Lunch Menu
    • Lunch Appetizers

    • POUTINE

      14

      French fries, demi-glace, gruyere cheese

    • CHARCUTERIE & CHEESE

      Pick 4 for $16

      CHARCUTERIE:

      DIABLO, Virginia

      PROSCUITTO DI PARMA, Italy

      SWEET COPPA, Switzerland

      NDUJA, Italy

      QUESO, Virginia

      CHEESE:

      MOODY BLEU, Wisconsin

      MOZZARELLA, Italy

      DALMATINAC, Croatia

      MONOCACY ASH, Maryland

      EWEPHORIA, Holland

      ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, apple butter, house made whiskey mustard, artisan bread

    • TWICE COOKED INFUSED WINGS

      HALF $ 8
      FULL $12

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

    • SMOKED CHICKEN EMPANADAS

      TWO FOR $8
      THREE FOR $12

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

    • FILET WELLINGTON MINIS

      TWO for $10
      THREE for $14

      white truffle duxelle, wild mushroom gravy, port wine reduction

    • CRAB DIP

      15

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

    • MEZZA PLATTER

      15

      sun-dried tomato & olive tapenade, roasted beet hummus, feta & poblano spread, roasted red pepper tzatziki, garden vegetables, served with naan bread, multigrain crackers

    • Lunch Soup & Salads

    • BUTTERNUT SQUASH BISQUE

      10

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

    • MEDITERRANEAN CHOP SALAD

      10

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

    • HOUSE SALAD

      HALF $5
      FULL $9

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

    • CAESAR SALAD

      10

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

    • Lunch-Entrees

    • SMOKED SALMON BLT

      15

      house smoked salmon, bacon, lettuce, tomato, chive & dill aioli, marble rye, brioche bun, hand cut fries

    • PORK BELLY TACOS

      15

      house cured pork belly, fennel, roasted poblano and corn salsa, cotija cheese, chipotle crème fraiche *GFO

    • THE BANTER

      15

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

    • THE GODFATHER

      14

      sliced mortadella, cappicola, prosciutto di parma, provolone cheese, lettuce, tomato, red onion, parmesan garlic aioli, house made vinaigrette, foccia bun, hand cut fries, house ketchup

    • SMOKED TURKEY SANDWICH

      11

      cheddar & swiss cheese, lemon garlic aioli, bacon, lettuce, tomato, French baguette, hand cut fries, house made ketchup

    • GRILLED CHICKEN SANDWICH

      12

      grilled chicken breast, Havarti cheese, apple smoked bacon, tobacco onions, lettuce, tomato, oldbay honey, spicy dill pickle, brioche bun, hand cut fries, house made ketchup

    • MARINATED PORTABELLA

      12

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

    • MOULES CHESAPEAKE

      19

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

    • THE "KIDD" PRIME BURGER

      15

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

    • THE DIRTY CHEESESTEAK

      16

      thin sliced teres major, sautéed onions, demi-glace, smoked gouda cream, French baguette, 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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