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With mild yellow thai curry, topped with toasted cumin cream
Organic mixed greens, fennel, tomatoes, balsamic vinegarette
Multi-colored beets with organic mixed greens, feta cheese, pomegranate dressing
Mixed organic greens with flaked smoked trout, fuji apple, and roasted apple dressing
Served with chef cynthia's pear ginger relish
Served with chef cynthia's tomato chutney
Served with chef cynthia's berry and mint jam
Salami with fennel and spice
Imported from Italy with EVOO and cracked pepper
Housemade chicken liver paté with apple cognac, served with brioche points
Housemade smoked trout paté with capers, dill, chives and tarragon
Castelvetrano and mediterranean olives with parmesan wafers
Mixed spiced nuts with rosemary
Four skewers of figs wraped in pancetta drizzled with balsamic glaze
Four of Chef' Cynthia's deviled eggs with picholine olives and smoked paprika
Smoked salmon with cucumber, capers and lemon zest on belgian endive
Wild mushroom tapenade
Smoked salmon with cucumber, capers and lemon zest
Sauteed fuji apple and celery root with melted goat cheese
Roasted pear on mascarpone drizzled with balsamic glaze
Two of each petite tartines
With crispy pancetta and roasted chestnuts
Moroccan lamb meatballs with tomato mint sauce
Spice rubbed pork and slaw on brioche rolls
Thai coconut organic free range chicken with carrot salad on brioche rolls
Maryland style crab cakes with lemon-caper remoulade, add house salad $4.00
Our signature dessert with sea salt and a dab of whipped cream
An assortment of white, milk and dark chocolate bark with nuts and fruit
Brioche bread pudding with fresh blackberries and whipped cream
Chunks of fresh fruit lightly topped with whipped cream and frozen dark chocolate
Crustless cheesecake with lemon, almond and orange essence
Chocolate fondue, perfect for two, served with assorted fruit