Fried local blue catfish, black garlic aioli, Haitian pikliz slaw, fried plantain.

Fried Local Catfish Sliders

Slow-roasted pork butt, chicken liver, Thai ginger slaw.

Bahn Mi Tostada

Slow-roasted pork bute, charred jalapeno, cream cheese, charred tomato ranch.

Pork Spring Roll

Italian sweet sausage, seared pancetta, rosemary cream, organic tagliatelle pasta, parmesan, egg yolk.

Sausage and Pancetta Pasta

Crispy golden fries, perfectly seasoned and served hot for a satisfying crunch in every bite.

Fries

chive cream cheese, sesame seed, coriander cuke poached egg, San Francisco, sourdough.

Smoked Salmon and Cream Cheese

True Blue certified Maryland jumbo lump crabmeat, red pepper coulis, house-made tartar sauces chive oil lemon greens.

Maryland Crab Cake

Selection of cured meats, cheeses, and accompaniments.

Chef Board

Local mushroom, aquarello risotto, 24-month parmesan reggiano.

Mushroom Risotto

Brined chicken thighs, pineapple jam, onion gastrique aioli, hot honey, frisée, brioche bun.

Fried Free Range Chicken Sliders

Avocado, poached eggs, pineapple cream, chili flake beet reduction, cardamon onion, sesame seed, San Francisco sourdough.

Avocado

Pears, almonds, goat cheese, orange honey lavender vinaigrette.

Pears and Goat Cheese

Moroccan-spiced pepper sauce, caramelized carrot purée.

Pan-Seared Bavette Steak

Potato beet borscht, chive creme fraiche, charred lemon.

Charred Gulf Shrimp

Slow roasted citrus marinated beets, candied apple, mango reduction.

Beets, Apple, and Mango

Slow-roasted curried squash, ginger, tomato.

Organic Honeynut Squash

Applewood smoked bacon, tarragon roasted red pepper, parmesan.

Baked Oysters

Korean-style free-range pork belly, almond.

Lima Beans

Chimichurri sauce, fingerling potato, roasted garlic.

Crescent Farm Duck Breast

Avocado, sriracha aioli, shallot, egg yolk tortilla chips.

Tuna Tartar

Caramelized onion, applewood smoked bacon, chablis beurre blanc, poached egg, jalapeno tomato cream, San Francisco sourdough.

Eggs and Bacon

Prosciutto Di Parma, burrata, green goddess sauce, tomato, basil.

Prosciutto and Burrata

Pistachio crumble, onion gastrique aioli, green goddess.

Crispy Brussels Sprouts

Coconut cream, caramelized pineapple, almond beet reduction.

Vegan Sweet Potato Gnocchi

In a small bowl, mash the black garlic cloves with a fork until smooth. Mix in the mayonnaise and lime juice until well combined. Season with salt and pepper to taste. Refrigerate until ready to use.

Prepare the Black Garlic Aioli

In a shallow bowl, combine cornmeal, all-purpose flour, salt, and black pepper. Dredge the catfish fillets in the mixture, ensuring they are well coated.

Prepare the Catfish

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the catfish fillets and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Catfish

Slice the slider buns in half. Spread a generous amount of the black garlic aioli on the bottom half of each bun. Place a piece of fried catfish on top, add a spoonful of Haitian pikliz, and top with a slice of fried plantain. Close the sliders with the top half of the bun.

Assemble the Sliders

Serve the sliders warm with extra pikliz on the side.

Serve

Local Blue Catfish Fillets

Cornmeal

All-Purpose Flour

Black Garlic

Mayonnaise

Lime Juice

Salt

Black Pepper

Haitian Pikliz (Pickled Vegetables)

Fried Plantains

Slider Buns

Vegetable Oil

Rub the pork butt with salt, pepper, garlic, fish sauce, soy sauce, and brown sugar. Slow roast in a preheated oven at 300°F (150°C) for about 4-5 hours until tender.

Prepare the Pork

Sauté chicken liver in a pan with a bit of oil until browned and cooked through. Season with salt and pepper. Once cooled, chop or blend to desired consistency.

Prepare the Chicken Liver

In a bowl, combine the Thai ginger slaw mix with lime juice and a pinch of salt. Toss to coat and set aside.

Make the Slaw

On each tostada shell, layer the slow-roasted pork, followed by a spoonful of chicken liver and top with the Thai ginger slaw. Garnish with cilantro and sliced jalapeños.

Assemble the Tostadas

Serve immediately and enjoy your Bahn Mi Tostadas!

