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Sample Menu

Amuse Bush

Stuffed Mushrooms
Maryland Crabcakes

Appetizer

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

Dessert

Bosc Pears baked in Marsala wine
severed with a delightful Reblochon

 
 
   
     
         

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