The day is done and it is time to relax with friends, family and/or coworkers. Come straight from the office or sightseeing or arrive later in the evening; we are here to help you relax and enjoy! Our dinner options each have a special flair that will tantalize the tastebuds; Chef Loukinen is known for his surprise twists on what might otherwise be an ordinary dish. We offer seating in our main dining room or al fresco on the patio. Call today for reservations!
Pan Seared Crab Cake Bites
Maryland style lump crab cakes with stone ground mustard aioli and a spiced red pepper sauce.
Tuna Tar tare
Ahi tuna tar tare, Asian slaw, sesame ginger sauce and wasabi crème fraiche served with a wonton crisp.
Manchurian Style Cauliflower
Crisp fried cauliflower florets tossed in a spicy garlic chili sauce.
Sautéed Fois Gras
Pumpernickel Blinis and a black currant gastrique
Jalapeno Bacon Wrapped BBQ Shrimp
Jumbo shrimp wrapped in jalapeno bacon and finished in a mango BBQ sauce.
Chef’s Signature Deviled Eggs
Deviled eggs topped with fine diced smoked salmon, capers and pickled red onion. Served with a whole grain mustard sauce and a Harissa drizzle
Maple Braised Pork Belly
Crisp maple glazed pork belly, butternut squash sauce and a sour cherry sauce
Beef Tenderloin Carpaccio
Thinly sliced tenderloin of beef atop truffle potato croquettes and served with a whole grain mustard aioli and shaved parmesan cheese.
French Onion & Gruyere Crostini
French onion style caramelized Vidalia Onions atop crisp French bread crostini finished with shaved Gruyere cheese an aged balsamic reduction.
Soups and Salads
Wild Mushrooms, Arugula and Prosciutto Soup
A rich blend of wild mushrooms with wilted arugula and crisp slivers of prosciutto ham
Topped with a Sherry crème fraiche
Three Cheese French Onion Soup
Sweet caramelized Vidalia onions with a touch of Sherry wine and a beef bouillon topped with crisp bread and provolone, Swiss and Parmesan Cheeses.
Fresh romaine with our Caesar dressing in a Parmesan Crisp and herb scented croutons
Raspberry Champagne Salad
Baby Red Oak and Tango lettuce tossed in raspberry champagne vinaigrette with, raspberries, goat cheese croutons and shaved toasted macadamia nuts.
Ruby Red Grapefruit and Arugula Salad
Ruby red grapefruit segments with crisp Arugula lettuce dressed with fresh lemon and olive oil and finished with shaved parmesan and a touch of white balsamic.
Pan Seared Sea Bass
Served with seasoned lentil and tomato sauté, spinach puree and a chive cream
Sesame Seared Ahi Tuna
Sesame crusted Ahi tuna with soba noodles, broccoli and sweet and spicy Asian chili sauce.
Pan Seared Sea Scallops
Saffron Risotto and a blood orange expresso sauce.
Braised Short Ribs
Slow cooked tender short ribs atop parsnip and potato mash, bacon sauteed brussels sprouts and finished with a pan jus.
Gnocchi with White Bean
A blend of seasoned potato gnocchi, white beans, tomato and spinach finished with feta and Parmesan cheeses
Roasted chicken breast stuffed with fresh mozzarella and basil on top of a wild rice blend with smoked tomato cream.
Sautéed Buttered Asparagus Chef’s Fresh Selected Vegetable Sautéed Blend of Mushroom Mini Green Beans with Crisp Prosciutto Ham Three Cheese Au Gratin Potatoes
Steaks and Chops
Steaks and Chops accompanied by your choice of a sauce and a starch