The Kinship menu
Our menu is a reflection of what inspires us when we think about food.
Craft celebrates a cooking technique, such as a Ramp-Ricotta Dumpling with a Fricassée of Globe Artichokes.
History revisits classics or dishes that Chef experienced while traveling, such as an Asparagus Vinaigrette dish of Chilled Asparagus, Capers, Minced Hard Boiled Egg and Mustard Vinaigrette.
Ingredients celebrates a specific product: Chesapeake Bay Softshell Crab is paired with Rhubarb Gazpacho and Sesame Oil.
Indulgence highlights specialty items such as Ossetra Caviar with Yukon Gold Potato Chips and Crème Fraîche, Chef’s version of “Chips and Dip”, or Maine Lobster French Toast with Rhubarb, Cucumber and Sesame Mousse.
For the Table features a Roast Chicken stuffed with Lemon-Garlic Panade under the skin or a Whole Roasted Lobe of Foie Gras.