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Dinner Features 3/16-3/22

March 16, 2018 @ 4:00 pm - March 22, 2018 @ 10:00 pm

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.



March 16, 2018 @ 4:00 pm
March 22, 2018 @ 10:00 pm