Lunch | Tuesday - Friday

TUESDAY | STUFFED POBLANO | chorizo, chicken, queso, mexican rice, refried beans, guac, pico,
sour cream 16

WEDNESDAY | MONGOLIAN SHRIMP BOWL | teriyaki shrimp, broccoli, carrots, sugar snap peas,
fried rice, sesame 18

THURSDAY | BERRY GRANOLA SALAD | grilled chicken, cucumber, onion, feta, pecans, granola, mixed greens,
strawberry vinaigrette 17

FRIDAY | BREAD BOWL | sourdough, broccoli chicken soup, cheddar, garlic, mirepoix 16

 

Dinner | Tuesday - Saturday

Appetizer

MARYLAND CRAB CAKES | tartar sauce 18

Entrées

DIJON CHICKEN | pasta, shallots, asparagus tips, creamy dijon sauce 32

SHORT-RIB RAVIOLI | roasted cherry tomato sauce 26

SAVOY CABBAGE WRAPPED HALIBUT | celery root purée, lemon caper beurre blanc 37

PORK LOIN ROULADE | figs, apricot, shallots, sweet potato mash, caulilini, mulled red wine sauce 35

 

Desserts

CRÈME BRÛLÉE | raspberry and coconut with coconut flakes 7

S’MORES TART | graham cracker, chocolate filling, toasted marshmallow 8

CANNOLI CAKE | brown butter brown sugar ice cream, mini cannolis 9

CHOCOLATE BASQUE CHEESECAKE | berry compote 9
 

Text 256.883.0860 to RSVP | *Veteran's Day Specials available 11.11.2025