Lunch - First Course: 

Choptank oyster Roasted tomato, white balsamic, crème Fraiche Domaine Verdier, Muscadet Sevre et Maine, France

Roasted butternut & Beet tartar Mushroom vinaigrette, shallot, micro green salad Joel Gott, Pinot Gris, Oregon

 Lunch - Second Course: 

Mini Poke Bowl Tuna & Rockfish, zucchini, Warm Asian broth LVDH, Sauvignon Blanc, Sancerre, France

Grilled & Chilled Calamari Parsley pesto, roasted red pepper, lemon zest, lemon olive oil Jules Taylor, Sauvignon Blanc, Marlborough, New Zealand

Veal Carpaccio Crispy capers, shaved asparagus, micro green, truffle vinaigrette Michele Chiarlo, Barbera d’Asti, Italy

 Dinner - First Course: 

Choptank oyster Roasted tomato, white balsamic, crème Fraiche Domaine Verdier, Muscadet Sevre et Maine, France

Roasted butternut & BeeT tartar Mushroom vinaigrette, shallot, micro green salad Joel Gott, Pinot Gris, Oregon

 Dinner - Second Course: 

Mini Poke Bowl Tuna & Rockfish, zucchini, Warm Asian broth LVDH, Sauvignon Blanc, Sancerre, France

Grilled & Chilled Calamari Parsley pesto, roasted red pepper, lemon zest, lemon olive oil Jules Taylor, Sauvignon Blanc, Marlborough, New Zealand

Veal Carpaccio Crispy capers, shaved asparagus, micro green, truffle vinaigrette Michele Chiarlo, Barbera d’Asti, Italy