SOUPS AND SALADS

MENU • FALL/WINTER 2017


SOUPS

Add grilled cheese for dipping ~4      Baguette~1 

CREAM OF CRAB Sherried Cream, Jumbo Lump Crab, Old Bay ~ 7.5

MARYLAND CRAB Tomato vegetable seafood broth, veggies, jumbo lump crab ~ 7.5

ROSY TOMATO Creamy tomato garnished with Parmesan and basil ~ 7

                                                                                                             CHILI– Beanless steak chili garnished with cheddar-jack, diced onions, and sour cream~ 7

                                                                                                                                                                 


SALADS

HOUSE SALAD
Spring mix, cherry tomatoes, carrots, onions, and croutons served with choice of dressing ~ 8.5

AT’S CAESAR
Chopped Romaine tossed with classic Caesar dressing topped with shredded Parmesan and croutons ~ 10

CHICKEN COBB SALAD

Romaine lettuce topped with hard boiled eggs, bacon, chicken, diced tomatoes, red onion, crumbled blue cheese and avocado~ 12

HARVEST SALAD

                                                                    Spring mix, turkey, cherry tomatoes, onions, apples, candied pecans, dried cranberries,  and goat cheese ~ 11

TACO SALAD

Choice of seasoned ground beef or baja chicken, romaine lettuce, pico de gallo, sour cream, avocado, jalapenos, and jack cheese in a

fried tortilla shell served with chipotle lime vinaigrette

BOH SALAD

Flash fried honey sriracha brussel sprouts, shaved roast beef, diced onion and crumbled goat cheese over romaine lettuce

and drizzled with balsamic reduction with a side of horseradish aioli ~12

 

ADD TO ANY SALAD…..

Grilled chicken ~ 4, Baja chicken ~ 4, BBQ Pork ~4, ~ 6, Jumbo lump crab ~ 5, Crab cake ~ 11, tuna ~6, goat cheese ~2

HOUSE-MADE DRESSINGS

Ranch, Bleu Cheese, Caesar, Balsamic Vinaigrette, Honey Maple Dijon, Oil and Vinegar, Chipotle Lime vinaigrette,

extra dressings ~ .50