baby beets served with goat cheese mousse and micro basil

chesapeake bay jumbo lump crab cake served with xeres sherry vinegar, mango salsa and a micro spectrum mix

mussels steamed in a tomato broth served with a garlic crouton

avocado, pico de gallo

ask your server for our chefs selection of the day

chopped romaine lettuce, traditional dressing, fresh parmesan, white anchovy, warm garlic crouton

lemon dijon vinaigrette

mesclun greens, raisins, grape tomatoes, and a balsamic glaze

topped with an artichoke tomato relish, and an eggplant live tapenade

served with new potatoes, portobello mushrooms, salami, and chicken jus

accompanied by mushroom ravioli, bok choy, and a spiced pineapple jam

with wilted spinach, sun dried tomato, sultana raisins and marsala reduction

topped with a red onion marmalade, minted orzo, and corn salad

cauliflower and maitake mushroom hash

grilled new york steak, yukon gold potatoes, and a side of braised collard greens toped with a red wine jus

roated baby fennel, charred peach with citrus supremes

side of fried plantains, haricot verte, and topped with apricot butter