Tuesday, March 03, 2009

Chef-for-the-Day 4 Course Dinner - March 19th

4 Course Dinner
Adam Scott Cook – guest chef
Thursday, March 19th
Open reservations ~5:30 p.m. to 9 p.m.

Adam Scott Cook’s love of the culinary arts developed while traveling through the United States and Europe. While backpacking through Italy, Adam had the opportunity to observe different aspects of Italian cooking and was introduced to the culture’s artist approach to preparing food. This coupled with his career as an artist and architect has inspires his creative sincerity.

Born and raised in Baltimore, Adam has also been influenced by the daily culture of this thriving city. An appreciation for arts and the passion to explore different cultures play a pivotal role in the development of Adam’s artistic style both in his career and in the kitchen.

Adam and Executive Chef Bill Crouse have created a wonderful menu that Adam will be creating for that evening just for you.


1st Course
Mussel Bisque
with flatbread crostini

2nd Course
Beachwood Mushrooms and Pine Nut Ravioli
with a pheasant ballotine and roasting jus

3rd Course
Saffron Braised Veal Involtini
stuffed with Prosciutto, spinach and Mahon cheese
over cauliflower puree and asparagus

4th Course
Sweet Ricotta Cheese
with sliced honeydew melon, blueberries and granola

Cost per person
(excludes beverages, tax & gratuity)

For reservations please call Monika Pawlak at 410 625-0534 or e-mail at pawlak_monika@hotmail.com
Click HERE for more information on our Chef-for-the-Day
No other promotions or discounts are applicable to this special event

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