To Start
Gluten Free Focaccia, seasonal fruit, and salami

Appetizer
Seared Bay scallop with fennel and Maryland Blue Crab

First Course
Wild Mushroom Risotto topped with black truffles

Main Course
Braised Roseda short ribs on butternut squash puree

Other Infomation

My proposal and take on a food are similar. I take great pride in the products our local growers, ranchers, and fisherman. So in effort to support them I choose to source locally whenever possible.

Meal for 10 on 01 December 2018