinaigrette
Warm Winter Vegetable Salad    8.
Goat Cheese, Pine Nuts, Balsamic
Smoked Trout Salad    9.
Potato Latkes, Mache, Herring Roe, Radish, Dill, Mustard Oil
Braised Short Rib    11.
Red Cabbage Slaw, Caraway, Tomato-Bourbon Gastrique
Wild Mushroom Baklava    12.
Hedgehogs, Pecans, Blueberries, Thyme, Goat Cheese Fondue
Taleggio & Bell Pepper Flatbread    11.
Black Trumpets, Caramelized Shallots, Rosemary-Pepper Chutney
Prince Edward Island Mussels    10.
Bacon, Green Apple, Coconut, Spicy Basil Fumet, Crispy Parsnip
Nage Truffled Frites    7.
Truffle Oil, Herbs Fines, Sea Salt
Cowgirl Creamery Cheese Plate
1 Cheese   6.    2 Cheeses   11.    3 Cheeses   15.    4 Cheeses   20.

Entrees
Nage Burger    14.
Grassfed Beef, Smoked Onion, Gouda, Truffled Frites
Smoked Half Chicken    18.
Soft Polenta, Gruyere, Escarole, Apple, Bacon, Verjus, Walnuts
Lobster Mac N Cheese    21.
Orrechietti, Three-Cheese Mornay, English Peas, Tarragon
Eastern Shore Crabcake    23.
Cauliflower, Carrots, Preserved Lemon, Pine Nuts, Spicy Remoulade
Braised Lamb Shank    22.
Walnut Gnocchi, Brandied Leeks, Wild Mushrooms, Kale
Slow-Baked Salmon    19.
Lentils, Brussels Sprouts, Bacon Vinaigrette, Crispy Parsnip
Pan-Seared Sea Scallops     24.
Forbidden Rice, Fennel, Almonds, Coconut, Fresh Passionfruit
Center Cut Rib Steak    31.
Creamed Spinach, Truffled Potato Cake, Shallot Jus, Crispy Cardoons
Seafood a la Nage    26.
Shellfish Medley, Saffron, Tomato Fumet
Eggplant Roulade    17.
Spinach, Housemade Ricotta, Pine Nuts, Olives, Pecorino

Executive Chef: Glenn Babcock


To view our Dessert Menu Click Here