Dinner Menu Served 5pm to close
A vegetarian version of our crab cake made with grated zucchini squash and served with lemon chive aioli and red pepper corn relish $7
Chicken and shrimp wrapped with an egg roll skin fried golden brown and served with ginger soy and red chili sauce $7.5
Blackened jumbo shrimp served with a lemon butter sauce and cheese grits. $10.5
Baked in a bread bowl and served with grilled pita wedges. $8.5
Served with lemon chive aioli and corn salsa $9
One of our lobster Crab cakes servedin a crab bechamel sauce and southern corn relish $12
Fried golden brown and layered with goat’s cheese, olive spread and spinach, served on a bed of marinara sauce. $7
Green Lip mussels sautéed with lemon basil and white wine, finished with butter and grilled rustic bread. $8
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
Chef’s selection of a combination of cheeses, olives, smoked meats and seafood and sausages served with fresh bread and crackers
Market Price
A twist on a Maryland classic with jumbo lump crab. $5.5
Prepared by our chefs daily. Ask your server.
Romaine hearts tossed with garlic mustard vinaigrette with garlic croutons and parmesan cheese. $6.5
(Add $3 for Grilled Chicken)
(Add $6 for Grilled Shrimp or 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 $6 for Grilled Shrimp or Tuna)
Mesculin greens tossed with an apple champagne vinaigrette and topped with sliced pears, tomatoes, golden raisins, gorgonzola cheese and toasted walnuts. $7.5
(Add $3 for Grilled Chicken)
(Add $6 for Grilled Shrimp or Tuna)
Mesculin greens tossed with dried cranberry port wine vinaigrette with carrots, cucumbers, tomatoes, toasted almonds and goat cheese. $6.5
(Add $3 for Grilled Chicken)
(Add $6 for Grilled Shrimp or Tuna)
Spring Field Greens tossed with a strawberry vinaigrette and garnished with toasted macadamia nuts, tomato, spring onion and oranges
$7
Mashed Potatoes $4 Spinach Aglio Olio $4 Side Caesar Salad $4
Seasonal Veggie of the Day $4.5 Field Green Salad $4.5 Side Pear Salad $5
Chef’s choice of accompaniment, unless otherwise specified
Wild caught or organically farm raised salmon sautéed with garlic and capers in a lemon white wine butter sauce $18
With lump crab and tomato $22
Free range Jurgielewicz Long Island duck breast pan seared with fresh wild mushrooms, served with port wine reduction and duck confit $22
Grilled and topped with wild mushrooms and pearl onions sautéed in roasted garlic butter $23
Sautéed with asparagus, fresh corn and tomatoes in garlic butter sauce with lump crab meat. $21
Our famous St. John’s Gourmet recipe. $13
A unique twist on a Maryland classic, lump crab and lobster seasoned with old bay, served with crab bechamel and southern corn rellish. $25
Pan seared and then slowly braised in a tomato rosemary sauce for four hours. $21
Baby penne tossed with artichokes, sun dried tomatoes, roasted eggplant, olives, capers, spinach and tomato basil relish and drizzled with a balsamic reduction. $13
(add chicken $3 ● add grilled tuna or shrimp $6)
Sauteed jumbo shrimp and lump crab with crisp pancetta, tomato concasse and spring peas in a sherry crab cream, tossed with homemade pasta $21
A vegetarian version of our crab cakes made with grated local zucchini served with lemon chive aioli and pepper corn relish $13
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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