The wine program at Bas Rouge takes its cues from the restaurant’s culinary team and applies the same focus and high standards for sourcing, producers and quality. On the list, guests will find bottles from France, Austria and the United States, all with the singular common thread of being exceptionally crafted, honest expressions of their own unique terroir. Beverage Director Thad Hoy takes equal pride in showcasing famous producers and hard-to-find cult wines as he does shining a light on small producers and lesser known regions. The serious wine connoisseur will delight in Bas Rouge’s 2,500-bottle Cellar List, a treasure trove of rare bottles and vintages rarely found outside private collections.
Bas Rouge presents a modern take on traditional European dishes, utilizing ingredients such as Osetra Caviar, Jumbo Lump Crab Spätzle and Elysian Fields Rack of Lamb. Chef Harley Peet employs rare ingredients from around the world in addition to locally-harvested produce, seafood, and pasture-raised meats from Eastern Shore farmers and watermen. Guéridon service, offered on an antique silver trolley, provides a touch of table-side drama. Both the á la carte lunch menu and prix-fixe dinner menu change frequently to reflect seasonality.