Maryland Crab Soup
Fresh garden vegetables and jumbo lump crab scented with Old Bay. Cup 5.00 Bowl 6.50

Mixed Baby Greens Salad
Ripe tomatoes, black olives ,artichoke hearts, Belgian endive and enoki mushrooms.
6.00 With any entree-3.00

Mozzarella and Tomato Salad
Local, vine ripe tomatoes sliced and served with fresh Italian mozzarella, chopped basil,
cracked black pepper and extra virgin olive oil. 10.00

Grilled Chicken Tostada
Boneless breast of chicken served in a warm tortilla shell.
Topped with spring onions, pepper jack cheese, shredded lettuce & ripe avocado.
Complimented with roasted red bell pepper coulis and a mild tomato chili puree. 11.00

The Norma Jean
Our expert salad maker, Ms. Norma, perfected this lunch time delight!
Four steamed, lightly seasoned jumbo shrimp on a nest of balsamic vinaigrette tossed baby field greens. Then paired with hardboiled egg, ripe black olives, cherry tomatoes, julienned green beans, artichoke hearts, red onions, hearts of palm and garnished with lemon zests. 12.00

Salmon Cake
Baked and served with lemon, capers and fresh dill cream. 9.00

Caesar Salad
Tender Romaine lettuce and fresh romano cheese in a classic dressing. 8.00
Topped with grilled, marinated chicken. 10.00

Lobster and Artichoke Salad
On a bed of field greens paired with snow peas and a raspberry vinaigrette.
Served with herbed potato salad and garnished with fried oysters. 15.00

Our Daily Quiche
Changing selections fill our homemade crusts.
Served with a small mixed green salad. 9.00

Jumbo Lump Crab Frittata
Bell peppers, steamed spinach, green onions, mushrooms and roasted potatoes.
Topped with warm cheddar and served with jack cheese sauce. 10.00

Maryland Crab Cake
Jumbo lump crab baked and served with lemon beurre blanc and
garnished with a dollop of red remoulade. 15.00

Pesto Shrimp and Scallops
Tossed penne pasta, jumbo shrimp and fresh sea scallops with vine ripe tomatoes,
basil pesto, garlic and romano cheese. 14.00 Vegetarian version. 8.00

Oyster Fritter
In a lemon butter sauce...as featured in "Time" magazine! 11.00

Sautéed Veal Sweetbreads
With lemon and capers. 13.00

Turkey Club
Honey roasted fresh turkey on toasted whole wheat with applewood smoked bacon, romain hearts and sliced tomatoes. Served with herbed potato salad 9 00

Chicken Pasta
Pan seared boneless breast of chicken tossed with penne pasta, artichoke hearts,
vine tomatoes and fresh oregano in a light cream sauce. 12.00

Sautéed Chicken Livers
Prepared with mushrooms, tomatoes, onions in a red wine sauce.
Served over basmati rice. 9.00

Cheeseburger
Lean, choice beef grilled with cheddar or jack cheese and served on a homemade, herbed roll.
Served with lettuce, tomato and herbed potato salad. 9.00

Menu items and price may change depending on the season and availability.