Menu

    • Starters

    • Shrimp Arancini

      10

      Italian fried risotto balls, stuffed with shrimp & fontina cheese served with Arrabbiata sauce

    • Truffle Garlic Fries 

      9

      House cut rosemary, sea salt, parsley, chives, parmesan & truffle oil with roasted garlic aioli

    • Baked Pimento Cheese & Crab Dip

      12

      A blend of Chesapeake Bay lump crab meat, artichokes, pimento cheese, spices, fresh chives, served with warm ciabatta bread

    • Bacon Wrapped Colossal Dates*

      12

      Medjool dates stuffed with goat cheese, Marcona almonds, wrapped in Nueske's Applewood bacon

    • Strawberry Burrata

      10

      Fresh local rhubarb strawberry basil compote served with Burrata cheese & ciabatta bread crostini

    • Avocado / Spring Pea Hummus

      10

      A blend of avocados, spring peas, tahini, lemon & cilantro, served with pita and seasonal vegetables

    • Roasted Marrow Bones & Oxtail Marmalade

      11

      Oxtail marmalade with apricots blended red & port wine, thyme, garlic &
      oxtails cooked to a rich savory sweet marmalade, served with roasted herb bone marrow & crostini

    • Gourmet Boards

    • Cheese Board*

      16

      Your choice of 3 gourmet cheeses served with appropriate garnishments

    • Charcuterie/Cheese Board*

      17

      Two premium cured meats & choice of 2 gourmet cheeses with appropriate garnishments

    • Gourmet Pizzas

    • Prosciutto Asparagus Pizza 

      17

      Citrus zest ricotta sauce, topped with asparagus,
      Prosciutto di Parma, Fontina, burrata cheese & fig balsamic glaze
      Wine Pairing: Vietti Arnies

    • Artisan Roasted Mushroom Pizza

      16

      Roasted wild mushrooms, 4-cheese (parmesan, gouda, Fontina & goat cheese) and truffle cream sauce, fresh basil, parmesan, micro greens
      Wine Pairing:  60 Souls Pinot Noir

    • Shrimp Thai Pizza*

      17

      Thai peanut sauce topped with sambal cilantro garlic shrimp, carrots,
      blended cheese, scallions, sweet garlic chili sauce & fried basil
      Wine Pairing: Machmer Gewurtztraminer

    • Soups

    • Baked French Onion

      6

      Rich Beef Broth, caramelized onions & red wine finished with toasted manchego cheese & crostini

    • Spring Vegetable Minestrone & Meatball

      7

      Spring vegetables, beans, pasta, homemade meatballs, chicken broth & parmesan

    • Salads

    • Quinoa Smoked Chicken Salad*

      14

      Quinoa blend, cucumbers, cherry tomatoes, onion, cilantro, mint, sundried cherries, pecans, applewood smoked chicken, tossed with agave white balsamic vinaigrette over field greens

    • Grecian Meatball Salad

      14

      Greek spiced meatballs with cucumbers, tomatoes, Kalamata olives, peppers, onions tossed with a feta cheese red wine vinaigrette served over spring field greens

    • Entrees

    • Red Velvet Filet

      26

      6 oz Prime Filet Mignon, Cabernet Sauvignon demi glace,
      balsamic cippolini onions, served with roasted garlic mashed potatoes
      Wine Pairing: Luke Cabernet Sauvignon

    • Chef’s Burger

      14

      Certified Angus Steak Beef, aged cheddar, applewood smoked bacon, sunny side up egg, roasted garlic aioli, served with house cut fries
      Wine Pairing:  Luke Cabernet Sauvignon

    • Lamb Kokkanisto

      23

      Oven roasted Greek style leg of lamb with red wine, tomatoes, onions, Greek spices, served over bucatini pasta
      Wine Pairing:  Milbrandt Merlot

    • Pork Chop Milanese

      22

      Parmesan breaded bone-in pork chop, served with saffron spring pea risotto
      Wine Pairing:  Buena Vista Pinot Noir

    • Madeira Filet

      27

      6oz filet mignon with Madeira demi, garlic mashed,
      roasted wild mushrooms & garlic asparagus (Blackened Cajun upon request)

    • CHEF’S SUGGESTIONS:

      3

      Blue Cheese Butter  |  Parmesan Garlic Butter  |  Fresh Horseradish Breadcrumb Butter  |  Add $3
      Wine Pairing:  Round Pond Kith & Kin Cabernet Sauvignon

    • Chicken Caprese

      20

      Pan roasted chicken breast with Italian roasted tomato, fresh burrata cheese, basil & balsamic reduction, served with field greens salad & white balsamic vinaigrette
      Wine Pairing:  Vermentino

    • Smoked Chicken Carbonara

      22

      Pappardelle noodles tossed with Applewood smoked chicken, garlic, parmesan, cream and guanciale
      Wine Pairing:  Caparzo Sangiovese

    • Side of Aioli $1  |  Side Salad $4  |  Asparagus $4 

      *dish contains nut products

      Consuming raw or undercooked meats, poultry, seafood,
      shellfish or eggs  may increase your risk of foodborne illness not responsible for well done meat temperatures