Freshly Shucked and Served with a Cajun Cocktail Sauce.
Sesame Pea Shoots, Szechuan Chile Glaze, and Wasabi Cream.
Rosemary Crusted Carpaccio of Beef Tenderloin with an Aromatic Salsa.
Fresh Maine Lobster, Jumbo Panamanian Shrimp Cocktail, Blue Point Oysters, Littleneck Clams, and Colossal Maryland Crab.
Cajun Cocktail Sauce and Honey-Lime Aioli
Creamy Vermont Cheddar Grits
A Timeless Classic.
A Flavorful Blend of Garden Vegetables, Montrachet Cheese, and Wild Mushroom Duxelle Wrapped in a Puff Pastry.
Fresh Minced Clams in a Flavorful Herb Stuffing Baked in the Shell.
Freshly Shucked Oysters Topped with a Cajun Creme Highlighted with Cayenne, Fine Herbs, and Chopped Panama Shrimp.
Honey Infused Port Reduction
Fresh House Made Mozzarella, Organic Heirloom Tomatoes, and Roasted Pepper Compote Topped with an Aged Balsamic Glaze and EVO.
A Creamy Risotto of Arborio Rice Tossed with Fresh Maine Lobster, Maryland Crab, Fino Sherry, Lobster Fumet, Fresh Basil, Vidalia Onion, and Roma Tomato.
Fresh Potato Dumplings Tossed a Flavorful Bolognese Highlighted with Black Angus Beef, Veal, Pork, Sweet Sausage, and Roma Tomato Ragout.
A Medley of Ocean Fresh Seafood Gently Braised in Roma Tomaoto, Saffron, Roasted Garlic, and Caramelized Vidalia Onions. The Stew is Served over Fresh Angel Hair Pasta.
A Fresh Fillet Oven Roasted with an Asian Inspired Soy and Local Honey Glaze.
A Pair of Succulent 8 oz. Imported Tails.
House Roasted Pepper and Picholine Olive Compote.
Roasted Shallot, Citrus, and Caper Beurre Blanc.
Succulent Day Boat Scallops Pan Seared and Served with a Flavorful Julienne Braised Leek and Wild Mushroom Beurre Blanc.
A House Aged 14 oz. Black Angus Sirloin Served with a Bone Marrow Compound Butter.
Fresh Thick Cut Veal Shanks Slowly Braised in Pinot Noir, Veal Stock, Vidalia Onions, Leeks, Shallots, and Fine Herbs.
A Choice Herb Dusted Rack of Australian Lamb.
A Well Trimmed Choice Filet Cooked to Your Specifications.
A Choice Fine Herb Dusted Hatfield Pork Chop Pan Roasted and Served with a Flavorful Reduction of Demi- Glace, Brown Sugar, Fresh Orange, Maker's Mark Bourbon, and a Hint of Grand Marnier. A Hudson Valley Apple Chutney is Served with the Pork Chop.
~ Fresh Vegetable Filled Dumplings with Pea Shoots and Quinoa Salad.
~ A Creamy Risotto of the Finest Arborio Rice.
~ EVO, Carrots, Vidalia Onions, Roasted Roma Tomatoes, and Garlic.
~ Aged Black Angus Center Cut Tenderloin