Where intimacy and elegance meet in every perfectly plated course.
Make a perfect memory…
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 multi-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, roasted red peppers, Giardiniera, Soppressata, Mortadella and Provolone cheese
CREOLE MUSSELS
PEI Mussels with smoked Andouille and Creole Trinity in a spicy tomato broth served with toasted baguette rounds
OXTAIL CROQUETTES
Tender braised fried oxtail meatballs with parsnip puree and brown stew gravy, dusted with Parmesan and snipped chives
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 BRUSSELS SPROUTS (V)
These roasted Brussels Sprouts are perfectly crisp on the outside, tender on the inside, and drizzled with balsamic vinegar
INTERLUDE: Spoonfuls & Sips
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
FRENCH ONION SOUP (V, GF)
Vegetable broth, caramelized onions, and a buttery crouton topped with Gruyere & Parmesan
POSTLUDE: Greens & Things
SPINACH SALAD
Simple, fresh, and delicious salad filled with crisp apples, dried cranberries, red onion, creamy goat cheese, toasty candied pecans and dressed in a bright apple cider vinaigrette
ICEBERG WEDGE (V, GF)
Iceberg lettuce, bacon, cherry tomatoes, candied sunflower seeds, radishes, and a homemade buttermilk Ranch Dressing
BOSC PEAR & FIELD GREENS SALAD
Balsamic vinaigrette, gorgonzola cheese, port cherries and candied walnuts
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
SURF & TURF PINWHEELS
These pinwheels are made with juicy steak rolled up with spinach, salty prosciutto, parmesan cheese, topped with delicious, flavorful, buttery lobster tail meat
NANA'S SHRIMP, GRITS & CATFISH ÉTOUFFÉE
Tender cornmeal-crusted catfish and Gulf shrimp atop creamy grits with sweet corn, peppers, and onions, finished with a rich shrimp étouffée and fresh herbs—a soulful taste of Louisiana
FRENCH QUARTER RISOTTO (V)
A creamy jambalaya risotto made with sauteed onion, celery, bell pepper, diced tomatoes, vegan Andouille sausage,and Aborio rice simmered in a vegetable saffron both seasoned with the essence of Creole spices
MUSHROOM BOURGUIGNON (V)
A medley mushroom ragout in a Burgundy reduction served over polenta
FINALE: A Kiss Good Night
SWEET POTATO CRÈME BRÛLÉE (V, DF)
Creamy, indulgent crème brûlée gets a cinnamon-spiced spin with a dairy-free sweet potato custard and a classic torched sugar-crack shell.
DOUBLE CHOCOLATE BREAD PUDDING WITH DUBAI CHOCOLATE BARK
Rich brioche in butter, cream, eggs and raisins, served with a chocolate and white chocolate sauces and garnished with decadent Dubai Chocolate Bark
CARAMEL CLEMENTINES (GF)
Fresh citrus slices bathed in a butterscotch caramel sauce, served with Greek yogurt and garnished with chopped roasted pistachio nuts
