Chef Siegmund's menu includes:
1st: Cornflake Crusted Rainbow Trout served over wilted baby arugula with oven roasted tomatoes and finished with a bacon cream sauce
2nd: Baked Choptank Sweet Oysters in the Half Shell wrapped with baby spinach with pancetta-brandy butter
3rd: Cinnamon-Butter Poached Rockfish with roasted acorn squash and vanilla oil
Dessert: Gianduja Chocolate Mousse with a vanilla-espresso dust, raspberry coulli
"Fresh Thoughts" dinners take place at 6:30 p.m. at National Aquarium, Baltimore.