Rooftop PatioThe roof top patio is closed for the season--join us again in Spring 2010! The rooftop is divided into two parts — a dining area and a bar. The dining area is comprised of tables that seat parties of 2 to 6 people only. Parties of greater than 6 people cannot be accommodated on the roof. We do not take reservations for the roof — these tables are seated on a first come-first served basis only. There is a two hour limit on these tables and it will be enforced (when we have a wait list) so that guests that are waiting for a table can be given an accurate time estimate on when their table will be ready. The bar area has room for about 40 people standing. If the bar area is full, we will kindly ask you to wait inside at the first floor bar until space opens up on the roof. The rooftop will serves its own distinct menu that is seperate from the offerings in other parts of the restaurant. The rooftop menus focus on cool and chilled foods, summertime beers, refreshing outdoor cocktails and bright, crisp wine selections. Patio EventsOur rooftop is available for rental Tuesday through Saturday night. We offer rental of the entire roof for the entire night, otherwise known as a "buy out." Clients are required to meet a food and beverage minimum for the evening, and we can structure the event a variety of different ways. Between the bar and dining area, there is room for about 100 people and seating for about 50. For more information visit our Private Events page or e-mail Nick Freshman. SUMMER 2009 ROOFTOP MENUIn order for all of your food to arrive at the proper temperature, all of the items on this menu are served chilled. We also feel that our rooftop guests will want to enjoy these menu items at a “nibbling” pace, so these dishes are meant to sit on the table for a significant length of time while still maintaining high quality. Roasted Pepper Soup $8Gazpacho style, made from 3 types of peppers (piquillo, poblano, and red bell), garnished with croutons, cilantro, diced yellow pepper. Santa Fe Shrimp $156-8 large poached shrimp (half a pound) tossed in a spicy smoked tomato sauce with poblano peppers, red onions, cilantro and avocado. Peruvian-Style Ceviche $14Our version is a trio of tilapia, scallops and white wine braised octopus, dressed with aji limo chilies and lime juice. Served on a bed of frisee with yellow cherry tomatoes, cucumbers and hearts of palm. Virginia Bison Tartare $13Drizzled with ancho chocolate mole, citrus marinated jicama and shaved parmesan. Fregola Pasta Salad $12Little balls of pasta with grilled asparagus, red pepper, mushrooms, scallions and spinach tossed with arugula pesto. Shredded Chicken Salad $13Roasted chicken pulled off the bone and mixed with aji chili aioli, currants, pine nuts, celery, red onion and diced red peppers. Served with a small bibb lettuce salad and crostini. Chilled Steak Salad $188 ounces of grilled skirt steak served with a salad of arugula, frisee and radicchio tossed with grilled mushrooms, balsamic vinaigrette, red onions and chunks of blue cheese. Local Mixed Greens $8Baby carrots, green beans, red wine vinaigrette, herbed crackers Chilled Foie Gras Torchon $13Rhubarb mustard, brioche croutons, "sweet & sour" rhubarb Charcuterie Plate $10House made charcuterie will change frequently. Ask your server about the daily lineup. Served with stout mustard, pickled vegetables and grilled bread. Domestic Cheese Plate $10Our cheese lineup changes frequently as do the accompanying
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