Dinner Menu
Served Monday through Thursday 5 PM – 9 PM
Friday and Saturday 5 PM through 10 PM
Sunday 5 PM through 8 PM
Mezze
Calamari / 18
Cherry Pepper, Banana Pepper, Parmesan Peppercorn Sauce
Oishi Shrimp Cocktail / 18
Oishi Shrimp, house-made Citrus Chili Cocktail Sauce
Smoked Salmon Carpaccio / 20
Smoked Salmon, Feta, Cucumber and Dill Salad, Local Microgreens, Capers
Applewood Bacon-Wrapped Dates / 16
Noor dates, Applewood-Smoked Bacon, Glaze
Seasonal Hummus / 16
Roasted Pumpkin, Chickpeas, Roasted Garlic, Tahini, Olive Oil, Pepitas, Naan Bites
Add Vegetables / 4
Mini Spanakopita Turnovers / 14
Four Spanakopita Turnovers wrapped in Phyllo, Tzatziki Sauce
Charcuterie / 15 Small | 28 Large
Accompaniments
Sautéed Local Mushrooms / 8
Creamed Jalapeño Spinach / 8
Brussels Sprouts / 8
Red Skin Rosemary Garlic Mashed Potatoes / 8
Vegetable du Jour / 8
From the Land
Steak Au Poivre / 39
A French Bistro Classic
Six-oz Filet crusted with cracked Peppercorn, pan-seared, topped with a creamy Demi-Glace with Brandy, Green Peppercorns, and Garlic
Served with Accompaniments du jour
Pork Tenderloin Medallions with Camembert / 39
From the Normandy region of France
Four-oz Pork Tenderloin Medallions served in a Crème Fraiche sauce of Apple Cider, fresh Herbs, Camembert Cheese, and Dijon
Served with Accompaniments du jour
Mulled Cider-Glazed Pork Chop Nicholas / 39
Frenched bone-in Pork Chop, Maple and Cider Glaze with Pineapple Juice and Dijon, holiday spices, sautéed WV Golden Delicious Apples
Served with Risotto and Vegetable du jour
Rosemary & Crispy Garlic New York Strip / 55
Twelve-oz NY Strip Steak, seasoned and finished with Rosemary and crispy Garlic Compound Butter, topped with Onion Straws
Served with Accompaniments du jour
Florentine-Stuffed Chicken / 19
Panko-crusted pan-roasted six-oz Airline Chicken Breast, stuffed with sautéed Spinach, cultured Cream Cheese, Garlic, Parmesan, Herbs, house Mornay Sauce
Served with Risotto and Vegetable du jour
Pasta
Roman Spaghetti Carbonara / 19
Traditional, Authentic Carbonara from the Rome area of Italy
Guanciale seasoning, cracked Black Pepper, Pecorino Romano, local eggs
Finished with grated Romano and served with Grilled Bread
Pumpkin Sage Farfalle / 19
Farfalle served with a creamy dairy-free, vegan Sauce, topped with Pine Nuts and seasoned with Sage and Black Pepper
From the Sea
Chef Ron’s Eastern Maryland Crab Cake / 35
Broiled Jumbo-Lump Crab Cake with Old Bay Remoulade
Served with choice of Citrus Cocktail Sauce or Tartar Sauce
Served with Accompaniments du jour
Pan-Seared Sea Bass / 39
Six-oz Wild-Caught Chilean Sea Bass Filet, garnished with Olive Tapenade, and Beurre Rouge
Served with Risotto and Vegetable du jour
Soup & Salad
Fall Salad / 8 Small | 14 Dinner-Sized
Mixed Greens, Cherry Tomatoes, Cucumbers, Red Onion, Carrots, Tri-color Peppers, Croutons, house Balsamic Dressing
Wilted Spinach Salad with hot bacon dressing / 9 Small | 16 Dinner-Sized
Baby Spinach, Red Onions, Applewood Bacon, Golden Delicious Apples, Hot Bacon Dressing
Caesar Salad / 9 Small | 16 Dinner-Sized
Romaine, Parmesan Crisps, Croutons, house-made Caesar dressing
Iceberg Wedge / 9 Small | 16 Dinner-Sized
iceberg Lettuce, Tomato, Red Onion, Applewood Smoked Bacon, Croutons, Blue Cheese Crumbles, house Balsamic
Clubhouse Salad / 9 Small | 16 Dinner-Sized
Chopped Lettuce, Roasted Turkey, Swiss, Cheddar, Pit-Smoked Ham, Applewood Bacon, Tomato, Egg
Add To Your Salad
Grilled Chicken / 6
Grilled Salmon / 10
Grilled Flank Steak / 12
Poached Shrimp / 8
French Onion Soup / 12
Soup Du Jour / 5 Cup | 8 Bowl
Desserts
Pecan Praline Tulip / 12
Large Praline Shell with Butter Pecan Ice Cream, Salted Caramel Sauce, Strawberry, Chantilly Cream
Vanilla Bean Créme Brûlée / 12
Vanilla Bean Custard with Torched Sugar, Berries, Chantilly Cream, Sparkling Sugar Cookie
House-made Ice Cream or Sorbet / 12
Ask your server about today’s flavors
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