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Thursday,
June
9th
2005 |
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| A Special Menu, just for Baltimore Foodies. |
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Al Fresco dining outside in the Sculpture Garden. |
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On The Bar |
| Spiced Olive medley & John Shield's Costal Mojo nut mix |
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Appetizer Sampling |
| Apple & Goat Cheese Fritters |
| Crispy buy cakey apple & goat cheese filled fritters with a mango chutney creme fraise dipping sauce |
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| Grilled Shrimp Galettes |
| Marinated grilled shrimp atop a crusty galette with goat cheese & fresh herbs. |
| Matching Wine: Crios 2003 Torrontes, Argentina |
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Soup |
| Orange Citrus Asparagus Soup |
| A creamy soup with Fresh seasonal asparagus & orange zest |
| Matching Wine: Porcupine Ridge 2004 Sauvignon Blanc, South Africa |
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Salad |
| A Berry Good Salad |
| Mesclun greens, fresh summer berries, with tasted pistachio nuts, shards of imported parmesan cheese tossed in a berry vinaigrette. |
| Matching Wine: St. Andre de Figuiere 2003 Rose, Cotes de Provence, France |
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Entree |
| Rockfish Imperial Roulade |
| Twin Rockfish filets stuffed with creamy crab imperial accompanied by a warm Chesapeake Bay red potato salad & sauteed sugar snap peas. |
| Matching Wine: Macon La Roche Vineuse, Domaine Alain Normand 2002, France |
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Dessert |
| Ms. T.T.'s Yogurt Lemon & Black Pepper Cheese Tart |
| A sweet lemon zest & honey pastry crust filled with a light yogurt, honey, lemon zest and black pepper filling, served with a caramelized honey sauce & fresh summer berries. |
| Matching Wine: Charles de Fere Blanc de Blancs Brut nv, France |
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