Maine Lobster Bisque with cognac.

Rich beef broth with caramelized onions, croutons and gruyère cheese.

Seasonal soup of the day.

Burgundy snails with garlic and parsley.

Prosciutto, rosette de Lyon saucisson à l'ail, Foie gras parfait country pate, rillette and cornichons.

Light pike quenelle with lobster sauce.

Tiger shrimps, apple celery root remoulade and pomegranate.

Romaine Hearts, Anchovy, garlic dressing, baguette croutons and Parmigiano-Reggiano.

With field green, goat cheese, roasted hazelnut, and orange.

Warm frisée with apple wood smoked bacon, poached egg and garlic croutons.

With fresh herbs, vegetable filament, and farm peas shoot.

Pan seared sea scallops with a seasonal risotto

Roasted shrimps with pasta of the day.

Crispy crêpe of salmon pesto, ratatouille nicoise and piquillo sauce.

Chef seasonal vegetables plate.

Sautéed calf liver with caramelized onions, potato gratin, andseasonal vegetables.

Fells Point Bistro Petits filet with garlic jus olive oil hand cut french fries and artisan lettuce.

Roasted and stuffed chicken breast with wild mushrooms and seasonal vegetables.

Pan seared crestone New York steak au poivre, roasted garlic, fingerling potato and seasonal vegetable.

Crispy moulard duck leg confit with orange sauce, roasted fingerling potato, braised red cabbage and apple.

Apple smoked bacon wrapped heritage pork tenderloin with Dijon sauce, provençale vegetables.

With mango sorbet, vanilla ice cream, and passion fruit sauce.

Crème brûlée of the season.

Crunchy chocolate with passion fruit sorbet.

Crunchy meringue mango, passion fruit sorbet, and vanilla ice cream.

Napoleon of raspberries, pistachio Chantilly, and pistachio ice cream.

With dried fruits and nut toasted bread.