Choice of Appetizers
Velvety Silver Queen Corn Bisque
with chive pesto and citrus cream fraiche
Salad of Baby Mixed Greens
white balsamic vinaigrette, baby tomatoes, and crispy plantain chip
Choice of Entrees
Parmesan and Almond Dusted Chicken Scaloppine
with an arugula lemon pesto, toasted orzo pasta, and heirloom tomato salad
Roasted Eastport Filet of Salmon
nestled on a bed of sautéed spinach with Boursin cheese, baby potato gnocchi, and crispy leeks
Grilled Marinated Pork Tenderloin
with a crunchy peanut glaze, basmati scallion rice cake and bok choy slaw
Seared Maryland Crab Cake
with lemon chive aioli, served with a red cabbage slaw, nestled on a bed of fingerling potatoes
Choice of Desserts
Ice Cream Sundae
with house made cookie, warm chocolate sauce, topped with chantilly cream
CrÈme Brulee of the evening
with cookie and fresh fruit
Tax, gratuity, and liquor not included