Pasta: Roasted red bell pepper linguine with pan-seared jumbo scallops, sauteed jumbo shrimp, shallots, broccoli, wild mushrooms, fresh basil and braising greens in a lemon, white wine and butter sauce.
Catch of the Day: Wood-fired Chesapeake Bay striped bass over a wild rice pilaf with mint and sundried tomatoes and a side of sauteed ice root spinach.
Lent (Friday Only): Crispy fried, breaded white shrimp with a side of french fries and zucchini slaw. Served with a side of cocktail sauce.
Dessert: Warm oatmeal pie topped with home-made buttercream, chocolate ganache, caramel, toasted almonds and Fleur de Sel sea salt. Served with vanilla bean ice cream.