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ENTREES
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- Mediterranean sea bass with roasted corn, roasted red peppers and scallion hash.
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$27.00 |
- Breast of chicken stuffed with Virginia baked ham and gruyere, topped with a wild mushroom sauce, on wilted spinach, with garlic mashed potatoes.
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$24.00 |
- With blue cheese butter topped with crispy onions.
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$35.00 |
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$35.00 |
- Bay scallops with a roasted red pepper and campagne sauce on sauteed baby spinach.
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$27.00 |
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- Pressed in cracked black pepper with a rosemary roasted garlic au jus, with mashed potatoes and side of mint jelly.
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$40.00 |
- Pan-seared jumbo lump crab cake
on fried spinach.
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$27.00
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- Slow roasted, served in
it's natural juices with caramelized onion and horseradish sauce.
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$27.00
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- Breast of chicken, carrots, onions and garden peas, baked till golden brown with garlic mashed potatoes.
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$19.00 |
- On parpadella with broccoli, baby spinach, sundried tomatoes, black olives, feta cheese and wild mushrooms.
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$22.00 |
- Sauteed and finished with white wine, lemon, parsley, and a touch of butter.
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$33.00 |
- Potato crusted with fresh dill and chive lemon sauce topped with confit onions.
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$26.00 |
