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Eat

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—  dinner Entrées  —

Modern dishes that capture the flavors of the season
 

Appetizers

— SOUP OF THE MOMENT —
$6

— CAESAR SALAD —
Romaine Hearts, Baby Kale, Parmigiano Reggiano, Focaccia Croutons
$6

— SALAD DU JOUR —
Artisan Mixed Greens, Marinated Heirloom Tomatoes, Feta Cheese, Croutons, Citrus Vinaigrette
$6

— ROASTED BEET STACK —
Goat Cheese, Arugula Pesto, Pine Nuts, Citrus Vinaigrette
$7

— GREENS —
Baby Kale, Arugula, Bleu Cheese, Bacon, Dried Cranberries, Pistachios, Honey Vinaigrette
$6

— CHEESE BOARD  —
Chef's Selection of Artisanal Cheeses & Accompaniments
$15

— PORK BELLY —
Citrus BBQ, Basil, Seasonal Pickled Vegetables
$9

— FOIE GRAS —
Beet Blackberry Gastique, Pickled Vegetables, Focaccia Toast
$18.5

— SHRIMP  —
Seared Shrimp, Fingerling Potatoes, Chorizo Pepper Relish, Spicy Aioli
$9.5

— CRAB CAKE “MARYLAND STYLE” —
Bacon Corn Edamame Relish, Crispy Fried Onions, Remoulade Sauce
$13.5

— SHORT RIB & BUTTERNUT SQUASH RAVIOLI*  —
Sage Beurre Blanc, Spiced Pumpkin Seeds
$13

— CEDAR KEY CLAMS —
Middle Neck Clams, White Wine, Garlic Cream, Crostini’s
$11

— SEARED SCALLOPS —
Carrot Puree, Bacon, Pistachio, Jalapeno, Radish, Spicy Aioli
$13

 

 

SEA

—  FISH OF THE MOMENT —  
Carrot Puree, Baby Arugula, Citrus Cured Heirloom Tomatoes, Citrus Foam
$27.5

 — SEAFOOD RISOTTO —
Lobster, Shrimp, Scallops, Clams, Bacon, Peas, Chives, Parmigiano Reggiano, Lemon Butter Crunch
$35.5

 — GRILLED GROUPER —
Roasted Fingerling Potatoes, Bacon, Sautéed Spinach, Veal Demi Glaze
$28.5

 — SALMON —
Pistachio Crusted Salmon, Carrot Puree, Roasted Beets, Goat Cheese Kale Salad, Beurre Blanc
$25

 — SHRIMP PASTA PRIMAVERA —
Shrimp, Pesto Cream, Spinach, Peas, Parmigiano Reggiano, Tomatoes
$28

 — CRAB CAKE “MARYLAND STYLE” —
Carot Puree, Bacon Corn Edamame Relish, Remoulade, Baby Arugula
$27

 

LAND

 

 — CHAIRMAN'S RESERVE BISTRO TENDER* —
Yukon Mash, Baby Arugula, Roasted Wild Mushroom Ragout
$25.5

 — PORT BRAISED BEEF SHORT RIBS —
Carrot Puree, Baby Spinach, Jus Reduction
$27

 — CHAIRMAN’S RESERVE RIBEYE* —
Pommes Frites, Seasonal Vegetables, Horseradish Aioli
$29.5

 — CHAIRMAN’S RESERVE FILET OF BEEF* —
Yukon Mash, Seasonal Vegetables, Red Wine Veal Demi
$33

 — CHICKEN —
Basil Pesto Fingerling Potatoes, Goat Cheese, Baby Kale, Sage Beurre, Blanc, Lemon Butter Crunch
$20.5

 — PORK CHOP —
Yukon Mash, Bacon Corn Edamame Relish, Maple Balsamic Braised Pearl Onions
$22

 — HOUSE MADE PASTA —
Mushrooms, Garlic Cream, Spinach, Peas, Tomatoes, Parmigiano Reggiano
$20

 

 

ADD ONS

Mushrooms $4, (5) Jumbo Shrimp $10, Scallops $12, Lobster Tail $15, Foie Gras $14.5

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness


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—  Dessert  —

Handmade daily, exclusively in-house

—  Key Lime Pie  —
$6

—  Crème Brule  —
$6

—  House Made Ice Cream & Sorbet  —
$5

—  Chocolate Mousse Torte —
$7

Executive Chef Richard Wiggins

Chef de Cuisine Cody Sexton


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