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Sample Menu

Amuse Bush

Stuffed Mushrooms
Maryland Crabcakes


Roasted Asparagus tied with Parma prosciutto
complimented with a mustard vinaigrette

First Course

Fresh Chilean Sea Bass served over a bed of hominy
infused with a variety of fiery peppers

Second Course

Medallions of Beef Tenderloin
severed with purple mashed potatoes and a vegetable ragu


Bosc Pears baked in Marsala wine
severed with a delightful Reblochon


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