Townhouse

Crisp waffle cone filled with your choice of sweet caramel apple, toasted marshmallow, or rich chocolate toppings.

A classic Italian dessert pairing pristine vanilla bean ice cream with a freshly brewed shot of rich, crema-topped espresso.

Graham's Six Grapes ruby port from Porto, Portugal, offering rich violet hues and deep berry flavors.

Graham's 10 Year Old Tawny port from Portugal, boasting a glowing amber hue and complex nutty aromas.

Graham's 20 Year Old Tawny port from Portugal, featuring a sophisticated mahogany color and refined velvety texture.

Château Rieussec Sauternes from Bordeaux, France (2021), showcasing a golden-amber pour and luscious sweetness.

Alvear 1927 Solera Pedro Ximénez sherry from Jerez, Spain, presenting an intensely dark and syrupy profile.

Charred, crispy Brussels sprouts tossed in vibrant green chimichurri and glossy honey gastrique, topped with pomegranate arils.

Savory vegetable kibbeh served alongside charred grilled semolina toast, fresh herbs, lemon, and crisp farm greens.

Crisp green chilled asparagus spears artfully arranged over a velvety white vichyssoise pool, garnished with herbs and escabeche.

Golden-brown crispy tempura maitake mushroom clusters drizzled with savory yakitori sauce, spicy mayo, and nori flakes.

Fresh creamy burrata cheese resting on a plate, surrounded by seasonal fruit, mint, honey, and grilled semolina toast.

A golden roasted cauliflower head spiced and charred, topped with feta, mint, herb tahini, pomegranate, and micro greens.

Crisp sliced Persian cucumbers tossed in vibrant yellow turmeric yogurt dressing, fresh greens, and toasted sunflower seeds.

A savory, golden cauliflower pancake topped with creamy tahini sauce, capers, chili flakes, and garlic.

Rich seasonal kibbeh served with slices of toasted seeded sourdough bread, fresh herbs, and lemon.

Roasted rings of sweet delicata squash glazed with orange marmalade, topped with granola, yogurt, and crispy shallots.

A vibrant chopped salad featuring crisp romaine, chickpeas, salami, artichokes, sweet tomato raisins, and fresh mozzarella.

A colorful modern Waldorf salad featuring candy stripe beets, crisp apple, avocado, and crushed walnut vinaigrette.

Fresh spring greens and sweet green peas tossed with peppery arugula, parmesan, mint, dill, cashews, and herb dressing.

Delicate sweet lump crab meat layered with smooth avocado, cucumber, dill kosho, lime, and vibrant tobiko.

Sesame-crusted seared tuna slices served atop fresh greens, golden beets, tomatoes, goat cheese, lemon, and herbs.

Shredded kale and crunchy cabbage tossed with roasted peanuts, mint, parmesan, and tangy cider vinaigrette.

Nutritious black rice combined with fresh greens, juicy orange segments, currants, carrots, feta, and granola crisp.

Golden-brown crispy rice cakes topped with tender diced bigeye tuna, nori mayo, black vinegar, and chives.

An expertly rolled maki containing salmon, tuna, hamachi, asparagus, crème fraîche, and tobiko.

An assortment of premium nigiri including Ora King salmon, tuna, hamachi, shrimp, and seasonal accoutrements.

Crispy tempura shrimp roll coated in toasted coconut flakes, topped with spicy remoulade, peppers, and tōgarashi.

Fresh vegetarian sushi roll filled with cucumber, Asian pear, avocado, sweet chili, and vegan nori caviar.

Pristine slices of fresh hamachi sashimi garnished with ponzu, serrano pepper, flaky salt, micro cilantro, cucumber, and carrot.

Warm, fluffy pull-apart brioche baked with za'atar and parmesan, served with whipped goat cheese.

Rich macaroni baked with gouda, muenster, and parmesan, topped with chives and Townhouse crackers.

Creamy French onion and mascarpone dip topped with chives, served with kettle-cooked potato chips.

Pan-fried crispy dumplings filled with seasoned lamb, drizzled with zhug yogurt and chili crisp.

Fluffy steamed bao buns filled with fiery Nashville hot chicken, pickles, jalapeños, and red cabbage.

Tender calamari in a crispy pretzel crust with fresh dill and yuzu honey mustard.

An exquisite single-bite appetizer featuring a golden potato latke with kombucha crème fraîche, caviar, and viola petals.

Refreshing citrus-marinated shrimp ceviche in crisp lettuce cups with avocado, cucumber, and watermelon radish.

Golden-brown pillowy crab beignets served with Cajun remoulade and scallions.

Luxurious Wagyu beef tartare with capers and truffle, served with grilled brioche and nori.

Delicate wontons stuffed with dry-aged beef and rich foie gras in miso broth with mustard and scallion.

Silky vanilla yogurt panna cotta topped with seasonal fruits and granola crisp.

Fresh burrata cheese accompanied by persimmon slices, mint, honey, and seeded sourdough toast.

Crispy fried sushi rice blocks topped with bigeye tuna tartare, nori mayo, and black vinegar.

Mixed hamachi and shrimp ceviche in lettuce cups with avocado, cucumber, and watermelon radish.

Crispy-fried blue crab beignets served with Creole mustard sauce and fresh scallions.

Premium Wagyu tartare served on grilled brioche with capers, nori, and truffle.

Thick-cut toasted sourdough loaded with smashed avocado, chèvre, and seasonal bounty.

Warm pita stuffed with crispy chicken schnitzel, cucumber, sumac, sesame, zhug, hummus, and hand-cut fries.

Crusty toasted baguette piled high with tender braised short rib, giardiniera, provolone, and hand-cut fries.

Hearty breakfast sandwich on an English muffin with bacon, egg, cheddar, hash brown, jam, and fries.

Crispy North Atlantic cod fillet on a bun with creamy slaw, red onion, and pickles.

Pan-seared salmon fillet over Brussels sprouts petals, early potato, mint, dill, and escabeche.

Crispy chicken schnitzel served with warm pita, zhug, tzatziki, pickled mushroom, and cauliflower.

Juicy roast chicken served over forbidden black rice, celery root purée, and savory chicken jus.

Handmade ricotta-filled tortellini tossed with chanterelle and maitake mushrooms in celery root cream.

Whole grilled branzino with preserved lemon yogurt, cauliflower, currants, and herb chimichurri.

Prime beef filet mignon paired with layered potato pavé, carrot, mustard jus, and fresh herbs.

Exquisite dry-aged Wagyu NY strip with marble potatoes, petite cress, and foie gras demi-glace.

Prime skirt steak with eggs to order, au poivre jus, herbs, frites, and greens.

Sautéed earthy mushrooms piled high on artisan toast with a soft scramble of eggs, ricotta, and herbs.

Warm pita stuffed with crispy chicken schnitzel, fresh cucumbers, sumac, sesame, zhug, and creamy hummus.

Toasted sourdough sandwich with Virginia ham, honey Dijon, bubbling béchamel, and frites.