salads.

all salads are served with a small pumpkin muffin

annapolis chopped salad – 18
romaine lettuce topped with grilled chicken, crispy bacon, cucumbers, corn salsa, cherry tomatoes, avocado and feta cheese, tossed with house made lime cilantro dressing
| sub beef – 24 | crab cake – 28 | salmon – 26 |

café salad – 17
mixed greens topped with chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese, tossed with maple champagne vinaigrette
| sub shrimp – 17 | beef – 23 |

harvest salad – 23
mixed greens topped with grilled salmon, tossed with tri-colored quinoa, herb roasted butternut squash, beets, toasted walnuts, goat cheese and balsamic vinaigrette

craisin chicken salad – 17
mixed greens topped with our famous chicken salad made with almonds, craisins and onion, served with raspberry vinaigrette and toppled with granola

classic caesar – 12
chopped romaine lettuce, homemade croutons, shredded parmesan cheese and creamy caesar dressing
| add grilled chicken – 6 | shrimp – 8 | beef – 12 | salmon – 14 | crab cake – 15 |

mexican caesar – 14
chopped romaine lettuce, crispy chipotle tortilla strips, sliced avocado, cheddar jack cheese and fresh pico de gallo, served with a side of lime cilantro dressing
| add grilled chicken – 6 | shrimp – 8 | beef – 12 | salmon – 14 | crab cake – 15 |

thai chicken salad – 18
grilled chicken over shredded green cabbage, carrots, red cabbage, cilantro, scallions, cucumbers, sliced red peppers, cashews, and crispy wontons, served with sesame ginger dressing

sultan’s garden – 17
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries, and honey citrus vinaigrette

thai chicken salad – 18
grilled chicken over shredded green cabbage, carrots, red cabbage, cilantro, scallions, cucumbers, sliced red peppers, cashews, and crispy wontons, served with sesame ginger dressing

honey crisp salad – 23
lemon peppered salmon over romaine lettuce with shaved brussels sprouts, bacon, honey crips apple slices, dried cherries, gorgonzola cheese, almonds and citrus vinaigrette

bowls.

teriyaki beef bowl – 23
pan seared beef tenderloin served over jasmine rice with chopped carrots, peppers, onions, broccoli, green onion garnish and teriyaki sauce

sage chicken crisp bowl – 18
grilled chicken served over wild rice, herb roasted butternut squash, sauteed brussel sprouts and crispy kale, topped with brown butter sage cream sauce

pesto salmon bowl – 23
grilled salmon fillet served over wild rice with cherry tomatoes, baby spinach and topped with pesto sauce

butternut squash – 14
quinoa and fresh spinach topped with butternut squash, honey crisp apples, craisins, pumpkin seeds, goat cheese and maple champagne vinaigrette | add chicken – 6 | shrimp – 6 | beef – 12 | salmon – 14 | crabcake – 15 |

lime cilantro shrimp bowl – 19
lime marinated grilled shrimp served over cilantro rice with black beans, pico de gallo, cheddar jack cheese, avocado slices and a side of our house made lime cilantro sauce

handhelds.

served with side of pasta salad, caesar, garden salad, homemade potato chips, sweet potato fries or french fries or cup of soup or café salad for – 2.5 upcharge

signature burger – 16
1⁄2 lb. angus burger cooked to order, topped with bacon onion jam, cheddar cheese, lettuce, tomato and onion, served on a brioche bun

chicken club – 15
grilled chicken breast, crispy bacon, provolone cheese, honey mustard, lettuce, tomato and onion, served on a croissant

crispy chicken sandwich – 15
buttermilk marinated fried crispy chicken breast, lettuce, tomato, onion, bread & butter pickles and house made spicy buttermilk ranch sauce, served on brioche bun

italian melt – 16
black forest ham, salami, pepperoni, provolone cheese, roasted red peppers, sauteed spinach and spicy mayonnaise on grilled ciabatta bread

crab cake sandwich – 25
broiled crab cake topped with old bay remoulade -or- lemon aioli, lettuce, tomato and onion, served on brioche bun

veggie burger – 14
veggie burger with lettuce, tomato, onion, avocado, alfalfa sprouts and herb mayonnaise, served on whole grain bun

starters.

crab dip – 18
our signature creamy chesapeake crab dip baked and topped with cheddar cheese, served with toasted baguette

short rib sliders – 16
three pulled short rib beef sliders with swiss cheese, caramelized onions, arugula and herb mayo on mini brioche buns

cripsy brussel sprouts – 12
cripsy brussel sprouts topped with bacon jam, gorgonzola cheese, and hot pepper jelly

halibut bites – 20
cripsy cornmeal encrusted fried halibut pieces served with cajun coleslaw and old bay remoulade

scallops – 20
grilled scallops over sauteed brussel sprouts with bacon, butternut squash and crispy apple chips

brie harvest plate – 16
grilled mini brie cheese accompanied by prosciutto, honey crisp apple slices, fig jam, pumpkin seeds, fresh thyme, and a grilled baguette.

