Appetizers Menu

Appetizers

Smoked Salmon Rose ~ 17
With red onions, capers, creamed horseradish and toast points

 

Clams Casino ~ 17
Six fresh top necks prepared in the traditional manner
with garlic butter, red peppers and bacon

 

Oysters Rockefeller ~ 17
Six oysters enrobed with spinach, shallot and Pernod cream,

finished with hollandaise

 

Grilled Portobello Mushrooms ~ 18
With jumbo lump crab, fresh basil and marinara sauce

 

Gulf Shrimp Cocktail (5) ~ 17

Served with fresh lemon and cocktail sauce


Lobster Medallions with a Vanilla Sauce ~ 18


Intermezzo
Mango, Lemon or Raspberry Sorbet ~ 3

 

 

Soup Selections

Maryland Crab Soup ~ 12
Chef Boston’s award winning version of this Maryland Classic

 

Cream of Crab ~ 12
Made with a hint of Sherry,Old Bay seasoning and generous amounts of lump crab meat

 

Salad Selections

Caesar Salad ~ 10
Garnished with mini croutons and anchovy

 

Hearts of Romaine ~10
Vine ripened tomatoes, crumbled blue cheese and mini croutons

 

Strawberry Salad ~ 12 (early April – late September)
Mesclun greens tossed with strawberry vinaigrette, fresh strawberries,
candied almonds, grapes and crumbled blue cheese

 

Salad Eleanora ~ 11 (late September - late March)
Watercress and Belgian endive topped with mushrooms,
Granny Smith apples and red wine vinaigrette

 

Warm Baby Spinach Salad ~ 11 (late September – late March)
With warm bacon dressing, mushrooms, thinly sliced red onions and chopped egg