Fresh Thoughts

Join us Tuesday, May 21, from 6:30–9 p.m. for a unique fine-dining experience featuring sustainable seafood from Chef Chris Becker of Fleet Street Kitchen. Learn More about Fresh Thoughts.

Price: $79 members; $99 non-members

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The Menu

First Course
Fluke Crudo
Citrus purees, earl gray tapioca, mint, fennel, olive oil, jalapeno, pickled ramp
Pinot Blanc 2011

Second Course
English Pea Soup
Ricotta "gnudi", mint, english pea "tapenade", parmesan
Pinot Gris 2011

Third Course
Olive Oil Poached Halibut
Morel mushrooms, ramps, fava beat toretllini, chicken jus, lemon thyme
Estate Cuvee, Pinot Noir 2010

Fourth Course
Seared Scallop Confit of Suckling Pig
Soubis, orange, spring onion, fennel seed, pork jus
Kiana Vineyard Pinot Noir 2010, Aliette Vineyard Pinot Noir 2010

Dessert Course
Strawberry Buckle Cake
Sweet cream, basil, vanilla
Schramsberg Vineyards, Cremant - Demi-Sec 2007

About the Guest Chef

Chris Becker, Executive Chef

A Baltimore native and veteran of several of the city's most highly regarded restaurants, Chef Chris maintains deep relationships with local farmers, foragers, and fishermen. His contemporary American cuisine at Fleet Street Kitchen is defined in conjunction with the seasonal produce of Cunningham Farms, the restaurant owner's farm in Cockeysville.

A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant, Linwoods, and The Wine Market in Locust Point. He was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.

At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, creating elegant dishes that reflect his intense devotion to his craft.

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