Starters:
Poached Heirloom Beets- Young Chevre,
Cara-Cara Orange, Petite Greens

House-Cured Salmon- Lemon Crème Friache, Dill,
Crisp Capers, Brioche

FYVE Salad- Mixed Greens,
Candied Virginia Peanuts, Bay Blue Crumbles


Entrée:
Crispy-Seared Salmon- Fennel,
Blood Orange, Celery Root

Roasted Chicken, Crisp Leeks, Sunchokes,
Picholine Olives, Preserved Lemon

Hand-Made Gnocchi- Slow Braised Short Rib,
Parm Shavings, Petite Arugula