WEEKEND BRUNCH--- ( at Milton's Inn) coffee | baked clam with garlic butter | Maryland crab soup with seasonal vegetables
AFTERNOON-TEATIME --- tea | grapes
DINNER --- (at Oreste's) fried bread with chickpeas and hot sauce ( Trinidad ) | Green rice with crab cakes and yellow habanero sauce (Yucatan) Wine: Sauvignon Blanc | Pork in rum sauce and spices, with sweet potatoes and `confit' of red bonnets on the side (French-Creole) , Wine: Dry Rose | Crepes with guava preserve and caramelized cane sugar (French-Creole) || French-style Caribbean Rhums from Martinque and Guadalupe
- in deep hue and mood of autumn
