All Day Entrees

  • Baby Back Ribs

    • Half 16
    • Whole 21

    Grilled Smoked Ribs topped with a honey BBQ glaze. Served with coleslaw and French fries.

  • Open Faced N.Y. Strip

    • 15

    8 oz. USDA Choice, grilled and topped with smoked paprika rosemary butter and sauteed garlic mushrooms served on a toasted garlic baquette roll with a side of battered onion rings.

  • Pan Seared Salmon

    • Lunch 13
    • Dinner 20

    Seared Atlantic salmon served over Mediterranean kale farro salad. Topped with a tomato fennel slaw.

  • Maryland Crab Cakes

    • Lunch 13
    • Dinner 20

    Lump crab with fresh herbs and vegetables topped with a mango aioli. Served with coleslaw and French fries.

  • Dublin Chips

    • 13

    Guinness battered haddock over house fries, served with malted cabbage slaw.

  • December 2018
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