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Lunch Menu
starters
clams casino topped with garlic butter, bacon, and parmesan cheese baked and served with lemon 10
crab dip made with lump crab meat, old bay seasonings, and cream cheese served hot with grilled flat bread 10
quesadillas filled with assorted grilled vegetables and cheddar & jack cheeses topped with a black bean-corn salsa 11 or blackened chicken with bell peppers, cheddar & jack cheeses topped with a black bean–corn salsa
grilled gingery chicken satays grilled on bamboo skewers and served with a spicy peanut dipping sauce 10
barbecue shrimp made with jumbo shrimp, smoked gouda cheese, wrapped in bacon grilled with a black bean barbecue sauce with corn pancakes 12
nachos tortilla chips topped with shredded cheese, baked and topped with meat salsa, jalapeno peppers, black olives, and guacamole cream 10 small / 14 large
vidalia onion tart in a sweet flour tart with sweet onions, chevre goat cheese, frissee lettuce, and balsamic vinaigrette 10
maryland crab soup loaded with lump crabmeat, diced vegetables, in a zesty “tomato soup” 6.25 cup / 8.50 bowl
corn & chicken chowder with diced chicken and fresh corn in a creamy chowder 6.25 cup / 8.50 bowl
market salad of assorted baby greens with yellow and red cherry tomatoes and sliced beets in a lemon-truffle vinaigrette topped with fried wontons crunchies and fried chevre goat cheese 9
greek salad with romaine and iceberg lettuce, sliced tomatoes, kalamata olives, pepperoncinis, feta cheese, parmesan vinaigrette 11
caesar salad of chopped hearts of romaine lettuce and garlic croutons in a roasted garlic dressing and grated parmesan cheese garnish 8 / (12 for two)
big salads and cold sandwiches
ahi tuna tartare tossed with mustard and tarragon layered with an avocado-cucumber relish, potato gaufrettes, mustard oil, basil oil plate drizzle 13
salmon pastrami cured with a spice and salt rub, sliced thin and served with field greens, capers, diced onion, a citrus vinaigrette and toasted ciabatta bread 11
sesame chicken salad with a grilled chicken breast filet, dijon mustard & maple syrup glaze, toasted sesame seeds over a tossed or a caesar salad 12
thai beef salad with ‘hot’ thai marinated and grilled flank steak, over mesclun greens with cherry tomatoes in a maple syrup vinaigrette topped with fried wonton crunchies 13
almond chicken salad with diced chicken, toasted almonds, mayonnaise, and dijon mustard served with mesclun greens, grilled ciabatta bread, and a citrus salad 11 (available as a sandwich on sour dough bread served with potato salad $9)
tuna salad with diced celery, fresh dill, mayonnaise, served with mesclun greens, grilled ciabatta bread and a citrus salad 11 (available as a sandwich on multi-grain bread served with potato salad $9)
shrimp salad with large shrimp, old bay, diced celery, mayonnaise, dijon mustard, served with mesclun greens, grilled ciabatta bread , and a citus salad 14 (available as a sandwich served on a croissant served with potato salad $12)
salad sampler featuring shrimp salad, tuna salad, almond chicken salad, assorted greens, endive, cherry tomatoes, citrus-basil vinaigrette 12
the santa barbara with roasted turkey, monterey jack cheese, cucumber, lettuce, sprouts, tomato, light mayo, apple butter, multi-grain bread, potato salad 10
the napa with roast beef, swiss cheese, lettuce, tomato, garlic mayonnaise, rye bread, potato salad 10
the sonoma with roasted turkey, brie, lettuce, tomato, sweet peppers, honey mustard, sour dough bread, potato salad 10
lunch combos
light lunch with a cup of soup with a table salad, market salad, or a caesar salad or one half of the following sandwiches: tuna salad, almond chicken salad, the santa barbara, the napa, the sonoma, or shrimp salad 10 / 11 for shrimp salad
triple lunch and try all three: a cup of soup, a salad, and half of a sandwich 12 / 13 for shrimp salad
entrčes
lamb t-bone chops grilled with chimichurri sauce served with a grilled vegetable, fingerling potato, arugula salad with an orange-mint gremolota dressing 20
rockfish pan-seared and served with a corn and tomato salsa and shoestring potato fries 17
rainbow trout pan-fried in a crushed pecan crust served with a creole meuničre sauce and a spicy horseradish coleslaw 18
bbq salmon grilled with our black bean barbecue sauce and served with tabbouleh, english peas, cherry tomatoes, and feta cheese salad 15
maryland crab cake broiled and served with shoestring potato fries and a tomato- basil-and-mozzarella salad, creole tartar on the side 15 or
crab cake club sandwich on sour dough toast with lettuce, tomato, bacon, and creole tartar sauce with a side of fries 15
chicken roulade stuffed with sun-dried tomatoes, artichoke hearts, spinach, and parmesan cheese served with a tomato cream, tri-color orzo 19
grilled teres major steak served sliced with a syrah demi glaze, grilled broccoli, and red-white-and-blue potato salad 15
salmon raviolis filled with cooper river sockeye salmon tossed in a beurre blanc with tomato fondue 12
thai mussels steamed in a red curry paste and coconut broth served with toasted focaccia points 10
seared scallops pan-seared and served with a chive beurre blanc and shoestring potato fries 15
grilled vegetable lasagna made with layers of ricotta cheese, assorted grilled vegetables, fresh pasta, and tomato sauce 17
hot sandwiches
fried catfish sandwich dredged in flour and beer batter and deep fried served on a steak roll with lettuce, tomato, and creole tartar sauce served with fries 13
beef or chicken fajitas with sliced flank steak or chopped chicken, bell peppers, onions, tortillas, lettuce, tomatoes, cheese, sour cream, guacamole, salsa 13
“house” burger made with eight ounces of black angus ground beef topped with grilled red onion, bacon, fontina cheese, lettuce, and tomato on a kaiser roll served with fries 10
piedmont chicken sandwich with pesto grilled chicken, roasted red peppers, basil, parmesan cheese, basil aioli, focaccia roll, potato salad 12
soft shell crab sandwich tempura fried and served on sour dough toast with lettuce, tomato, and creole tartar with a side of fries 15
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