Snacks
Corn Bread with Pepper Jelly | 4.00
Smoked Pork Taco | 6.00
Mixed Olives with Ricotta Salata | 4.00
Roasted Red Beets with Goat Cheese | 5.00
Greek Spiced Meatballs with Tzatziki | 5.00
Appetizers
Buffalo Cauliflower with Housemade Blue Cheese Dressing | 8.00
Korean BBQ Pork Shanks with Housemade Kimchi | 10.00
Prosciutto and Mozzarella stuffed Arancini with Fresh Tomato Sauce | 14.00
Cured and House Smoked Tuna ‘Prosciutto’ with Lemoncello Aioli and Fried Capers | 10.00
Sauté Dry Sea Scallops with Shallot and Bacon Vinaigrette | 14.00
Crab Dip topped with Cheddar Cheese and Grilled Pita | 12.00
Mussels steamed with Chardonnay, Garlic, and Red Pepper | 10.00
Crispy Deviled Eggs topped with Colossal Crab | 14.00
Whiskey Duck Nachos with Black Bean and Corn Salsa | 12.00
Popcorn Shrimp with Maryland Corn Relish and Spicy Remoulade | 14.00
Cheese Tray featuring Gorgonzola Brulee, Peppered Goat Cheese and Irish Porter | 13.00
*** Add Country Style Pork Pate | Additional 5.00
Salads
Fresh Greens with Plum Tomato and Balsamic Vinaigrette | 6.00
Grilled Romaine Hearts with Caesar Dressing and Parmesan Shavings | 8.00
Grilled Chicken Cobb topped with Prosciutto, Red Onion, Bacon, Egg, Swiss and Spicy Ranch | 12.00
Grilled Sirloin Salad with Goat Cheese and Spicy Pecans | 12.00
***Add Grilled Chicken or Sirloin to any Salad | Additional 5.00
*** Add Sautéed Shrimp or Salmon to any Salad | Additional 7.00
Entrees
Seafood Jambalaya with Andouille Sausage and Rice | 28.00
Ground Short Rib and Brisket Burger with Bacon-Onion Jam, Blue Cheese and Housemade Bread and Butter Pickles | 14.00 Add Fried Egg | Additional 2.00
Braised Lamb Shank with Mashed Sweet Potatoes | 32.00
Garlic and Herb topped Beef Medallions wrapped with Applewood Smoked Bacon | 24.00
Grilled New York Strip Steak with Shallot Butter and Truffle French Fries | 28.00
Pork Tenderloin with Sage-Cider Sauce and Scalloped Potatoes | 22.00
Crispy Buttermilk Chicken Breast with Tasso Ham Gravy | 20.00
Spicy Sweet and Sour Glazed Shrimp with Rice | 22.00
Sauteed Shrimp and Scallops over Tagliatelle Pasta with a Roasted Garlic and Herb Cream | 28.00 /Half Portion 17.00
Sauteed Cremini Mushrooms, Winter Greens over Fettuccine and White Wine Cream | 16.00 /Half Portion 9.00
Mustard Crusted Salmon with Rice | 22.00
Olive and Parmesan Crusted 8oz Filet Mignon with Red Wine Demi Glace | 30.00
Veal and Pork Bolognese over Fresh Papardelle | 18.00 /Half Portion 10.00
Ricotta Gnocchi with Sweet Potatoes and Sage, Pecans and Cripsy Kale | 16.00/ Half Portion 9.00
*Consuming raw or under-cooked fish and meats puts you at greater risk of food-born illnesses*
**20% gratuity added to parties of 6 or more**
