Menu

 Friday, March 24th - Dinner Additions

Soups 

Lobster Bisque

Cup 4.25  Bowl 4.75

 

Maryland Crab

Cup 4.25 Bowl 4.75

 

Appetizers 

Seared Bacon Wrapped Sea Scallop 9

micro greens balsamic reduction

 

Asparagus Fries 7

with sundried tomato aioli

 

Entrees

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

Soups

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