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Soup
Southern Style She-Crab Soup
Finished with Fine Cream Sherry

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First Course
Pan Fried Oyster Salad
Maryland Oysters Over Arugula and Frisee With Smoked Tear Drop Tomatoes, Grilled Red Onion, Apple Smoked Bacon Lardons & Buttermilk Bacon Dressing
or
Simple Salad
Sorrell & Arugula, Gorgonzola Dolce & Grilled Focaccia Crouton Finished With Extra Virgin Olive Oil & Blackberry Balsamic Drizzle

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Second Course
Cheese Plate
with Toasted Nuts, Sesame Brittle, Red Mountain Honey, Pear Chutney and Seasonal Fruit

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Third Course
Louisiana Crawfish Risotto
with Preserved Lemon, Spring Onion and Micro Greens
or
Fudge Farms Pork Trio
Seared Loin on Collard Greens, Crispy Belly on Homemade Sauerkraut and Grilled Leg with Mashed Sweet Potatoes
or
Hickory Grilled Sirloin
on Root Vegetable Gratin with Creamed Spinach and Blue Cheese Butter

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Dessert
Deconstructed bananas foster
Miniature sweet potato pound cakes