Wit on the Water Offers a New Mouthwatering Summer Menu at Four Seasons Hotel Baltimore

Wit & Wisdom celebrates sensational dining options at its outdoor patio, Wit on the Water, including new seafood and barbecue items and a new seasonal cocktail menu. Guests can savour these offerings all spring and summer long while they relax harbor-side in the modern, 85-seat patio’s ultimate al fresco atmosphere at Four Seasons Hotel Baltimore.

Wit on the Water is Baltimore’s premier outdoor destination to enjoy the city’s water views, one-of-a-kind culinary creations and house-made specialty cocktails. To complement the view, Executive Chef Zack Mills has created a new Shuck It, Shake It, Smoke It menu featuring a raw bar with an extensive selection of the best local market shellfish and an outdoor smoker churning out mouthwatering barbecue dishes. Happy hour every Monday through Friday from 3:00 to 6:00 pm will feature a sommelier's selection of red or white wine, beer and a daily specialty cocktail, along with snacks, making the outdoor bar the social destination of the season.

Lead Bartender Jonathan Levy has crafted dazzling concoctions for guests to sip, including seasonal cocktails with house-made simple syrups and mixes such as the Chartreuse Swizzle, the Wit & Wisdom Crush and the Infidel Castro. The drink menu will also feature a rotating Punch of the Day for added variety, as well as featured beers and a selection of wines by the glass. New this year is Lead Sommelier Julie Dalton’s Rosé Bouquet - a rotating selection of her favourite refreshing seasonal bottles for USD 9 a glass. Additionally, bottles of Champagne will be offered for half price every evening after 9:00 pm and during Sunday brunch. Specialty hand-rolled cigars will also be available to purchase and smoke in the Wit & Wisdom lounge.

A sampling of the delectable new menu items that will be available starting in May include:

• Chesapeake oysters
• Lobster roll
• Maryland blue crab boil
• Slow-roasted pork spare ribs
• Local lamb chops
• Pennsylvania duck sausage
• Dinosaur kale salad

And don’t forget dessert - Pastry Chef Dyan Ng puts a new spin on nostalgic ice cream favourites with Strawberries & Cream and Butter Pecan Sundaes and The Mina Float.