THE HOUSE OF WILLIAM & MERRY

DINNER MENU SUMMER 2020

 

-GETTING STARTED-

 

GULF SHRIMP CEVICHE

     GARDEN HERB ESSENCE, CITRUS, CHILIS, CUCUMBER,

     AND DUCK FAT FRIED CHIPOTLE KETTLE CHIPS  15

    

TARTARE OF WAGYU BEEF

     PICKLED RAMP TAPANADE, QUAIL EGG, SHALLOT CRACKLINGS, AND TOAST  17

 

TRUFFLE PARMESAN DEVILED EGG

WILD SOCKEYE SALMON TARTARE AND SUNFLOWER SHOOTS  3.5/EACH

 

THE HOUSE CHEESE BOARD

A SELECTION OF THE FINEST ARTISANAL CHEESES WITH ACCOUTREMENTS  22

 

-SOUP AND SALAD-

 

SIW FARM CORN BISQUE

CHARRED CORN, TOMATO, AND SHISHITO PEPPER  14

 

THE HOUSE CHOPPED SALAD

BRIGHT SPOT FARM GREENS, HEIRLOOM TOMATO, APPLEWOOD SMOKED BACON,

AVOCADO, CRISPY POACHED EGG, CROUTONS, AND BLEU CHEESE DRESSING  16

 

-LAND AND SEA-

 

THE HOUSE BLACK ANGUS DOUBLE CHEESEBURGER

BUTTERMILK FRIED ONIONS, HEIRLOOM TOMATO,

BIBB LETTUCE, AMERICAN CHEESE, AND FRITES  18

PAN FRIED FARM EGG  +2

NUSKIES APPLEWOOD SMOKED BACON  +6

SEARED HUDSON VALLEY FOIE GRAS  +20

 

MARYLAND DAY BOAT SEA SCALLOPS

HAND CUT HANDKERCHIEF PASTA, BASIL PURÉE, ZUCCHINI,

BABY TOMATOES, FENNEL POLLEN, AND AGED PARMESAN  33

 

PAN ROASTED HALIBUT

SUMMER VEGETABLES, TEMPURA AVOCADO,

LOBSTER BROTH, AND GARDEN HERBS  37

 

BERKSHIRE PORK TWO WAYS

TRUFFLE-SOY MARINATED PORK TENDERLOIN, PORK BELLY FRIED RICE,

YOUNG CARROT, PEAS, BROWN BEECH MUSHROOMS, TOASTED SESAME,

SOY EGG, CHILI OIL, AND SCALLION  35



 

The consumption of raw or undercooked food increases the possibility of food borne illnesses.

 

 

EXECUTIVE CHEF AND OWNER:  WILLIAM HOFFMAN

MANAGER AND OWNER:  MERRY CATANUTO

SOUS CHEFS: JOHN CLARK AND NICOLE MARTINE

MANAGER:  DAN BARR