(always subject to change)
Soup:
Maryland Crab Soup
with Onions, Celery, Tomatoes, Cabbage, Green Beans, and Potatoes.
Salads:
(choice of one)
House Salad
Mixed Greens, Shredded Carrots, Cucumbers, and Tomatoes.
Choice of Dressing: Ranch, Honey Mustard, Balsamic Vinaigrette, Blue Cheese.
Caesar Salad
Romaine Lettuce with Caesar Dressing.
Topped with Croutons and Shredded Parmesan Cheese.
Entrées:
(choice of one)
Sirloin Roast (GF)
Garlic Herb Peppercorn Crusted Sirloin Roast with Au Poivre Sauce.
Served with Roasted Fingerling Potatoes and Squash Medley.
Stuffed Chicken Roulade (GF)
Spinach and Cream Cheese rolled into a Chicken Breast.
Served with Roasted Fingerling Potatoes and Squash Medley.
Grilled Swordfish (GF)
Grilled Swordfish topped with Turmeric Dill Lemon Oil.
Served with Rice Pilaf and Squash Medley.
Fresh Spaghetti Nest (V, Vegan)
Spaghetti topped with Arrabbiata Sauce and Fresh Parsley.
Served with Garlic Bread.
Chicken Fingers
Served with Baked Mac and Cheese, Squash Medley, and a side of Honey Mustard Dipping Sauce.
Desserts:
(choice of one)
Caramel Crunch Cake
Vanilla and caramel marbled cake layered with salted caramel crunch and creamy custard.
Served with a caramel drizzle and whipped cream.
Strawberry Cheesecake
Creamy NY-style cheesecake served with strawberry sauce, whipped cream, and fresh strawberries.
Cookies and Cream Brownie
Fudge brownie and white chocolate cheesecake layered with Oreo filling.
Topped with Oreo cookies. Served with a chocolate drizzle and whipped cream.