Cuisine:

• American
• Others
• Contemporary
• Sea food

Arterra Description:
It's executive chef Jason Maitland's turn to shine. After working for years under chefs Carl Schroeder and Brian Pekarcik, Maitland has stepped up to helm the Arterra kitchen. Maitland serves American classics with a twist, like crispy Maryland blue-crab cakes with heirloom tomato gazpacho and lime aïoli. Fresh sushi and Asian-inspired dishes like Hawaiian ahi "poke" or steamed Jidori chicken dumplings accent his locally-driven menu. The show-stopper is undeniably the Arterra French onion soup, a hearty broth filled with tender short rib meat and topped with melted Gruyère and porcini-and-cumin-crusted sweetbreads. Lighter palates will enjoy his Chino Farm-driven salads---beets paired with a dreamy Meyer lemon soufflé or strawberries and figs in a port wine vinaigrette. Entrées include the Prime rib-eye pavé and short rib combo served with cauliflower gratin and a dramatic sage foam, as well as Maitland's signature rainbow trout, a pleasantly plump fish stuffed with lobster and chorizo, with sweet corn hash on the side. Not in the mood for meat? We recommend the pillow-soft gnocchi with English peas and roasted King Trumpet mushrooms, blessed with earthy notes of truffle vinaigrette. For the more adventurous diner, we suggest ordering from the Chefs Table---small plates like beer-battered white anchovies, roasted bone marrow, and truffle popcorn sweetbreads. Pastry chef Chris Davies takes the desserts to new heights with his stone fruit tastings and root beer floats with both the root beer and ice cream created on-site. Arterra houses an eclectic cellar of over 350 American wines, giving patrons ample options for pairing.


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