Soup, Salad and Appetizers

The Crossing’s soup - made fresh daily 10

The Crossing’s beet salad - goat cheese, mascarpone, pine nuts, shallots, sherry 12

Local greens salad - crisp apples, lemon dressing, truffle-honey 10

Cured Berkshire Lombo - olives, parmesan, monini olive oil 15

Caesar salad - romaine, Italian oil cured white anchovies, croutons 12

Maryland style crab cake - lemon aioli, organic mixed greens, lemon vin 14

Salumeria Biellese bresaola- arugula, manchego cheese, pine nuts, monini olive oil 15

La Belle Farm foie gras* - fresh berries, framboise vinegar, wilted greens 20

Pasta Fatta in Casa

Tagliatelle - grass-fed beef ragu alla bolognese 16/32

Tajarin - sage, brown butter 15/30

Gnocchi - ragu of wild hare Barolo style 16/32

Tagliolini - black trumpet mushrooms, truffle oil 20/38

Entrée

Missouri grass-fed

Ribeye* - fingerling potatoes, arugula, monini olive oil, red wine glaze 38

Tenderloin - pomme puree, local kale, baby carrots, bordelaise 38

Short ribs - pomme purée, green beans, pea shoots 34

Pan-roasted Amish chicken - crushed potatoes, local spinach, shiitakes, jus, local vinegar 32

Wooly pig duo - mangalitsa rib loin, porchetta, glazed carrots & parsnips 33

Pacific sanddab- whole fish roasted, pomme puree, local greens and a lemon reduction 38

Pacific yellowfin tuna* - parsnip purée, sautéed mushrooms, beurre rouge 36

Pan-seared sea scallops - crushed potatoes, shiitake mushrooms, lemon truffle 36

Atlantic skate wing - local kale, pomme puree, capers, sage, parsley 32

Additional blue cheese soufflés: $3 Split charges - $5/per person

Corkage fee: $15 per 750ml or $25 if it is on our list

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.