Whipped goat cheese, fresh blueberries, caramelized onion, and fresh arugula, finished with a balsamic glaze.
Chicken skewers in a Greek marinade served with mixed greens and tzatziki sauce.
Chesapeake Bay oysters topped with creamy spinach and Parmesan panko breadcrumbs.
Slow-braised with maple and blueberry finished with sriracha blueberry compote.
One of our almost-famous jumbo lump crab cakes with brown butter and lemon aioli over dressed arugula.
Signature five-cheese blend with artichoke hearts, fresh red peppers, herbs and blue crab. Served with a warm flatbread.
