APPETIZERS

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 15

Chicken Drummies

Served with a side of hot sauce – 15

GF Blue Cheese Kabobs

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese – 16

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 15

♥ Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan pita chips – 15

Lobster and Crab Dip

Layers of warm lobsters and crab dip, bubbly cheese, and buttery ritz bread crumbs served with grilled crostinis – 16

SALADS

Bread & Butter served upon request

♥ GF House Greens

Mixed field greens with Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette: large – 9, small – 5

GF Caesar

Romaine lettuce with Caesar dressing, parmesan cheese and thyme croutons: large – 9, small – 5

♥ GF Greek

Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese: large – 9, small – 5

♥ GF Baby Greens and Apple

Baby greens with blue cheese, granny smith apples, pecans and apple cider vinaigrette, topped with crisp onions: large – 9, small – 5

Wedge Salad

A cold wedge of iceberg lettuce, blue cheese crumbles, crispy bacon, tomatoes, and finished with a peppercorn ranch – 13

Oriental Chicken Salad

Mixed greens, Napa cabbage, cashews, julienned red peppers, and carrots with sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles – 14, substitute with salmon – 17

ENTREES

House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $3

GF Filet Mignon

8oz. Filet mignon lightly seasoned with sea salt and topped with maître d’ butter and crisp potatoes. Served with a blue cheese potato gratin & sautéed spinach – 40

GF Peppered Ribeye

Grilled Choice Ribeye served with roasted asparagus, loaded baked potato with smoked cheddar cheese, crispy bacon, and maître d’ butter – 39

GF Oven Roasted Half Duck

Lightly smoked and roasted half duck served with savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus – 39

GF Pork Chop

Pan-seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage, and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil – 33

GF Aunt Jayne’s Chicken

Lightly blackened grilled chicken breast served with Yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws – 26

Grilled Chicken Pasta

Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay garlic cream sauce and topped with parmesan cheese – 26

Panko and Sesame Encrusted Salmon

Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce – 32

Mediterranean Shrimp and Bay Scallop Linguine

Marinated and grilled shrimp, bay scallops, roasted artichoke hearts, sun dried tomatoes, and marinated olives tossed with linguine pasta in a basil pesto broth and garnished with walnuts and feta cheese – 38

Peppercorn Encrusted Ahi Tuna

Sashimi-grade yellow fin tuna lightly dusted with cracked peppercorns served over soba noodles and an Asian vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles – 32

Sesame Encrusted Grouper

Pan seared and sesame encrusted grouper filet served over a cashew and basmati rice pilaf, topped with wok fired vegetables and finished in a light sesame soy broth. Garnished with crisp won-tons – 43

Tempura Fried Lobster

Tempura fried lobster tail served over risotto with bacon, fire roasted corn, braised leeks, and blistered cherry tomatoes. Drizzled with a lobster infused olive oil and served with a side of drawn butter – 40

♥ Sesame Encrusted Tofu

Pan seared and sesame encrusted tofu served over a cashew and basmati rice pilaf, topped with wok fired vegetables and finished in a light sesame soy broth. Garnished with crisp won-tons – 22

♥ Grilled Portabella Mushroom

Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce – 22

SANDWICHES

Broadway Burger

100% Angus beef grilled and served with the works on an onion Kaiser roll shoestring French fries – 12 With American, pepper jack, cheddar, provolone, Swiss – 13, or blue cheese – 14

Pork Tenderloin

Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato, and onion with shoestring French fries and a side of horseradish-BBQ sauce – 15

SIDES

Blue Cheese Potato Gratin – 8

Flash Fried Spinach – Topped with parmesan cheese – 8

Crisp Onion Straws – Basket of house made thin onion rings – 8

Bob Fries – Truffled hand cut steak fries topped with parmesan cheese – 8

Blue Cheese Sauce – 5

DESSERTS

♥ Warm Gooey Butter Cake

Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream – 10

♥ Triple Chocolate Ganache Brownie

Warm chocolate ganache brownie served with salted caramel ice cream, white chocolate cream anglaise, and finished with house made Chantilly cream and a Michelletes cookie – 10

♥ White Chocolate Walnut Bread Pudding

Served with house made vanilla ice cream, toffee caramel sauce, walnuts, Chantilly cream and a tuile cookie – 10

♥GF Raspberry Sorbet

Served with a chocolate Michelletes cookie – 7

Creme Brulee

(Ask your server for the flavor of the week) Served with chantilly cream and a michellete cookie – 11

Made with pride by owner and Executive Chef Ryan Gentelin

♥ Vegetarian | GF Is or Can be modified to be Gluten Free

$5 charge for split orders – 20% Gratuity added to parties of 8 or more

618-465-6080
________________________________________

OUR SEASONAL MENU

APPETIZERS

SALADS

ENTREES

SANDWICHES

SIDES

DESSERTS

618-465-6080 ________________________________________

OUR SEASONAL MENU

APPETIZERS

SALADS

ENTREES

SANDWICHES

SIDES

DESSERTS

618-465-6080
________________________________________