With Bleu cheese, red grapes and cracker crumbs.

Maryland blue crab with cajun remoulade and tomato relish.

With truffle aioli and Parmesan.

Crisp risotto croquettes stuffed with fresh Mozzarella and served with marinara sauce.

Rubbed with black pepper and allspice, over blue com grits, with a molasses scallion reduction.

With whipped Feta and caramelized onions.

Crispy mushroom risotto with Mozzarella.

With Bleu cheese, crushed crackers and grapes.

Maryland Blue Crab with cajun remoulade.

With citrus soy reduction.

With fried jalapeno slices.

With bacon vinaigrette, candied pecans and Goat cheese.

With diced tomatoes, shaved red onion, creamy Bleu cheese and Bleu cheese crumbles.

Chopped Romaine in a baked Reggiano cup.

Crisp romaine with shaved Reggiano and crostini.

The trio of shrimp salad with remoulade, chicken salad with apple walnut mayo and pasta salad with roasted garlic vinaigrette served on mixed greens with tomato, avocado and egg.

With avocado, fresh Burrata and balsamic reduction.

Bleu cheese, crumbled bacon, tomato, diced chicken, Cheddar cheese, hardboiled egg and avocado over a bed of chopped romaine.

Topped with grilled chicken.

With toasted hazelnuts, cranberries, rugged Cheddar and dijon vinaigrette.

With tomatoes, shaved onionand chunky Bleu cheese.

Grilled Italian bread with roasted turkey, grilled tomatoes, thick cut bacon topped with Pepper Jack cheese sauce.

Herbed cream cheese with grilled zucchini, yellow squash, tomato, avocadoand caramelized onions.

Topped with sauteed garlic spinach, roasted red bell peppersand melted Swiss.

Grilled sourdough with mixed greens, thick cut bacon and poached egg topped with cherry tomatoes and fresh avocado.

Grilled Italian with mixed greens and sliced tomatoes and cajun remoulade.

Pulled pork and ham with housemade pickles, dijon mustard, Provolone on toasted Cuban bun.

With roasted corn and jalapeno bacon cream gravy.

With mac and cheese, haricot verts and a mustard onion cream sauce

Roasted chicken, caramelized onions and mushrooms in a light marsala cream sauce. Finished with Parmesan Reggiano and fresh basil.

Stuffed with basmati rice, mushrooms, garlic spinach topped with housemade marinara and Reggiano.

Basted with herbed lemon butter and served with asparagus.

Coated with toasted pecans and cornmeal then pan sauteed. Served with haricot verts.

Served with slaw, avocado, lime, pico de gallo, roasted corn and black beans.

With sauteed spinach, yellow squash, zucchini and fresh Parmesan. Topped with herbed Goat cheese.

Over wild rice and topped with sauteed blue crab, gulf shrimp and creole cream sauce.

Sous vide lobster, scallop and shrimp in a herb cream sauce over delicate potato dumplings.

Over red quinoa with truffle brie bechamel and prosciutto

Over basmati rice with bacon spinach, bearnaise and jumbo lump crab.

Sushi grade, grilled to order with wasabi mashed potatoes, grilled zucchini and yellow squash and tamari wine sauce.

Over Parmesan risotto with Asian slaw and a citrus soy reduction.

Over spaghetti and squash noodles topped with grilled shrimp and a pan vodka sauce.

Over crab fried rice with crispy shaved brussel sprouts and bacon and leek cream sauce.

2 jumbo shrimp and Maryland blue crab with jalapeno bearnaise sauce.

On wonton with citrus soy reduction.

With horseradish cream sauce and caramelized onions.

With cilantro sour cream.

Homemade chips smothered in creamy Bleu cheese and crumbles.

Served with fresh vegetables.

Tempura fried shrimp tossed in sriracha cream sauce.

A selection of fine meats and cheeses.

With fresh cut fries.

Mini pork sliders with house made pickles served with pomme frittes.

With avocado, sticky rice, tomato, crispy wontons and traditional Asian sauces.