Our Team will take care of everything: candles, fresh florals, linens, fine china, flatware, glassware, and champagne service
Our Candlelight Dinner for Two Includes:
Signature Welcome Toast
Chef’s Amuse-Bouche
Warm Towel Service
Full Decorative Tablescape: Candles, Flowers, and More
Luxury Tableware Provided and Set by Our Team
Personalized Keepsake Menu Cards
$750 Per Couple
You will enjoy a five-course plated meal by candlelight—an intimate and elegant dining experience designed for romance and indulgence. From the moment you arrive to the final bite, our team will handle every detail with care and intention.
MAKE ONE SELECTION FROM EACH COURSE
Menu
PRELUDE: First Notes
MUFFALETTA CROSTINI
Rustic French bread topped with Olive salad, Giardiniera, Roasted Red Peppers, Soppressata, Mortadella and Provolone cheese
OYSTERS ROCKEFELLER
Broiled fresh oysters on the half-shell, topped with a rich “money green sauce” and breadcrumbs, garnished with lemon wedges
DEVILED EGGS WITH TOMATO BACON JAM
A two-bite teaser halved hard boiled eggs with a creamy Dijon Mayonnaise filling topped off with the sweet and savory jam
ROASTED BRUSSEL SPROUTS (V)
Pickled red onion, toasted sunflower seeds, Dried cranberries, green Tabasco pepper jelly
INTERLUDE: Spoonfuls & Sips
FRUITS DE MER AND ARTICHOKE BISQUE
Aromatic vegetables simmered in cream with fresh shrimp, crabmeat, and oysters
MARYLAND CRAB SOUP (GF)
A savory medley of blue crab meat and garden vegetables—corn, carrots, green beans, and tomatoes in a zesty tomato broth seasoned with Old Bay
GUMBO YA YA
A rich country style gumbo with quail, duck and Andouille sausage, served with rice
SPICED CARROT AND SAFFRON SOUP (V, GF)
Radish Pickles and Lemon Oil
POSTLUDE: Greens & Things
SEASONAL SYMPHONY SIGNATURE GREEN SALAD (GF)
Spinach, Arugula, Romaine, Bibb, Iceberg, Broccoli, Cucumber, Celery, Sugar Snap Peas, and Green Goddess Dressing
THE GREGORY SALAD
Mesclun mix, heirloom grape tomatoes, cucumber, candied pecans, goat cheese topped with a fillet of glazed salmon and a raspberry vinaigrette
OVERTURE: The Quintessential Main Course
SEASONAL SYMPHONY SIGNATURE FRIED LOBSTER (GF)
One half of a whole lobster, split, seasoned and fried, served on a bed of black bean succotash and steamed shrimp
CHICKEN CHARDONNAY
Delmarva roasted chicken thighs in a Chardonnay lemon butter sauce accompanied by roasted asparagus with Sauce Gribiche
BOURBON FILET MIGNON
Herb roasted fingerling potatoes, creamed spinach, and beurre sauce
NEW ORLEANS STYLED BBQ SHRIMP
Served over Mascarpone Cheese Grits
VEGETABLE “PASTA” PRIMAVERA (V)
Spiralized zucchini noodles filled with cherry tomatoes, crunchy yellow and red bell peppers, red onion, asparagus, fresh basil and vegan parmesan, all tossed in a homemade Italian dressing
MUSHROOM BUOURGUIGNON (V)
A medley mushroom ragout in a Burgundy reduction served over polenta
FINALE: A Kiss Good Night
ATLANTIC BEACH PIE
Graham cracker and saltine cracker crust, candied lemon peel, and freshly whipped cream
SMITH ISLAND CHOCOLATE SALTED CARAMEL CAKE
Moist fudgy dark chocolate cake topped with rich caramel, and a sprinkle of Maldon sea salt
MERINGUE GELATO WITH CHOCOLATE SAUCE (DF)
Served with fresh raspberries and mint
CARAMEL CLEMENTINES (GF)
Fresh citrus slices bathed in a butterscotch caramel sauce, served with Greek yogurt and garnished with chopped roasted pistachio nuts
