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Wednesday,
May
10th
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7:00
pm |
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Baltimore Foodies Dinner |
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~ Reception ~ |
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Chef's Amuse |
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~ First Course ~ |
| Crispy Seafood Roll, Lobster Foam, Salmon Tartare, Saffron Gelée |
| Wine: Chardonnay |
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~ Second Course ~ |
| Cast Iron seared Confit of Duck Leg, Polenta two ways, grilled Scallion Compote Fig Mustarda |
| Wine: Pinot Noir |
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~ Third Course ~ |
| Duet of Lamb - Roasted Rack and Braised noisette of leg, forest mushroom and truffle tart, red currant glace |
| Wine: Syrah |
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~ Fourth Course ~ |
| Soft Ripened Domestic Artisinal Cheeses |
| Wine: Late Harvest White |
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~ Final ~ |
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Chocolate and Peanut Butter paté, dark chocolate mousse, chocolate cigarette |
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www.corksrestaurant.com
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