Dinner Menu
    • Dinner Salads

    • CAESAR SALAD

      11

      housemade Caesar dressing, baby spinach, arugula, parmesan romano, herbed crouton

    • MEDITERRANEAN CHOP SALAD

      11

      mixed greens, Kalamata olives, feta, tomatoes, chick peas, cucumbers, red onions, herb vinaigrette

    • HOUSE SALAD

      10

      local hydro bib lettuce, heirloom tomatoes, bacon, gorgonzola, lemon garlic aioli, balsamic glaze

    • Dinner Soup

    • BUTTERNUT SQUASH BISQUE

      10

      butternut squash, heavy cream, cinnamon sugar *GF,V

    • Dinner Entrees

    • HEY SHAWTY

      34

      red wine braised short rib, whipped Idaho potatoes, local cremini mushroom, rainbow carrots, butter braised pearl onion, short rib jus, served in cast iron topped with puff pastry

    • WINNER, WINNER, CHICKEN DINNER

      28

      jerk rubbed ½ roasted chicken, duck egg hash, sweet potatoes, house ground sausage, arugula, radicchio, red eye gravy *GFO

    • SNAP BACKS & TATTOS

      28

      skin on pan seared red snapper, pearled barley, lemon-thyme beúrre blanc, grilled asparagus

    • CARAMELIZED FILET

      38

      10 oz. cast iron seared tenderloin, yam & potato gratin, grilled escarole, chive butter, apple cider & pink peppercorn demi-glace *GF

    • MARYLAND CRAB CAKE

      32

      8 oz crab cake, butternut squash puree, creamed corn, rémoulade

    • NORTHERN LIGHTS

      27

      roasted butternut squash, beet mousse, farro risotto, northern bean, porcini mushroom gravy *V, Vg

    • GET IN MY BELLY

      30

      pan seared dry sea scallops, smoked sun choke risotto, sautéed shallot & endive, cranberry vinaigrette, house cured & candied pork belly *GF

    • Sides

    • HARICOT VERTS or BROCCOLI RABE

      8

      sautéed in olive oil

    • MARBLED POTATOES

      6

      roasted, tossed in olive oil

    • FIVE HUSH PUPPIES

      6
    • SMOKED GOUDA MAC & CHEESE

      8

      cavatappi pasta, smoked gouda, sriracha

    • Charcuterie

    • CHARCUTERIE & CHEESE

      Pick 4 for $16 * 6 for $24 * 10  for $36

      CHARCUTERIE:

      QUESO, Virginia

      PROSCUITTO DI PARMA, Italy

      SWEET COPPA, Switzerland

      NDUJA, Italy

      DIABLO, Virginia

      CHEESE:

      MOODY BLEU, Wisconsin

      MONOCACY ASH, Maryland

      DALMATINAC, Croatia

      MOZZARELLA, Italy

      EWEPHORIA, France

      ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

    • Dinner Appetizers

    • HALF DOZEN LOCAL OYSTERS

      18

      Choose Two ACCOUTREMENTS: Salsa Verde, Gooseberry Mignonette, Basil Vinaigrette, Cocktail, Crème fraiche

    • BREAD & OIL

      7

      foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt

    • SMOKED CHICKEN EMPANADAS

      13

      black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo

    • TWICE COOKED INFUSED WINGS

      13

      jumbo chicken wings, served naked with traditional buffalo, house made blue cheese dipping sauce, raw vegetables 

    • FILET WELLINGTON MINIS

      15

      white truffle duxelle, wild mushroom gravy, port wine reduction

    • MOULES CHESAPEAKE

      19

      PEI Mussels steamed in white wine, leeks, mascarpone, celeriac puree, lump crab, old bay, bacon crumble, grilled baguette *GFO

    • BLUE OYSTER CULT

      16

      four baked Gracie’s Point Oysters, gorgonzola crema, pork belly lardon *GF

    • CRAB DIP

      16

      house mix crab dip, topped with aged cheddar, pretzel bread

    • MEZZA PLATTER

      16

      sun-dried tomato & olive tapenade, roasted beet hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO

    • Dinner Handhelds

    • BURGER OF THE WEEKEND

      26

      10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday

    • THE BANTER

      16

      house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO

    • MARINATED PORTABELLA

      13

      roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad 

    • THE “KIDD” PRIME BURGER

      16

      local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup

Vegetarian       Vegetarian Option         Gluten Free         Gluten Free Option        Vegan       Vegan Option

OUR MENU CHANGES FREQUENTLY AND MAY NOT ACCURATELY PORTRAY OUR MENU LISTINGS FOR THE DAY.







SECOND FLOOR OF RESTAURANT
SUNDAY 1/20 : CLOSED
MONDAY 1/14 : CLOSED
TUESDAY 1/15: CLOSED
WEDNESDAY 1/16: OPENS @ 4pm
THURSDAY 1/17 : OPENS @ 4pm
FRIDAY 1/18 : OPENS @ 4pm
SATURDAY 1/19 : Opens @ 4:30pm


 












 
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