Lunch
STARTERS
CHARCUTERIE PLATTER | 24
chef’s selection of four cured meats, pickles, mustard, brioche, house crackers
MARYLAND CRAB DEVILED EGGS | 15
six farm fresh eggs
CHEESE PLATTER | 22
selection of three cheeses, seasonal accompaniments
FRIED BRUSSELSPROUTS & KIMCHI | 13
gochujang aioli, cilantro, crispy shallots
CHEDDAR CORNBREAD MUFFINS | 10
maple butter, pepper jelly
SALADS
add anchovies | 2
ROMAINE SALAD | 12
regiano, croutons, caesar dressing
add anchovies | 2
GREEK SALAD | 12
radish, shaved carrots, fennel, red onions, chickpeas, feta, olives, pomegranate, lemon dressing
POACHED PEAR SALAD | 12
watercress, blue cheese, toasted pecan, balsamic dressing
ADDITIONS
grilled chicken 9 | salmon 15 | steak 14 | shrimp 14
SANDWICHES & ENTREES
add egg or bacon | 4
ANGUS BURGER | 19
balsamic onions, cheddar cheese, steak sauce
add egg or bacon | 4
TURKEY CLUB | 17
1000 island aioli, cheddar cheese, lettuce, tomato, sourdough
BLT | 17
house-made bacon, arugula, tomato marmalade, tomatoes, wheat bread, aioli
FRIED CHICKEN SANDWICH | 17
guacamole, pickles, lettuce, pimento cheese aioli
STEAK & CHEESE | 18
1000 island aioli, pepper& onions, gouda cheese, hoagie roll
SALMON BURGER | 18
lettuce, pickled red onions, brioche, dill aioli
SCOTTISH SALMON | 38
barley, butternut squash, beet chutney, herb oil
8OZ SIRLOIN STEAK | 29
house steak sauce, fries, watercress salad, lemon dressing
HOUSE MADE SPAGHETTI | 26
mushrooms, crème fraiche, butternut, arugula, mushroom cream
SANDWICHES COME WITH FRIES OR A SIDE SALAD
substitute soup | 4