Select Date, Time, Party Size 
Overseeing all aspects of the restaurant, Chef Art is the soul of Art and Soul. “I grew up in a small southern town and my cuisine is certainly a reflection of my upbringing. I look forward to offering our guests a little bit of our heart and soul in all of our dishes,” said Chef Art.
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| 8 |
SPRING ASPARAGUS SOUP black pepper crème fresh, mushroom chips, olive oil |
| 12 | FRIED CALAMARI house pickled peppers, preserved lemon, new bay aioli |
| 10 | SPRING VEGETABLE PIE blue cheese, charred pepper coulis, simple salad |
| 12 | PORK RIBS vinegar slaw, bbq sauce |
| 14 | MARYLAND CRAB CAKE coleslaw, boardwalk fries, baconnaise |
Hoecakes
cornmeal flatbread traditionally cooked after a hard days work
| 12 | PO' OYSTER fried oysters, chow-chow remoulade, romaine |
| 8 | PANTRY caramelized apples, blue cheese, frissee |
| 12 | PICNIC BASKET pulled pork, baked beans, cole slaw, "corn on the cob" |
Salads
| 10 | ARUGULA SALAD blackberry ale vinaigrette, watermelon pickles, goat cheese, almonds |
| 9 | CAPITOL HILL SALAD local apples, blue cheese, pecans, apple cider vinaigrette |
| 9 | + COUNTRY “CAESAR” SALAD hearts of romaine, shaved parmesan, ciabatta croutons, white anchovy |
| 11 | “PUT UP’S” SALAD house made pickles, lettuce mix, black pepper buttermilk dressing |
Main
| 16 | FRIED CHICKEN maryland style, buttermilk mashed potatoes, sausage gravy |
16 | + BURGER (beef or turkey) boardwalk fries, pimento ketchup, choice of grafton cheddar, wisconsin gruyere, or maytag blue, choice of benton bacon or virginia ham |
| 17 | SPICY SHRIMP hoppin john, micro herb salad, chili-butter sauce |
| 18 | GRILLED HANGAR STEAK sweet potato fries, trio of dipping sauces |
| 15 | CRISPY SOFTSHELL CRAB BLT country potato salad, heirloom tomatoes, benton bacon, tartar sauce |
| 16 | BLACKENED CATFISH confit fingerling potatoes, seasonal vegetables, pomegrante vinaigrette |
| 16 | COUNTRY PASTRAMI “REUBEN” rye bread, chow chow, swiss cheese, chips |
| 18 | RAVIOLI spring vegetables, fresh herbs |
| 17 | SALMON roasted stone fruit, farro, black peper fennel sauce |
| 15 |
CRISPY TROUT arugula-fennel salad, sweet corn salsa, lemon-thyme vinaigrette |
S I D E S
| 5 | BOARDWALK FRIES, SWEET POTATO FRIES, SPICY GREENS, BUTTERMILK MASH, SWEET POTATO MASH or MACARONI CASSEROLE |
WINES BY THE GLASS
| 10 | Sauvignon Blanc 2008 Palo Alto Reserva, Chile |
| 12 | Chardonnay 2007 Alain Normand Mâcon La Roche-Vineuse |
| 12 | Pinot Blanc Rose 2008 Belle Glos Mendocino County |
| 12 | Pinot Noir 2007 Castle Rock Russian River Valley |
| 12 | Merlot 2005 Alcance Maule Valley, Chile |
| 10 | Syrah, Jean Luc Colombo “La Violette” Languedoc |
| 11 | Cabernet Sauvignon 2006 Bishop’s Peak Paso Roblest, CA |