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Seasonal dishes and ingredients are a hallmark of the Forbes Travel Guide Four-Star Immigrant Restaurant. A rotating seasonal-featured entrée graces the à la carte menu below the chef’s detailed description of the food’s derivation and geographical source. The late-summer season of 2011 showcased a pan seared soft-shell Maryland blue crab with pickled mustard seed aioli, baby heirloom tomatoes, cucumber and basil vinaigrette. Additional seasonal ingredients on the à la carte menu include English peas, strawberry rhubarb and fava beans.