garlic & herb mussels – 14
fresh new england mussels sauteed with garlic, fresh herbs, cherry tomatoes, white wine and a touch of cream, served with warm crusty herb bread for dipping

thai chicken quesadilla – 14
chipotle pepper tortilla stuffed with chicken, fresh cilantro, shredded carrots & red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce

southwest quesadilla – 10
chipotle pepper tortilla stuffed with corn & black bean salsa, baby spinach, cheddar cheese and chipotle scallion cream
| add grilled chicken – 6 | shrimp – 6 | beef – 12 |

hummus plate – 12
herb infused hummus, roasted red pepper tapenade, cucumber tomato salsa, kalamata olives, feta cheese and sliced warm homemade flatbread
| add grilled chicken – 6 | shrimp – 6 | beef – 12 |

soup of the day (changes daily) -or- hungarian mushroom
our signature beef-based cream soup made with mushrooms, dill and paprika
| cup – 7 | bowl – 9 | pint – 10 | quart – 20 |

french onion soup gratin – 10 crock
savory beef broth and sweet caramelized onions, finished with melted provolone and swiss cheeses
(for consistency purposes we recommend dine-in only)

entrees.

served with side of pasta salad, caesar, garden salad, homemade potato chips, sweet potato fries or french fries
| sub a cup of soup or café salad for – 2.5 upcharge |

beer battered fish – 22
beer battered white fish fillets served with french fries and old bay remoulade -or- lemon aioli

tuscan chicken and shrimp pasta – 26
sauteed chicken and shrimp with garlic, shallots, spinach, sundried tomatoes, fresh basil, white wine, linguine pasta and parmesan cream sauce

old bay pasta – 26
sauteed shrimp and jumbo crab meat with red peppers, onions, sauteed spinach, garlic, linguine pasta and old bay sherry cream sauce

tuna kurosawa – 27
ahi tuna, encrusted in sesame seeds and seared rare, served with soy-ginger kurosawa sauce, wasabi mashed potatoes and stir-fried vegetables

herb crusted salmon – 26
our famous herb crusted salmon fillet topped with mustard dill sauce and served with mashed potatoes and sauteed vegetables

lemon thyme chicken – 23
roasted half chicken brined in lemon and thyme, grilled and finished with chicken au jus, served with wild rice and grilled asparagus

crab cake – 30
broiled signature crab cake, served with fresh grilled corn, sliced heirloom tomatoes and a side of lemon aioli

braised beef stew – 26
braised beef tenderloin with carrots, onions, celery, potatoes and fresh herbs in a red wine demi-glaze

butternut sage ravioli – 28
grilled scallops, crispy bacon, sauteed spinach, served in a sage cream sauce over butternut squash raviolis, topped with shaved parmesan and microgreens

halibut ratatouille – 28
grilled halibut served over whipped mashed potatoes, topped with roasted eggplant, squash and tomato ratatouille

stuffed rockfish – 28
grilled rockfish topped with a crab cake and smothered in a cajun cream sauce, accompanied by grilled asparagus and roasted red potatoes

pad thai – 20
garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro & basil, served with a wedge of lime
| add grilled chicken – 6 | shrimp – 6 |

homemade meatloaf – 22
savory meatloaf topped with hungarian mushroom soup -or- marinara & mozzarella cheese and crispy fried onion straws, served with mashed potatoes and sauteed vegetables

chicken pot pie – 23
baked chicken in creamy white sauce with carrots, celery, peas, fresh thyme and parsley baked in a golden, flaky pie crust and served with a side of crispy garlic parmesan broccoli

cognac cream steak au poivre – 30
grilled beef tenderloin in herb oil, served with mashed potatoes in cognac cream and cripsy brussel sprouts

sides.

caesar salad – 5

café salad – 6

garden salad – 5

pasta salad – 4

potato chips – 4

fries – 4

sweet potato fries – 4

fruit cup – 4.25

mixed vegetables – 4

mashed potatoes – 4

beverages.

locally roasted rise up coffee – 3
add a flavor + -.50 (vanilla, caramel or mocha)

latte -or- cappuccino – 6
rise up espresso beans
(choice of whole, half & half, almond or oat milk)

espresso shot – 3
rise up espresso beans

hot chocolate – 5
steamed chocolate milk topped with whipped cream

milk
(whole, almond or oat milk)
small – 4 | large – 6

spiced tea – 3
served hot -or- cold our signature iced tea infused with cloves and orange juice

mighty leaf hot tea – 4

iced tea – 3
add flavor + – .50
(strawberry, mango or peach)

apple, cranberry, grapefruit, pineapple or tomato juice
| small – 3 | large – 5|

fresh squeezed orange juice small – 4
| large – 6 | liter – 12 |

lemonade – 3

sodas – 3
(pepsi products)