Dick And Harry's

kalamatta olive croutons, plum tomato jam, sunflower sprouts

100% jumbo lump crab, true Maryland style, grain mustard lemon butter

garlic, white wine, saffron, fresh herbs, roasted tomatoes, lemon aioli, grilled sourdough

flash fried, spicy ginger garlic sauce

caramelized vidalia onion, fontina cheese, tomatillo papaya salsa, avocado sour cream

maine slamon, dill sour cream, capers, tomatotes, red onion, house potato chips

basil pesto, roasted poblano chili, pepperjack cheese, tomatoes

apricot teriyaki glazed and wood grilled, arugula, spicy tunisian olives, sun dried tomatoes, feta, pomegranate syrup, madras curry oil

chopped field greens, feta, cherry tomatoes, squash, carrots, with mustard vinaigrette

Romaine, garlic croutons, shaved parmesan

vidalia onions, tomatoes, maytag blue, buttermilk dressing

hammock hollows mixed field greens, roasted beets, wood grilled portobello's candied walnuts, maytag blue cheese, sweet grapefruit filets, haricot vert and cherry tomatoes tossed in lemon thyme vinaigrette

red dragon brown ale cheddar England. brilliat savarin France, tallegio Italy, velladryjack California, drunken goat Spain, served with crostini

pan seared foie gras or broiche French toast with cashew peanut butter and port wine jelly drizzled in vermont maple syrup

hearth baked with extra virgin olive oil, herbed coach farms goat cheese

tempura fried crispy with Asian slaw in wasabi lemongrass lemon butter

double cut rib chops, apricot teriyaki glazed and wood grilled, toasted garlic Spinach, shoestring potatoes, black currant sauce

Asian BBQ'D sesame Spinach, shiitake mushrooms, soy lemon butter sauce

blackened chicken, asparagus, kalamatta olives, roasted tomatoes, green peas, pine nuts, parmesan herb butter

sauteed on lobster mash, alaskan bay shrimp, cucumbers, papaya, tomatoes, micro cilantro, citrus lemon butter

asiago cheese crust, saffron orzo, haricot vert, carrots, parsnips, tomato lemon butter

10 oz wood grilled, horseradish maytag potato gratin, broccolini, creamy woodland mushrooms, roasted shallot jus

two 5 oz filets, wood grilled, caramelized vidalia onion mash, pencil asparagus, thyme roasted portobello's, foie gras truffle butter, vanilla port jus

crab chips, melted butter, honey mustard

12 oz chili rubbed and wood gilled, bourbon maple sweet potato mash, roasted corn tomato salsa, ancho chili cream sauce

one crab cake and two batter fried maine lobster tails, yukon gold mash, julienne vegetables, melted butter, honey mustard sauce

two 100% jumbo lump crab cakes, true Maryland style, yukon gold mash, julienne vegetables, grain mustard sauce

braised tender with sambuca, on wood gilled gorgonzola polenta with broccolini, pearl onion and meyer lemon orange gremolata in it's own natural jus

sauteed on leaf Spinach and oyter mushrooms with crispy fried parsnips a in sweet corn sauce

oven roasted with cornbread, green apple and chorizo stuffing with haricot vert and carrots in mushroom pan sauce

fried crisp on sweet potato, pea and corn succotash with yellow pea shoots in toasted macadamia nut and crunchy caper brown butter sauce

three courses and three glasses of wine, specially created by the chef, menu just for you

stuffed with dark and white chocolate with roasted banana fudge ice cream and kahlua creme anglaise