Quarter rack slow roasted in our own BBQ sauce.
Served with horseradish sauce.
House-made with lump blue crab served with a lemon caper aioli.
Five fat shrimp served with our own cocktail sauce.
Baked in a sherry parmesan cream sauce, topped with garlic herb crumble.
Tender fat shrimp served with seasoned white seafood stuffing and oven-baked.
Our version of this American classic.
Crisp romaine lettuce tossed with grape tomatoes, olives, dried cranberries, carrots, red cabbage and a choice of any house-made dressing - balsamic vinaigrette, Italian vinaigrette, buttermilk ranch, blue cheese, crumbly gorgonzola, maple walnut vinaigrette, creamy cheddar dill.
Spring mixed greens tossed with maple candied pecans, gorgonzola, and slices of apple. Served with Santa Barbara dressing.
Cast iron seared certified Angus topped with smoked gouda cheese, caramelized onions, local bibb lettuce, vine-ripened tomatoes and a house-made garlic aioli on a Brioche roll.
A special blend of certified Angus Beef topped with Maytag blue cheese, applewood bacon, french fried onions and local bibb lettuce on a toasted Brioche roll.
Cast iron seared Angus topped with applewood bacon, BBQ onions, cheddar cheese, jalapenos, and BBQ sauce.
Cast iron seared Angus topped with coleslaw, swiss cheese, sliced tomato, and Russian dressing.
Spice rubbed, fire-grilled, thinly sliced, served with sauteed mushrooms and topped with cheddar cheese and horseradish barbecue sauce.
Fresh wild caught salmon topped with Applewood bacon, bibb lettuce, tomato and a lemon caper aioli on a Brioche roll.
Baked "All natural" chicken breast served with Applewood bacon, gouda cheese, bibb lettuce, tomato and buttermilk ranch dressing on a Brioche roll.
Baked "all-natural" chicken topped with applewood bacon, sliced tomato, mozzarella cheese, and pesto.
A lemony wine sauce with mushrooms, capers, and tomatoes.
Pan seared all natural chicken breast with wild mushrooms, garlic and shallots finished with a marsala wine pan sauce.
Fresh haddock breaded with our seasoned bread crumbs, oven-baked and served with house-made tartar sauce.
Fresh Atlantic Haddock topped with Maryland cream and a herb parmesan cracker crumble.
Fresh, wild-caught salmon served with a fresh horseradish crust and house-made pickled sweet pepper preserves.
Pan-roasted fresh wild-caught Salmon with a local honey and Kentucky bourbon glaze.
Twin cakes house made with lump blue crab, baked golden brown and finished with house-made lemon caper aioli.
Fresh sea scallops baked in a sherry parmesan cream sauce. Topped with a garlic herb crumble.
Tender fat shrimp served with seasoned white seafood stuffing and oven-baked.
Simmered sundried tomatoes, shaved garlic, and fresh basil cream sauce tossed with fettuccine pasta.
Plump shrimp and tender sea scallops sauteed with sliced mushrooms in butter, white wine, lemon and a hint of garlic.
Semi boneless & cherry glazed, roasted & served with marsala stuffing.
Slow-roasted in our own BBQ sauce.
Spice rubbed, charbroiled thinly sliced and topped with horseradish barbecue sauce.
Marinated choice flank steak, charbroiled and thinly sliced.
Twin filets of beef tenderloin cast iron pan served, topped with gorgonzola cheese and balsamic glaze.