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Picked vegetables, house mustard, crostini
Maryland blue crab, chipolte aioli
Salsa verde
Roasted anjou pears, baley hazen blue, toasted walnuts, balsamic vinaigrette
House made cruton, heirloom lettuce, purple kale, sheep's milk dressing
Local mixed variety greens, cider vinaigrette
Pan seared, ancho, wild mushroom risotto, brown butter dashi
Port wine glaze, butternut & sweet potato puree, baked anjou pears
Locally raised, grilled w/ rosemary & garlic, herb roasted petite potato
Wild north atlantic, grilled w/fresh basil butter, wild rice w/ sauteed spinach, french beans w/ lemon & almond
Porchini, oyster & shitake, pecorino romano, wilted bock choy