Bronzed chicken breast, feta fresh vegetables, granny smith apples, field greens house balsamic vinaigrette served on the side.

Romaine lettuce tossed with our own Caesar dressing and home-made ciabatta croutons.

Dried cranberries, oranges, apples, sunflower seedsand field greens house balsamic vinaigrette on the side.

Assorted roasted vegetables, feta, field greens topped with fresh grated parmesan and a dollop of kalamata olive tapenade.

Bronzed chicken breast and spicy sesame noodles over field greens and fresh vegetables served with house sesame vinaigrette.

Mesculun greens, fresh veggies, granny smith apple, balsamic vinaigrette.

Romaine, parmesan, Caesar, croutons.

Mesculun greens, orange slices, dried cranberries, sunflower seeds, granny smith apple, balsamic vinaigrette.

Applewood smoked chesapeake bluefish. Served with ciabbata crostini, herbed cream cheeseand house jalapeno jam.

Fire roasted red bell pepper stuffed with andouille sausage, mozzarellaand peppers and onions.

Jumbo lump crab, spinach, parmesan bisque. Served with ciabatta fingers.

Crispy fried jumbo chesapeake oysters, old bay flour lemon, remoulade.

Mesculun greens, toasted candied pecans, granny smith apple, goat cheese, dried cranberries, blackberry vinaigrette.

Three miniature crab cakes.

Our award winning gumbo is a Southern treat not to be missed a slow simmered, rich louisianna stew made with a dark roux, 4 different stocks, okraand andoullie sausage available with your choice of meats and served over rice.

Slow roasted ribs Louisiana seasoned, barbeque mopped. Mashed potatoes, vegetables.

The chesapeake classic' 'nough said. Served over mashed potatoes and vegetables.

Baked creole riceandouille sausage, Cajun mirepoix, fire roasted red bell pepper sauce, vegetables.

Crispy fried jumbo chesapeake bay oysters, old bay flour, lemon, remoulade, creole riceand vegetables.

Pan bronzed rockfish fillet, tuacca and lemon beurre blanc, creole riceand vegetables.

Pan bronzed chicken breast, fire roasted red bell pepper sauce, mashed potatoes, vegetables.

Portobello, shitake, bell peppers, onions, garlic, fettuccini. Cooked in your choice of our homemade marinara or parmesan alfredo.

Sauteed shrimp, mussels, jumbo lump crab meatand fish simmered in our fire roasted red bell pepper sauce.

Chef ed's mother very own recipe - a crab cake with no filler. Jumbo lump crab, remoulade, seasoning, served over mashed potatoes and vegetables.

Slow simmered dark roux, stocks, okra, andouille, Cajun mirepoix, creole rice, vegetables.

This Southern favorite is a slow baked rice dish that combines pan seared andoullie sausage, Cajun mirepoix, and our house fire roasted red bell pepper sauce available with your choice of meats.

The creole staple vegetarian.

The term 'poi boy" was coined in a new orleans restaurant owned by benny and clovis martin, former streetcar conductors in 1929, during a four-month strike against the streetcar company, martin served his former colleagues free sandwiches martin's restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name in Louisiana dialect, this is naturally shortened to "po' boy " our version of this traditional new orleans sandwich is served on hot ciabatta bread with lettuce, tomato, fried potatoes and remoulade dressing.

Blackened shrimp, crispy bacon, lettuce, tomato, remoulade.

Grilled veggies and sauteed portabella mushrooms served with lettuce, tomatoand kalamata olive tapenade on toasted ciabatta.