The Elbow Room

Rare seared ahi tuna on a crispy wonton with soy and avocado relish.

5 oz. Maryland jumbo lump crab cake served next to a small salad with our lemon mustard dressing.

Chicken rojo with Monterrey Jack cheese. Served with house made salsa and sour cream.

Hand tossed zucchini strips served with lemon mustard and marinara.

Served with grilled pita and tortilla chips.

Hand breaded and fried crispy. Served with a roasted red pepper and onion balsamic glaze.

Hand cut triple cooked fries topped with slow smoked short rib gravy, aged cheddar and beer braised onions.

Marinated vegetables and toasted pita.

Slow roasted short ribs with smoked onion, Monterrey Jack cheese, aioli and arugula with beer battered straw onions. Served on butter pretzel rolls.

Tender asparagus and fresh mozzarella wrapped in prosciutto and seared to perfection.

Crisp iceberg lettuce, diced tomato, egg, bacon, crumbled bleu cheese and a smoked bleu cheese dressing.

Mixed field greens, cucumbers, carrots, grape tomatoes and red onions.

Please contact the restaurant for today's selection.

A trio of field greens with green peppers, onions, a blend of mushrooms, diced tomatoes and cheddar cheese all atop fries with steak.

Diced romaine and field greens, tomatoes, red onions, cucumbers, red and green peppers, carrots, bacon and chicken.

Sliced romaine, fresh Parmesan, grilled garlic croutons generously dusted with fresh crackled black pepper.

Arugula accompanied with spinach, julienne Granny apples and Asian pear with goat cheese. Topped with candied pecans.

Avocado, asparagus and roasted red peppers atop a bed of seasonal field greens.

Seasonal field greens with toasted pecans, dried cranberries, feta and thinly sliced Granny Smith apples.

Assorted roasted beets with field greens, pickled onion, grapefruit and creme fraiche drizzle with citrus champagne vinaigrette dressing.

Grilled salmon with potato gnocchi, asparagus and tomato brown butter.

Pan seared tuna, sliced and fanned over grilled asparagus. Topped with julienne pickled vegetables. Served atop a sweet soy reduction accompanied with a dollop of hot mustard and pickled ginger.

Two 5 oz. lump crab cakes served with our daily fresh vegetable and baked sweet potato.

Grilled 8 oz. center cut filet in a black peppercorn demi glaze with seasonal sauteed vegetables and a twice baked potato.

Pan seared grouper with grilled eggplant, sweet potatoes, red onions and blistered cherry potatoes tossed in a pancetta, garlic and white wine butter sauce.

Braised short rib in a red wine demi with mashed potato, carrots and peas.

Pan seared chicken with braised white beans, prosciutto and spinach.

Topped with crab imperial and a lemon buerre blanc sauce. Served with seasonal sauteed vegetables.

Our signature dish! Penne pasta with chicken, sausage, mushrooms, onions and green peppers in a spicy cream sauce.

Crimini, shiitake and portabella mushrooms with sauteed asparagus tossed in herb white wine sauce.

PEI mussels, jumbo lump crab and shrimp tossed with fettuccine and baby spinach with spicy tomato fennel sauce.

Mozzarella ravioli with a prosciutto cream sauce finished with tomatoes and topped with crispy herbs.

Served on a toasted bun with your choice of side.

Thick cut smoked Applewood bacon, American cheese and sunny side up egg atop our special blended burger. Served with your choice of side.

Melted brie, Granny Smith apples and thick smoked Applewood bacon. Served with your choice of side.

Short ribs, bacon and beer braised onions with smoked bleu cheese and a port glaze. Served with your choice of side.

Lean corned beef with melted Swiss cheese and sauerkraut on rye with Thousand Island dressing. Served with your choice of side.

Roasted turkey with melted brie and Granny Smith apples on multi-grain bread with honey mustard. Served with your choice of side.

Fresh grilled salmon, cucumbers, onions and lettuce in a garlic herb wrap with lemon mustard. Served with your choice of side.

Beer battered haddock with tartar and lemon. Served with your choice of side.

Grilled chicken breast served open faced on grilled focaccia. Topped with melted provolone, ripe tomato, prosciutto and pesto. Served with your choice of side.