Menu

Friday, April 27th

 Dinner Additions 

 

Appetizers

Sautéed Curry Shrimp 10

coconut risotto

 

Entrees

Jerk Crusted Swordfish 25

with melon salsa

 

Grilled Duck Breast 24 

roasted root vegetables and balsamic reduction

 

Seared Sea Scallops 27 

smoked sea salt, Thai cabbage slaw and Peanut Sauce 

 

Grilled Pork Medallions 20

spicy micro greens and cherry port wine sauce

 

Cobbler of the Week

 Blueberry

or

 Apple

 

Saturday, April 29th

Soups Du Jour

Chicken Corn Soup

Cup 4.25 ~ Bowl  4.75

Maryland Crab

Cup 4.50 ~ Bowl  5.00

 

Lunch Additions

Fried Oyster Sandwich 9

On a brioche bun with lettuce and tomato. Served with your choice of fries.

 

Carved Ham Sliders 8

Carved ham, Swiss cheese, lettuce and Dijon

mayonnaise on two brioche sliders. Served with chips and a pickle. 

 Brunch Menu
 

Lunch Menu

Dinner Menu

  Bistro Menu

Dining Photo Galerry