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Lunch | Soups, Salads & Appetizers | Entrees | Desserts & Drinks | Catering 
 Maryland Blue Crab Bisque
Lump Crabmeat, Chive Essence
Soup Du Jour
Chef's Selection of Fresh, Local Ingredients 
Field Greens Salad
Candied Walnuts, Grapes, Maytag Bleu Cheese, Walnut Balsamic Vinaigrette
 Caesar
Romaine Hearts, House-Made Dressing, Garlic Croutons, Aged Parmesan Cheese
Roasted Beet Terrine
Yellow and Red Beets, Locally Made Goat Cheese, Baby Arugula, Honey Truffle Vinaigrette
Shaved Asparagus - Sherry Vinaigrette
Cherry Tomatoes, Grilled Radicchio, Watercress, Roasted Onions, Shaved Parmesan   Filet Carpaccio
Black Truffle Oil, Capers, Shaved Parmesan, Balsamic Drizzle, Gaufrettes
Sauteed Escargot
Tarragon Brown Butter, Maitake Duxelle, Deep Fried Egg, Puff Pastry Shell
Chef's Selection of Oysters*
Blood Orange Mignonette, Wasabi Cocktail Sauce
Baked Oysters Amani
Maitake Mushrooms, Aged Parmesan, Wilted SPinach, Creme, Pancetta
Summer Truffle Scented Risotto Cake
Maitake, Oyster, and Shiitake Mushrooms, Local Goat Cheese Cream Sauce
Crispy Rock Shrimp - Sweet Chili Dipping Sauce
Grilled Pineapple, Snow Pea Shoots, Edamame, Sauteed Peppers
Steamed Littleneck Clams
Fresh Cherry Tomato Sauce, Spanish Saffron, Shallots, Fresh Sage
Fried Calamari
Tempura Battered Vegetables, Pomegranate Drizzle, Chili Garlic Aioli
Artisanal Cheese Plate
Trio of Cheeses and Traditional Accompaniaments
Filet Mignon Spring Rolls
Bok Choy, Carrots, Peppers, Mushrooms, Garlic, Soy Hoisin Dipping Sauce Executive Chef / Owner - Jonathan Amann
Sous Chef - Michael Derham
General Manager / Owner - Jeanine Amann
Consuming raw or undercooked foods can contribute to food borne illness |
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