the

Menu

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 APPETIZERS

 

Thai Sweet Potato Soup 13 GF, VE

coconut milk, basil, cilantro, mint, roasted peanuts, fresh lime

 

Lobster  Bisque 15

poached lobster meat, chives

 

Shrimp Cocktail 16 GF

fair trade jumbo shrimp, house made cocktail sauce, lemon

 

Saffron Risotto 15  GF, V  

asparagus, leeks, carrots, parmesan

 

Birchrun Hills Farm Cheeses 19 V 

equinox, cheddar, fat cat, birchrun blue, marinated olives, truffled honey mustard, local cherries, crostini

 

SALADS

 

Mixed Greens 10 GF

cucumber, tomato and red onion, choice of dijon vinaigrette, maple honey mustard, balsamic vinaigrette, herb-buttermilk dressing

 

Probably The Best Salad You’ll Ever Have 14.5 GF, V 

leaf lettuce, baby spinach, tart apples, toasted sunflower seeds, aged gouda, 

sweet sesame-walnut dressing

 

Caesar Salad  14

romaine hearts, parmesan reggiano, brioche croutons, house caesar dressing 

 

SMALL PLATES

 

Four Ounce Filet Mignon Medallion  27 GF

sautéed asparagus, cracked black pepper brandy cream

 

Roasted Duck Breast  25 GF

watercress, peach chutney, water chestnuts, fried capers  

 

Seared Sea Scallops 19 GF

curried coconut-lime sauce, red pepper and onion relish

 

Petite Maryland Crab Cake 20 

sweet corn chowder, crisp potato matchsticks, fresh parsley

 

Spring Vegetable Ratatouille 18 GF, V

cannellini beans, basil emulsion


 

ENTREES

 

Grilled Center-Cut Eight Ounce Filet Mignon  46 GF

mashed potatoes, sautéed asparagus, cracked black pepper brandy cream

 

Sautéed Calf’s Liver  37 GF

caramelized onions, applewood smoked bacon, mashed potatoes, port wine reduction

 

Roasted Duck Breast and Confit Leg  40 GF

watercress, peach chutney, water chestnuts, fried capers

 

Moroccan Spiced Lamb Porterhouse  46 

couscous, currants, merguez sausage, tzatziki sauce

 

Seared Organic Salmon Fillet  36 GF

spring vegetable ratatouille, cannellini beans, basil emulsion 

 

Maryland Crab Cake  40

sweet corn chowder, crisp potato matchsticks, fresh parsley

 

Seared Sea Scallops  39 GF

black lentils, red peppers and carrots, curried coconut-lime sauce, red pepper and onion relish

 

Stony Hill Farm Half Chicken  38 GF

locally raised roasted half chicken, summer vegetable melange, natural herb jus

 

Linguine Pomodoro  30 V

san marzano tomato sauce, fried south philly mozzarella, fresh basil, garlic oil

 

Miso Glazed Tofu  29 GF, VE

marinated mixed bean and quinoa salad, braised wild mushrooms, roasted sunflower seeds, scallions

 

Six Ounce Local Burger  24

brioche bun, monterey jack, smoked cheddar or maytag blue cheese, hand-cut fries or mixed greens salad with dijon vinaigrette, house-made pickles 

add applewood smoked bacon    3             add caramelized onions  1

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GF= Gluten Free          V= Vegetarian         VE= Vegan

 

KIDS

 

Chicken Fingers and French Fries  14.5

 

Penne Pasta  12

red sauce, white sauce, or butter

 

Desserts  9 

 

Pecan Pie V

caramel sauce, maple-pecan crumble

 

Turtle Sundae V, GF

vanilla ice cream, hot fudge sauce, candied pecans, caramel sauce, whipped cream

 

 Coffee Crème Brulée V, GF

caramelized turbinado sugar, espresso beans

 

Spanish Almond Cake V, GF

fresh fruit compote

 

Banana Caramel Trifle V

caramelized bananas

 

Warm Blueberry Crisp V

vanilla ice cream

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Ice Cream and Sorbet  8

 

Belgian Chocolate Ice Cream V, GF

 

Vanilla Bean Ice Cream V, GF

 

Fresh Lemon Sorbet VE, GF

 

All of our desserts are made in-house

 

We proudly use Seven Stars Farm and Highspire Farm for our cream and egg needs