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Served with a focaccia crouton & gruyère cheese gratin

Chef's specialty, ask your server

Fresh ciabatta bread & garlic butter

Prince Edward Island mussels with shallots & white wine garlic butter sauce

Maryland style jumbo lump blue crab cake

Blue cheese, bacon, scallions & drizzled in balsamic glaze

Baked brie with almond apricot jam, finished with balsamic reduction

Lightly fried artichoke served with horseradish aioli

Served with cocktail sauce & Louie brandy sauce

Served with capers, diced tomatoes, red onion, lemon & extra virgin olive oil

Spinach, artichoke, fontina cheese, parmesan and cream, served with naan bread

Chateaubriand, truffle aioli, arugula, crispy capers & parmesan reggiano

Romaine lettuce with garlic croutons, parmesan reggiano flakes & tossed in Caesar

Served with candy pecans, heirloom cherry tomatoes & lemon vinaigrette (seasonal pears or peaches)

Arugula with fried green tomatoes, red onion, sprouts, cucumber, goat cheese & honey mustard vinaigrette

Iceberg lettuce with heirloom cherry tomato, red onion, egg, bacon & blue cheese dressing

Roasted beets & burrata cheese with greens, balsamic glaze & extra virgin olive oil

With bacon vinaigrette

With honey mustard

With garlic butter

With pecans

With toasted almonds & shallots

Served with a pepper cognac cream sauce & fries

Double stacked burger with Georgia gouda cheese, bacon, and caramelized onions served with fries

Béarnaise butter served with asparagus

Served with Yukon gold mashed potatoes

Served with sweet mashed potatoes, seasonal veggies & port wine shallot

Cedar plank salmon served with green beans, topped with a grain mustard honey glaze

Crab cake, butter poached shrimp & grilled salmon in a lemon butter sauce

Rigatoni with shrimp and pancetta in a vodka tomato sauce

Chicken, mushroom, caramelized onion in a Marsala wine cream sauce

Free range chicken, artichokes, capers, sun-dried tomatoes & broccolini with white wine butter sauce

Penne with capers, spinach, garlic, artichokes, sun-dried tomatoes & olives

*Substitute GF pasta to make this dish GF

vegan