Dinner Menu
    • Dinner Salads

    • CAESAR SALAD

      11

      housemade Caesar dressing, artisanal romaine, 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

    • SPICED BUTTERNUT SQUASH & CARROT SOUP

      10

      spiced butternut squash, carrot, curry, jerk seasoning topped with coconut crème fraíche  *GF, V

    • Dinner Entrees

    • ON THE LAMB

      36

      22 oz Braised Lamb Shank, herb & barley risotto, red wine cipollini onions, cremini mushroom, roasted heirloom carrots, baby kale, porcini & rosemary jus

    • WINNER, WINNER, CHICKEN DINNER

      28

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

    • THE ROCK AWAY

      30

      skin on-pan seared Maryland Rockfish, great northern bean, chorizo, shaved brussels sprout, blistered tomato vinaigrette *GF

    • MARYLAND CIOPPINO

      28

      P.E.I Mussels, shrimp, little neck clams, blue crab claw, cherry tomato nage, old bay, marbled potatoes, grilled sourdough, shaved fennel *GFO

    • CARAMELIZED FILET

      38

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

    • MARYLAND CRAB CAKE

      32

      jumbo lump crab, sauteed corn & black bean salad, southern fried hush puppies, rémoulade, fresh lemon

    • PUFF, PUFF, PASS

      24

      herbed local goat chevre, caramelized onion, shaved yam, celeriac, butternut squash, pecorino Romano, spinach, Saba, wrapped in puff pastry 

    • 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

    • Charcuterie

    • CHARCUTERIE & CHEESE

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

      CHARCUTERIE:

      SAUCISSION SEC, Italy

      PROSCUITTO DI PARMA, Italy

      CHESAPEAKE, Maryland

      NDUJA, Italy

      CACCIATORE, Italy

      CHEESE:

      MIMOLETTE, France

      MONOCACY ASH, Maryland

      EWEPHORIA, New York

      LE DELICE, France

      MOUNTAINEER, Maryland

      ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, apple butter, 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

    • ELOTES

      15

      grilled sweet corn, ancho chili butter, house spice mixture, creme fraiche, sweet chili aioli, cotija

    • TWICE COOKED INFUSED WINGS

      13

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

    • DUCK POUTINE

      18

      duck confit, hand cut fries, gruyere cheese, local mozzarella curd, house duck gravy, chives *GF

    • FILET WELLINGTON MINIS

      15

      white truffle duxelle, wild mushroom gravy, port wine reduction

    • MOULES POMME

      18

      PEI Mussels steamed in hard apple cider & hibiscus water, shaved fennel, charred jalapeño, Dijon, crème fraiche, milk braised pork belly, 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

      sundried tomato & olive tapenade, spicy chili hummus, pimento cheese spread, roasted red pepper tzatziki, garden vegetables, served with naan bread, multigrain crackers

    • Dinner Handhelds

    • BURGER OF THE WEEK

      26

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

      9/28-THE RICK FLAIR -10 oz Snake River Farms Wagyu beef patty, seared fois gras, smoked fontina, truffle aioli, bib lettuce, tomato, red onion, duck egg, brioche bun, hand cut fries

    • 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.