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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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