Butternut Squash Soup
caramelized apple, calvados

Salad of Jumbo Lump Crabmeat
pickled beets, white asparagus, frisée, orange vinaigrette

Second Course

Roasted Sea Scallops
fried tomato, oyster leek emulsion

“Surf and Turf”
fricassee of chicken and shrimp, potato dumplings tarragon riesling jus

Third Course

6oz Filet Mignon “Oscar”
roasted with sea salt butter, potato purée, grilled asparagus, rich crab cream

Slow Cooked Scottish Salmon
gently cooked with orange zest, cherry tomatoes, fingerling potatoes

beet citrus beurre blanc

Dessert

Dessert Sampler for Two