MAIN COURSE
Organic Free Range Chicken Breast
Mozzarella, Spinach & Prosciutto Stuffed, Herbed Polenta,
Smoked Tomato Coulis, Cracklin’s  $21
Suggested Wine Pairing: Citra Pinot Grigio $8

Filet
Applewood Bacon wrapped, Maytag Blue Cheese “Glaze”,
Truffle & Wild Mushroom Risotto, Cabernet Demi Glace $33
Suggested Wine Pairing: Sterling Meritage $10

Seared Tofu
Zucchini, Tomato Compote, Roasted Mushrooms & Braised Lentils $19
Suggested Wine Pairing: Sawtooth Chardonnay $9

Ahi Tuna
Sesame Crust, Ponzu Vegetable Sauté, Soba Noodle Salad, Miso Broth, Wasabi Drizzle $25
Suggested Wine Pairing: Zipang Sparkling Sake $7

Rack of Lamb
Cashew Crusted, Exotic Greens, Blueberry Gastric $27
Suggested Wine Pairing: El Portillo Malbec $8

Shrimp & Scallop Pasta
Shrimp, Scallops, Artichoke Hearts, H2Grow Organic Tomatoes, Black Pasta “Turban” $26
Suggested Wine Pairing: Candoni Prosecco $10

Executive Chef,
Kevin Robertson, Culinary Institute of America Graduate

Dining Room Menu
FIRST COURSE
Steamed Wellfleet, Massachusetts Mussels
Chardonnay, Fennel, Tomato, Baby Spinach & Grilled Crostini $14

Fresh Mozzarella di Bufala
Local Heirloom Tomatoes, Balsamic Glaze, Peppercorn, Olio Verde $9

Maryland Crab Cakes
Jumbo Lump Crab, Savory Vegetable Slaw, Red Pepper Coulis, Chipotle Remoulade  $11

Southwestern Duck Spring Rolls
Black Beans, Roasted Corn, Grilled Onions & Peppers, Pico De Gallo $12

Day Boat Scallops
Berkshire Bacon, Lemon- Thyme Butter  
$Market Price$

SOUP & SALAD COURSE
House
Baby Greens , English Cucumbers, Tomatoes, Balsamic Vinaigrette $6

Romaine
Whole Leaf Romaine, Ciabatta Croutons, Caesar Dressing $7

Strawberry
Baby Spinach, Strawberries, Pine Nuts, White Balsamic & Honey Vinegrette $8


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