Choice of First Course

Crab Bruschetta

Homemade crostini topped with a tomato and crab meat salad finished with a balsamic reduction

Oysters on the Half

Chincoteague VA Oysters served on the half shell with a mignonette and caviar

Choice of Second Course


Roasted baby heirloom carrot, and spinach salad, with shaved radish and crispy wonton


A puree of purple potato and bacon soup with a maple crème fraiche

Choice of Third Course

Lobster Risotto

A decedent blend of creamy Arborio rice, with fresh lobster meat and mascarpone cheese

Pappardelle Ametriciana

Homemade wide ribbons of pasta tossed in a zesty herbed tomato sauce with caramelized onions and pancetta

Fettuccini al Amore

Homemade fettuccine pasta tossed in a truffle cream sauce garnished with edible rose and orchid petals


Choice of Fourth Course

Petto d’ Anatra

Pan-seared duck breast served over Prosciutto-wrapped asparagus and finished with a cacciatore sauce

Rockfish al Rose

Local pan seared rockfish over a bed of orzo, chive and crab salad and a roasted tomato rose sauce

Agnello al Rosmarino

Petite bone-in lamb chops encrusted with fresh rosemary served over a bed of wilted spinach and finished with our demi-glace

Choice of Fifth Course

Raspberry Crème Brule

Mini Cannoli

Double Chocolate Ganache Cake

$65/person not including tax or gratuity