SOUPS AND SALADS

MENU • SPRING/SUMMER 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

ROSY TOMATO Creamy tomato garnished with parmesan and basil ~ 7

                                                                                                                                                                 


SALADS

HOUSE SALAD
Spring mix, cherry tomatoes, carrots, onions, and croutons served with choice of dressing ~ 8

AT’S CAESAR
Chopped Romaine tossed with classic Caesar dressing topped with shredded Parmesan and croutons ~ 9

CHICKEN COBB SALAD

Spring mix and romaine lettuce topped with boiled eggs, bacon chicken, diced tomatoes, red onion, crumbled blue cheese and avocado~ 12

CRAB AVOCADO

Spring mix and romaine lettuce topped with MD lump crab, avocado, raw onion, cherry tomatoes, and chipotle lime vinaigrette~ 13

STEAK SALAD

Spinach topped with sliced marinated hanger steak, mushrooms, roasted red peppers, onions, and choice of dressing~ 14

CAPRESE

Heirloom tomatoes, fresh mozzarella, basil, balsamic reduction~ 12

ADD TO ANY SALAD…..

Grilled chicken ~ 4, Baja chicken ~ 4, BBQ Pork ~4, chicken salad ~ 4, sliced marinated hanger steak  ~ 6, Jumbo lump crab ~ 5, Crab cake ~ 11, grilled or fried shrimp ~ 6

HOUSE-MADE DRESSINGS

Ranch, Bleu Cheese, Caesar, Balsamic Vinaigrette, Honey Maple Dijon, Oil and Vinegar, Chipotle lime vinaigrette, extra dressings ~ .50