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Chef Kevin Relf

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  • Menu
Seared Tuna, Sweet Potato Puree, Veggie Hash, Spicy Tomato Jam
Day Boat Sea Scallops, Cauliflower Puree, Pickled Vegetables
Langenfelder Farm's Pork T-Bone, Pea Puree, Beets, Tarragon, Bacon Butter
Crispy-Skin Striped Bass (Rockfish), True-Blue Crab Meat,
Sushi-Grade Tuna Crostini, Lemon, Capers, Baby Herbs
Roseda Farm's Dry-Aged Loin Chop, Simply-Roasted Vegetables
Chesapeake Oyster, Tomato Segment, Basil Flower, Worcestershire Vinaigrette, Horseradish
Jurgielewicz Duck Breast, Parsnip Puree, Heirloom Carrots, Red Wine Glaze
Simply Roasted Garden Vegetables
Duck Confit
Heirloom Tomato and Watermelon Salad, Macadamia Nuts, Feta, Fines Herbes Vinaigrette
Roasted Chesapeake Clams, Edwards Smoked Sausage, Fresh Bread
Persillade-Crusted Lamb Rack, Sunchoke Puree, Local Radishes
Party Canapes: Duck on Brioche with Black Pepper Rosemary Jam, Smoked Swordfish Belly with Tomato and Chervil
Seared Sustainable Salmon, Butternut Squash Puree, Ginger Butter, Dandelion Green
Local Flounder, EVOO Smashed Potatoes, Red Pepper Puree, Local Vegetables
Chesapeake Rockfish, Corn Puree, Popcorn, Garden Herbs
Gunpowder Farm's Bison Short Ribs, Chive-Mashed Potatoes, Horseradish Gremolata, Shallots
Sushi Grade Tuna, Butternut Squash, Pear Vinaigrette, Pickled Chilies, Capers
Jurgielewicz Duck Breast, Peach Foam, Purslane Salad
Spit-Roasted Suckling Pig
Fresh Blueberry Cobbler
Brioche Bread Pudding, Mint Hard Sauce, Bourbon Caramel
Roasted "True Blue" Maryland Crabs for Bisque