Baltimore Female Foodies Panel Discussion with Chef Karin Tiffany
Wed, May 22 from 6pm - 9pm on the USS Constellation

Oyster of the evening, please inquire. On the Half Shell by the 1/2 and Whole Dozen served with Cucumber Mignonette

Spanish Olives, Za’atar, Orange, Almonds and Manchego

Clam Dip with Baguette Cracker

Burrata, Pesto alla Trapanese, Almonds and Tagliatelle

Yellowfin Tuna Crudo, Lemon, Olive Oil and Horseradish

One Bite Scallop With Pea Puree, Purple Potatoes and Morels

Parsnip Veloute with Chive Oil, Scallop, Pea Shoots and Crispy Bacon

Petite Filet (4 oz) with Spinach, Bleu Cheese and Yukon Golds

Venison Chop with Cherry Bordelaise and Spring Parsnip

Steamed Clams with Nduja, Tagliatelle Pasta and Baguette

Halibut with Almond Vinaigrette, Morels and Asparagus

7 oz Filet or 13 oz NY Strip with Mashed Yukon Golds, Vegetable and 100 Percent Pure Butter

Braised Collard Greens with Pork Broth and Poached Backyard Fruit

Lil Greek Salad

Dates with Bacon, Nduja, Bleu Cheese, Almonds and Balsamic (3)

House Salad

Our Famous Hearty Garlic Bread

Cheddar Grits

Cauliflower Curry with Tumeric, Mint and Grapes

Be Well, Feel Well, Tip Well and Fare Well with Gratitude

Fire Safety is Cool!

RIP SGH