Lunch Menu


SMALL PLATES

Maryland Crab Bisque
Cup $5 Bowl $8

Sherry, Cream, Lump Crab Meat
Handcrafted Soup of the Day
Cup $4, Bowl $6

Napolitano Margherita $7.95
Flatbread Pizza, Fresh Mozzarella, Sliced Tomatoes, Basil

Chorizo Flatbread $7.95
Pico de Gallo, Cheddar Cheese

Jumbo Wings $8.95
Truffle, Buffalo, Old Bay, BBQ

Bacon n' Eggs $10.95
Hand Crafted Deviled Eggs, House Smoked Pork Belly, Southern Pepper Jelly Glaze

SALADS

Grilled Caesar Wedge $7.95
Crisp Grilled Romaine, Parmesan, Crostinis

Southwest Steak Salad $10.50
Baby Greens, Fire Roasted Corn, Red Pepper, Red Onion, with a Chipotle Cumin Ranch

Garden Salad $8.00
Mixed Greens, Tomatoes, Cucumbers, Red Onions, Choice of Dressing

​Caprese Salad $9.50
Fresh Mozzarella, Roma Tomatoes, Basil, Balsamic Reduction

​ENCHANCERS

Salmon $6
Steak $8
Chicken $4
Shrimp $6
Crab Cake $10

SANDWICHES

Turkey B.A.L.T. $9.95
Bacon, Avocado, Lettuce, Tomato, on Country White

Maryland Crab Cake Sandwich $16.95
Lettuce, Tomato, Chipotle Aioli

Hand Carved Cheesesteak $11.95
Sliced Sirloin, Peppers, Onions, Melted Swiss, on a Roll

Traditional Reuben $10.95
Shaved Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing, Marble Rye

​Cochinita Pork Tacos $10
3 Corn Tortillas filled with Slow Roasted Mexican Pork, picked Red Onion, Cilantro and Lime

The Carolina Cuban $12.95
Pulled BBQ Pork, Smoked Hickory Bacon, Swiss Cheese, Mustard, Pickle, on Ciabatta

California Blackened Chicken Club $9.95
Bacon, Lettuce, Tomato, Avocado, Choice of Bread

Classic Fish ‘n Chips $13.95
Battered Cod, French Fried Potatoes, Tartar Sauce and Malt Vinegar

BURGERS
All burgers are served with a side of French fries Garden Burger Substitution Available

Classic Angus Burger $9.95
Angus Beef, Lettuce, Tomato, Onion, Pickle

Smokey Bleu Crab Burger $14.95
Angus Beef, Smoked Hickory Bacon, Lump Crab Meat, Bleu Cheese Lettuce, Tomato, Onion, Pickle

KIDS CORNER $8

All items will be paired with French fries or a fruit cup Grilled Cheese
Chicken Tenders
Personal Pizza
Two Mini Burgers
  
 
 
Thursday October 18, 2018