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


