Maryland Crab Cakes

Jumbo lump crab with Old Bay dressing, pan-seared golden

Blackened Trout

Pan-seared with baby shrimp in Cajun cream sauce

Pan-Seared Branzino

Mediterranean sea bass with lemon caper sauce

Seared Scallops

With cauliflower purée, brown butter, and crispy capers

Lobster Tail

Broiled with drawn butter and roasted asparagus

Shrimp & Grits

Gulf shrimp sautéed with andouille over stone-ground cheddar grits

Crème Brûlée

Vanilla bean custard with caramelized sugar crust

Chocolate Mousse

Rich chocolate mousse with fresh strawberry and whipped cream

Beef Wellington

Filet mignon wrapped in puff pastry with mushroom duxelles

Chicken Cordon Bleu

Stuffed with Gruyère and prosciutto, breaded and pan-fried

Herb-Crusted Lamb Chops

Rosemary and thyme crusted lamb chops, pan-seared and finished with a red wine reduction

Surf n Turf

Poached lobster with herb risotto, garlic and herb butter

Lamb Wellington

Tender lamb wrapped with mustard greens, prosciutto ham, crêpe, mushroom duxelles, and golden brown puff pastry

Sous Vide Rib Eye

Tender rib eye on grilled brioche medallion with brown sauce, herb garlic butter, fried onion strings, and garlic white wine butter sauce

New York Strip

Seared and seasoned with caramelized sweet onions

Chicken Ballotine

Wrapped chicken breast stuffed with wild mushroom and crab meat mousse, served in tomato beurre blanc

Poached Salmon

Salmon poached in herb and wine with light dill cream sauce

Duck Confit

Breast of duck braised in its own fat, served with mango purée

Seafood Platter

Apple-smoked shrimp, mini Maryland crab cakes, poached lobster tail, and blackened cod with remoulade, cocktail sauce, and tartar sauce, served with hush puppies

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