Baltimore’s Fanciest Spot – Build Your Own 3–6 Course Tasting Menu 🧾

Said to be the most upscale restaurant in town, this spot lets you pick 3–6 dishes from a daily rotating menu of 28 options—a total foodie adventure! Here’s the full lowdown on every bite: 🥣 Starters & Small Bites Cauliflower, Potato & Bacon Soup Packed with a fiery jalapeño kick that hits hard—spicy lovers will rejoice! Bread Selection Cornbread, sourdough, and olive bread—fresh and crusty, perfect for sopping up sauces. Creamy Artichoke Soup The artichoke flavor is almost undetectable, with aged Parmesan taking center stage. Sadly, it’s thin and lacks richness. Beef Tartare Premium filet mignon mixed with shallots and lime, drizzled with homemade chili oil. Fragrant and refreshing, but falls flat on salt—needs a pinch more to shine. Beausoleil Oysters Canadian oysters with a lean texture. The champagne vinegar dressing is overdone, overpowering the delicate brininess of the shellfish. Confit Duck Salad A total win! Tender duck paired with arugula, blood orange, and Bleu d’Auvergne cheese, tossed in red wine vinaigrette. The arugula’s bright bitterness cuts through the cheese’s pungency, leaving only a creamy, nutty finish—chef’s kiss. 🍖 Mains Roasted Pork Belly & Mushroom Risotto The pork belly is crispy and full of flavor, but the chanterelle risotto is overly watery (more like porridge than risotto). That said, the meaty juices soak into every grain, making it rich yet not greasy. Grilled Octopus The texture leans a bit tough, but the flavor is solid. Served with arugula, roasted cherry tomatoes, mustard vinaigrette, and French flageolet beans for a fresh contrast. Pan-Seared Wild Grouper Topped with mushroom fricassee and lemon cream sauce. Sadly, it’s under-seasoned—bland and lacking depth. Wild Morel Mushroom Pithivier A buttery, flaky pastry filled with morel mushrooms, served with fava beans, English peas, and cognac cream sauce. Rich, creamy, and utterly delicious—one of the highlights of the meal. Roasted Bison Tenderloin Disappointingly similar to regular beef steak. It’s heavy on chili aroma (which keeps it light-tasting) but again, under-salted. The side of crispy corn cake is super spicy—proceed with caution! Braised Lamb Neck & Pappardelle Hearty lamb neck slow-braised to perfection, tossed with wide pappardelle pasta, chanterelles, and concentrated lamb jus. It tastes like a luxurious version of lamb noodle soup, but could use a touch more salt to amplify the flavors. 🧀 Cheese Cart Thanks to the chef’s recommendation, we tried two standout cheeses: Brillat Savarin A creamy cow’s milk cheese, similar to brie—smooth and mild. Beenleigh Blue A bold sheep’s milk blue cheese with a sharp, tangy kick. 🍰 Desserts Toffee Cake Warm toffee cake smothered in toffee sauce, served with vanilla bean ice cream. A classic warm-cold combo with a perfectly balanced sweet flavor—no complaints here. Chocolate Espresso Mascarpone Cake Rich and decadent, with a deep chocolate-espresso flavor that’s not cloyingly sweet. Drizzled with espresso crème anglaise, it’s a must-order for coffee and chocolate fans. Lemon Macaron A bright, zesty finish to the meal—light and refreshing. #BaltimoreEats #FineDining #TastingMenu #FoodieReview #BaltimoreFood #GourmetAdventure