Clam Chowder

Chopped clams, potatoes, vegetables, bacon, and cream.

Calamari

Cornmeal dusted flash fried, chipotle mayonnaise, and roasted lime.

Beet Salad

Roasted beets, candied peanuts, blue cheese, apple slices, spring mix greens, and balsamic vinaigrette.

Garden Salad

Cherry tomatoes, cucumbers, carrots, radishes, spring mix, and buttermilk dressing.

Chapel's Creamy Cheeseboard

Selections of local cheeses and accouterments.

Crispy Brussels Sprouts

Chili flakes.

Grilled Quail

Whole local quail, Carolina BBQ, poached figs, and sunflower gremolata.

Shrimp & Grits

Jumbo shrimp, crawfish tails, andouille sausage, etouffee cream sauce, and Castle Valley stone ground cheese grits.

Maryland Crab Cakes

Twin, no filler cakes, and pan seared. Served with mac & cheese and asparagus.

Seared Rockfish

Served over white beans, butternut squash, and broccoli rabe. Topped with walnut brown butter.

Fried Chicken

Half chicken served with mac & cheese and braised greens.

Bacon Wrapped Bison Meatloaf

Served over mashers and roasted baby carrots. Topped with tomato gravy.

Filet Mignon (8 oz)

Served over mashers, asparagus, and caramelized onion demi glaze.

Southern Mushroom Risotto

Arborio rice, porcini mushroom stock, mix wild mushrooms, parmesan, truffled pimento cheese, and fried leeks.

Seared Scallops

Pan seared jumbo scallops, served over whipped sweet potatoes with coconut milk & ginger, Korean spiced brussel sprouts