The Crossroads Restaurant in the Radisson Hotel at Cross Keys has introduced a brand new lunch and dinner menu featuring meats, cheeses, breads, and pasta all grown or produced from local area vendors and farmers. The menu has a wide variety of Chesapeake Bay specialties made with organic and fresh products from the tri-state’s own resources.
The new menu is modeled after the culinary philosophy of renowned Chef Peter Davis, of Henrietta’s Table, located in The Charles Hotel in Cambridge, MA, who has been an advocate of “fresh and honest” menus, recipes, and vendors for over 15 years. Don Crowther, Executive Chef at the Crossroads Restaurant, has engaged numerous local and organic vendors to supply beef from grass fed, free range cows, organically grown greens and produce, hand-crafted cheeses, and homemade breads and pastas.To find more out about the new dishes and to see some photos click here
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Photo: Chesapeake ProCon Tuna Tini appetizer
Photo: Chesapeake ProCon Tuna Tini appetizer
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