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CT0818.6

Nine Weeks of Chef Corey’s Prix Fixe Menu
Amuse and Three Courses with Joe’s Suggested Wine Pairings (optional)

The Menu changes each week and is available on Thursday, Friday & Saturday Evenings through November 17th.

Contact us  for 410-953-0500 for Reservations


Chef’s Fall Tasting Menu

39 PER PERSON FOR THREE COURSES

3 OZ WINE AS PRICED


 CHEF’S AMUSE


 

STARTERS (Choice of Two)

1/2 CHICKEN CHESAPEAKE FLATBREAD Crabmeat, Old Bay Cream Cheese, Cheddar, Lemon Zest

Sister’s Ridge Sauvignon Blanc, New Zealand, 6

BRAISED OCTOPUS ARANCINI Hot Pepper Aioli, Candied Lemon Peel

Tiamo Inzolia, Sicily, 6

BIBB SALAD Ricotta Salata, Candied Walnuts, Oven Dried Tomatoes, Champagne Vinaigrette

Horton Vineyards Rkats, Virginia, 6

 


 

ENTREE (Choice of One)

SEARED LOCAL PORK LOIN Baba Ganoosh, Pickled Peach, Roasted Tomato, Chimichurri

Acrobat Pinot Noir, Oregon, 7

LOCAL SQUASH, WILD MUSHROOM RISOTTO Roasted Squash & Mushrooms, Pickled Shiitake, Port Gastrique

Beckmen GSM Red Blend, Central Coast, 8

SPICED STUFFED QUAIL Couscous, Stewed Peppers,

Black Garlic Vinaigrette

Tiamo Barbera, Italy, 7


*Menu Subject to Change & Availability Chef’s Tasting 110218.1