~ ~ 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 Signature Item
A Signature Item Served with Sizzled Spinach,
and Classic Remoulade
9-
Goat Cheese Stuffed Figs
Wrapped in Prosciutto de Parma
With a Balsamic Reduction and Orange-Clover Honey
9-
Strudel
Stuffed with Grilled Asparagus, Oyster Mushr0ooms, and Brie
Served with a Honey Chive Beurre Blanc
8-
Moules a la Marinier
Steamed Mussels in a Broth of Shallots, White Wine,
Garlic, Thyme and Parsley
9-
Jumbo Shrimp Cocktail
10-
~ ~ Salad Course ~ ~
Classic Caesar Salad
6-
Baby Greens
Organic Local Field Greens, Crumbled Blue Cheese
and Cherry Tomatoes, Laced with a Modena-Balsamic Vinaigrette
6-
Mango Salad
Organic Local Field Greens Tossed in a Cranberry-Compari Vinaigrette
With Mango Slices, Goat Cheese, Raspberries, and Toasted Almond
8-
Lobster Salad
Herb Roasted Tomato and Roasted Lobster Tail Atop Wilted Spinach
Drizzled with an Herbed Brown Butter and an Olive Tapanade
14-
~ ~ Principal Dishes ~ ~
Chicken Cordon Bleu
Ham and Brie Stuffed Chicken Breast
with a Stone-Ground Mustard Demi
17-
Dry Rubbed Hanger Steak
Over Black Beans and Rice with Andouille Sausage
and Fire Roasted Poblanos,
Topped with a PepperJack Cheese Sauce and Roasted Garlic Demi
21-
Eggplant Involtini
Stuffed with Grilled Zucchini, Basil, Parmesan, and Ricotta
Served with Grilled Polenta, Asparagus, Wilted Spinach,
and a Roasted Tomato and Red Pepper Nage
15-
Honey-Roasted Pecan Crusted Pork Tenderloin Signature Item
With a Roasted-Garlic Rosemary Sauce
and Whipped Potatoes
20-
Oven Roasted New Zealand Rack of Lamb Signature Item
Atop Pancetta-Fingerling Homefries
With A Roasted-Garlic Demi Glace and a Balsamic Reduction
31-
Grilled Salmon
Served over Fried Eggplant with Grilled Asparagus,
A Sun-Dried Tomato Tapenade, and a Lemon Chive Butter
23-
Shrimp Saute
With Artichokes, Feta, Caper Berries, Spinach, Garlic and Shallots
In a White Wine Sauce, Over Orrechiette
18-
12 Oz. Wagyu Sttrip Steak
Served with Roasted Garlic Whipped Potatoes and a
Roasted Cippolini and Bacon Vinaigrette, Drizzed with Demi
34-
10 Oz. Veal London Broil
Marinated in Lemon, Rosemary, and Garlic
Topped with a Braised Artichoke Beurre Noissette,
and Drizzled with Demi
22-
Curried Lamb Loin
Over Basmati Rice with Braised Swiss Chard and Caponata
Served with a Cucumber Raita and a Thai Chili Sauce
20-
Stuffed Catfish
Braised Collard Green and Andouille Stuffed Catfish
Over Cajun Fingerling Homefries with a Roasted Tomato Nage
19- |