Pork butt

Chicken liver

Thai ginger slaw mix

Tostada shells

Fish sauce

Soy sauce

Brown sugar

Garlic cloves

Lime juice

Cilantro

Jalapeños

Pepper

Preheat the oven to 300°F (150°C). Season the pork butt with salt and pepper, then place it in a roasting pan and cover tightly with foil. Roast for about 4-5 hours until fork-tender. Let it cool, then shred the meat.

Slow-Roast the Pork

While the pork is roasting, char the jalapenos and tomatoes on a grill or under a broiler until they have a nice char. Remove the seeds from the jalapenos and chop them finely. Dice the charred tomatoes.

Char the Vegetables

In a mixing bowl, combine the shredded pork, chopped jalapenos, diced tomatoes, and cream cheese. Mix well until all ingredients are evenly incorporated.

Make the Filling

Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the pork filling in the center. Fold the sides over the filling and roll it tightly from the bottom up. Repeat with the remaining wrappers and filling.

Prepare the Spring Rolls

Heat vegetable oil in a deep pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry the Spring Rolls

Serve the crispy spring rolls with charred tomato ranch dressing on the side for dipping.

Serve with Ranch

Jalapeno peppers

Cream cheese

Tomatoes

Ranch dressing

Spring roll wrappers

Vegetable oil

In a large pot, bring salted water to a boil. Add the organic tagliatelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Pasta

In a large skillet over medium heat, add the Italian sweet sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Add the pancetta and cook until it becomes crispy, about 3-4 minutes.

Prepare the Sausage and Pancetta

Lower the heat and add the heavy cream and chopped rosemary to the skillet. Stir well and let it simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper to taste.

Make the Cream Sauce

Add the cooked tagliatelle to the skillet, tossing to coat in the sauce. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

Combine Pasta and Sauce

Remove the skillet from heat and quickly stir in the egg yolks and grated parmesan cheese until creamy and well combined. Adjust seasoning with more salt and pepper if needed.

Finish with Egg Yolk and Parmesan

Plate the pasta and garnish with additional parmesan cheese and fresh rosemary if desired. Serve immediately.

Italian sweet sausage

Pancetta

Organic tagliatelle pasta

Heavy cream

Fresh rosemary, finely chopped

Parmesan cheese, grated

Egg yolk

Black pepper, freshly ground

Wash and peel the russet potatoes. Cut them into evenly sized strips, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water. Let them soak for at least 30 minutes to remove excess starch, which helps them become crispy.

Soak the Potatoes

After soaking, drain the potatoes and pat them dry with a clean kitchen towel. This is important for achieving crispy fries.

Drain and Dry

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add a batch of fries to the hot oil. Fry for about 5-7 minutes or until they are golden brown and crispy. Avoid overcrowding the pot.

Fry the Potatoes

Use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately season with salt, pepper, and paprika if desired.

Drain and Season

Serve the fries hot with your favorite dipping sauce.

Russet potatoes

Paprika (optional)

Thinly slice the cucumber and sprinkle with a little salt. Set aside to let it release some moisture.

Prepare the Cucumber

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Poach the Eggs

Toast the slices of sourdough bread until golden brown and crispy.

Toast the Sourdough

Spread a layer of chive cream cheese on each slice of toasted sourdough. Top with smoked salmon, sesame seeds, and coriander. Add the poached egg on top of each slice and arrange the cucumber slices on the side. Season with salt and pepper to taste.

Assemble the Dish

Smoked salmon

Chive cream cheese

Sesame seeds

Cucumber

Eggs

Sourdough bread

Fresh coriander

Salt and pepper

In a large mixing bowl, gently combine the jumbo lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and black pepper. Be careful not to break up the crabmeat too much.

Prepare the Crab Mixture

Fold in the breadcrumbs until the mixture holds together. If the mixture is too wet, add more breadcrumbs as needed.

Add Breadcrumbs

Form the crab mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Form the Cakes

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.

Cook the Crab Cakes

While the crab cakes are cooking, prepare the red pepper coulis and house-made tartar sauce.

Prepare the Sauces

Serve the crab cakes topped with red pepper coulis, drizzled with chive oil, and alongside lemon greens.

jumbo lump crabmeat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

breadcrumbs

olive oil

salt

black pepper

Start by selecting a large wooden or marble board for presentation.

Choose Your Board

Arrange the cured meats on one side of the board in a visually appealing manner.

Arrange Cured Meats

Place the cheeses next to the meats, cutting some into wedges or slices for easy serving.

Add Cheeses

In small bowls or directly on the board, add the olives, cornichons, and dried figs.