Welcome to my world

Thanks for visiting my web space. I’m typically going in so many directions that I don’t have time to create content for this site. However, I can offer some odds and ends that would otherwise be spinning cold and lonely in the black void of my hard drive. Feel free to look around. — Greg Raven

Menu selections for Wednesday

Napoleon Room

First Courses

Chincoteague oysters wrapped in Smithfield ham and baked in their shells

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Cassoulette of escargot in puff pastry with wild mushrooms and parsley

Salads

Salad of endive, watercress, and mushrooms with a Chardonnay mustard dressing

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Hearts of romaine in a classic Caesar dressing with parmesan cheese and croûtons

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Warm salad of curly chickory with Maytag blue cheese, tarragon, and country bacon

Main Courses

Tournedos “Black and White” with a cream of wild mushrooms and port sauce with truffles

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Breast of Nantucket muscovy duck chargrilled rare, with dried wild cherries

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Breast of Maryland pheasant grilled and served with braised savoy cabbage

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Chargrilled swordfish with a red wine sauce

Desserts

Mocha zephyr (fallen chocolate soufflé with mocha whipped cream and thin leaves of chocolate)

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Individual pear and sour cherry cobler (baked in a cast iron skillet, please allow 12 minutes)

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A trio of passions (passion fruit ice cream, chilled passion fruit mousse, and hot passion fruit tart)

Service begins promptly at 5:30