Dinner Menu

Monday-Thursday 4:00 pm – 9:00 pm Friday-Saturday 4:00 pm – 10:00 pm

Sunday 4:00 pm – 8:00 pm

• • Soup & Salads

  • HOUSE SALAD

    10

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

  • SOUP DU JOUR

    CUP 6 / BOWL 10

    please ask your server about the soup of the day

  • MEDITERRANEAN CHOP SALAD

    11

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

  • CAESAR SALAD

    11

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

  • FLANK STEAK SALAD

    16

    grilled Flank Steak, arugula, Belgian endive, shallot, Arcadian mix, charred corn, pecorino Romano, Dijon & pickled mustard seed vinaigrette

  • Dinner Appetizers

  • BREAD & OIL

    7

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

  • SMOKED CHICKEN EMPANADAS

    13

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

  • ELOTES LOCO

    14

    two grilled yellow corn, chipotle butter, crushed hot corn chips, crème fraiche, red chilil aioli, cotija, pickled shallot

  • FILET WELLINGTON MINIS

    15

    white truffle duxelle, wild mushroom gravy, port wine reduction

  • MOULES THAI

    19

    PEI Mussels steamed in white wine, cauliflower puree, house ground Spanish style Pork sausage, saffron, Padron pepper vinaigrette  *GFO

  • CRAB DIP

    16

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

  • MEZZA PLATTER

    15

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

  • TWICE COOKED INFUSED WINGS

    12

    served naked with traditional buffalo sauce, blue cheese  *GF

• • Dinner Entrees

  • PUFF, PUFF, PASS

    24

    whipped local goat chevre, heirloom tomatoes, shaved zucchini, burrata, onion marmalade, arugula

  • CHESAPEAKE RISOTTO

    30

    arborio rice, Maryland blue crab claw meat, littleneck clams, PEI Mussels, sautéed shrimp, corn, sweet pea, grilled asparagus, old bay *GF

  • FOG HORN LEG HORN

    28

    apple cider brined & roasted half chicken, roasted apple, sweet potato, caramelized fennel, rainbow carrots, red kale & baby kale medley, black peppercorn pan gravy *GF

  • CASSOULET

    30

    shredded duck confit, house cured pork belly, house ground sausage two ways, great Northern beans, smoked tomato demi-glace, haricot verts *GF

  • TENDER LOVIN

    42

    10oz filet tenderloin, marinated grilled endive, English peas, pork belly lardon, marbled potatoes, house steak sauce *GF

  • MARYLAND CRAB CAKE

    36

    8 oz jumbo lump crab cake, jerk spiced steak fries, spring mix, jicima, radicchio slaw topped in honey & rhubarb bitter vinaigrette, served with remoulade

  • I'M SPRUNG

    32

    bacon wrapped grilled scallops, charred corn & rainbow cauliflower risotto, blueberry mostarda, asparagus, house made Boursin cheese *GF

  • 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

    15

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

  • Sides

  • FIVE HUSH PUPPIES

    6

  • SMOKED GOUDA MAC & CHEESE

    8

    cavatappi pasta, smoked gouda, sriracha