Restaurant Week 2018
Febuary 25th to March 3rd

Lunch

First

Deviled Eggs - bacon, jalapeno and cilantro

Chesapeake Chowder – pork belly, clams, potato, celery and smoked catfish

Soft Lettuce – sunflower brittle, goat cheese, apple, radish and cider vinaigrette

Grilled Lettuce – Caesar dressing, garlic crouton and parmesan cheese

Second

Blackened Chesapeake Blue Catfish Sandwich – tartar sauce, house pickles and arugula served with house fries

NC Shrimp Tacos – fried yucca, salsa roja, pickled onions and aji verde

Cobb Salad- grilled chicken, ranch, cucumber, avocado, cucumber, tomato and bacon

Falafel Pita – hummus, tzatziki, romaine, tomato, onion, cucumber on house grilled flatbread
 

Dinner

First

Deviled Eggs - bacon, jalapeno and cilantro

Chesapeake Chowder – pork belly, clams and smoked catfish

Soft Lettuce – sunflower brittle, goat cheese, apple, radish and cider vinaigrette

Grilled Lettuce – Caesar dressing, garlic crouton and parmesan cheese

Crispy Coconut Fried Shrimp – sweet chili sauce, ranch and pickled papaya slaw

Smoked Pork Tostada – avocado, salsa verde, feta and cilantro

Second

Bavette Steak and Fries – herb demi and arugula salad

Blue Catfish and Shrimp – Pork belly, cheddar grits and creamy BBQ

Grilled Market Fish – kimchi cucumber salad, green rice and mango butter

Fried Chicken Breast – brown sugar glazed carrots, mashed potatoes and gravy

Vegetable Lasagna – béchamel, marinara, mushrooms and roasted squash

Third

Brownie Bar – peanut butter ganache, candied peanuts and vanilla ice cream

Cranberry Crumb Cake – bourbon caramel and whipped cream