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STARTERS
FRENCH ONION SOUP
A
TRIO OF ONIONS BRAISED IN A RED WINE AND BEEF STOCK COVERED WITH
MELTED GRUYERE AND PROVOLONE CHEESE
CREAM OF CRAB
AN
EASTERN SHORE RECIPE FILLED WITH CRABMEAT SEASONED WITH OLD BAY AND
FINISHED WITH SHERRY
FIELD GREEN SALAD
FRESH GREENS, CUCUMBERS, GRAPE TOMATOS MANDARIN ORANGES AND TOASTED
ALMONDS TOSSED WITH A CARRIBEAN MANGO VINAIGRETTE
CAESAR SALAD
ROMAINE HEARTS, CROUTONS, AND FRESH GRATED PARMEASAN TOSSED WITH
CEASAR DRESSING
SHRIMP
MARTINI
JUMBO SHRIMP SEASONED WITH OLD BAY SERVED ATOP A MARTINI GLASS WITH
LEMON VODKA COCKTAIL SAUCE
CRAB DIP
A
SPICY HOUSE RECIPE LOADED WITH CRABMEAT SERVED IN A CRISPY BREAD
BOWL
LOBSTER RAVIOLI
TENDER RAVIOLIS FILLED WITH LOBSTER MEAT TOPPED WITH A CRAYFISH
SAUCE
WARM BRIE CHEESE
BAKED WITH A RASPBERRY GLAZE SERVED WITH FRENCH BREAD AND FRUIT
GARNISH
LITTLENECK CLAMS
STEAMED IN WHITE WINE, GARLIC & SHALLOTS
COCONUT SHRIMP
HAND BREADED AND FRIED GOLDEN CRISPY SERVED WITH AN ORANGE
HORSERADISH
PORTABELLOS AND CRAB
MARINATED AND GRILLED PORTABELO MUSHROOMS FILLED WITH LUMP CRAB AND
FINISHED WITH A HERB CREAM SAUCE
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