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					                      Easter Holiday Menu
                                                 Soup       Cup Bowl
                                              Maryland Crab 3. 5.


                                               Salad        Side      Dinner
                                         Ahi Tuna Salad       5.        11.
  Baby greens topped with walnuts, cranberries, and mandarin oranges served with citrus dressing

                                             Appetizers
                                        Seared Scallops 9.
                  Pan seared scallops served overtop of spinach and white truffle

                                 Crab Artichoke Dip 9.
                 Homemade crab and artichoke dip served with toasted pita bread

                                  Broccoli Rabe & Sausage 9.
                         Sautéed broccoli rabe mixed with Italian sausage

                                               Entrees
                                  Served with choice of House or Caesar Salad

                                   Honey Glazed Ham 22.
Ham steak glazed with a honey sauce served with mashed sweet potatoes, green beans, and carrots.

                               Rosemary Dijon Crusted Lamb 26.
Rack of lamb encrusted with a Rosemary-Dijon breading served with mashed potatoes and asparagus

                                           Pork Loin 21.
Tender grilled pork loin served in an apple-cream sauce with au gratin potatoes and sautéed spinach

                                      Chicken Francaise 20.
 8 oz egg battered chicken breast sautéed in a lemon butter sauce topped with a fresh tomato salsa
                              served with choice of rice pilaf or pasta

                                     Penne Carbonara 16.
               Penne pasta in a creamy alfredo sauce with prosciutto and asparagus
               with crab 20.         with shrimp 19.              with chicken 18.

				
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posted:4/20/2010
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