Hors d’oeuvre

Oysters with Preserved Lemon
Eastern shore oysters served with a preserved
lemon mignonette sauce in a Chinese soup spoon

Checkerboard Canapes
Toasted brioche squares covered
separately on the diagonal with a whipped chevre and a black tapanade

Eggplant Dip with Flat Bread
Roasted eggplant dip seasoned
with parsley and lemon juice served
from a sake cup with a crispy flat bread strip


Amuse

Tomato Consommé
Clear tomato stock with an opal
shimmer served in a straight sided cordial glass


Fish Course

Halibut in Almond Broth
Oven roasted halibut served
on seared sugar snap peas with an almond broth


Cheese Course

Fire Fly Farms
Three cheeses from
Fire Fly Farms in Bittenburg,
Maryland to include and ashen goat log,
chevre pyramid and honey ginger and almond phyllo


Dessert

Triamisu Trifle
A trifle presented in a martini glass
with layers of coffee infused mascarpone
cheese, a Marsala sabayon, light lady fingers
soaked in coffee and a Kahlua whipped cream