Back to Top

Daily Menu

 

Make your reservations for Mother's Day!

Family Specials Pick UP

Soups By the Quart:

Soup du Jour on our daily Menu $20 quart

Creole Style Jambalaya Jumbo White Shrimp, Free Range Chicken, Andouille Sausage and Smoked Pork Sautéed and Simmered with Vegetables, Roasted Chicken Stock, Tomatoes and Spices with Steamed Jasmine Rice, Salad and Baguette Feeds 4  $135 or Feeds 6  $175

Pasta of the Day with Salad and Baguette Feeds 4 $120

 

 

Dinner Menu Saturday, April 10, 2021

Soup

Asparagus with Lemon Cream and Toasted Almonds 10

New England Clam Chowder with Applewood Smoked Bacon 10

 

 

Appetizers

Forest Salad with Mushrooms, Tomatoes, Cucumber, Red Onion, Carrots and Croutons with a Dijon Vinaigrette 12

Caesar Salad 14

Maryland Lump Crab Cakes with Tarragon, Mayo, Black Bean Salsa and Greens 16

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 15

Spinach Salad with Hard Boiled Eggs, Avocado, Orange Segments, Toasted Pine Nuts and Red Onion tossed with Orange Vinaigrette 12

Deep Fried Calamari Dredged in Cornmeal and Seasoned Rice Flour with Cocktail Sauce, Lemon Wedges and Field Greens 16

Ajax Fries tossed in Truffle Oil and topped with Grana Padano 14

 

 

Main Course


Wild Caught Chilean Sea Bass with Pomegranate Sauce, Saffron Risotto and Garden Fresh Vegetables 35

Seafood Crepe Maine Lobster, White Shrimp, Bay Scallops and Crab Meat in Lobster Béchamel wrapped with Herbed Crepe with Forbidden Black Rice Pilaf and Sautéed Vegetables 32

Mushroom Wellington Mushrooms, Broccoli Rabe and Caramelized Onions sautéed and simmered with Thyme and Sherry, wrapped in Puff Pastry with Goat Cheese, Roasted Red Pepper Sauce and Harvest Vegetables (V) 25

General Tso’s Cauliflower Battered, fried and tossed with Tangy Asian Sauce, Steamed Jasmine Rice and Seasonal Vegetables 24 (V)

Free Range Chicken Pan Roasted with Green Peppercorn Sauce, Potato Gratin and Vegetable Spheres 27

Creole Style Jambalaya Jumbo White Shrimp, Andouille Sausage, Free Range Chicken and Smoked Pork Sautéed and Simmered with Tomatoes, Vegetables, Roasted Hen Stock and Spices with Steamed Jasmine Rice 29

Double Cut Smoked Pork Chop with Maple Dijon and Black Pepper Sauce, Potato Gratin and Fresh Vegetables 34

Homemade Ricotta and Sundried Tomato Gnocchi Bolognese A Variety of Game, Smoked and Domestic Meats sautéed and simmered with Vegetables, Red Wine, Beef Stock, Tomatoes and Herbs with Parmesan and a touch of Cream 27

Veal Short Ribs braised with Vegetables, White Wine, Beef Stock and Herbs over Mashed Potatoes 33

Grilled Ribeye with Mixed Mushroom, Brandy Dijon Beef Stock Reduction, Mashed Potatoes and Fresh Vegetables 37

Roasted Rack of Lamb with Oyster Mushrooms, Roasted Garlic lamb Stock Reduction, Potato Gratin and Seasonal Vegetables 44

 



 

 

Sunday  March 28 11:30 am- 3pm

  Appetizers and Soups

French Onion Gratinee 14

New England Clam Chowder with Applewood Smoked Bacon 10

Asparagus with Toasted Almonds and Lemon Cream 10

Forest Salad with Mushrooms, Tomatoes and more with a Dijon Vinaigrette 10

Caesar Salad 12

Maryland Lump Crab Cakes with Tarragon, Mayo, Black Bean Salsa and Greens 16

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 14

Deep Fried Calamari Dredged in Cornmeal and Seasoned Rice Flour with Cocktail Sauce, Remoulade, Lemon Wedges and Field Greens 16

Ajax Fries 14

 

Sunday 11:30 am- 3pm

Mushroom, Spinach, Sundried Tomato and Gruyere Omelet with Seasoned Potatoes14

Short Rib, Caramelized Onions, Mushrooms and D’Affinois Omelet with Seasoned Potatoes 14

Eggs Benedict with Hollandaise and Seasoned Potatoes 16

Crab Cake Benny Two Crab Cakes Topped with Poached Eggs and Béarnaise Sauce and Seasoned Potatoes 19

Vanilla French Toast with Two Eggs any style, Applewood Smoked Bacon or Sausage Patty and Seasoned Potatoes 18

Blackened Salmon BLT Faroe Island Salmon with Applewood Smoked Bacon, Romaine, Beefsteak Tomatoes and Remoulade Sauce on a Lightly Toasted Sweet Potato Roll with Fries 18

Grilled Free Range Chicken Sandwich with Mushrooms, Onions Sautéed and Simmered with Cream Sherry, Garlic and Thyme, Gruyere, Dijonaise Sauce, Romaine and Beefsteak Tomato on a Lightly Toasted Sweet Potato Roll with Fries 18

 

Main Course

Sautéed Faroe Island Salmon with Roasted Red Pepper Sauce, Forbidden Black Rice and Garden Fresh Vegetables 28

Seafood Crepe Maine Lobster, White Shrimp, Bay Scallops and Crab Meat in Lobster Béchamel wrapped with Herbed Crepe with Forbidden Black Rice Pilaf and Sautéed Vegetables 32

Mushroom Wellington Mushrooms, Broccoli Rabe and Caramelized Onions sautéed and simmered with Thyme and Sherry, wrapped in Puff Pastry with Goat Cheese, Roasted Red Pepper Sauce and Harvest Vegetables (V) 25
 

Pan Roasted Free Range Chicken with Mushroom Sauce, Potato Gratin and Seasonal Vegetables 26

Rigatoni Bolognese A Variety of Game, Smoked and Domestic Meats sautéed and simmered with Vegetables, Red Wine, Beef Stock, Tomatoes and Herbs with Parmesan, Ricotta Impastata and a touch of Cream 27

 

Grilled Filet Mignon with Green Peppercorn Sauce, Mashed Potatoes and Fresh Vegetables 37

 

Smoked Double Cut Pork Chop with Maple Dijon and Black Pepper Sauce, Potato Gratin and Garden Fresh Vegetables 34

Creole Style Jambalaya Jumbo White Shrimp, Andouille Sausage, Free Range Chicken and Smoked Pork Sautéed and Simmered with Tomatoes, Vegetables, Roasted Hen Stock and Spices with Steamed Jasmine Rice 29

Veal Short Ribs braised with Vegetables, White Wine, Beef Stock and Herbs over Mashed Potatoes 32

General Tso Cauliflower Battered, fried and tossed with Tangy Asian Sauce, Steamed Jasmine Rice and Seasonal Vegetables 24