A local favorite, served with toasted croutons.

Old bay-seasoned shrimp with house-made cocktail and remoulade sauces.

3 oysters on the half shell, stuffed with a new orleans jumbo lump staffing & topped with shredded lettuce, swiss cheese, baked until golden brown.

Our classic mary and bisque!Tender lump crabineat bisque with hint of old ray and a touch of sherry.

A orb onion brush topped with swiss and golden brown.

End, baby spinach leaves tos nh grilled onions, chevre cheese, toasted. Pine nuts, and balsamic viagret.

Crisp iceb, g lettuce drizzled with bleu cheese dressing, and topped with red onions, tomatoes, apple modsmoked bacon and crumbled roquefort.

A traditional caesar salad nvith romaine lattece, toasted croutons, parmesan cheese, and creamy caesar dressing.

Fresh, crisp apples and dried cranberries teased with mixed lettuces, toaated pecans, and a (angry orange vinaigrette.

Maryland-style crab cakes served over butternut squash puree, with roasted fingerling potatoes and seasonal vegetables.

Fresh atlantic rockfish with seasonal vegetables, mashed potatoes, with a shrimp and lump crab meat cream sauce.

6 jumbo shrimp sauteed with tomatoes and fresh vegetables served over penile pasta with rose or pesto cream sauce.

Pan-seared atlantic salmon with chevre pornrnes croquettes, sauteed spinach and dijon cream.

Fresh chicken breast stuffed with artichokes, apple wood bacon, and smoked gouda cheese, served with mashed potatoes and seasonal vegetables.

Center-cut filet mignon served with vegetable stuffed tomatoes, mozzarella cheese and roasted fingerling potatoes.

Cumin crusted and red delicious apple in an apple cider sauce with mashed potatoes and seasonal vegetables.

A whole rack of lamb, roasted with fresh herbs, and served with roasted potatoes, local vegetables and a mint derni-glace.