The Crossroads Restaurant in the Radisson Hotel at Cross Keys has introduced a brand new lunch and d

The Crossroads Restaurant in the Radisson norwegian caribbean cruises 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 norwegian caribbean cruises s own resources. The new menu is modeled after the culinary norwegian caribbean cruises philosophy of renowned norwegian caribbean cruises Chef Peter Davis, of Henrietta s Table, norwegian caribbean cruises 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, norwegian caribbean cruises Executive norwegian caribbean cruises Chef at the Crossroads norwegian caribbean cruises 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 For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com , find me on Facebook or follow norwegian caribbean cruises me on twitter @ BmoreRestaurant - check out my review map or my review list Photo: Chesapeake ProCon Tuna Tini appetizer Related Articles Dinner at Canton Dockside-seafood all around Double Header ice cream cone only $2.22 Goji berries hit new fall menus Fresh Thoughts: a sustainable seafood norwegian caribbean cruises dining series with Chef John Shields from Gertude's