Hors d’Oeuvre

Shaved Roasted Duck Breast and Truffled Artichokes on Wonton Chips

Asparagus–Maytag Blue Cheese Tarts with Prosciutto Dust and Microgreens

Maryland Lump Crab Salad with Chives

Domaine Carneros Cuvée de la Pompadour Brut Rosé NV


Dinner

Fennel and Blood Orange–Cured Tuna Carpaccio with Vanilla Sea Salt, Chives, Olive Oil, and Flatbread Chips
Craggy Range Sauvignon Blanc 2007

Pan-Seared Local Rockfish with Sweet Corn Risotto, Fried Basil, and White Truffle Honey–Beet Relish
Louis Jadot Pouilly-Fuissé 2006

Tomato-Braised Duroc Pork Cheek with Drunken Goat Cheese Grits, Pancetta, Spinach, and Cinnamon-Dusted Onion Rings
Bodegas Roda Roda Reserva Rioja 2005

Slow-Roasted Porcini-Dusted Lamb Rib-Eye with Sweet Potato Tart, Pine Nuts, Broccoli Rabe, and Espresso Demi-Glace
Tenuta Sette Ponti Crognolo 2004

Drunken S’mores with Local Strawberries, Brandied Cherry Syrup, 
and Fried Mint
Fonseca Guimaraens Vintage Port 1998