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Chocolate souffle with warm silken chocolate ganache topped with vanilla ice cream and raspberry coulis.
Candied cashew crusted, served warm topped with knob creek bourbon anglaise.
Chef's selection of fresh and aged crafted cheeses, and seasonal fruits.
Granny Smith apples, sun-ripened raisins, brown sugar, cinnamon and brandy served warm topped with vanilla ice cream and caramel.
Our vanilla bean egg custard topped with caramelized sugar crust.
Plump seasonal berries tossed with turbinado sugar and layered with fresh cream and cookie crisps.
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce.
Tender calamari lightly breaded and sauteed with fresh garlic, peppered bacon, chopped spinach, and diced tomato.
In a melting pot of cheeses with crisp crostini.
Shrimp and calamari marinated in a spicy cilantro and tomato salsa, served with plantain chips in a chilled martini glass.
Served with a teriyaki glaze.
Sauteed chicken, mushrooms, carrots, scallions and rice sticks. Served with a sweet chili sauce.
Medal winner, maryland seafood festival.
Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled bleu cheese and tossed with balsamic vinaigrette.
Blackened Jumbo shrimp, fresh seasonal berries, mandarin oranges, on top of crisp greens tossed with homemade mango & mandarin champagne vinaigrette, finished with sliced brie cheese, sliced red onions and toasted almonds.
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, colby jack cheese and honey mustard dressing.
Chopped Iceberg lettuce tossed with tomatoes, corn, cucumbers, black beans, onions, colby jack cheese and a creamy cilantro vinaigrette finished with tortilla chips and grilled chicken breast.
Crisp greens, candied cashews and crumbled bleu cheese tossed with raspberry vinaigrette.
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled bleu cheese.
Hearts of romaine tossed with parmesan and croutons.
Our chef's signature take on the all time classic lunch sandwich. Fresh mozzarella cheese, fire roasted red and yellow peppers, pesto mayonnaise, and balsamic glaze on thick-sliced sourdough bread.
Tender filet mignon topped with roasted onions, melted gruyere cheese, lettuce and tomato on a toasted brioche.
Smokehouse ham, roast turkey, peppered bacon, crisp lettuce and sliced tomatoes on a toasted marble rye with pesto mayonnaise and cheddar cheese.
Grilled chicken, diced and chilled, blended with pecans and granny smith apples, rolled in a soft tortilla with lettuce and tomato.
Herb grilled, with lettuce, tomato, onion and cheddar cheese topped with barbecue sauce on grilled ciabata bread.
Topped with bleu cheese, peppered bacon and char-barrel onion served on grilled ciabata bread.
Soft brie cheese, crisp lettuce, sliced tomatoes and shaved red onions served on grilled ciabata bread.
Basted with tangy barbecue sauce, topped with sauteed mushrooms, roasted onions, cheddar cheese and honey mustard on toasted brioche.
Brown rice and vegetable patty topped with lettuce, tomato, onion, mozzarella cheese, and a smoked red pepper remoulade served on grilled ciabata.
1/2 Rack of fall-off-the-bone bbq ribs served with french fries.
Grilled chicken smothered in a slow roasted garlic, cream and parmesan sauce served over fettuccine.
Sauteed fresh garden vegetables tossed with an old-fashioned smokehouse ham and peppered bacon in a creamy pecorino romano cheese sauce topped with grilled chicken over penne pasta.
Fresh squash and bell peppers, layered with fresh mozzarella, capped with a portobello mushroom and finished with smoked red pepper remoulade. Served with daily vegetables.
Dijon, thyme and cracked pepper grilled marinated steak. Served with daily vegetables.
Marinated and grilled skewers of chicken with yellow squash, cherry tomatoes and artichoke hearts. Served with daily vegetables.
Broiled jumbo lump cake, lettuce, and tomato, served with lemon dill caper remoulade on a toasted brioche.
Chef's daily market selection served with lettuce, tomato and lemon dill caper remoulade on grilled ciabata bread.
Pan roasted, on sauteed baby spinach with a warm citrus beurre blanc.
Grilled - Broiled - Blackened - Pan Seared
Wasabi Vinaigrette - Citrus Beurre Blanc - Saffron Butter
Soup and salad (greystone, caesar or wedge).
Soup and half of the featured sandwich.
Salad (greystone, caesar or wedge) and half of the chef's featured sandwich.
Tender medallions of beef, marinated, grilled and drizzled with peanut sauce.
Roasted scallops on sauteed baby spinach with a warm citrus beurre blanc.
