Dinner Menu
Starters
Soup – Composed Daily 3- Cup; 6- A Bowl
Three Birds Harbor Fish Soup
A
Myriad of Seafare, Tomatoes and New Potatoes
in
a Lobster Broth, Scented with Thyme 3- Cup; 6- A Bowl
Toasted Corn and Chesapeake Crab Cake
Served with
Sizzled Spinach And Classic Remoulade 9-
Pan Seared Frog Legs
Poached
with Kalamata Olives and Capers 12-
Classic Shrimp Cocktail 10-
Oysters on the Half Shell
Accompanied
by Mignonette Sauce Dozen 25-
and
Classic Cocktail Sauce Half Dozen
13-
Pork Potstickers with a Lemon-Soy Glaze 9-
House Made Hummus with Toasted Pita Chips 6-
Salads
Classic
Caesar Salad 6-
Baby Greens
Organic
Field Greens, Crumbled Blue Cheese
and
Cherry Tomatoes, Laced with a
Modena-Balsamic
Vinaigrette 6-
Tropical Winter Medley
Avocado
and Tropical Fruit Salad
Blood
Orange-Key Lime Vinaigrette 9-
Smoked Salmon and
Brie
On a bed of
Baby Greens, Tossed in a
Lemon-Dill
Vinaigrette with Fried Capers 12-
Lobster
and Spinach
Two Butter
Poached Petite Lobster Tails,
Braised
Artichokes, Wilted Spinach,
Roasted
Roma Tomato, and an Herb-Brown Butter 24-
