Thursday, February 20, 2014

Two Top Chefs Teaming Up for a One-of-a-Kind Meal on the Eastern Shore

Two top chefs. Six courses. One amazing night of dining at our Peacock Restaurant.

On March 10, our executive chef, Doug Potts, together with Jordan Lloyd, executive chef of the Bartlett Pear Inn, will stir up their talents for a one-of-a-kind tasting menu.

What’s cooking?  Here’s an amuse-bouche peek at the menu. The meal kicks off with champagne poached oysters, caviar, and potato salad ice cream. Intrigued?

Moving into the middle of the meal, diners will be enjoying seared pork tenderloin, and shrimp scampi, and grilled bison.

And for dessert, scrumptious indulgences include a chocolate tart and pistachio ice cream.

There will be plenty of other surprises as well. So, if you consider yourself a foodie, this event is well worth the trip to Easton. The price is $85 for the six-course meal, plus $35 for wine pairing. Tax and gratuity are, of course, extra.

Reserve soon. We expect a sell-out.

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