Wild Orchid Cafe

Smoked Gouda & Crab Fondue Served with Flatbread and Fresh Fruit

Plump Chesapeake Oysters with Local Root Vegetables and Cream. Served with Horseradish Croutons

Our Signature House Salad of Mesculin Grens, Tangarines, and Dried Cranberry Salad with Poppy Seed Vinaigrette. Grilled Chicken can be added if you like.

Crisp Hearts of Romaine Lettuce Tossed with Caesar Dressing, Garlic Croutons and Shaved Parmesan.

With choice of Grilled Chicken or Fried Oysters

Smoke House Apples, Dried Cherries and Walnuts, tossed with Arugula and Maple Dressing

Served with Roasted Garlic Vinagrette and Crispy Shallots

Served with Autumn Harvest Fruit Compote

Our chef is always creating a new and innovative soup for your enjoyment. Ask your server for details.

Our very creative interpretation of Cream of Crab, This silky soup is made with seasonal Butternut Squash and Lumps of Crab.

Served with your choice of Cream of Butternut Squash with Crab or Soup du Jour -OR- Wild Orchid Half Salad

Marinated Chicken Breast, topped with Virginia Baked Ham and Gruyere cheese, served with Whole Grain Mustard on a Corn Dusted Kaiser

Grilled Chicken Breast and Granny Smith Apples topped with Melted Brie, served on a Multi Grain Kaiser with Honey-Dijon

Served on a Kaiser Roll with Lettuce, Tomato and Horseradish Cream

Gun Powder Farms Lean Buffalo grilled to order and topped with Caramelized Onions, Applewood Bacon, and Smoked Gouda Cheese. Served on a Kaiser Roll with Lettuce and Tomato

Sliced Lamb Layered with Diced Tomatoes, Onions, Feta Cheese and Black Olives with a Cucumber-Mint and Yogurt Tzatziki Sauce on Pita Bread

Housemade Quiche Prepared with Today's Fresh Ingredients And Served with Our Signature Wild Orchid Salad

reamy Spinach Florentine rolled into Crepes and served with our Wild Orchid Salad

Served with Braised Greens, Parmesan Tuille, and White Truffle Oil

Broiled Maryland- Style Lump Crab Cake served with Truffle Oil Mashed Potatoes, Braised Greens served with a Roasted Red Pepper Aioli

served with Spinach, Mushroom & Leek Spread

Continue With: Choice of an entrée from our menu or daily specials

Choice of one of our sweet endings

Served with Roasted Garlic Vinagrette and Crispy Shalots

Mixed Local Field Greens, Smoke House Apples, Dried Cherries and Walnuts, tossed with Arugula and Maple Dressing

Our Signature House Salad of Field Greens Tossed with Honey Roasted Pears with Toasted Almonds, topped with Manchego and Cider Vinagrette

Sliced Lamb Layered with Diced Tomatoes, Onions, Feta Cheese and Black Olives with a Cucumber-Mint and Yogurt Tzatziki Sauce on Pita Bread

Served on a Kaiser roll with Lettuce, Tomato and Horseradish Cream

Grilled Chicken Breast and Granny Smith Apples topped with Melted Brie, served on a Multi Grain Kaiser with Honey-Dijon

Ground 95% Lean Buffalo Grilled To Order and Topped with Caramelized Vidalia Onions, Applewood Bacon and Smoked Gouda Cheese. Served on a Kaiser Roll with Lettuce and Tomato.

Poached Eggs on an English Muffin, Topped with Grilled Tomato, Lump Crab and Hollandaise.

Housemade Quiche prepared with Today's Fresh Ingredients and served with our Signature Wild Orchid Salad

Creamy Crab Fondue and Chopped Spinach layered in Phyllo Dough and Served with Our Signature Wild Orchid Salad.

