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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 —

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

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

— GREENS —
Baby Kale, Arugula, Beets, Watermelon, Feta Cheese, Pistachios, Radish, Honey Vinaigrette

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

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

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

— FOIE GRAS —
Berry Gastrique, Pickled Vegetables, Focaccia Toast

— BRAISED BEEF SHORT RIB EMPANADA —
Chimichurri

— LOBSTER & SCALLOP RAVIOLI*  —
House Made Ravioli, Mango Butter, Avocado

— SHRIMP & GRITS —
Seared Shrimp, Polenta, Chorizo Pepper Relish

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

— SEARED SCALLOPS —
Corn Butter, Pistachio, Jalapeno, Radish, Spicy Aioli

— LOBSTER & SHRIMP ARANCINI —
Risotto, Lobster, Shrimp, Chorizo, Spicy Aioli

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Appetizers Range from $7 - $15

 

 

SEA

—  SEABASS —  
Herb Panko Crusted Chilean SeaBass, Yukon Mash, Citrus Arugula, Mango Butter

—  FISH OF THE MOMENT —  
Yukon Mash, Asparagus Ceviche, Citrus Foam

 — SEAFOOD RISOTTO —
Lobster, Shrimp, Scallops, Bacon, Peas, Parmigiano Reggiano, Lemon Butter Crunch

 — GROUPER —
Coconut Pistachio Crusted, Cous Cous, Beurre Blanc

 — SALMON —
Crab Crusted, Roasted Beets, Goat Cheese Kale Salad, Beurre Blanc

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

 — CRAB CAKE “MARYLAND STYLE” —
Corn Butter, Bacon Corn Edamame Relish, Remoulade, Baby Arugula

 

LAND

  — CHAIRMAN'S RESERVE FLAT IRON * —
Yukon Mash, Baby Arugula, Roasted Wild Mushroom Ragout

 — PORT BRAISED BEEF SHORT RIBS —
Polenta, Asparagus Ceviche, Short Rib Jus Reduction

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

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

 — DUCK CONFIT —
Salt Cured Duck Leg & Thigh, Polenta, Citrus Arugula, Berry Gastrique

 — CHICKEN —
Basil Pesto Cous Cous, Goat Cheese, Baby Kale, Beurre Blanc, Lemon Butter Crunch

 — MOJO PORK CHOP —
Yukon Mash, Bacon Corn Edamame Relish, Pickled Onions, Chimichurri

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

  —CAULIFLOWER STEAK —
Cous Cous, Chef’s Selection of Seasonal Vegetables, Balsamic Reduction

 

ADD ONS

Mushrooms, (5) Jumbo Shrimp, Scallops, Lobster Tail, Foie Gras

ENTREES RANGE FROM $21 - $37

*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  —

—  Crème Brulee  —

—  House Made Ice Cream & Sorbet  —

—  Chocolate Mousse Cake * —

Executive Chef Richard Wiggins

Chef de Cuisine Cody Sexton


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