Friday, March 24th - Dinner Additions


Lobster Bisque

Cup 4.25  Bowl 4.75


Maryland Crab

Cup 4.25 Bowl 4.75



Seared Bacon Wrapped Sea Scallop 9

micro greens balsamic reduction


Asparagus Fries 7

with sundried tomato aioli



Teriyaki Glazed Salmon 22

on basmati rice with red peppers & onion


Roast Prime Rib of Beef 

10 oz. 24 | 16 oz. 30

au jus & horseradish


Seared Fluke 20

(summer flounder) 

with sundried tomato pesto & basil crust


Smoked Grilled Duck Breast 24

Bacon & Apple Chutney


Saturday, March 25th - Lunch Additions


Chicken Tortilla Soup

Cup 4.00  Bowl 4.50


Maryland Crab

Cup 4.25 Bowl 4.75


Battered Cod Sandwich 8

Served on a toasted brioche bun with lettuce,

tomato and tartar sauce. Choice of fries.


Chicken Salad Croissant 9

Lettuce, tomato and mayonnaise on a flakey croissant.

Served with chips and pickle. 


Panini of the Day:  

Four Cheese and Tomato 9

Provolone, Swiss, cheddar and American cheeses with tomato 


Brunch Menu


Lunch Menu

Dinner Menu


 Bistro Menu



Dining Photo Galerry