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LUNCH DINNER LOUNGE BEER WINE SPECIALS
Dinner Menu Served 5pm to close
A chilled tomato cucumber soup spiced with old bay and garnished with lump crab 6
Chicken and shrimp wrapped with an egg roll skin fried golden brown
and served with ginger soy and red chili sauce 8
Blackened jumbo shrimp served with a lemon butter sauce and cheese grits 11
Baked in a bread bowl and served with grilled pita wedges 9
Served with lemon chive aioli and corn salsa 11
One of our lobster Crab cakes served in a pool of lobster cream sauce 12
Fried golden brown and layered with goat’s cheese, olive spread and spinach, served on a bed of marinara sauce 7
Fresh, not frozen Prince Edward Island mussles sautéed with lemon basil and white wine,
finished with butter and grilled rustic bread 9
Fresh mozzarella with Proscuitto ham and fresh basil breaded with seasoned
panko bread crumbs and flash fried, served on a pool of marinara sauce 8
Prepared by our chefs daily. Ask your server.
Romaine hearts tossed with garlic mustard vinaigrette with garlic croutons and parmesan cheese 7
(Add $3 for Grilled Chicken)
(Add $7 for 4 Grilled Shrimp or Ahi Tuna)
Mixed fresh greens tossed with balsamic vinaigrette with grilled chicken, roasted peppers, artichokes, sun dried tomatoes, roasted eggplant, kalamata olives, and feta cheese 8
(Add $3 for Grilled Chicken)
(Add $7 for 4 Grilled Shrimp or Ahi Tuna)
Mesculin greens tossed with an apple champagne vinaigrette and topped with sliced pears, tomatoes, golden raisins, gorgonzola cheese and toasted walnuts 8
(Add $3 for Grilled Chicken)
(Add $7 for 4 Grilled Shrimp or Ahi Tuna)
Mashed Potatoes $4 Spinach Aglio Olio $4 Side Caesar Salad $4
Seasonal Veggie of the Day $4 Field Green Salad $4.5 Side Pear Salad $5
Side Mediterranean Salad $5
Chef’s choice of accompaniment, unless otherwise specified
Wild caught or organically farm raised salmon
sautéed with lemon caper sauce 18
Add Crab meat 22
Free range Jurgielewicz Long Island duck breast pan seared and served with a dried black cherry port wine sauce and duck confit 23
Naturally raised and hormone free beef raised in Imperial Valley California grilled and topped with gorgonzola cheese and demi glace 23
Sautéed with tomato basil in a Old Bay lemon butter sauce 19
Add Crab Meat 23
A Classic French country dish of local Level Farm Beef seared and slowly braised in Burgundy wine with aromatic herbs and vegetables, served with roasted baby carrots, sautéed leeks and French bread 16
A Laurrapin twist on a Maryland classic, lump crab and lobster lightly bound together and seasoned with old bay, served with lobster cream sauce 25
Jumbo shrimp, scallops and mussels sautéed in a light herb marinara sauce and served with angel hair pasta 22
Colorado free range lamb, pan seared and then slowly braised in a tomato rosemary sauce for four hours 22
Butternut squash ravioli tossed with roasted pepper shallot cream sauce, garnished with spaghetti squash 14
Boneless chicken breasts sautéed with fresh sage in a Marsala wine butter sauce, topped with Proscuitto ham and Fontina cheese, served over spinach aglio olio and served with a side of mashed potatoes or pasta 17
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