Appetizers

• Creamy Maryland Style crab bisque with a light drizzle of truffel oil
• Edgewood salad: mixed lettuces, peaches, smoked almonds, tomato and choice of dressing
• Wild mushrooms Napoleon with porcini and raclette cheese cream sauce
• Thai spring roll with Asian salad, ponsu dipping sauce and sriracha

Entrees

• Roulade of chicken breast stuffed with prosciutto and asiago cheese, served with baby vegetables and basmati rice on a mushroom and sun dried tomato sauce
• Sautéed Mahi-mahi with baby carrots, sugar snaps and basmati rice on a shrimp reduction sauce
• Flank steak stuffed with spinach, mushrooms, and homemade pâté' sausage served with Yukon gold roasted garlic mashed potatoes and baby carrots in a ragú sauce

Desserts

• Chocolate chip cheesecake with wild berries on a raspberry coulis
• Creamy Italian style Arborio rice pudding with wild berries and raspberry coulis