Annapolis Restaurant Week Menu

Breakfast | Lunch | Dinner

v = vegetarian | g = gluten free

Breakfast – 12.95

Choose one of the following entrées:

v Vegetarian Scramble/ Burrito

three eggs scrambled with vegan chorizo sausage, sautéed spinach and cheddar jack cheese, wrapped in a honey wheat tortilla or served as a scramble, accompanied by guacamole and salsa

v g Portobello Mushroom Bene

Two grilled portabello mushroom caps topped with sautéed spinach, poached eggs and hollandaise sauce, served with cup of fresh fruit

g Steak & Potato Skillet

Chopped steak, red skin potatoes, mushrooms, onions and melted provolone topped with egg cooked to your liking and served with choice of toast
* Udi bread available to make gluten free

v Blueberry & Lemon Pancakes

Tall stack of sweet cream pancakes baked with blueberries and layered with homemade lemon curd

Lunch – 15.95

Choose a cup of soup to begin your meal (french onion, hungarian mushroom or soup of the day)
-OR-
A slice of cake from the dessert case to end your meal

Lunch Entrée:
v Black Bean Burger

Homemade spicy black bean burger, pepper jack cheese, LTO and chipotle aioli on brioche roll, served with choice of side item

 Seafood Club

Signature crab cake and our shrimp salad, topped with LTO and old bay rémoulade on white toast, served with choice of side item

g Crispy Kale Salad

Fresh kale, quinoa, crispy chickpeas, scallions, walnuts, sunflower seeds and avocado tossed in blood orange vinaigrette, topped with crispy kale chips and grilled salmon

Dinner – 34.95

Choose one from each category

Starter:

Choice of soup cup or salad
French onion, hungarian mushroom or soup of the day
-OR-
Choice of caesar, garden or café side salad

Entrée:
g Seafood Puttanesca

Shrimp, scallops, and clams sautéed with white wine, garlic, basil, capers, kalamata olives, cherry tomatoes, a splash of marinara and crowned with jumbo lump crab pieces

g Steak Imperial

Butterflied petit filet topped with jumbo lump crab and imperial sauce, served with roasted red, white & purple potatoes and grilled asparagus

Lemon Ricotta Garden Pasta

Gemelli pasta tossed with asparagus, yellow peppers, parsley, chives, garlic, butter and veggie broth, topped with arugula, thinly sliced radish, a dollop of lemon ricotta and grilled salmon

can be made vegetarian with veggie sausage

Bhodi Dal

Sautéed lentils, tomatoes, onions, zucchini & squash, grilled chicken, mild curry sauce and a hint of cream, served with white rice and baked flatbread

can be made vegetarian with sautéed spinach and broccolini

Dessert:

your choice of a slice of cake from the dessert case

Restaurant Week February 3, 2016