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Salads |
Caesar Salad 8.00 Romaine lettuce, shaved parmesan cheese and anchovies |
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Greek Tomato-Cucumber Salad 9.00 Ripe tomatoes, cucumbers, bell peppers, red onions and marinated Kalamata olives |
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Pressed Arugula Salad 9.00 Candied walnuts, fresh strawberries and balsamic drizzle |
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Chilled Maryland Crab Salad 11.00 Green apple, celery gelee |
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Light Courses |
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Roasted Portabella Ravioli 18.00 |
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Pan Roasted Breast of
Chicken 18.00 |
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Shrimp Bruchetta 18.00 Sautéed jumbo shrimp with garlic, fresh tomato concassée and fresh basil over grilled ciabatta |
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Salmon Fata 18.00 Atlantic salmon filet, fingerling potatoes, longstemmed artichoke hearts, scallions and saffron tomato fumé steamed inside a Fata paper pouch |
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Barker Swordfish Mediterranean 19.00 Petite grilled swordfish served over sautéed bell peppers, artichoke hearts and eggplant with herb butter |
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Charcrusted Beef Tounedos 19.00 Grilled with Fingerling Potatoes and Red Wine Demi |
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Grilled Lamb Top Loin 19.00 Vegetable cake and roasted shallot aus jus |
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