Our Menu

Our chef's seasonal choice prepared daily

Classic French baked with Swiss cheese

Fresh arugula, ripe strawberries, goat cheese, and almonds with a honey-balsamic dressing

Romaine hearts, parmesan, croutons, house made Caesar dressing | Add Chicken $18, Steak $19, Salmon $18, Shrimp $18

Tangy and herby white bean salad marinated in olive oil, lemon juice, garlic, and fresh herbs. Served on endive leaves

Iceberg, bleu cheese, celery, bacon, red onion, egg, cherry tomatoes.

Limited Availability | Champagne mignonette & Angler's cocktail sauce.

Sweet Thai chili sauce

Served with anchovy aioli, toasted brioche points, caper, egg, cayenne pepper, onion.

Jumbo shrimp served with angler's cocktail sauce

Chef's selection of cured meat, cheese and accessories

Rich, velvety pâté. complemented by the sweet and tangy flavors of the cherries.

Pan seared, toasted brioche, strawberry compote.

Romaine lettuce, fresh basil mozzarella balls, cherry tomatoes, artichokes, roasted bell peppers, and olives, salami, honey balsamic glaze and olive oil

Mixed Grgens, radishes, cucumber, cherry tomatoes, blue cheese and crispy pita, tossed in a sumac-lemon dressing. Chicken breast 16 | Grilled Hanger Steak 18 | Salmon 16 | Shrimp -16 | 2 Scallops 16

Warm comfort: swordfish, white beans, asparagus, herbs, lemon vinaigrette.

Braised in red burgundy, carrots, onions, garlic, garnished with pearl onions, mushrooms, and mashed potatoes

White wine, basil, cilantro, and garlic toast points.

Shrimp, mussels, bay scallops, tomato sauce, red pepper, garlic, white wine, basil.

Served with broccolini, carrots and artichoke, beurre blanc

Israeli couscous, lemon beurre blanc, cherry tomato, green pea

Spicy blackened salmon topped with a fresh avocado salsa, accompanied by a side of grilled asparagus

Champagne dressing, fresh dill, parsley, and chives, mixed spring greens, thinly sliced radishes

Served with mixed green salad and lemon dressing

Rosemary parmesan crust, mashed potatoes, asparagus , mini-demi glace sauce.

Pan-seared chicken breast, enhanced with a vibrant lemon-caper sauce. Garnished with fresh parsley and served with a lemon wedge, mashed potatoes, green beans

Porcini mushroom encrusted pork tenderloin, roasted and sliced with a mushroom demi-glace, apple compote, and roasted fingerling potatoes

Grilled hanger steak, red wine sauce, french fries.

Oven-baked lobster and crabmeat, enhanced with fresh herbs, parmesan, hint of lemon

Short rib and brisket mix, grilled on toasted brioche bun, lettuce, tomato, red onion, white cheddar cheese, bacon, old bay aioli.

Special blend spiced lentil, goat cheese, brioche bun, lettuce, tomato, onion, yogurt cucumber sauce.

Corned beef, 1000 Island, Swiss cheese, sauerkraut, toasted rye

Grilled chicken breast, bacon, avocado, lettuce, tomato, and herb aioli on toasted Brioche. Served with French Fries

Ciabatta bread lightly toasted, seasonal grilled vegetables (zucchini, bell peppers and red onion), soft goat cheese, baby spinach, basil pesto, balsamic glaze drizzle, clices of avocado

Sliced roast beef, Swiss cheese, mayonnaise, horseradish and French fries, Au jus

Tomato, cole slaw, house made spread. Served with French fries

Cornbread, potato hash, bell peppers, hollandaise sauce served with your choice of Taylor ham, smoked salmon, or crab

Sauteed peppers and onions, mozzarella and provolone cheese, bacon, potato hash

Grilled hanger, two eggs, potato hash, hollandaise sauce

Prosciutto wrapped grilled asparagus spears. Topped with poached eggs, hollandaise sauce, chives.

Creamy roasted butternut squash soup with hints of ginger and nutmeg, topped with toasted pumpkin seeds and a swirl of crème fraîche.

Classic French onion soup. Richly caramelized and baked with a golden layer of Swiss cheese.

A vibrant Bibb lettuce tower with Honeycrisp apple, granola, Manchego, onion, and apple cider vinaigrette.

Iceberg, bleu cheese, celery, bacon, red onion, egg, cherry tomatoes.

Limited availability | Harvested from the pristine waters of Virginia's Chesapeake Bay. Celebrated for their clean, crisp flavor with a sweet buttery finish. Served with champagne mignonette & Angler's cocktail sacue.

Tender mushroom caps filled with a rich blend of lump crab meat, cream cheese, Parmesan, and fresh herbs, baked to golden perfection and garnished with parsley.

Meticulously cured and gently smoked over select hardwoods. This salmon boasts a silky texture and a rich, luscious flavor. Served with anchovy aioli, toasted brioche points, caper, egg, cayenne pepper, onion.

Expertly cooked to achieve a crispy golden exterior and a melt-in- your mouth interior. Served atop toasted brioche with a sweet strawberry compote.

Tender, slow-braised short rib served on a toasted baguette with caramelized onions, melted gruyère cheese, and a rich horseradish cream.

Sliced roasted turkey breast with brie cheese, cranberry chutney, and baby spinach on a toasted sourdough roll.

A flaky puff pastry tart filled with roasted winter vegetables (butternut squash, caramelized onion, mushrooms) and whipped goat cheese, drizzled with balsamic glaze.

Chef's selection of cured meat, artisan cheeses and complementary accompaniments.

An expertly curated slection of premium cheeses, paired with seasoned fruits, preserves and freshly baked artisanal bread, nuanced in flavors.

Perfectly seared scallops with celery root purée, romanesco, grapefruit segments, and a touch of citrus for balance.

Perfectly pan-seared salmon paired with winter's finest root vegetables and a velvety parsnip purée, finished with a tangy-sweet cranberry orange glaze.

Golden lump crab cake atop buttery potato purée, with spicy carrot emulsion, corn salsa, fennel slaw.

Encrusted with rosemary parmesan. Served with creamy mashed potatoes and asparagus. All drizzled with a rich demi-glace sauce.

Perfectly seared, tender filet mignon topped with a red wine reduction, served with creamy mashed potatoes and grilled asparagus.

Juicy 12oz pork chop, 24-hour brined, grilled with apple butter, broccoli rob, and smashed olive oil fingerling potatoes.

Slow-roasted prime rib with a garlic and herb crust, served with creamy horseradish sauce, rich au jus, buttery mashed potatoes, and tender green beans.

Creamy risotto with a medley of exotic mushrooms, finished with aged Pecorino Romano, a drizzle of truffle oil, and fresh herbs for a rich, earthy elegance.

Lobster and cheese-filled ravioli in a piquant sherry-espelette sauce, adorned with tender pieces of lobster tail, black truffle, and lime zest.

Succulently braised in red burgundy with carrots, onions, and garlic. This classic is garnished with pearl onions, mushrooms. Served atop creamy mashed potatoes.

Silky linguini tossed in a Pernod-infused cream sauce with tarragon, shallots, and garlic, crowned with tender New Zealand cockles.

A vibrant mix of greens, radishes, cucumber, and cherry tomatoes. Accented with blue cheese and crispy pita. All tossed in a zesty sumac- lemon dressing.