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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

42 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

DUCK CONFIT Cornmeal Gnocchi, Smoked Tomato, Basil Powder

Mt Beautiful Pinot Noir, NZ, 7

“HAPPY OYSTERS” ROCKEFELLER Local Oysters, Spinach Crust

Horton Vineyards Rkats, Virginia, 6

BURRATA SALAD Roast Butternut Squash, Pickled Watermelon Rind, Truffle Vinaigrette

Pratsch Grüner Veltliner, Austria, 6

 


 

ENTREE (Choice of One)

SEARED LOCAL PORK LOIN Squash Puree, Chorizo, Sweet Potato

Acrobat Pinot Noir, Oregon, 7

SQUID INK TAGLIATELLE Little Neck Clams, Smoked Tomato, Trout Roe

Anne Amie Muller-Thurgau, Oregon, 6

LOCAL SQUASH, WILD MUSHROOM RISOTTO Port Gastrique, Pickled Shiitake

Tiamo Barbera, Italy, 7

WILD CARROT & SCALLOP TORTELLINI Goat Cheese Fondue, Toasted Caraway Seeds, Spaghetti Squash

 Anne Amie Muller Thurgau, Oregon, 7


*Menu Subject to Change & Availability Chef’s Tasting 101918.1