The Empress
Wine Pairing
Dinner
Appetizers
1. Shrimp Cocktails
Large wild caught shrimp steamed Maryland “Old Bay” style and served chilled with cocktail sauce and a lemon wedge
2. Summer Corn Salad
A savory mix of sweet, fresh cut corn, grape tomatoes, mozzarella, and picked basil tossed with a lemon garlic vinaigrette
3. Butternut Squash Bisque
A southwest twist on a creamy classic soup of smooth pureed butternut squash with a hint of cinnamon and topped with a crème fresh and smoked paprika.
**Palate Cleansing Course**
Fresh locally baked bread served with a bold herb and olive oil dip.
4. Stuffed Dates
Medjool Dates stuffed and baked with local goat cheese, bacon, pickled jalapenos, and served warm with a drizzle with wildflower honey
OR Stuffed Pears
Sweet, juicy Bartlett pears
stuffed with soft creamy blue cheese and topped with wildflower honey and candied pecans
5. Sausage Stuffed Portobello Mushrooms
Hot Italian sausage stuffed and baked into portobello mushrooms and topped with chopped fresh tomatoes and cilantro with shredded parmesan cheese
**Palate Cleansing Course**
Fruit Sorbet
Main Entrée
6. Salmon Wellington
A thick piece of wild caught Salmon wrapped in delicate puff pastry and baked with a spinach, dill, garlic, and cheese mixture. Served with a side of chilled English cucumbers and tzatziki sauce.
OR
Beef Stroganoff
Tender beef tips marinated and cooked in red wine and spices, mushrooms, onions, peas, garlic, and a Slavic creamy gravy. Served over rosemary garlic smashed potatoes.
Dessert
A Dual Dessert Will Be Served
7.Cream Puff
An almond custard filled pastry delicately baked and topped with rich dark chocolate. Refreshing yet rich
8. Baklava
Flakey filo dough layered with crushed walnuts and pistachios, wildflower honey, rose water and spices and baked to perfection