friday 4.18.2014

open for easter brunch

appetizers

maryland crab soup   cup 4.5 / bowl 6

virginia salts raw oysters • on the half shell    11

bbq meatball mac ‘n cheese

• solo 8 •  couples  14 •  small group  20 •  BIG group   31

baked scallops    9

• cheesy grits •   lime corn salsa

burratini    8

• chipotle blackberry jam •  crustade

cheeseboard  12

red dragon • uk • cow • hard

    •  whole grain mustard seeds and Welsh ale

cambolou • maryland • sheep • semi firm

    • roquefort-esque with a salty exterior

l’explorateur triple crème • france • cow • soft ripened

    • extremely rich and buttery with slightly sweet and salty undertones

ploughman plank  12

hot capicola • rich brine • red pepper flavor • spicy hot finish

tuscani salami • spicy and peppery

alligator sausage

entrees

blackened flank steak    18

• mashed potatoes • string beans

mandarin orange/macadamia nut crusted grouper    19

• coconut rice • tri-colored carrots

roasted quail with duck sausage stuffing    23

• poached duck egg • asparagus

poached orange roughy     17

• farro • broccolini • lemon butter dill sauce

charleston shrimp over spinach fettuccini  17

• andouille • red & green peppers • red onion  • white wine sauce

grilled vegetable stew with garlic bread    13

• eggplant • cauliflower • zucchini • brussel sprouts • spinach

• corn • carrots •potatoes

desserts

chocolate caramel pecan cheesecake      7

cherry cobbler ala mode     7