Dinner Menu

Appetizers & Soups

• Escargot

  12

  French Snails in Garlic Herb Butter

• Shrimp Cocktail

  14

  Extra Large with Cocktail Sauce

• Stuffed Mushrooms

  12

  Stuffed with Crab Imperial and glazed with Hollandaise sauce

• French Onion Gratinee

  9

• Lobster Bisque

  Cup 7 Bowl 9

• Cream of Crab Soup

  Cup 7 Bowl 9

• Oysters on the 1/2 shell

  14

ENTRÉES

For your safety please inform your server of any allergies prior to ordering. We will not be responsible for allergic reactions if we are not informed prior to ordering.

All entrees are served with a house salad. You may substitute your house salad for a Caesar salad for a charge of $3.50. Dinner rolls come complimentary with any meal purchase. Dressing choices are: Creamy Curry, Peppercorn Parmesan, French, Ranch, Balsamic Vinaigrette, Honey Dijon or our house made Bleu Cheese for an additional $1.00. Any substitutions to your meals may result in additional charges.

• Maryland Crab Cakes

  Market Price

  Made with jumbo lump crabmeat and accompanied by a baked potato and fresh vegetable mélange

• Scallops Dijon

  30

  Scallops sauteed in a dijon cream sauce and accompanied by garlic mashed potatoes and vegetable melange

• Horseradish Encrusted Salmon

  28

  Salmon fillet baked with a horseradish and herb crust with chive infused oil. Served on a bed of garlicky mashed potatoes and fresh vegetable mélange

• Rockfish Chesapeake

  34

  A boneless skin on fillet baked and served with a cream reduction, julienne of county ham, jumbo lump crabmeat and celery. Accompanied by a rice blend and fresh vegetable mélange

• Pasta Ciara

  30

  Pasta with country ham, house made sausage, shrimp pieces, jumbo lump crab and diced tomatoes in a cream sauce

• Breast of Chicken Saltimbocca

  28

  Chicken breast sautéed in butter with prosciutto ham and fontina cheese then baked and finished with Madeira wine. Accompanied by fettuccine alfredo and garlicky spinach.

• Breast of Duck Papa De Gallo

  30

  Duck breast pan seared and roasted until medium then served with a shiitake mushroom, olive, tomato, herb and veal sauce with red wine. Accompanied by garlicky mashed potatoes and fresh vegetable mélange

• New York Strip Steak

  34

  A 12 ounce prime center cut steak pan seared to your order. Accompanied by a baked potato and fresh vegetable mélange

• Filet Mignon Lisa

  30

  Filet topped with bleu cheese then served with a cabernet sauvignon demi-glace. Accompanied by garlic mashed potatoes and fresh vegetable mélange

Vegetarian Entrées

Add Shrimp or chicken for an additional fee

• Pasta Primavera

  20

  Pasta tossed with fresh vegetables in a creamy parmesan sauce