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Sample Menu
Amuse Bush
Stuffed Mushrooms
Maryland Crabcakes
Appetizer
Roasted Asparagus tied with Parma prosciutto
complimented with a mustard vinaigrette
First Course
Fresh Chilean Sea Bass served over a bed of hominy
infused with a variety of fiery peppers
Second Course
Medallions of Beef Tenderloin
severed with purple mashed potatoes and a vegetable ragu
Dessert
Bosc Pears baked in Marsala wine
severed with a delightful Reblochon
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