Main and Market Dinner is the best dinner you'll ever have.

Dinner Menu

Dinner Menu

v=vegetarian,  g=gluten free

Salads

all salads are served with a small pumpkin muffin

g café salad
mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 12.5
half portion – 8.25

craisin chicken salad
our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 12.5

craisin & cafe
the best of both worlds, a small café salad with peppercorn chicken, served alongside a scoop of our craisin chicken salad topped with granola and raspberry vinaigrette – 14.

g apple ginger salad
grilled chicken presented with mixed greens, sliced apple, craisins, walnuts, goat cheese and apple ginger vinaigrette – 12.5
with grilled salmon – 19. with shrimp – 16.

g honey wasabi tuna salad
seared sesame crusted ahi tuna, served rare and presented over mixed greens with carrots, cucumbers, avocado and honey wasabi vinaigrette – 16.5

black and blue salad
seared beef tenderloin over arugula with gorgonzola, bacon, cherry tomatoes, red onion, croutons and honey balsamic vinaigrette – 16.5

sesame chicken spinach salad
sesame encrusted chicken served over a bed of baby spinach and greens, carrots, cabbage, chopped peanuts and mandarin oranges, served with soy ginger vinaigrette – 14.

grilled salmon and baby kale salad
grilled salmon served over baby kale with quinoa, craisins and almonds, tossed in a citrus vinaigrette – 18.

lime cilantro crab cake salad
jumbo lump crab cake served atop a salad of mixed greens and corn and tomato salsa tossed with lime cilantro dressing – 18.

g sultan’s garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries and honey citrus vinaigrette – 12.5

chicken bruschetta
classic caesar topped with grilled chicken breast, bruschetta tomatoes, basil, fresh mozzarella and balsamic glaze – 14.

classic caesar
chopped romaine, homemade croutons, shredded parmesan and our creamy caesar dressing – 8.5
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

mexi caesar
romaine tossed with lime cilantro caesar dressing and topped with chipotle tortilla strips, avocado, cheddar cheese and fresh pico de gallo – 9.5
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

greek caesar
classic caesar topped with feta cheese, cucumber, tomato and red onion salsa, artichoke hearts and kalamata olives – 10.
add grilled chicken -4. shrimp -6. crab cake -12. beef -8. grilled salmon – 9.

Small Plates

hummus plate
hummus, roasted red pepper tapenade, cucumber tomato salad, kalamata olives, feta cheese and warm handmade flatbread – 9.
with grilled chicken breast – 13.

shrimp garides
jumbo shrimp sautéed with garlic, lemon, tomato and white wine, finished with feta cheese, served with warm ciabatta bread – 13.

crab avocado quesadilla
crab meat, cilantro, avocado and cheddar jack on chipotle tortilla, finished with old bay remoulade and fresh pico de gallo – 13.5

chesapeake crab dip
creamy chesapeake crab dip baked and topped with cheddar cheese. served with crusty bread for dipping – 12.

crispy shrimp and grits
beer battered jumbo shrimp served with crispy cheddar grit polenta, corn and tomato salsa and old bay remoulade – 13.

thai chicken quesadilla
a chipotle pepper tortilla stuffed with grilled chicken, fresh cilantro, shredded carrots, shredded red cabbage, mozzarella and thai peanut sauce,
served with sweet thai chili sauce – 12.

scallop plate 
seared sea scallops served over creamed greens with bacon – 15.

soup
our famous hungarian mushroom & two homemade soups daily
cup – 5. / bowl -7.

french onion soup – 6.

Pastas

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.5.
french onion- 2.5
gluten free pasta is available

avery island pasta
sautéed bacon, scallops, sweet corn kernels, and green onions finished in a smoked tomato alfredo sauce and tossed with linguini pasta and parmesan cheese – 26.

classic basil scampi
linguini pasta with shrimp, a basil compound butter sauce, fresh garlic, basil, roasted tomato, lemon zest and parmesan – 22.

pad thai
garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro and basil – 18.
add chicken -4. add shrimp -6

pasta palermo
penne pasta tossed with artichoke hearts, mushrooms and sundried tomatoes in a white wine rose cream sauce, garnished with parsley and parmesan cheese – 16.

meat lasagna
topped with marinara sauce and mozzarella cheese – 19.

pasta greiga 
chicken, olives, capers, mushrooms, bell peppers, roasted tomato, white wine butter sauce and linguini pasta – 23.

