Dining Menu

Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley, And Fresh Lemon

Braised Pork Belly and Local Oyster Mushrooms Simmered in Black Garlic Demi Glace, Puffed Pastry, Oyster Mushroom Duxelle

Toasted Pistachio, Thyme Infused Olive Oil

Sauteed Bacon and Bleu Cheese Brussel Sprouts, Bourbon Maple Reduction

Caramelized Local Pears and Brie Cheese Wrapped in a Puff Pastry, Baked Until Golden Brown, Topped With House Made Apple Butter and Served With Crostinis

U-10 Dry Sea Scallops Seared to Perfection Over Crispy Pumpkin Polenta Cake, Cranberry Jam, Sriracha Toasted Pumpkin Seeds

Savory Broth, Caramelized Onions, House Made Croutons With Melted Swiss And Provolone Cheese

Chef’s Daily Preparation

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, And Caesar Dressing.

With Entree – $5

Rowland’s Hydroponic Grown Kale, Toasted Pecans, Dried Cranberries and Honey Crisp Apples Tossed with Apple Cider Vinaigrette Topped With Crispy Fried Sweet Potatoes.

With Entree – $6

Spring Mixed Greens, Grape Tomatoes, Red Onion And Cucumber

Complimentary with Entree

Grilled Chicken – $7

Grilled Shrimp – $12

Dressings- Balsamic Vinaigrette, Lemon Herb Vinaigrette, Buttermilk Ranch, Creamy Blue Cheese

Add Dry Blue Cheese Crumbles – $1.50

All Signature Steaks, Meat, Poultry, and Fish/Seafood Entrees Are Served With Our House Salad, Choice of Dressing, Vegetable Du Jour, and Choice of Starch (Rice Du Jour, Potato Du Jour, or Seasoned Fries)

Roasted Portobello Mushroom Topped With Sauteed Spinach and Swiss Cheese Wrapped in a Puff Pastry and Baked to Perfection. Finished with Wild Mushroom Bechamel

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Sautéed Chicken Breast And Wild Mushrooms With Marsala Sauce

Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley, And White Wine Sauce

Apple Cider Marinated Chicken Breast Grilled to Perfection Topped With Sauteed Butternut Squash, Kale, and Toasted Pecans Drizzled with Pomegranate Gastrique

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

With Gorgonzola Cheese And Balsamic Reduction

Eight Hour Braised 18 Oz. Australian Lamb Shank, Roasted Red Beet Risotto, Confit Local Mushrooms, Crumbled Goat Cheese

Sautéed Veal Scallopini, Wild Mushrooms, And Marsala Sauce

Sautéed Veal Scallopini With Shallots, Capers, Lemon, And White Wine Sauce

Smoked Gouda Cauliflower Puree, Demi Glace

Butternut Squash Honey Crisp Apple Hash, Pear White Balsamic Reduction, Sweet Potato Frites

Two Lump Crab Cakes Served With House Made Sweet Gherkin And Caper Tartar Sauce

Sourdough Pretzel Crusted Salmon Broiled to Perfection Drizzled with a Maple Dijon Glaze

Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine