Our Menu Changes Nightly -- Please Call for Daily Changes
Starters
Portobello and Bacon Soup Crouton Parmesan	Seven
Maryland Crabcake Remoulade Sauce	Eleven
Baked Local Mussels Pernod ~ Herb Butter	Nine
Roasted Calamari Herb Pomadoros ~ Harissa Aioli	Ten
Brie Encroûte Smoked Bacon Granny Smith Apple Relish	Eleven
Vermont Cavendish Quail Buttermilk Fried ~ Arugula ~ White Truffle Honey	Thirteen
First Course
Classic Caesar Salad Romaine Hearts ~ Anchovies ~ Crouton	Seven
Roasted Beet Salad Sliced Almonds ~ Almond Oil Sherry Vinegar ~ Marscapone Crouton	Eight
Arugula Salad Blistered Red Peppers ~ Shaved Grana Padano ~ Extra Virgin Olive Oil	Eight
Spinach salad Warm bacon dressing ~ Mushrooms ~ Boiled Egg	Eight
Local Red Leaf Salad Grape Tomatoes ~ Red Onions ~ Gorgonzola Vinaigrette	Eight
MAIN COURSE
Shrimp Fettuccine in the Garden Mushrooms ~ Grape Tomatoes Spinach ~ Artichoke Hearts ~ Chevre	Twenty-Six
Pan Roasted Codfish Kalamata Tapenade	Twenty-Six
Grilled Thick Cut Pork Chop Stone Ground Mustard ~ Andouille Glaze	Twenty-Six
Pan Seared Scottish Salmon Wild Mushroom Ragoût ~ White Truffle Oil	Twenty-Seven
Herb Crusted Local Swordfish Beurre Blanc Sauce ~ Whipped Potatoes	Twenty-Eight
Confit of Half Chicken White Corn Cake ~ Pan Nage	Twenty-Two
*Half Long Island Duck Seared Breast ~ Confit of Leg and Thigh ~ Port Wine Sage Glaze	Twenty-Nine
Grilled Flat Iron Steak Chimichurri Goose Butter ~ Steak Frites	Twenty-Six
*Grilled New York Strip Steak Wild Mushroom Ragout ~ Whipped Potatoes	Thirty-Four
Shepherd’s Pie with Venison Fall Vegetables ~ Whipped Potatoes	Twenty-Three
* Consuming Raw or Undercooked Meats, Fish or Fresh Eggs May Increase You Risk of Food – Borne Illness, Especially if You Have Certain Medical Conditions