In the Kitchen

Saturday, February 4th

Today In the Kitchen: Locally grown organic greens and bok choy from Qunidocqua Farms in Marion Station, MD.

Local fish from our docks today:
Scallops from the Christy.
Rockfish from the Barbara J.
Flounder from the Valarie Marie.
Mako and tuna from Capt. Kerry of the Sea Born.

Small Plate
Smoked Fish Dip Smoked Arctic Char, tomatillo jam, garlic oil infused baguette. . . 10

Soup Features
Broccoli, Cheddar and Crab Chesapeake Farms cheddar, colossal lump crab meat. Cup. . . 7 Bowl. . . 9

Curried Red Lentil and Ham Cup. . . 6 Bowl. . . 8

5.99 Lunch Specials
Available from 11:30 am until 3:00 pm.
We use fresh ingredients so some quantities may be limited - items subject to change.

Black and Bleu Steak Flatbread Pizza All natural blackened beef, tomato relish, cave aged bleu, provolone, whole wheat naan crust. . . 5.99

California Chicken Salad Wrap Avocado chicken salad, lettuce, tomato, tortilla wrap. All natural house cooked chips or mixed organic greens. . . 5.99

Tuna and Tomato Melt Local tuna salad, tomato, cheese, toasted panini bread. All natural house cooked chips or mixed organic greens. . . 5.99

Additional Lunch Features
Broiled Flounder Sandwich Local flounder, herb encrustment, lemon caper dill aioli, kaiser roll, LTO. All natural house cooked chips or mixed organic greens. . . 8

Dinner Features
Available from 5 pm.
Birch Beer Braised Short Ribs Boneless beef short ribs, bleu cheese and black pepper potato gnocchi, locally grown organic bok choy. . . 26

Creole Mahi-Mahi Herb encrusted Mahi-Mahi, creole shrimp gumbo sauce, rice and beans. . . 27

Grilled Rockfish Local rockfish, basil yogurt, chana masala (green chick pea, tomato and couscous). . . 26

Tuscan Arctic Char Broiled arctic char, baby spinach, oven roasted tomato, colossal lump crab and roasted garlic cream sauce, rice and beans. . . 28