GETTING STARTED

maryland crab cakes: white truffle aioli.

applewood bacon wraped dates: maytag bleu stuffing.

moroccan lamb “lollipops” : chermoula glaze.

beef wellington pillows: forest mushroom duxelle pillows.

cracked conch ceviche: local bell peppers. bird chili threads.

chili verde pork “tacos”: tomatillo. charred corn.

local gazpacho “shooters”.

duck bao buns: hoisin. asian "pickles". 

chorizo empanadas.

carpaccio of beef: whipped horseradish. golden raisins. balsamic crostini.

mozzarella caprese skewers: marinated artichoke hearts. sun dried tomato.

"cuban cigars": smoked ham. swiss. roast pork. house wickles. mustard. 

julienne duckling beggar’s purses: apricot brandy. gruyere.

miniature lobster rolls: shaved parmesan. tarragon.  

smoked bacon wrapped diver scallops.

ahi tuna + watermelon salad spoons: local basil. himalayan salt.

grilled shrimp cocktail shooters.

baked brie pastry logs: preserves. tarragon.

stuffed mushrooms: peeky toe crab. lemon. pinot blanc.

bbq pulled pork “pot pies”: ancho chilli bbq.

beef tenderloin tip skewers: kona. brown sugar. whipped horseradish.

lamb sliders: goat cheese. greek oregano. 

pumpkin crab bisque shooters: old bay. creme fraiche. 

korean bbq brochettes. 

charred shishito peppers: flaky sea salt. 

 

Please note that due to our commitment to work with the freshest ingredients possible, some of the menu items listed are based upon seasonal availability.