Spinach artichoke dip 12
Creamy homemade dip served with spinach tortilla chips
Creamy shrimp scampi 15
Jumbo shrimp sauteed in a creamy garlic lemon butter sauce
Bruschetta 12 Crisp ciabatta bread baked with pesto, tomato, onion, feta cheese and parmesan cheese drizzled with balsamic reduction
Arancini di riso 12
Fried risotto balls served over a tomato caper cream sauce
Lobster Bisque 8
Sweet chunks of lobster simmered in a creamy stock with seasoned vegetable
Smoked tomato basil 7
Stewed tomatoes smoked and simmered with hint of basil
House salad 7
Arcadian spring mix, grape tomatoes, red onions, carrots, croutons, parmesan cheese. Served with champagne vinaigrette.
Grilled artisan Caesar 12
Crisp romaine lettuce grilled served with croutons, grape tomatoes, parmesan, and caesar dressing
Buttercrunch salad 12
Hydro bibb lettuce topped with grape tomatoes, dried cranberries, fresh apples, blue cheese crumbles, croutons, served with apple cider vinaigrette
Grilled sea bass 30
Topped with white wine beurre blanc served with wild rice pilaf and asparagus.
Napoleon filet mignon 36
Two 4 ounce center cut filets layered with boursin cheese, vine ripened tomatoes, marinated portobello mushrooms, drizzled with red wine demi glace, served with fire roasted vegetable mashed potatoes and garlic roasted root vegetables.
Lamb herb de provence 38
Flame grilled australian lamb rack topped with a creamy herb sauce served with mushroom risotto and asparagus
Butternut squash ravioli and chicken 28
Sauteed chicken breast with onions, mushrooms, and butternut squash raviolis tossed in a creamy sun dried tomato sage cream sauce
Cherry glazed duck breast 32
sliced and topped with a smoked cherry glaze served with creamy cajun risotto and garlic roasted root vegetables.
Maryland jumbo crake cake 36
8 ounces of Sweet jumbo lump blue crab “lightly breaded” with our signature seasoning baked to perfection served with house made remoulade sauce, wild rice pilaf and asparagus
Creme brulee 8
Apple crisp 8
Brownie sundae 8