Monthly Menu Highlights
Winter Favorites from the Chef's Corner:
Maryland-Style Crispy Dungeness Crab Cakes  19

Grilled Baby Artichokes with Lemon-Garlic Aioli   13

Butternut Squash Ravioli, Sliced Pears & Sage Browned Butter    12

Szechuan Lamb Potstickers - Fermented Black Bean Sauce & Asian Slaw  12




Chicken & Mushroom Soup with Black Pepper Dumplings    13

Artisan Greens with Dried Cherries, Shaved Red Onion, Cayenne Candied Pecans, Dates & Champagne Vinaigrette     13



Stuffed Filet of Sole - Canadian Bay Shrimp & Dungeness Crab - Mornay Sauce, Sauteed Mushrooms & Potato Confetti   33

Jumbo Prawn & Andouille Gumbo with Peppers, Onion, Romatoes & Rice with Garlic Toast     38

One Lb. Butter Poached Western Australian Lobster Tail - Twice Baked Potato & Lemon Asparagus     M.P.

28 oz. Prime Bone-In Rib Eye Steak, Herbed Truffle Butter, Fries, Sauteed Mushrooms & Onions with Grilled Baby Artichokes     58

Double-Cut Pork Chop & Maple Glaze with Sauteed Onion, Apples, Blackberries, Prosciutto & Fontina with Asparagus & Sweet Potato Mash     33

Gateau of Crepes: Layered Broccoli, Carrot & Mushrooms with Sauteed Spinach    26


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