Please note:
Our menu evolves constantly with the seasons and the inspiration of our kitchen. The selection shown here is a representative example, but some dishes may not be available exactly as presented during your visit.
SEASONAL DIVISIONS
We divide the year into three distinct seasons, each inspiring a completely different menu and culinary approach. Every season is a full expression of what the land, waters, and forests give us at their peak.
The Forest (Oct–Feb)
Focus: Wild mushrooms, berries, and autumn/winter produce of the Mid-Atlantic.
Oct — Nov
Venison, wild duck, pumpkins, apples, chanterelles, maitake mushrooms.
Dec
Goose, chestnuts, cranberries, brussel sprouts.
Jan — Feb
Kale, collards, cabbage, carrots, parsnips, turnips, sweet potatoes, winter squash, apples.
Oysters, clams, scallops, striped bass, rockfish, blue catfish.
The Sea (Feb–May)
Focus: Fresh seafood from the Chesapeake Bay and Atlantic Coast.
Feb — Mar
Oysters, clams, mussels, striped bass.
Apr — May
Blue catfish, first soft-shell crabs of the season.
The Garden (May–Sep)
Focus: Farm-fresh vegetables, herbs, fruits, and fermented ingredients from Maryland and Virginia.
May — Jun — Jul
Heirloom tomatoes, cucumbers, late-season strawberries, zucchini, sweet corn.
Aug — Sep
Peaches, plums, eggplant, peppers, melons, grapes.
PHILOSOPHY & TECHNIQUE
At Eunoia, fermentation and experimentation are at the heart of our kitchen. Our “in-house lab” produces: garums, misos, koji, kombuchas, sauces, and pastes that define each season’s identity.
We reimagine our menus every few months, letting the natural rhythm of the seasons guide us and highlight the best of what the region has to offer.