Menu

with Lump Crab, served in a Clay Ramekin and accompanied by Chesapeake Seasoned Flat Bread and fresh Hearth Baked Bread (recommended for at least 2 people)

Ale and Buffalo Spiced Braised Chicken with Blue Cheese and Cream Cheese, Baked with Roasted Tomatoes, topped with Fresh Herb Ranch Drizzle (recommended for at least 2 people)

Cajun Sautéed Shrimp and Andouille Sausage over Truffle Oil Drizzled Chips with Red Pepper Béchamel and Smoked Gouda (recommended for at least 2 people)

Light, crisp Hand-breaded Calamari, layered with sautéed ripe Plum Tomatoes, Garlic, and Spinach, drizzled with Balsamic Glaze and roasted Garlic Aioli

Crispy Risotto Croquettes served with Shiitake and Oyster Mushroom cream Sauce, finished with Sherry glaze

Sautéed, butter flied Shrimp tossed w toasted Garlic, Extra Virgin Olive Oil and fresh Parsley, finished with Chardonnay Wine, Sun Dried Tomatoes and Angel Hair

Please refer to our Risotto-Pasta section on the last page

with Gruyere Cheese

topped with Fresh Homemade Jalapeno Bacon and Crisp Crostini, topped with Caramelized Onion Cheddar from Wensleydale Creamery in England

of the Three Above Soups

served with Whipped Potato, Chef's Mélange of Vegetables, accented Port Reduction and Fresh Pear

with Bruschetta Tomatoes, Fresh Mozzarella, Provolone, Asiago and Balsamic Glaze on Hearth-baked Garlic Bread, with Fries

Free Range Chicken slow simmered with Stella Artois Beer and rich Chicken Stock, finished with rich Cream and Vegetables, served in a Flaky Crust with a dollop of Mashed Potatoes

slow roasted Pork with Molasses Brown Sugar-Pommerey Sauce on Multi-Grain Roll, with Fresh-cut Fries

fresh 1/2 pound Angus Chuck Burger on a toasted Roll, with Lettuce, Tomato and Onion, served with Fresh-cut Fries (available with Cooper cheese)

on our toasted Hearth Bread with sweet-tangy Guinness Aioli, Caramelized Onions and Cheddar & Cooper Cheeses, served with Fresh-cut Fries

with Lobster & Lump Crab, accompanied by sweet Shallot Chutney, Garlic Aioli, Jasmine Rice & Chef's Vegetables

over a Bed of Asian Stir Fry Vegetables, Soba Noodles and Baby Raw Spinach covered with a Ginger Lemon Grass Broth

Pan-fried Orange Roughy coated in Egg. finished with White Wine and Lemon, served with Chardonnay Caper Sauce, Jasmine Rice and Vegetables

Chunks of delicate Lobster & Gigli Pasta laced with Cream and Five Cheeses, topped with Panko and crisp Apple Bacon, served with Chef's Mélange of Vegetables

Seared Diver Scallops capped with Fresh Baby Spinach Cream Sauce and Crispy Panko-Asiago topping, accompanied by Four Onion Arancini, and Chef's seasonal Vegetables

Two 4-ounce Lobster Tails topped with Lemon Zest, Parsley, Garlic and White Wine, served with Jasmine Rice and Vegetables

Choice of Starch: Buttered Mashed Potato Chef's Daily Feature Fresh Cut French Fried Potatoes Steamed Jasmine Rice

Choice of Sauce: Fresh Herb Burgundy Au Jus Roasted Shallot & Marsala Demi Glace Whipped Blue Cheese Butter