Pinot Grigio Blush Bella Modella, Italy. Delicate yet lively nose of fresh raspberries and wild strawberries. Crisp, light and fragrant on the palate with succulent finish.

House Rosé

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream the softened butter until smooth, then gradually add the sugar, beating until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Combine Mixtures

Fold in the dried lavender, chamomile flowers, honey, and lemon zest into the batter.

Incorporate Botanical Ingredients

Pour the batter into the prepared baking pan and spread evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the baked good to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Cool

Once cooled, top with fresh mint leaves and optionally sprinkle with edible flowers for a decorative touch.

Prepare Garnish

All-purpose flour

Granulated sugar

Baking powder

Salt

Butter, softened

Eggs

Vanilla extract

Dried lavender

Dried chamomile flowers

Honey

Lemon zest

Fresh mint leaves

Edible flowers (optional)