Chef Barner’s She-Crab with a hint of sherry wine   8/11


House Salad  – Baby Field Greens, Cucumber, Tomato, Onion, Carrot and Strawberry Balsamic Dressing 6.5
Passion Salad
– Baby Field Greens, Grapefruit, Onion, Carrots, Radish, Strawberry Balsamic Dressing, Tomato and Herbed Goat Cheese Crouton 11.5
Classic Caprese – Fresh Tomatoes, Fresh Basil & House Made Mozzerella Cheese with Balsamic Reduction  10
Over the Wedge – Iceberg Lettuce, Onion, Cucumber, Strawberries, Walnuts and Chef’s Bleu Cheese Dressing 10


Maytag Bleu Cheese Filet Mignon – With Potatoes au Gratin, Sauteed Spinach, and a Rosemary Demi Glace 34
Virginia Crab Cakes – Jumbo Lump Crabmeat,  Asparagus, Fennel Potato Hash, & Roasted Garlic Remoulade 20/29
“Brick” Chicken – Half Chicken, Deboned & Cooked Under Brick served with Truffle Mac & Cheese & Seasonal Vegetable  20
Fish of the Day– Chef’s Fresh Selection- braised and served with Fennel Hash, Green Beans; and finished with a Shallot Beurre Blanc (Market Price)
N.Y. Strip Steak — Grass Fed, Cajun-Grilled with Potato Au Gratin, Red Wine Reduction and Balsamic Caramelized Onions  32
Shrimp-N-Pasta — Sautéed Jumbo Shrimp, Ricotta Raviolis in Chef’s Lemon-Wine Alfredo Sauce and Aged Asiago  24
Short Rib of Beef — 8 Hour slow Cooked with Garlic Mashers, Green Beans and a Rosemary Demi-Glace  24
Rack of Lamb –  5 Pepper Glaze, Garlic Mashers, and Grilled Asparagus 36


Sides & Substitutes

Asparagus substitute 4/Asparagus 7/Smoked Gouda Hash 6/ Garlic Mashers 5/ Green Beans 6/ Oven Roasted Potatoes with Bleu Cheese 7/ Pad Thai Vegtable 7/ Au Grautin Potatoes 7/ Saute Spinach 6/ Fried Rice 5

No substitutions please. Additional sides available upon request Vegetable sides may change due to availability. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness  especially if you have certain medical conditions.