Starters

Maryland Jumbo Lump Crab Cake   12

atop a roasted heirloom tomato with lemon chipotle aioli

         Seared Diver Scallops   13

With white wine Dijon Sauce

French Onion Soup  7

with garlic toast round

topped with melted Gruyer

Salads

Classic Caesar 7

house made Caesar dressing, parmesan cheese and croutons

Caprese  Salad  7

fresh mozzarella with tomato slices and fresh basil from our herb garden

Baby Arugula and Orange Salad   7

with fig-tangerine dressing toasted walnuts and bleu cheese crumbles

All entrées include chef's choice of vegetable and starch

Entrées

Herb Rubbed 16oz. Bone-In Rib Steak   32

brown sugar and smoked paprika rubbed rib eye oven seared to perfection

glazed with chimichurri sauce and lemon garlic roasted reds with thyme

 Angus Beef Tenderloin   34

cracked peppercorn-Chianti marinated beef tender grilled and topped with pan

roasted shallot-wild mushroom demi and oven toasted walnut barley risotto

Scarlett Snapper   21

gently braised in White Wine with tequila and lime served with sautéed

hericot vert and roasted eggplant

Pacific Halibut  26

Marinated in lime and Riesling served with roasted fennel and smoked tomato sauce

with olives, grilled hericot vert and parsnips

Dijon and  Pine Nut Crusted Lamb Chops 32

Celeriac and Sweet Potato Mash

Roasted Artichokes with Lemon & Olive Oil

Red Wine Rosemary Sauce

 Skillet Seared Chicken Breast   19

Seared and baked with white wine and herbs, topped with an apple herb sauce

sun dried tomatoes and feta polenta, vegetable du jour 

 Grilled Salmon 27

with a peach cilantro chutney and studded orzo with house made

dried romas and pecan pesto

Oven Seared Black Pearl Pork Chop  20

tender bone-in pork chop skillet seared then oven braised with sweet and spicy barbecue beer broth

fire charred corn and sweet chilis with oven roasted honey sweet spuds