Appetizers Menu

Appetizers

Smoked Salmon Rose ~ 16
With red onions, capers, creamed horseradish and toast points

 

Clams Casino ~ 16
Eight fresh top necks prepared in the traditional manner
with garlic butter, red peppers and bacon

 

Oysters Rockefeller ~ 16
Six oysters enrobed with spinach, shallot and Pernod cream,

finished with hollandaise

 

Grilled Portobello Mushrooms ~ 17
With jumbo lump crab, fresh basil and marinara sauce

 

Gulf Shrimp Cocktail (5) ~ 17


Lobster Medallions with a Vanilla Sauce ~ 18


Intermezzo
Apple and Rosemary, Lemon or Raspberry Sorbet ~ 3

 

 

Soup Selections

Maryland Crab Soup ~ 10
Chef Boston’s award winning version of this Maryland Classic

 

Cream of Crab ~ 10
Made with a hint of Sherry and Old Bay seasoning

 

Salad Selections

Caesar Salad ~ 10
Garnished with mini croutons and anchovy

 

Hearts of Romaine ~10
Vine ripened tomatoes, crumbled blue cheese and mini croutons

 

Raspberry Salad ~ 12 (early April – late September)
Mesclun greens tossed with raspberry vinaigrette, fresh raspberries,
walnuts and crumbled blue cheese

 

Salad Eleanora ~ 10 (late September - late March)
Watercress and Belgian endive topped with mushrooms,
Granny Smith apples and red wine vinaigrette

 

Warm Baby Spinach Salad ~ 11 (late September – late March)
With warm bacon dressing, mushrooms, thinly sliced red onions and chopped egg