Choice of One

Hearts of palm salad with red beet puree and lemon vinaigrette

Roasted baby beet salad with soft goat cheese and lightly dressed mache

Shaved Proscuitto di parma salad with melon torn mint and walnut brittle

Blue Crab Cappuccino with jumbo Crab Ceviche

Appetizers

Benne Tempura fried lobster tail over cream cheese grits and lemon arugula

Choptank Oysters baked and topped with Smithfield Ham and Gruyere Cheese

Crisp Fried Calamari on ginger mango chutney

Seared Foie Gras with vanilla scented French toast and raspberry compote

Steak Tartar with traditional accompaniments and bread toast

Seared Diver Scallops and braised porkbelly with pickled seabeans and balsamic gastrique

Entrees

Surf and Turf
Seared Seabass and Barolo braise Short Ribs with celery puree and celery leaves

Grilled Filet of Beef over pommes aligot and mache with crisp fried carrot salad
With a Shiraz reduction

Lamb Rack with vadoouvan spice over sweet potato puree
Braised collards and brown butter sauce

Wild Mushroom risotto topped with fried collards and white truffle jus

Seared Rockfish over chilled watermelon in traditional dash
Roasted pistachios and minced greens

Dessert

Chocolate Dipped Strawberries with House made truffles

Sixty Five Dollars Per Person

Executive Chef Josh Brown