SMALL PLATES
BORSCHT 6
BIG SALAD 9
berries, apples, red onion, aged cheddar, pecans, raspberry vinaigrette
LITTLE SALAD 5
cucumber, pickled red onions, radish, grana, sherry vinaigrette
CAESAR 9
croutons, parmesan
BEETS 10
blue cheese, orange, candy pecans, pea greens, honey
ADD ON:
grilled or fried chicken 7, chicken salad 7
bacon 4, fried oysters 15, crab cake 20, fried shrimp 15
SANDWICHES
served with your choice of one side and a pickle spear (+2 soup or side salad)
RACHEL 14
smoked turkey, coleslaw, thousand island, swiss cheese, dark rye
BEEF BURGER* 15
local farm beef, brioche bun (gluten free available), aioli, dressed, American cheese
*burger is cooked pink or no pink.
VIRGINIA HAM GRILLED CHEESE 15
brie, cheddar, Edward’s ham, bibb lettuce, mustard-aioli
WALDORF CHICKEN SALAD 15
apples, walnuts, celery, red onion
BLT 15
bibb lettuce, Duke’s mayo, Nueske’s bacon
ROAST BEEF 14
horseradish cream sauce, brown mustard, lettuce, tomato, aged cheddar
PLATES + BASKETS
OLIVE OIL POACHED SALMON 20
papas bravas, chimichurri
FRIED OYSTERS 19
fries, coleslaw, tartar sauce
CRAB CAKE 23
fresh jumbo crab meat, bibb salad, louis sauce
CHESAPEAKE BAY SOFT SHELL CRAB 18
fries, coleslaw, tartar sauce
SIDES
French Fries 6
Fruit Cup 4
Coleslaw 4
Spoonbread 4
Chips 2
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 9.3%.*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.