Selections

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.50

millstone classic
sautéed corn, bacon, crabmeat, shrimp, sherry and a touch of cream, served with cheddar grit polenta and grilled asparagus – 26.

green curry stir-fry with cashews
local onions, chicken, mushrooms, snow peas, carrots, mung bean sprouts, cilantro, garlic, fresh ginger, lemon juice, slightly spicy green curry and coconut milk sautéed with roasted salted cashews, served with warm hand-made flatbread – 24.

truffle filet
grilled 6 oz. filet mignon topped with white truffle compound butter, presented with mashed potatoes and grilled asparagus – 27.
add crab cake – 12.

Main & Market Traditions

served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 1.50

fish and chips
flash-fried beer battered white fish served with fries and old bay remoulade or lemon aioli – 17.

herb crusted salmon
fresh herb encrusted salmon fillet finished with mustard dill sauce, served with mashed potatoes and sautéed vegetables – 21.

homemade meatloaf
savory homemade meatloaf topped with choice of mushroom ragout demi-glace, hungarian mushroom soup or marinara and mozzarella. Crowned with fried onion straws and served with mashed potatoes and sautéed vegetables – 17.

g chicken au poivre
peppercorn chicken breasts topped with caramelized onions and gorgonzola, served with mushroom ragout demi-glace, mashed potatoes and sautéed vegetables – 19.5

crab cakes
two signature crab cakes with a side of lemon aioli, served with mashed potatoes and grilled asparagus – 30. one crab cake dinner – 24.

tuna kurosawa
sliced ahi tuna, served rare and encrusted in sesame seeds, seared and served with soy-ginger kurosawa sauce, rice and stir-fried vegetables – 24.
substitute scallops for tuna available 

salmon pisana
pan-seared salmon fillet, poached with white wine, lemon, artichoke hearts, roma tomatoes, capers, and kalamata olives, served with sun-dried tomato and basil polenta – 22.

Sandwiches

all are served with a choice of a pasta salad, caesar salad, garden salad, sweet potato fries or french fries
soup, café salad or fruit may be substituted for an additional – 1.50

signature burger
½ lb. Angus burger cooked to order, topped with bacon onion jam, cheddar, lettuce, tomato and onion on a fresh brioche bun- 12.5

bruschetta chicken sandwich
grilled chicken topped with fresh mozzarella, roma tomatoes, basil and a balsamic glaze on grilled ciabatta bread – 13.

crab cake sandwich
broiled crab cake on brioche roll with old bay remoulade or lemon garlic aioli – 17.

chicken club
grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce and tomato – 12.

v cafe veggie burger
veggie burger topped with provolone cheese, caramelized onions and honey mustard on a pretzel roll – 11.

Short Plates

g citrus scallops
pan-seared sea scallops presented with arugula, pears, craisins, candied pecans and honey citrus vinaigrette – 18.

v ratatouille
sautéed squash, zucchini, onions and tomatoes, served with fried sundried tomato polenta – 16.
add grilled chicken – 4. shrimp – 6. scallops – 10.

g simple salmon
grilled salmon fillet served with side of dill caper sauce, accompanied by mesclun salad with cherry tomatoes, red onion, parmesan and honey balsamic
vinaigrette – 16.5

g simple filet
6 oz. filet seared and accompanied by mesclun salad with gorgonzola, red onion, sliced tomatoes and honey balsamic vinaigrette – 19.5
add bacon onion jam for – 1.

Sides

polenta – 3.
sauteed spinach – 4.
sweet potato fries – 4.
natural-cut fries – 3.
pasta salad – 3.
fruit cup – 4.
g rice, mashed potatoes or vegetables – 3.
g grilled asparagus – 4.
g side garden or
caesar salad– 4.
g side café salad – 5.
g cup of berries – 5.

Looking to cater your corporate lunch or event?

Dinner Menu August 13, 2014