Appetizers, Soup & Salads
Selection of Imported and Domestic Cheeses – 12
Daily Selection • Fruit • Nuts
Maryland Crabcakes – 12
Citrus-Ginger Coulis • Basil Aioli • Chipotle Pureé
Seared Foie Gras – 15
On Crostini • Reduced Madeira • Dried Fruits
Prince Edward Island Mussels – 13
Shallot • Garlic • Tomato • Fennel
Daily Charcuterie Selection -12
Baguette • Pickled Red Onion •Dijon • Cornichon • Toasted Baguette
Mushroom Tart – 10
Rosemary Crust• Red Wine Syrup• Arugula• Red Onion• Gruyere
Soup of the Day – 4/7
Spring Greens – 5
Honey-Balsamic Vinaigrette Salad
Roasted Beet Salad – 8
Spring Greens • Blue Cheese • Toasted Walnuts • Balsamic Vinaigrette
Citrus Salad – 8
Spring Greens • Goat Cheese • Orange & Grapefruit Slices • Toasted Sunflower Seeds Roasted Red Pepper-Citrus Vinaigrette
Entrees
Beef Tenderloin – 32
Truffled Potato Pave • Spring Vegetables • Sauce Bordelaise
Natural Beef Hanger Steak – 24
Whipped Yukon Gold Potatoes•
Gorgonzola Butter• Red Wine Syrup
Local Duroc Pork – 25
Sweet Potato ∙ Rice and Beans • Roasted Pepper Chimichurri
Shrimp and Bay Scallops Linguine – 23
Spinach • Roast Tomatoes • Fennel • Lemon • Cream
Pan-Seared Salmon – 25
Parsnip Pureé ∙ Mushroom Conserva ∙ Gingered Beet Coulis
Chicken Bourgogne – 20
All Natural Chicken• Herbed Spaetzle•
Spinach• Dijon Cream
Roasted Local Butternut Squash in Phyllo – 20
Mascarpone• Kale• Sweet Garlic Cream•
Pecans