Our Signature Private Dinner Experience
A decadent escape into the world of elevated Southern Coastal Cuisine.
Gather and celebrate in good company, where you and your guests will enjoy an exquisite multi-course plated meal. From the moment you arrive to the final bite, our team will handle every detail with care and intention. All you have to do is enjoy the amazing food, a festive atmosphere, and of course, each other.
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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
LOBSTER TAIL POT PIE
Featuring succulent chunks of lobster and baby scallops folded in a velvety béchamel with petite peas, carrots, leeks, onions, tender potatoes and crowned with a golden, Cheddar Bay biscuit and garnished of fresh micro-greens and a fried lobster tail
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
DUCK CONFIT CROQUETTES WITH YUZU VINIAGRETTE
Fennel slaw, candied citrus, topped of with microgreens of cilantro and parsley
ROASTED BRUSSELS SPROUTS (V)
Pickled red onion, toasted sunflower seeds, Dried cranberries, green Tabasco pepper jelly
GOAT CHEESE CROQUETTES
Creamy chèvre goat cheese mixed with fresh thyme and chives, lightly fried to a perfect crunch, served with a drizzle of Honey Pecan Sauce
INTERLUDE: Spoonfuls & Sips
CORN BISQUE (V)
A luscious offering of sweet corn infused with Creole seasonings
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
POSTLUDE: Greens & Things
SPINACH SALAD (GF)
This spinach salad is filled with crisp apples, dried cranberries, red onion, creamy goat cheese, toasty candied pecans 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
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
Seared bourbon infused beef, accompanied with herb roasted fingerling potatoes, creamed spinach, and beurre blanc sauce
NEW ORLEANS STYLED BBQ SHRIMP
Shrimp sautéed in a rich and flavorful Worcestershire-spiked butter sauce, served over Mascarpone Cheese Grits
PORK TENDERLOIN MEDALLIONS
Louisiana Dirty Rice, red bean puree, charred scallions, pickled peppers, drizzled with Steen's Cane Syrup Gastrique
MUSHROOM BUOURGUIGNON (V)
A medley mushroom ragout in a Burgundy reduction served over polenta
FINALE: A Sweet Farewell
ATLANTIC BEACH PIE
Graham cracker and saltine cracker crust, candied lemon peel, and freshly whipped cream
CAPTAIN MORGAN'S RED RUM BREAD PUDDING
Rich brioche in butter, cream, eggs and golden raisins, served with a spice rum sauce
MERINGUE GELATO WITH CHOCOLATE SAUCE (GF, DF)
Served with fresh raspberries and mint
BROWNIE PUDDING WITH VANILLA ICE CREAM
Rich, velvety molten chocolate pudding with a crackly, brownie-like crust, served warm and topped with a scoop of vanilla ice cream
Gluten-Free (GF), Vegan (V), Dairy Free (DF)