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First Course French Onion Soup 5 Maryland Crab Soup 6 Creamy Seafood Bisque 6 Crispy Basil Polenta and Grilled Vegetables 7 parmesan cheese and tomato sauce |
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Steamed Mussels 7 basil and garlic |
Beef Carpaccio 12. marinated mushrooms, fresh parmigiana toasted focaccia |
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Smoked Salmon 10. marinated cucumbers, dill créme fraiche and potato cake |
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Stuffed Mushroom Caps 9 crab and lobster meat |
Butternut Squash Ravioli 8. hazelnuts, sage butter, dried cranberries |
| Salads |
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Caesar Salad 5. creamy parmesan and garlic dressing |
Garden Salad 6. honey and apple vinaigrette with spiced walnuts |
| Salad of Fresh Mozzarella 7. vine ripe tomatoes, pesto dressing |
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| Salad of Beets and Oranges 8. |
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Entrees |
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Maryland Crab Cakes 25. two crab cakes made with jumbo lump crab meat Tournedos of Beef Au Poivre 26. brandy mushroom sauce and au gratin potatoes Bacon Wrapped Filet Mignon 28. baked potato, sautéed mushrooms and caramelized onions Garlic Roasted Chicken 19. garden vegetables and roasted potatoes Pan Seared Trout 23. lemon and almondine sauce, sautéed spinach Sautéed Shrimp and Scallops 25. mini rigatoni, tomatoes, basil Roasted Pork Loin 22. winter fruit compote cheddar stone ground grits, braised greens, shallot sauce Pan RoastedSalmon 23. Granny Smith apple butter sauce, scallion potato cake Roasted Duck Breast 25. crispy potato and duck hash, Guiness gravy Shepherd's Pie 24. braised lamb, root vegetables topped with whipped potatoes baked until golden brown |
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| There will be a four dollar charge for split entrées. Low-Fat items are available upon request. Gratuity of 18% will be added to tables of 8 or more |
| Gift Certificates - Private Rooms - Banquet Facilities - Available for All Occasions |