In the Kitchen

Monday 2.8.10

Today in the Kitchen We are serving local Mako and scallops from the Southern Connection dock here in the commercial harbor. Local beef, cheeses and ice cream are from Chesapeake Bay Farms (Worcester County's only dairy farm).

Appetizer Feature
Crawfish Gumbo - Crawfish, langostino and Andouille sausage in a gumbo gravy served over a pan seared rice cake. . . 8

Soup Features
Sweet Potato and Broccoli Soup - Garnished with frizzled sage and candied almonds. Cup. . . 6 Bowl. . . 8

Chili - – Spicy Chorizo, oven roasted tomatoes, red beans and green chiles. Garnished with cheddar-jack cheese, cilantro and scallions.
Cup. . . 6 Bowl. . . 8


$5 Lunch Specials (11:30 am - 4 pm) Some quantities may be limited.
Tuna Melt – Fresh tuna salad topped with American cheese and baked on panini bread with LTO. Choice of all natural house made chips or mixed organic greens.

Meatball Stroganoff – Meatballs, mushrooms and hand torn pasta in a rich stroganoff sauce. Served with a fresh baked breadstick.

Buffalo Chicken Flatbread Pizza – Grilled organic chicken, tomato relish, bacon, cheese and buffalo sauce baked on a wheat pita crust.

Wings – (6) Jumbo chicken wings served with celery and bleu cheese. Choice of all natural house made chips or mixed organic greens.
Flavors BBQ, #7 Sauce, Old Bay, Ravens (Blackened with Raspberry Dipping Sauce) or House Made Buffalo or Rajun' Cajun' (hot).

Dinner Features (Begin at 5 pm)
New Orleans Imperial - – Jumbo blackened shrimp and crawfish imperial sauce. Topped with a seared scallop. Broiled and accompanied by tomato-basil rice and vegetable of the day. 22

Dessert Features
Bailys Cheesecake
Dark Chocolate Fudge Cake
White Chocolate Bread Pudding Topped with vanilla ice cream.
Cookie and Milk White Chocolate and cherry cookie. Your choice of chocolate or 1% milk.