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.
