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Thursday, June 9th 2005

A Special Menu, just for Baltimore Foodies.

Al Fresco dining outside in the Sculpture Garden.

On The Bar
Spiced Olive medley & John Shield's Costal Mojo nut mix
•

Appetizer Sampling
Apple & Goat Cheese Fritters
Crispy buy cakey apple & goat cheese filled fritters with a mango chutney creme fraise dipping sauce
&
Grilled Shrimp Galettes
Marinated grilled shrimp atop a crusty galette with goat cheese & fresh herbs.
Matching Wine: Crios 2003 Torrontes, Argentina
•

Soup
Orange Citrus Asparagus Soup
A creamy soup with Fresh seasonal asparagus & orange zest
Matching Wine: Porcupine Ridge 2004 Sauvignon Blanc, South Africa
•

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
•

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
•

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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