Leftover Spaghetti Pie

Nonna’s Lasagna with Bolognese and Bechamel

Seared Sea Scallops with Minted Spring Pea Risotto

Jade Farm Cajun Chicken Pasta

Mediterranean Grilled Salmon with olive-tomato relish and lemon beurre blanc

Inn at Perry Cabin Beef Wellington

Seared Scallops with Stone-Ground Corn Grits

Mrs. Robino’s Salmon Florentine

Pan Seared Halibut with Asparagus, Black Rice and Broken Vinaigrette

Pan Seared Lamb Rack with Brussels Sprouts, Butternut Squash, Cranberry Chutney

Petite Oscar Filet

Braised Local Leg of Lamb with Lemon Herb Butter and Roasted Garlic Labneh

Maryland Soft Shell Crabs in Corn Flour Tempura

Rabbit Rillette with Fenugreek Grainy Mustard and Baywater Farm Radishes

Mussels for Betty

Snuff Mill Grilled Veal Porterhouse Chop

Eat the Rainbow Noodle Bowl

Grilled Trout & Zippy Green Sauce

Crispy Soft-Shell Crabs with Corn & Avocado

Garlicky Paprika Shrimp & Avocado Salsa Tacos

Fresh Catch

Salmon with Sour Cream-Dill Slather

Eastern Shore Chicken

Maryland Crab and Sweet Corn Souffle

Bacon Jam Stuffed Pork Chops

Steamed Chesapeake Blue Crab

Jacques Pépin’s Roast Leg of Lamb with Garlic

Pumpkin-Pecan Mac and Cheese

McNair Reverse Seared Wild Duck Breast

La Fable’s Trout Amandine

Buttermilk Bechamel Chicken Pot Pie

Skillet Chicken with Meyer Lemons and Olives

Pride of Maryland Crab Cakes

Smith Island Traditional Canada Goose

Rockfish Imperial a la Livie

Shrimp Risotto with Hubbard Pumpkin and Taleggio Cheese