Sunday, October 11, 2009


Great food, and they make a great cosmo too! The restaurant is lovely and the service is wonderful. Is there a better way to celebrate a milestone? Sorry for the grainy photos. I forgot my camera so we took the pictures using Max's phone.

Duck confit raviolis with green Peppercorn and orange cognac sauce

Roasted chestnut soup with housemade venison sausage

Seared Chesapeake rockfish with potato gnocchi, baby artichokes, and wild mushrooms

Moroccan spiced lamb tenderloin with almond mint couscous and roasted red pepper sauce

Spiced pear Pomegranate cobbler with black Pepper ice cream

Brabo Belgian waffle with cinnamon apple compote and apple butter ice cream

Post a Comment