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

Celery Root and Potato Vichyssoise with Peekytoe Crab, Fiddleheads and Pea Shoots

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

Smoked Trout Pate

Steamed Prince Edward Island Mussels with Coconut Milk Lemongrass Butter

Tuna Crudo with Yuzo Fish Sauce Vinaigrette, Cucumber and Tobiko

Burrata with Extra Virgin Olive Oil, Sardinian Bottarga and Sugar Snap Peas

Warm Shrimp Salad with Lemon Buerre Blanc and Avocado

One Bite Scallop with Lobster Newburg Puff Pastry

Petite Filet (4 oz) with Red Wine Peppercorn Sauce and Yukon Golds

Braised Short Rib with Natural au Jus, Mahes Yukon Golds and Charred Spring Onion

Steamed Clams with Nduja, Tagliatelle Pasta and Baguette

Halibut, Spring Vegetable Minestrone

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

Pear, Radicchio, Gorgonzola, Smoked Peanuts and Caper Vinaigrette

Sourdough Bread With Seaweed Butter

House Salad

Our Famous Hearty Garlic Bread

Braised Collard Greens with Pork Broth and Cheddar Grits

Side of Cheddar Grits

Potato Lyonaisse with Smoked Bacon, Jalepeno, Shallot, Preserved Lemon and Veal Jus

Add Shrimp to your Dish

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

RIP SGH