Tuna Cannoli with Cavier

Beet Cured Salmon With Horseradish Creme Fraiche

Burrata with pistachio pesto, arugula, and pickled cherries

Scallop Crudo

Seared Scallops with Stone-Ground Corn Grits

Baked Oyster Imperial

African Peanut Soup

Linda’s Corn Shrimp Fritters

Chilled Fifer Orchard Asparagus and Buttermilk Soup

Burrata with Caramelized Onion and Fava Bean Hummus

Mussels for Betty

Chicken Liver Mousse

Snuff Mill Carpet Bagger Oysters

Highbrow Easy-Peasy Summer Snack Platter

Chef David’s Hummus

Fromage Blanc with English Peas, Breadcrumbs, and Artichoke Vinaigrette

Jacques Pépin’s Salmon-Cream Cheese Roll Ups

Pride of Maryland Crab Cakes

Msemen: Flaky Moroccan Flatbreads

Prince Edward Island Mussel Bowl

Grilled Orchard Point Oysters

Cucumber Roll Ups

Radish Snacks

Scallops with Fig and Blackberry Reduction

Oyster Fritters with Lemon Butter Sauce and Candied Lemon Peel

Tuna with Orange Blossom Honey Scented Ponzu and Ume Plum Vinaigrette

Crab, Artichoke and Brie on Crostini: Hobo’s Completely Infamous Dip

Bruschetta on Crostini

Oysters Rockefeller

Asparagus Bisque

Spring Pea and Mint Crostini

Spring Onion Pizza