Creamy Egg-Battered French Toast topped with Brown Sugar and Fresh Berries

Chef-Inspired and Sure to Delight! Ask your server for Details

Poached "Lamb's Quarter Farm" Fresh Eggs with Jumbo Lump Crab Meat and Hollandaise Sauce

Our very creative interpretation of Cream of Crab, This silky soup is made with seasonal Butternut Squash and Lumps of Crab

erved with an Assortment of Freshly Baked Breakfast Muffins and Scones

Scallops, Shrimp, Crab and Creamed Spinach Wrapped in Phyllo Pastry served with Our Wild Orchid Salad

Trio Crepe Selection garnished with Creme Fraiche and Powdered Sugar

Potato Pancake Frittata Topped with Two Poached Eggs, Maryland Lump Crab Meat and Finished with Dill Hollandaise

Certified Premium hereford Strip Steak served with Grilled Red Onions, Roasted Root Vegetables, Roquefort Butter and a Cabernet Demi-Glace

New Zealand Lamb Rack, Seared with a Honey, Rosemary and Hazelnut Crust, served with Broccoli and Roasted Fingerling Potatoes

Salmon Fillet Crusted with Pumpkin Seed served with Tomatoe, Crab and Corn Relish and Yukon Gold Whipped Potatoes

Our Traditional Lump Crab Cakes Broiled and served with Cabbage Slaw, Roasted Fingerling Potatoes and Sweet Chili Remoulade

Layers of Pasta, Roasted Butternut Squash and Italian Cheeses with Asiago and Fresh Herb Bechamel

erved with Wild Orchid Salad and Fresh Baked Breads

with Toasted Almonds and Raspberry Vinaigrette

with Roasted Red Pepper Mousse

orwegian smoked salmon display with capers, onions, sour cream and rye bread

Norwegian smoked salmon display with capers, onions, sour cream and rye bread

Norwegian smoked salmon display with capers, onions, sour cream and rye bread

with sliced strawberries, toasted almonds and raspberry vinaigrette at each place setting

served with a dollop of horseradish cream and fresh béarnaise sauce

served with fresh mango chutney

erved room temperature

with basil pesto linguini

silver dollar rolls and sliced French breads on each table with olive oil

with Caviar and Sour Cream

with Garden Mint Relish

with Corn Cakes and Pineapple Catsup

featuring Peppers, Squash, and Onions. Eggplant, Portabello Mushrooms

ith Assorted Olives, Vegetables and Feta Cheese Dressin

with Grapes and Strawberries and served with European Crackers and Flatbreads

with New Orleans Style Remoulade

with Procuitto Ham and Phyllo Pastry

with marinated vegetables and Fabulous Dressing

with Homemade Rolls and Horseradish Cream

served with Mango Chutney

with Grilled Mediterranean Vegetables, Olives, and Artichokes with a light Basil Pesto Sauce

with Grapes and Strawberries and served with European Crackers and Flatbreads

with Spicy Cocktail Sauce

served on Pumpkin Biscuits with Tarragon Mayo

with Hummus Dip

with Chutney Glaze

with Spicy Cocktail

with crumbled Montrechet in a Puff Pastry Shell

Served with Horseradish Sauce Garnished with Sliced Red Onion and Capers

with Italian Prociutto

served warm with a Light Tomato Peppercorn Alfredo Sauce in Chafer

with Honey Dijon

with Sliced Baguettes

Brown Sugar and Honey Glazed Spiral Sliced Ham on Pumpkin Biscuits, Beef Tenderloin with Horseradish Mayo on French Rolls

with Black Beans, Cheeses and Picante served with Tostado Chips

with Hummus Dip

Domestic Brie, Baby Swiss, English Cheddar and Montrechet

with Sliced Toasted Baguettes Cocktail Sauces, Tabasco, Lemons

With Parkerhouse Rolls and Horseradish Cream

With Pumpkin Biscuits and Honey Dijon

with Lemon Cream

with Small Bowls ofdCheddar, Bacon, Sour Cream and Chives

Burgers with Lettuce, Tomato, and Onion, Barbeque Chicken

with Assorted Olives, Sundried Tomatoes and Basil Pesto

Chicken Salad, Tuna Salad, Ham and Cheddar, Roasted Beef, Smoked Turkey

with Raw Vegetables

Burgers with Lettuce, Tomato, and Onion , Traditional Hot Dogs, Barbeque Brisket or Ribs