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Farm to Table Dinner

Event Date: 
August 26, 2013 - 6:00am - 8:00am

The Farm to Table Dinner celebrates local, sustainable and seasonal produce. Chef Aaron Musinski’s unique 6-course small plate dinner is infused with the season’s fresh flavors sure to satisfy your appetite. Enjoy each course with suggested wine pairings.* Prepare to be pampered!

The Menu
First course
Watermelon and Feta Salad
tossed with baby arugula in a serrano
chili and champagne vinaigrette

Second course
Crab and Heirloom Tomato Gazpacho
with jumbo lump crab meat, toasted
Old Bay croutons, basil oil and lightly
fried celery leaf

Third Course
Roasted Buffalo Tenderloin
with fresh horseradish hollandaise sauce,
grilled asparagus, butter poached shiitake
mushrooms and fried risotto dumplings

Fourth course
Cold Smoked Dry Aged NY Strip
with sweet potato gnocchi and baked
figs filled with goat cheese and wrapped
with thinly sliced prosciutto

Fifth course
Grilled Rockfish
with heirloom tomato carpaccio, house
made green onion crème fraiche, crispy
fried kale and a roasted corn salsa

Sixth course
Frozen Chocolate Soufflé
with brownie brittle, Chambord-raspberry
coulis and mascarpone stuffed raspberries

(888) 456-3463 (DINE)
Reservations are required.
Seating is limited.
Credit card is required for the reservation.
www.thechophouseannapolis.com/special-events

$69.95 per person, tax and gratuity included.
*Price of wine is not included in cost of dinner.
This social event will be held in The Glass Room.