Culters Restaurant

freshly made soup, composed daily by our chef

goat cheese, sliced tomatoes, mesculin greens and frisee, toasted pine nuts with balsamic vinaigrette

diced, apple, walnuts and crumbled bleu cheese blended together with grilled breast of chicken over mixed field greens. tossed with cider vinaigrette

baby Spinach, egg wedges, mushrooms and onion, with a warm bacon dressing.

classic Caesar with asiago cheese, lemon, croutons, and fresh garlic olive oil

your server will describe today's pasta special

pan seared maryland crab cakes, served with white balsamic mixed field greens. topped with a remoulade sauce

grilled pork loin with seasonal grapes served with sweet potato puree and vegetables

sauteed breast of chicken with mushrooms and a mild curry seasoning accompanied with sweet potato puree and seasonal vegetable

sauteed stirp steak with fresh peppercorns and brandy cream sauce accompanied with smashed potatoes and seasonal vegetable

potato encrusted sea bass with rouille sauce and wilted field greens accompanied with smashed potato

herb encrusted and served with smashed potatoes and vegetables

a grilled filet of beef with bordelaise sauce accompanied with smashed potato and seasonal vegetables

grilled eggplant, portabella, mushrooms, roasted red peppers, chevre cheese and field greens with sundried tomato and herb spread in a tortilla

shaved sirloin of beef with sauteed onions, peppers, and cheddar cheese

marinated portobello mushrooms roasted red peppers, fresh bocinccini, grilled bermuda onion with balsamic vinaigrette on focaccia bread

fresh chunk albacore tuna salad melted together with sliced tomato and sharp cheddar cheese

corned beef, sauerkraut, and thousand Island dressing with melted Swiss cheese on grilled rye

grilled chicken breast topped with smoked bacon, melted cheddar with ranch dressing, served on a twist roll

grilled burger with sage aioli on a twist roll with lettuce and tomato

smoked salmon, capers, cucumbers, with a sour cream horseradish spread wrapped in a fresh tortilla

shaved turkey breast, bacon, lettuce, tomato, and mayonnaise on a croissant

a cup of soup du jour and a half of the chef's choice of sandwich for the day

tender baby artichoke hearts sauteed in a lemon wine sauce

Maryland crab cakes topped with a remoulade sauce

mixed field greens, cucumber, tomato carrots tossed with a balsamic vinaigrette

romaine lettuce, asiago cheese, and croutons tossed with a Caesar dressing

ask your server for our artful selection of delectable desserts