Lunch Menu

Appetizers and Soups

Smoked Salmon Rose
Served with creamed horseradish, capers, red onion, lemon and toast points...12

 

Hot Crab Dip
Backfin crabmeat in a rich Imperial sauce served with French bread croutons...14

 

Chicken Liver Mousse

Garnished with onion rings, chopped eggs and toasted pain de mie...12

 

Seafood Martini

Two jumbo shrimp, jumbo lumps of crabmeat, lobster claw and mussels

atop vegetable citrus slaw...17

 

Pan Seared Foie Gras
Served with blackberry balsamic and foie gras oil, prosciutto & chive

crispy polenta and wilted baby spinach...18

 

Clam Casino

Six freshly shucked topnecks prepared with garlic butter,

red pepper and bacon...12

 

Maryland Crab Soup
Chef Boston's award winning version of this Maryland classic...10

 

Chilled Seafood Gazpacho
Made with cucumber, tomato, onion, red pepper and a touch of tequila, garnished with

a blackened jumbo shrimp and lump crabmeat...12

 

Salads

Caesar Salad
This historic favorite is garnished with mini croutons and anchovy...8

 

Cobb Salad
Smoked turkey, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg

over mixed field greens with Dijon vinaigrette or Caesar dressing...15

 

Raspberry Salad

Mesclun greens tossed with raspberry vinaigrette, fresh raspberries, walnuts and crumbled blue cheese...12

**all salads can be served with grilled, marinated chicken breast...add 8**


Sandwiches

Served on your choice of croissant, sour dough or Pain de Mie with fresh cole slaw


Shrimp Salad
Traditional Maryland-style shrimp salad...15

 

Black Angus Burger
8oz burger grilled to perfection served on a toasted Asiago garlic roll with homemade potato chips

with your choice of cheese: cheddar, blue, Swiss, Boursin or Gruyere...11
with bacon...add 2 with crab dip...add 5

 

Grilled Chicken Sandwich
Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on a toasted Asiago roll,

served with homemade potato chips...12

 

Lobster and Smoked Salmon Club
On Pain de Mie with basil oil red pepper tomato coulis, fresh field greens and cole slaw...21

 

Open-faced BLT
On grilled sour dough with pesto mayonnaise, vine ripened tomatoes, assorted lettuces

and smoked bacon, served with homemade potato chips...10

 

Entrées

Sautéed Rainbow Trout
Served with blended wild rice and seasonal vegetables, topped with brown butter and capers...16

 

Sautéed Shrimp, Crab and Mussels
Shrimp, mussels and crab over penne pasta in a spicy marinara sauce sprinkled
with Grana Padano cheese...17

 

Crabmeat Omelet
Three egg omelet with jumbo lump crabmeat finished with a creamy crab sauce...18

 

Pan Seared Atlantic Salmon
Topped with crab & tomato relish, lime creme fraiche, served with

potato hash and seasonal vegetables...26

 

Hudson Valley Duck
Pan seared Hudson Valley duck breast served with thyme duck Au Jus, served with

sweet potato mousse and summer vegetables...22

 

Grilled Pork Chop

Served with Jack Tarr potatoes, sweet cherry marmalade gastrique and seasonal vegetables...16

 

Grilled Filet of Beef
Two 3oz filets served with Jack Tarr potatoes, seasonal vegetables and smoked

tomato compound butter...17

 

Veal Scaloppine
Tender medallions layered with spinach, Swiss cheese and prosciutto ham, topped with
rosemary glaze accompanied by potato hash...16

 

Rack of Lamb
Four single herb and garlic crusted chops, served with sweet potato mousse,
seasonal vegetables and a rosemary lamb glace...22

 

Calves Liver
With bacon and onions in a glace served with mashed potatoes and fresh vegetables...15

 

Wild Mushroom Phyllo
Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop sautéed spinach with

red pepper tomato coulis and pesto...14

 

Roasted Breast of Chicken
Airline breast of chicken with Jack Tarr potates, butter braised leeks

and pancetta tomato ragout...16

 

Ala Carte Steaks and Fish

12oz. NY strip...29
8oz filet mignon...30
12oz filet mignon...39
8oz swordfish...30
8oz salmon...28
8oz tuna...30

*add 4oz jumbo lump in garlic butter, or 4oz crab cake...12*
*blackened spices available**


Sauces

Red wine...3
Root beer demi-glace...3		 Foie Gras and shiitake butter...3
Creamy dill...3
Lemon butter with capers...3


Sides

Haricot verts...6
Sweet potato mousse...6
Sautéed spinach in garlic butter...6

Grilled summer vegetables...6
Jack Tarr potatoes...6
Steamed asparagus...7

Brian Boston ~ Executive Chef/ President
Joseph Huff ~ Lunch Chef