| Salads |
| Caramelized Apple Salad | $7.00 |
| Baby mixed greens with sliced Granny Smith apples, crumbled blue cheese and toasted walnuts finished with apple cider vinaigrette. |
| Grilled Caesar Salad | $7.00 |
| Grilled romaine heart drizzled with creamy Caesar dressing, freshly grated parmesan, toasted baguette and parmesan crisp |
| Warm Goat Cheese and Cranberry Salad | $7.00 |
| Herb and panko crusted goat cheese lightly sauteed and served with mixed greens, cranberries, pine nuts and cranberry vinaigrette dressing |
| Asparagus Bundle | $8.00 |
| Green and white asparagus wrapped with prosciutto over mache with roasted tomato vinaigrette |
| Simple Salad | $6.00 |
| Baby mixed greens with grape tomatoes, grated parmesan and vinaigrette. |
| Starters |
| Soup of the Day | $5.50 |
| Maryland Style Crab Cakes | $8.50 |
| Pan-sauteed in butter and served over fresh corn-tomato relish and chipotle remoulade |
| Tiger Shrimp Skewers | $12.00 |
| Grilled Tiger shrimp skewers over mixed greens with salsa verde. |
| Grilled Polenta with Duck Ragu | $8.00 |
| Grilled polenta triangles topped with slow simmered duck ragu with a touch of spice. |
| New Zealand Petite Lamb Chops | $9.00 |
| Three marinated lamb chops, drizzled with cranberry vinaigrette over mixed greens. |
| Blackened Diver Sea Scallops | $9.00 |
| Three blackened scallops served over baby mixed greens lightly dressed. |
| House Made Rustic Tart | $9.00 |
| Crème fraiche, sauteed shitake mushrooms and fontina cheese. |
| Entree |
| Roasted Herb Stuffed Chicken Breast | $17.00 |
| Frenched chicken breast with fresh herbs over pappardelle pasta, spring vegetables and finished with lemon-thyme jus. |
| Parmesan Crusted Atlantic Salmon | $17.00 |
| Pan roasted salmon with a crispy parmesan crust accompanied by a sage lemon butter sauce, herbed orzo and sauteed seasonal vegetables. |
| Pan Seared Pork Tenderloin | $20.00 |
| Pan seared pork tenderloin with cherry-thyme bread pudding, heirloom baby carrots and finished with pork jus. |
| Maryland Crab Cakes | $21.00 |
| Fresh lump crabmeat sauteed in butter and served over orzo with haricots verts and roasted red pepper sauce. |
| Pan Seared Black Cod | $20.00 |
| Black Cod over black bean puree, sauteed baby spinach, and finished with arugula pesto. |
| Mediterranean Lamb Chop Trio | $24.00 |
| Herb crusted lamp chops with Israeli couscous, butternut squash, onion, radicchio and tomato chutney. |
| Tuscan Marinated Pork Ribs | $19.00 |
| Tender ribs marinated in olive oil, lemon juice, garlic, herbs and olives. Served with potato, leek and red pepper gratin and asparagus. |
| Spicy Grilled Flank Steak | $19.00 |
| Marinated flank steak with roasted ratatouille over creamy polenta. |
| Simple Pasta | $16.00 |
| Fettuccine with sauteed pancetta, English peas, grated Parmesan cheese, flat-leaf parsley and tossed with extra virgin olive oil. |
| Grilled Snake River Farms Ribeye | $23.00 |
| Natural beef with chanterelle mushroom cream sauce, grilled asparagus and parmesan potatoes. |
| Pan Sauteed Veal Cutlets | $21.00 |
| Veal cutlets with sauteed spring vegetables and Russian fingerling potatoes in a white whine-veal jus. |
