Monthly Features
JANUARY-FEBRUARY SPECIALS
appetizers
Maryland Blue Crab Fondue
Maryland Blue Crab broiled in a Gorgonzola cream sauce, topped with Asiago and Mozzarella, then baked until golden brown. Served with garlic butter crostinis. $20
Cabin Fever Salad
Spinach spring mix blend topped with sliced Honeycrisp apples, candied pecans, crumbly Gorgonzola and Craisins served with Maple-Dijon vinaigrette. $20
ENTRÉES
Cranberry Balsamic Short Rib
Certified Angus Beef ® Short Rib, slow-braised in balsamic vinegar and cranberries with beef stock, served over a “Pommes Puree” Yukon Gold potatoes and finished with cranberry balsamic glaze. $45
Salmon Imperial
8 oz., North Atlantic Salmon filled with Maryland Blue Crab stuffing and finished with a lobster cream sauce. Served with choice of side. $35