Dinner Menu
Pan Seared Sea Scallops
Deep sea scallops pan seared and finished with lemon honey, cracked black pepper glaze and red pepper coulis.
Stegmaier Surf and Turf
Grilled seasoned Angus petite fillet (cooked to medium temp) and glaze of rosemary wine demi, paired with lump Chesapeake crab cake Française topped with sauce Remoulade, then garnished with marinated grilled asparagus spears.
Chicken Française
A classical favorite, tender fillets of chicken, egg emulsion with shaved parmesan cheese and fresh parsley, delicately sautéed in extra virgin olive oil and sweet cream butter with Chardonnay wine and lemon veloute.