Our Menu

Lightly fried calamari with banana peppers + cajun ranch.

Creamy Maryland Crab toasted with cheddar + monterey jack cheese -served with warm bread & celery.

Fried brussels sprouts with maple bourbon reduction, candied bacon, shredded white cheddar, + pickled red onions.

Crispy jumbo wings tossed in choice of house-made sauce: Buffalo, BBQ, Honey Sriracha, Old Bay - served with celery and ranch or blue cheese.

Chimichurri marinated steak tips skewered & finished with pickled red onions and warm bread.

Slices of fresh tomato + mozzarella topped with braised peppers, basil, fried quinoa, with a drizzle of balsamic + honey.

Deeply caramelized onions in a savory beef broth, with toasted marbled rye croutons + swiss and provolone.

Chef’s daily selection, crafted fresh with seasonal ingredients.

Crispy romaine hearts tossed in house caesar dressing - topped with shaved parmesan + house-made croutons.

Mesclun greens with cucumber, tomato red onion, carrot - topped with house vinaigrette + house-made croutons.

Arugula salad with goat cheese, strawberries, pickled red onion - topped with fried quinoa.

Two fresh smash burger patties cheddar, lettuce, tomato, onion, pickles and house sauce.

Two fresh smash burger patties, swiss cheese, caramelized onions, candied bacon, and a bourbon maple reduction.

Buttermilk fried chicken, covered with hot honey, pimento cheese, and arugula - served on a brioche bun

House-made crabcake with lettuce, tomato, pickled red onions, and red pepper aioli - served on a brioche bun.

Served with grilled asparagus and mashed potatoes - served with red pepper aioli.

Classic fettuccine alfredo with garlic, shallots, and spinach topped with grilled chicken.

Grilled blackened shrimp tossed with fettuccine pasta, crushed red pepper, house made marinara topped with parm and a fried basil leaf.

Grilled 6 oz filet with confit fingerling potatoes, grilled asparagus - topped with a bourbon-maple demi-glaze.

Peppercorn crusted 14 oz ribeye, served with french fries and spinach sauteed with onions + mushrooms – topped with a mushroom peppercorn sauce.

12 oz chimichurri marinated grilled pork chop - served with green beans and creamy mushroom risotto.

Served with mashed potatoes, roasted green beans - topped with short rib jus.

Grilled chicken topped with goat cheese and balsamic-honey glaze served with green beans and risotto.

6 oz grilled salmon on a bed of mushroom risotto, cherry tomatoes, and grilled asparagus - topped with pesto cream sauce.

Balsamic roasted - filled with sauteed mushroom risotto, spinach, cherry tomatoes, and vinegar braised bell peppers.

With choice of Alfredo Sauce, Marinara Sauce, Butter Noodles, or Mac and Cheese

2 mini pancakes; choice of scrapple, sausage, canadian bacon, or bacon; 2 eggs cooked to preference, and homefries.

Two scrambled eggs, bacon or a sausage patty, with cheddar cheese on a buttered croissant and homefries.

14 oz Ribeye or 6 oz Filet; served with 2 eggs and homefries.

Scrambled eggs cooked with beef tips, pico de gallo, avocado, homefries, cheese, and sour cream.

Bowl of homefries, covered with two eggs, sausage gravy, and cheese.

2 buttermilk biscuits with sausage gravy.

Buttermilk fried chicken, a fresh warm waffle, with pimento cheese and bourbon maple reduction.

An english muffin, topped with crabmeat sauteed with spinach and asparagus tips, two poached eggs, and old bay-chive hollandaise.

Creamy Maryland Crab toasted with cheddar + monterey jack cheese -served with warm bread & celery.

Slices of fresh tomato + mozzarella topped with braised peppers, basil, fried quinoa, with a drizzle of balsamic + honey.

Lightly fried calamari with banana peppers + cajun ranch.

Chimichurri marinated steak tips skewered with red onion + pepper, finished with pickled red onions and warm bread.

Fried brussels sprouts with maple bourbon reduction, candied bacon, shredded white cheddar, + pickled red onions.

Crispy jumbo wings tossed in choice of house-made sauce: Buffalo, BBQ, Honey Sriracha, Old Bay.

Deeply caramelized onions in a savory beef broth, with toasted marbled rye croutons + swiss and provolone.

Chef’s daily selection, crafted fresh
with seasonal ingredients

Mesclun greens with cucumber, tomato red onion, carrot - topped with house vinaigrette + house-made croutons.

Crispy romaine hearts tossed in house caesar dressing - topped with shaved parmesan + house-made croutons.

Arugula salad with goat cheese, strawberries, pickled red onion - topped with fried quinoa.

Two mini pancakes with scrambled eggs.

Choice of bacon, sausage, or canadian bacon scrambled with eggs and cheese.

House-made crabcake with lettuce, tomato, pickled red onions, and red pepper aioli - served on a brioche bun.

Buttermilk fried chicken, covered with hot honey, pimento cheese, and arugula - served on a brioche bun.

Two fresh smashed burger patties, swiss cheese, caramelized onions, candied bacon, and a bourbon maple reduction.

Two fresh smashed burger patties, cheddar, lettuce, tomato, onion, pickles and house sauce.

Grilled blackened shrimp tossed with fettuccine pasta, crushed red pepper, house-made marinara topped with parm and a fried basil leaf.

Classic fettuccine alfredo with garlic, shallots, and spinach, topped with grilled chicken breast.