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made with a combination of chicken & beef stocks, spiked with brandy; garlic toast and gruyere cheese
with New Mexican spice & mixed nachos
with a Kumquat dipping sauce
with fresh coriander & sweet chili sauce
Or with a vodka ?kicker' for a $4 surcharge
with a fresh mint chipotle sauce
with a Kaffir Lime Wasabi mayo
with Manchego cheese, rock melon & basil
fried calamari coated in Szechwan pepper rice flour with Vietnamese hot chili sauce
please ask your server for the Chef's latest concoction
organic mesclun lettuce with Granny Smith apples, roasted walnuts & sun dried cranberry vinaigrette
cabbage with soy-ginger dressing, scallions, carrots and crispy rice noodles
with spiced croutons & parmesan
with Gorgonzola dressing, bacon bits & Bermuda onion
shredded lettuce with red kidney beans, tomato, avocado, green chili, sharp cheddar in a corn tortilla bowl
fresh mozzarella, tomato, roasted red pepper, Nicoise olives & Thai basil, with olive oil
half a pound of 100% Angus beef on a warm roll with our famous barbeque sauce, French fries & traditional condiments
topped with melted blue cheese, sautéed onions & Portobello mushroom
with Daikon radish & carrot
Jansal Farm Portobello, red bell pepper & Spanish onion, roasted with olive oil, garlic & rosemary, on a warm roll with cilantro aioli
with salsa Verde, sun dried tomato sauce & sautéed onions
with beefsteak tomatoes & Bermuda onion
fried lemon sole with tartar sauce on a Portuguese roll with romaine lettuce, tomato & onion
Maryland Crab Cake Sandwich with a Creole remoulade on awarm roll, with a side of our potato salad
with melted gruyere cheese, caramelized onions & the classic peppercorn sauce
slow cooked Corned Beef on New York style rye, with Belgian beer sauerkraut, Russian dressing, pickle & French fries
grilled chicken with avocado, tomato, hickory bacon, Jack cheese & basil mayonnaise
our Chef's pick of the market's organic produce, served warm with sides of aioli & three herb pesto coulis
wild Alaskan Cod beer battered with Dogfish 90 minute IPA, fried to golden brown
Jamaican style curry made with bananas, red onions, tomatoes, native spices & a dash of Rum
with aged Cheddar cheese & gratinee mashed potatoes
chunks of Angus Beef slow cooked with a mirepoix of vegetables, field mushrooms & of course, Guinness!
fresh tomato, basil & mozzarella cheese on marinara base
grilled vegetables, mushrooms, olive oil and garlic topped with fresh arugula & Parmesan
with hickory smoked bacon, mozzarella cheese, garlic & olive oil
with Gorgonzola cheese & celery on a marinara base
with crushed red pepper, cilantro & salsa
hot Italian sausage, sautéed onions & peppers
with aioli
with molasses
please ask your server for the Chef's latest concoction
made with a combination of chicken & beef stocks, spiked with brandy; garlic crouton & gruyere cheese
with New Mexican spice & mixed nachos
with fresh coriander & sweet chili sauce
with a Kumquat dipping sauce
Or with a vodka ?kicker' for a $4 surcharge
with fresh mint chipotle sauce
with a Kaffir Lime Wasabi mayo
with Manchego cheese, rock melon & basil
fried calamari coated in Szechwan pepper rice flour with Vietnamese hot chili sauce
organic mesclun lettuce with Granny Smith apples, roasted walnuts & sun dried cranberry vinaigrette
chopped Asian cabbage with soy-ginger dressing, scallions, carrots and crispy rice noodles
with spiced croutons & parmesan
with Gorgonzola dressing, bacon bits & Bermuda onion
shredded lettuce with red kidney beans, tomato, avocado, green chili, sharp cheddar in a corn tortilla bowl
fresh mozzarella, tomato, roasted red pepper, Nicoise olives & Thai basil, with olive oil
half a pound of 100% Angus beef on a warm roll with our famous barbeque sauce, French fries & traditional condiments
topped with melted blue cheese, sautéed onions & Portobello mushroom
with Daikon radish & carrot
Jansal Farm Portobello, red bell pepper & Spanish onion, roasted with olive oil, garlic & rosemary, on a warm roll with cilantro aioli
fresh tomato, basil & mozzarella cheese on marinara base
grilled vegetables, mushrooms, olive oil and garlic topped with fresh arugula & Parmesan
with hickory smoked bacon, mozzarella cheese, garlic & olive oil
with Gorgonzola cheese & celery on a marinara base
with crushed red pepper, cilantro & salsa
hot Italian sausage, sautéed onions & peppers
with a light creamy horse radish sauce
Littleneck clams simmered in olive oil with garlic, red pepper flakes, Chablis wine & parsley
with Wild mushrooms, fresh basil, olive oil, garlic, chicken stock & light cream
pieces of free range chicken, sautéed in olive oil with garlic, sun dried tomato, fresh basil Parmesan cheese, tossed with penne pasta, pesto & light cream
caught fillets sautéed in a lemon caper sauce, served over garlic spinach
sesame and soy seared, then flamed with Sake & julienne vegetables
dipped in a Dogfish Head 90Minute IPA batter fried until golden, with remoulade sauce & Cajun fries
Free range Stadtler Farm breast pan-roasted with fresh sage & natural juices over baby bok choy
Mallard Duck Breast on a dark natural cherry reduction; Jasmine rice & fried mint
au Poivre 14 oz steak topped with cognac peppercorn sauce; served with mashed potatoes & haricots verts
braised to ethereal tenderness with a mulling spice glaze & sweet potato fries
organic Australian lamb marinated in Moroccan spices, olive oil & garlic; served with "quick" couscous & chickpeas
dry-rubbed with the Chef's secret spices, then twice cooked in our own BBQ sauce
with aioli
with molasses