Clifford MitchellThursday, October 15, 2009
open reservations: 5:30 p.m. to 9:00 p.m.
With each Chef-for-the-Day dinner, our executive chef Bill Crouse determines the chef-for-the-day skill levels and they decide on a four course dinner. Chef will oversee and guide our guest chef through the meal preparation.
We are pleased to introduce our latest Chef-for-the-Day, Clifford Mitchell. Clifford Mitchell lives and works in Baltimore. Originally from Massachusetts, he arrived in Baltimore in 1987 to do residency training at what is now the Bayview Medical Center. It was clear to him early on that he did not have the hands of a surgeon, and he is a bit worried about repeating Dan Aykroyd's impression of Julia Child. His Chef-for-the-Day was a birthday gift from his family.
$40 per person
(excludes beverages, tax and gratuity)
with sour cream and caviar
Spinach Ravioli stuffed with Eggplant & Ricotta Cheese
with potato puree and shaved Parmesan cheese
Parmesan Crusted Branzino
with caponata, fried leeks and lemon oil
Tropical Fruit and Gianduja Chocolate Trifle
with granola and blackberry sorbetto