Entrées
All served with appropriate starch and vegetable

Pork Scaloppini “Moutarde”     13.50
Floured and sautéed with a rich mustard brown sauce

Butternut Squash Ravioli     12.50
Tossed with wilted greens and a leek & walnut cream sauce

Flounder “Grenobloise”     14.50
Sautéed filet with a lemon butter, caper and brown sauce

Croque Monsieur     12
Hot ham and cheese sandwich on Asiago bread
 with Gruyere and Dijon mustard

Chicken “Chasseur”     13.50
A boneless, skinless breast of chicken served with a “Hunters” sauce of mushrooms, green onions, tomato, herbs and bordelaise

Petite Filet Mignon “Marsala”     16.50
Five ounce filet cooked to order and served with a
Marsala wine and mushroom sauce

Maryland Style Crab Cakes     17
Two 3 ounce, jumbo lump crab cakes served with a Rémoulade sauce

Seafood Crepe     14.50
A house favorite. Rice mixed with shrimp, scallops, crab meat and
gruyere cheese, rolled in a crepe and topped with a Nantua sauce

Dessert

Any one of our Special Selections from our House Made Dessert Tray 

There will be a $1 charge for splitting Appetizers, Salads, Desserts
and a $2 charge for splitting Entrées