Friday, April 27th

 Dinner Additions 



Sautéed Curry Shrimp 10

coconut risotto



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





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