Oysters and Clams
"All these oysters are grown in different locations around the Chesapeake Bay," Fultineer said. "The Rappahannock Rivers are from the mouth of the river, where it dumps into the Chesapeake. Stingrays are a little further south, so they have a little more salinity, and then Olde Salts are on the eastern shore of Virginia, Chincoteague Island, which is also where the clams are from. Then a standard red wine mignonette to go with them. I love to eat oysters just as they are, but a little mignonette goes a long way." Starting at the lemon and going clockwise are four Rappahannock River oysters, four Stingrays, and four Olde Salts. "Those go sweetest to saltiest," Fultineer said.
"Fluke is a great fish that comes out of the Chesapeake Bay area on the eastern shore of Virginia," Fultineer said. His ceviche incorporates lots of citrus, Castelvetrano olives, Thai chilies, basil, and coriander. Part of the citrus are the juice vesicles (seeds) of finger lime, which look like caviar and pop the same way when bitten.
"Spanish Mackerel is another great eastern shore fish," Fultineer said. "Sometimes in the year they're readily abundant, but this time of year they're a bi-catch, so we're really fortunate to get it right now. We have great relationships because of the wholesale side of the company," Fultineer said of his ability to get certain fish. "We have direct sources to boats and people out in the harbor." The seared mackerel is served with a piquillo pepper sauce, persimmons, parsley, and Maitake mushrooms.
Scallops and Lamb
Seared local Chesapeake scallops join braised lamb necks for this course. A salad of fermented vegetables and fregola sarda ("like an Italian couscous," described Fultineer) accompanies the dish.
"I also like to use a lot of pig, even though we're a seafood restaurant," Fultineer said of his inspiration for dessert. "I dry it out and fry it and it comes out like a chicharrón. But I toss them in cinnamon and sugar and serve spiced hot chocolate with it. It's a pigskin dessert."