Savannah's

Portabella mushroom cap filled with savannah's house-made sausage topped with tomato puree

Fresh jumbo lump blue crab meat folded with onions and peppers, sauteed and served with cilantro lime yogurt sauce

Savannah's southern-style gougeres paired with ricotta spinach balls

Pan seared jumbo sea scallops served on polenta rounds with roasted red pepper coulis & balsamic vinaigrette reduction

Marinated jumbo shrimp with classic horseradish cocktail sauce

An old eastern shore of maryland recipe that continues to delight lovers of crab meat

Finely diced grilled summer vegetables in a chilled tomato-based soup

Mixed field greens, red leaf and romaine lettuces with tomatoes, carrots and feta cheese

Baby spinach, toasted almonds, dried cranberries, feta cheese, straw berry balsamic vinaigrette

Romaine lettuce, caesar dressing, toasted croutons, shaved parmesan cheese

Crisp iceberg lettuce wedge with tomatoes, bacon and point reyes blue cheese dressing

Romaine & red leaf lettuces, baby spinach, red & yellow peppers, kalamata olives, tomatoes, capers, red onion, feta cheese, greek vinaigrette

Grilled zucchini, portabello mushroom, red pepper, bermuda onion & eggplant layered with boursin cheese, served with sauteed spinach and balsamic vinaigrette reduction

Sauteed potato gnocchi served with spinach, zucchini, crimini mushrooms & toasted almonds in a brown butter sauce with parmesan cheese

Breaded sliced eggplant sauteed and topped with classic marinara sauce and parmigiano reggiano. Served on a bed of fettucine with roasted tomatoes

Angel hair pasta tossed in olive oil with tomato garlic sauce, basil, spinach & toasted tuscan bread

Grilled sashimi grade tasmanian salmon filet served on potato blini with citrus mousse, pineapple beurre noisette and haricots verts red pepper bundle with green onion rope

Entree portion of savannah's crab cakes, cilantro lime yogurt sauce, basamati rice vermicelli pilaf, roasted shallots & baby carrots

Sauteed parmesan crusted sea bass, white wine tomato sauce, basamati rice & vermicelli pilaf, roasted shallots & baby carrots

Littleneck clams, mussels & lobster in white wine butter sauce with basil served over angel hair pasta

Cold water lobster medallions sauteed in paprika garlic butter sauce served with spinach and polenta points

Grilled orange glazed berkshire kurobuta pork tenderloin with blackberry gastrique, seared polenta cake and haricots verts red pepper bundle with green onion rope

Seared 8 oz. Filet of certified angus beef tenderloin with chasseur sauce, parmesan risotto and haricots verts red pepper bundle with green onion rope

Grilled 14 oz. Certified angus beef strip steak with horseradish mustard sauce, duchess potatoes and roasted shallots & baby carrots

Frenched chicken breast roasted with tomatoes, garlic & olives, served with basamati rice & vermicelli pilaf and haricots verts red pepper bundle with green onion rope

Maple leaf farms duck leg quarter braised in red wine & fine herbs, served with parmesan risotto and roasted shallots & baby carrots

Fettucine tossed in bolognese meat sauce simmered with aromatic vegetables and finished with a touch of cream. Served with toasted tuscan bread

A classic light custard flavored with fresh vanilla bean topped with a crunchy caramel crust

Imported belgian dark chocolate, chambord whipped cream, raspberry coulis

Classic carrot cake with maple walnut icing

Varies daily - please inquire

Shelly's daily dessert special