Chef's own Maryland style crab cakes with aged balsamic and roasted red bell pepper aioli.

3 jumbo scallops with creamy bacon parmesan grits, cilantro butter and fried tortilla strips.

Roasted red bell pepper hummus served with roasted garlic, feta cheese, kalamata olives, roasted red bell peppers, banana pepper rings, fresh salsa and grilled pita.

Marinated artichokes, red onion, crumbled feta cheese, roasted red pepper aioli and aged balsamic.

Chef selection of 3 gourmet cheeses with spiced pecans, apricot and cranberry compote and grilled French bread.

Kalamata olives, fried capers and banana pepper rings served with a wasabi aioli.

Kettle chips, blue cheese crumbles, cheese fondue, applewood bacon and scallions.

Romaine lettuce, cherry tomatoes, feta cheese, red onion, banana pepper rings, kalamata olives, balsamic vinaigrette and grilled focaccia.

Mixed baby field greens, sliced almonds, dried cranberries, granny smith apples, blue cheese crumbles, champagne vinaigrette and grilled focaccia.

Shaved parmesan, homemade croutons and light Caesar dressing.

Caramelized brussel sprouts, seared yukon potato dumplings and wild cherry reduction.

Maryland style crab cakes with mushroom risotto, sauteed vegetables, roasted red pepper aioli and aged balsamic.

Jumbo scallop and shrimp in a saffron lobster broth with angel hair pasta, cherry tomatoes, basil, mushrooms, spinach and grilled focaccia.

Grilled Atlantic salmon, mushroom risotto, sauteed vegetables - choice between dried cherry citrus reduction or ginger teriyaki glaze.

2 large meatballs in a hearty tuscan meat and tomato cream sauce, fresh basil, fettuccine pasta, shaved parmesan and grilled focaccia.

Hand pattied Kentucky bison - choice of bleu, provolone, American, pepper jack, cheddar or Swiss cheese -- dressed with lettuce, tomato and red onion with white truffle-parmesan pommes frites.

Chicken breast, sauteed tomatoes, artichokes, kalamata olives, red onion and mushrooms in a wine demi-glace over rustic mushroom risotto.