Tender short ribs braised in red-eye and red wine gravy. Served with seasonal slaw and roasted potatoes.
Sharp cheddar, juicy tomatoes, and mayo-buttermilk custard all baked in a homemade pie crust, with a squeeze of balsamic glaze. Served with seasonal slaw and roasted potatoes.
Mixed greens tossed in champagne vinaigrette and topped with lemony-roasted asparagus, smoked salmon, hard boiled egg, parmesan cheese and toasted sesame seeds. Served with a homemade multigrain roll and honey butter. (For our vegetarian friends – we are happy to substitute the salmon for sliced avocado!)
Two jumbo lump crab cakes stuffed with brown butter corn puddin’ and topped with parmesan-cornmeal fried capers. Served with cheesy grits, lemony-roasted asparagus and Old Bay remoulade.
Cavatappi pasta in our homemade four-cheese sauce and topped with bread crumbs. Add three toppings of your choice: caramelized onions, mushrooms, bacon, chicken, scallions, cherry tomatoes, or jalapeños. Add jumbo lump crab for $3.75. Served with seasonal slaw.