| Scallop and White Bean Crostini |
$9.00 |
Grilled and served with Sundried Tomato Relish |
| Maryland Crab Fondue |
$9.00 |
moked Gouda & Crab Fondue served with Flatbread and Fresh Fruit |
| Grilled Oysters |
$10.00 |
Served on the Half Shell with Applewood Bacon-Chive Compound Butter |
| Wild Orchid Salad |
$7.00 - $12.00 |
Mesculin Greens, Tangerine and Dried Cranberry Salad with Poppyseed Vinaigrette |
| Spinach Salad |
$6.00 - $10.00 |
Wilted Spinach and Wild Mushroom Salad with Applewood Bacon Vinaigrette |
| Caesar Salad |
$6.00 - $10.00 |
Crisp Hearts of Romaine Lettuce with Lemon-Parmesean Dressing and Garlic Croutons |
| Beet Salad |
$6.00 - $10.00 |
Beets, Goat Cheese, and Walnuts with Balsamic Orange Vinaigrette |
| Cream of Butternut Squash |
$5.00 - $6.00 |
Our Creative Interpretation of Cream of Crab. This Silky Soup is made with Seasonal Butternut Squash and Lumps of Crab |
| Soup Du Jour |
$5.00 - $6.00 |
Our Chef is Always Creating a New and Innovative Soup For Your enjoyment. Ask Your Server for Details. |
| Filet Mignon |
$34.00 |
Pan Seared with Truffle Oil Mashed Potatoes, Haricots Vert, Goat Cheese, and Roasted Garlic Demiglace |
| Rack of Lamb |
$34.00 |
Grilled and served with Brown Sugar Glazed Carrots, Lemon Oil Smashed Potatoes, and Walnut Mint Pesto |
| Venison Osso Bucco |
$32.00 |
Served with Creamy Parmesean Polenta, Citrus Gremolata and Roasted Root Vegetables |
| Pork Loin Chop |
$30.00 |
weet Tea Brined Pork Loin Chop served with Maple Whipped Sweet Potatoes, Braised Red Cabbage, and Cider Reduction |
| Scallops Napoleon |
$30.00 |
Served with Sweet Potato Pancakes, Sauteed Leek and Mushrooms, and Persian Lime Sauce |
| Crispy Salmon |
$30.00 |
Served with Warm Lentil Salad and Granny Smith Horseradish Creme Fraiche |
| Chesapeake Rockfish |
$34.00 |
Served with Melted Leeks, Potatoes Gratan, and Spinich Aioli |
| Maryland Jumbo Lump Crabcakes |
$30.00 |
Pan Fried with Haricots Vert, Toasted Almonds, and Roasted Red Pepper Remolade |
| Grilled Tuna |
$32.00 |
Served with Olive, Cauliflower and Potato Ratatouille, and Caper-Golden Raisin Emulsion |
| Butternut Squash and Wild Mushroom Lasagna |
$28.00 |
Served with Braised Greens, Parmesan Tuille, and White Truffle Oil |
