Regions

Grilled romaine hearts, creamy caesar dressing shaved parmesan reggiano, applewood bacon, grape tomatoes

Mixed greens tossed with creamy ranch dressing, chopped bacon, black bean salsa, gorgonzola and cheddar cheeses, finished with a chipolte salsa $9.00

Baby green medley and spinach tossed with champagne vinaigrette, grape tomatoes, candied almonds, craisins and gorgonzola cheese

Panko crusted chicken breast, over a chopped caesar salad garnished with grape tomatos, bacon, caramelized onions and peppers

Mixed greens, cucumbers, red onion and grape tomatoes

Crispy basil and cheese crouton

Daily chef selections

Pan seared shaved steak with sautéed onions and red peppers, topped with cheddar cheese sauce, lettuce, sliced tomato, served on rustic bread

Seasoned and grilled 8oz. angus burger, served on a fresh brioche rollcheddar cheese, applewood bacon, caramelized onions, lettuce, tomato, special sauce

Grilled chicken breast, topped with crabmeat, provolone and baconserved on a brioche roll, lettuce, local tomato and honey mustard

Marinated and grilled portabella mushroom, on a fresh brioche rolltopped with caramelized onions and peppers, lettuce, local tomato, avocado and horseradish aioli

Maryland crab cake and applewood bacon, on a fresh brioche rollcreole remoulade aioli drizzle, lettuce and sliced tomato

Hand breaded chincoteague oysters, served on rustic breadwith sliced andouille sausage, shredded lettuce and diced tomato and a cool ranch drizzle

Pan blackened salmon filet, fried green tomatoes and crispy applewood baconserved on a brioche roll, old bay aioli drizzle, lettuce and local tomato

Pan blackened fish du jour bites, serviced in crisy corn tortilla shells (3) garnished with an old bay aioli and a fresh chipotle salsa

Pan seared scallops (2), served over a creamy risotto du jour

Pepper crusted filet tips, sauteed, served over ratatouille and goat cheese raviolifinished with a roasted garlic pan sauce

Tender calamari rings and tentacles, lighted dusted and flash friedgarnished with zesty marinara and cusabi dipping sauces

Marinated and grilled portabella mushroom, diver scallop and caramelized onionstopped with a asiago and smoked gouda cheese sauce

Crispy chincoteague oysters, hand breaded and flash friedserved over a pernod creamed spinach sauté, toasted pine nuts and crispy bacon garnish

Black bean salsa and saffron aioli drizzle

With honey mustard

Creamy lobster macaroni and cheese, panko crust

Mussel's de province p.e.i. mussels sautéed in a garlic butter wine sauce

Grilled 8 oz. filet, ancho chile rubbed, chipotle portabella cheese sauceserved with asparagus and whipped garlic mashers

Classic md crab cake, pan fried, creole mustard drizzle, served with roasted red bliss potatoes and broccoli

Pan seared chicken breast, warm parmesan and herb compound butterserved on a bed of sauteed baby spinach, garnished with roasted fingerling potatoes

Sautéed filet tips, stir fry veggies and asian sauce, stir fried rice

Pan sautéed shrimp, scallops and crabmeat, over a creamy risotto du jourpan sauce drizzle and fresh green beans

Pan blackened salmon, jumbo gulf shrimp with a mango and sweet chili salsaserved with rice pilaf and asparagus

Maryland crab cake and petite filet served with whipped garlic mashers and broccoli

Pan blackened, shrimp, scallops and andouille, over pappardelle pastafinished with a cajun pan sauce and garlic toast points

Clams, gulf shrimp, lump crabmeat and mussels in a zesty marinara sauceserved with garlic toast points

Chocolate or vanilla

Coke, diet coke, fresca, fanta orange and sprite

12 oz