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FIRST COURSE

French Onion Soup     5.

Maryland Crab Soup    6.

Creamy Seafood Bisque    6.
Steamed Mussels     8.
basil garlic broth  
Garden Tomato Gazpacho with Shrimp    8.
 
Stuffed Mushroom Caps    9.
 
Summer Vegetables A' La Grecque     10.
Baby vegetables with light vinaigrette, pistachios, and dried apricots

SALADS
Caesar Salad    5.
creamy parmesan and garlic dressing
  		Garden Salad     6.
honey apple vinaigrette
with spiced walnuts
Tomato Mozzarella Salad    7.
Pesto and toasted pine nuts
  		       
 


ENTRČES


Slow Roasted Pork Shoulder    23.
Peach compote, green beans, and potatoes


Braised Beef Short Ribs in Red Wine     25.
Crispy polenta, homemade stewed tomatoes


Maryland Crab Cakes     26.
two crab cakes made with jumbo lump crab meat


Cedar Roasted Salmon     26.
Potato and broccoli salad with tomato vinaigrette


Tournedos of Beef Au Poivre     28.
Brandy mushroom sauce and au gratin potatoes


Bacon Wrapped Filet Mignon     30.
Baked potato, sauteed mushrooms and caramelized onions


Almond Crusted Cod     27.
Broccolini and orange butter sauce


Grilled Rack of Lamb     28.
Boursin whipped potatoes, rosemary lamb jus


Seared Rockfish     29.
Eastern Shore succotash, crabmeat, and a grain mustard sauce


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There will be a six dollar charge for split entrees. Vegetarian items are available upon request.
Gratuity of 18% will be added to tables of 6 or more