Rack of Lamb	29
Roasted, served with Rice Pilaf, Panko Eggplant Parmesan Croutons, finished with Blackberry Essence
Osso Buco	29
Veal Shank baked with Vegetables & Sherry Wine served with Polenta
Maryland Blue Crab Cakes	26
Crab Cakes finished with Green Onion and Lime Aioli, served with Gourmet Spring Salad and Herb Risotto
Chicken Marsala	23
Sautéed Chicken Breast and Mushrooms, flambéed with Marsala Wine, served with a side of Fettuccine Alfredo
Veal Piccata	27
Pan Seared Scaloppini of Veal with Capers and Lemon, flambéed with White Wine and served with Oven Roasted Tomato and Fava Bean Capellini
Chicken Oscar	26
Sautéed Chicken Breast layered with Roasted Asparagus, King Crab Legs and finished with a Light Hollandaise Sauce
Braised Short Ribs	26
Slow Braised with Port Wine and Beef Stock and a Medley of Roasted Root Vegetables, Parsnips, Carrots and Pearl Onions served over Olive Oil Baby Crushed Potatoes
Dry Aged U.S. Prime New York Steak	36
Dry Rubbed with Italian Spices and Garlic, charbroiled and finished with Sautéed Portobello Mushrooms and served with Shoestring French Fries
Pork Tenderloin	25
Roasted and served with Collard Greens and Mashed Potatoes, finished with Sweet and Sour Apple Glaze