From $148 per person

Min 02 - Max 20

Min 4 Courses

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AMUSE-BOUCHE

Mushroom pate with yuca/parmigiano cheese cracker

Mini smoked beet & blue cheese arancini.

 

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FIRST COURSE

(CHOOSE ONE)

 

MODERN SHRIMP & PARMESAN GRITS

Salted shrimp in herbal gee served with parmesan grits foam & accompanied with mushrooms.

   

HOMEMADE MEATBALLS

Homemade meatballs, homemade tomato sauce, topped with parmigiano chips& accompanied with homemade focaccia.

 

COQUILLES ST JACQUES IN CAVA

Grilled scallop, shrimp and clam served with the jus/cava and homemade focaccia.

 

EPIC LAMB & RATATOUILLE

Lamb skewer on top of layers of yellow squash, zucchini, eggplant, potato, and bell pepper drizzled with herbal/garlic olive oil, on a bed of flavorful tomato & béchamel sauce.

 

CHICKEN WEDGE SALAD

Sous-vide chicken, grilled iceberg lettuce, ranch cheese sauce, prosciutto

crunch, chive, calamata, basil caviar and sunflower seeds

 

LOBSTER SALAD

Steamed lobster, green apple, fennel, dill & green grape in a light homemade mayo sauce. Served in a martini glass.  

 

  

ENTRÉE

(CHOOSE ONE)

 

BEEF WELLINGTON

Filet Mignon with a duxelles of mushrooms in a golden puff pastry, served with potato thousand-layers & organic season vegetables and topped with a demi-glace sauce.

 

REHOBOTH SURF & TURF

Petit Filet Mignon cooked in sous-vide and sealed in herbal gee, MD lump crab cake, crab cream sauce served with twice baked potatoes & asparagus.

  

CHIC CHICKEN 

Organic chicken breast stuffed with prosciutto and pecorino cheese cooked in sous vide. Served with velvet mash potatoes & glazed carrots and topped with mushroom sauce.

 

FILET MIGNON AU MUSTARD

Filet mignon cooked in sous vide and drizzled with an elegant homemade mustard sauce. Served with spinach, mushrooms, and gruyere proper pie.

 

SEAFOOD PAELLA

Safran, shrimp, clam, mussels, chicken, bell peppers & peas 

 

  DELMARVALOUS LAMB CHOPS 

Farm raised lamb drizzled with lamb jus & mustard seeds, served with safran barley, peas-mint pure and glazed mix of mushroom

 

JUMBO CRAB RAVIOLI

Homemade jumbo ravioli stuffed with MD lump crab, drizzled with homemade tomato sauce, bechamel sauce & basil caviar, and topped Parmigiano Reggiano cheese homemade crackers.

 

MD BLUE JEWEL OF THE BAY & PETIT MIGNON 

MD lump crab cake & beef sirloin served with velvet mash potatoes, asparagus & drizzled with butter-crab & demi-glace sauces

  

 

DESSERT

(CHOOSE ONE)

 

CRÈME BRÛLÉE

Vanilla bean custard, torched sugar & fresh berries

 

LEWES CHIC

Fresh berries, chocolate creamy ganache, pistachio & vanilla cake and banana foster sauce.

 

 BASQUE CHEESECAKE

Creamy & soft cheesecake burned on the top with berries coulis.

 

S’MORES CUPS

Biscuits crumble, milk chocolate mousse, salted caramel & toasted marshmallow

  

ALUIZZIO’S SPECIAL CAKE

Vanilla pistachio cake with chocolate mousse & strawberries.

 

INDIVIDUAL CHOCOLATE & CARAMEL PIE

vanilla crust, dark chocolate ganache & salted caramel

 

CUPS O’TIRAMISU

Mascarpone cream, biscuits lightly soaked in coffee & sprinkled with cocoa.

 

INDIVIDUAL LENOM PIE

Vanilla crust with lemon cream & Italian Merengue

 

CUP O’DUO CHOCOLATES

dark chocolate cake & white chocolate mousse

with homemade caramel

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