| Lunch
Hours: Tuesday – Friday 11:00am
– 2:15pm |
Soups, Salads and Sides |
|
| Soup du Jour |
$6 |
| Crab and Lobster Bisque |
$9 |
Spring Mix and Romaine Sprinkled
with Feta Cheese and Walnuts, Dressed with Strawberry
Vinaigrette
|
$7 |
| Caesar Salad. |
$7 |
| Caesar Salad with Grilled or Blackened
Chicken. |
$12 |
Bibb Lettuce and Spring Mix with
Fresh Berries and Pecan Crusted Warm Goat Cheese,
Dressed with Vanilla Bean-Champagne Vinaigrette
|
$15 |
Baby Spinach Tossed with Applewood
Smoked Bacon, Onion, Red Pepper and Hard Cooked
Egg,
Finished with Bleu Cheese Dressing
|
$ 9 |
| Vine Ripe Yellow Tomato and Fresh
Mozzarella Cheese with Fire Roasted Red Peppers,
Toasted Pine Nuts and Fresh Basil, Finished with
Balsamic Vinaigrette |
$ 9 |
Grilled Shrimp Seasoned with Jerk
Spices, Served Over Spring Mix and Romaine with
Artichoke Hearts, Avocado and Crumbled Bleu Cheese,
Dressed with Tomato Vinaigrette
|
$14 |
Blackened Ahi Tuna Served Over
Bok Choy, Napa Cabbage, Red Bell Pepper and Onion,
Tossed in Wasabi Vinaigrette
|
$15 |
| Vine Ripe Yellow Tomato and Fresh
Mozzarella Cheese with Fire Roasted Red Peppers
and Toasted Pine Nuts, Finished with Fresh Basil
Infused Balsamic Vinaigrette |
$8 |
| Grilled Shrimp Seasoned with Jerk
Spices, Served Over Spring Mix with Artichoke Hearts,
Avocado and Crumbled Bleu Cheese, Dressed with Tomato
Vinaigrette. |
$13 |
Blackened Ahi Tuna Served Over
Bok Choy, Napa Cabbage, Red Bell Pepper and Onion,
Tossed in Wasabi Vinaigrette
|
$15 |
Walnut Crusted Salmon Served Over
Baby Spinach, Tossed in an Apple Cider-Shallot Vinaigrette,
Garnished with Sun Dried Cherries and Orange Sections
|
$14 |
New
England Style Chunky Lobster and Shrimp Salad,
Served Over Bibb Lettuce with Grape Tomatoes
|
$15 |
| Baked Bread |
$3 |
| House-Made Rosemary French Fries
Served with Sour Cream and Chive Dipping Sauce |
$6 |
| House-Made Parmesan-Zucchini Fries
Served with Roasted Red Pepper Aioli |
$6 |
| *18% Gratuity Added
to Parties of Five or More |
 |
Sandwiches and
Burgers |
|
| Hot Crab Served Open Face on a
French Loaf with Sliced Tomato, Topped with Mozzarella
Cheese and Baked, Served with Spring Mix Tossed
in Apple Cider-Shallot Vinaigrette |
$14 |
Chicken Salad with Swiss Cheese,
Applewood Smoked Bacon, Tomato, and Arugula on
Grilled Sourdough Bread - Rosemary French Fries
|
$11 |
Grilled
Smoked Ham and Gouda Cheese with Caramelized Onions
and Arugula,
Served on Jewish Rye – Parmesan-Zucchini
Fries
|
$9 |
Salmon Burger with
Fresh Dill, Fennel, Onion and Cucumber, Served
on Onion Roll with Horseradish-Dill Sauce –
Greek Orzo Pasta Salad
|
$12 |
Cheeseburger Topped
with Monterey Jack, Aged Cheddar, Crispy Onions
and Chipotle Aioli,
Served on Grilled Ciabatta with Tomato and Bibb
Lettuce – Rosemary French Fries
|
$12 |
| *18% Gratuity Added
to Parties of Five or More |
|
Entrees |
| Quiche du Jour, Served
with Spring Mix Tossed in Apple Cider-Shallot Vinaigrette |
$9 |
Asparagus Encrusted with Seasoned
Breadcrumbs, Deep Fried, Topped with Jumbo Lump
Crab Meat and Béarnaise
|
$12 |
Pastrami Smoked
Salmon on House Made Flatbread with Blended Cream
Cheese, Red Onion, Capers and Fresh Dill, Served
with Spring Mix Tossed in Apple Cider-Shallot
Vinaigrette
|
$11 |
Vegetarian Flatbread –
House Made and Topped with Roasted Red Pepper
Puree, Artichoke Hearts, Zucchini, Onions and
Sprinkled with Rosemary Infused Olive Oil, Served
with Orzo Pasta Salad
|
$10 |
Shrimp and Scallops Sautéed
with Baby Spinach, Grape Tomatoes, Olive Oil and
Garlic, Served Over Linguini
|
$14 |
Lump Crab Meat Frittata with
Baby Spinach, Grape Tomatoes and Feta Cheese |
$11 |
Lump Crab Cakes with Tarragon
Mustard and Caper Sauce, Served with Spring Mix
Tossed in Apple Cider-Shallot Vinaigrette
|
$16 |
Fresh Catch – Grilled or
Sautéed with Lemon and Herbs, Served with
Fresh Vegetables
|
$15 |
Bronzed Filet of Salmon Served
Over Mushroom, Green Onion and Red Pepper Risotto,
Finished with Tomato-Caper White Zinfandel Sauce
|
$14 |
Pecan Encrusted Grouper, Sautéed
and Finished with Orange Amaretto Sauce, Served
with Potato Mash and Vegetable du Jour
|
$16 |
Breast of Chicken Lightly Breaded
and Sautéed, Topped with Baby Spinach, Prosciutto
and
Mozzarella Cheese, Served with Mushroom Risotto,
Finished with Red Pepper Coulis
|
$14 |
Tenderloin of Beef Tips Marinated
in Teriyaki and Ginger, Grilled and Finished with
Black Peppercorn Demi-Glace, Served with Potato
Mash, Topped with Crispy Onions
|
$16 |
| *18% Gratuity Added to Parties of Five or More |
|