Jumbo shrimp, bacon wrapped and served with a teriyaki glaze.
Pan seared rare tuna with wasabi vinaigrette, limoncello crab cocktail, and traditional shrimp cocktail.
Starter portion of our fall-off-the-bone bbq ribs topped with char-barrel onions.
Tender calamari lightly breaded and sauteed with fresh garlic, peppered bacon, chopped spinach, and diced tomato.
Prince edward island mussels steamed with saffron and chardonnay.
In a melting pot of cheeses with crisp crostini.
Chef's selection of fresh and aged craft cheese, and seasonal fruits.
Pan seared rare and sesame crusted, served with a wasabi vinaigrette.
Shrimp and calamari marinated in a spicy cilantro and tomato salsa, served with plantain chips in a chilled martini glass.
Hummus, spicy feta, and olive tapenade.
Sauteed chicken, mushrooms, carrots, scallions and rice sticks. Served with a sweet chili sauce.
Medal winner, maryland seafood festival.
Grilled medallions of beef on top of crisp greens, tomatoes, roasted onions and red peppers, artichoke hearts, crumbled bleu cheese and tossed with balsamic vinaigrette.
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, corn, egg, peppered bacon, colby jack cheese and honey mustard dressing.
Blackened jumbo shrimp, fresh seasonal berries, mandarin oranges, on top of crisp greens tossed with homemade mango & mandarin champagne vinaigrette, finished with sliced brie cheese, sliced red onions and toasted almonds.
Greens, candied cashews and bleu cheese tossed with raspberry vinaigrette.
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled bleu cheese.
Hearts of romaine tossed with parmesan and croutons.
Gulf shrimp, mushrooms, shallots, and chopped tomatoes sauteed in a champagne and cream sauce served over linguine.
Jumbo lump crab meat tossed in a tomato, cream and crushed red pepper sauce served over penne.
Blackened shrimp, mussels, andouille sausage, tossed in a tomato, pepper, and onion creole sauce served over linguine.
Grilled chicken and shrimp smothered in a slow roasted garlic, cream and parmesan sauce served over fettuccine.
Fall-off-the-bone bbq ribs.
Dijon, thyme, and cracked pepper marinated steak.
Center cut from the tenderloin, wrapped with bacon and topped with bleu cheese, with a port wine demi-glace.
Petite rack, frenched and grilled, with a port wine demi-glace.
Tender medallions layered with roasted potatoes, onions, spinach and mushrooms finished with a port wine demi-glace. (Excludes choice of side).
Rib rubbed and cooked to perfection, topped with a smoked apple chutney.
Twin filets, pan seared and finished with a peach mango mint chutney.
Pan seared chicken with jumbo lump crab and sherry cream.
Mahi-mahi, salmon, shrimp, mussels, and andouille sausage served over wild rice with a creole tomato sauce (excludes choice of side).
Warm medallions of caramelized shallot goat cheese on marinated grilled chicken with a light chardonnay sauce.
Marinated and grilled skewers of chicken with yellow squash. Cherry tomatoes, and artichoke hearts.
Grilled portabella mushroom stuffed with caramelized shallot goat cheese, roasted red peppers, and yellow squash served over a bed of wilted spinach finished with a smoked red pepper remoulade.
Pan seared, topped with a grilled shrimp and pineapple salsa.
Twin 5 oz., broiled, jumbo lump cakes served with lemon dill caper remoulade.
Grilled - Broiled - Blackened - Pan Seared
Wasabi Vinaigrette - Citrus Beurre Blanc - Saffron Butter - Chardonnay Sauce - Limoncello Vinaigrette
Seared Scallops ($6) - Sauteed Crab ($6) - Blackened Shrimp ($5)
Tender white meat strips fried golden brown with honey mustard.
Fall off the bone glazed bbq ribs.
Grilled to order.
Simply grilled.
Fresh, lightly seasoned and squeezed with lemon.
Penne pasta tossed in creamy butter.
Chocolate Souffle with warm silken chocolate ganache topped with vanilla ice cream and raspberry coulis. (Baked to order please allow 20 minutes.)
Candied cashew crusted served warm topped with knob creek bourbon anglaise.
Chef's selection of fresh and aged craft cheeses, and seasonal fruits.
Granny smith apples, sun-ripened raisins, brown sugar, cinnamon and brandy served warm topped with vanilla ice cream and caramel.
Our vanilla bean egg custard topped with caramelized sugar crust.
Plump seasonal berries tossed with turbinado sugar and layered with fresh cream and cookie crisps.