Capital Dining with Chef Jeffrey Buben

Enjoy Chef Cruz' "seasonally inspired, locally sourced" summer market menu.  

chef's market menu

libations
SAGE JULEP
smith & cross navy strength rum, sage syrup,
three springs farm cider, meyers rum float  12.75
2014 SAUVIGNON BLANC
  stolpman vineyards, ballard canyon, california  13.00 glass
2013 PINOT NOIR
failla vineyards, sonoma coast, california  14.25 glass

appetizer
SEARED NEW BEDFORD SCALLOP BOUDIN
puff pastry, baby fall vegetables, red
vein sorrel, saffron emulsion  14.75  

entrée
EARTH N EATS BACON WRAPPED RABBIT LOIN
foie gras mousseline, leg confit, hay smoked carrots,
hen of the woods mushroom, blackberry jus  34.00

dessert
LEMON TART
pecan streusel, yogurt sauce, fresh berries  10.50


beginning 11-8-2016