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Menu2023-08-07T08:38:39-05:00

APPETIZERS

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 13

Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 13

Chicken Drummies

Served with a side of hot sauce – 14

GF Blue Cheese Kabobs

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese – 14

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 13

Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 13

Toasted Cannelloni

House-made beef, spinach, and ricotta toasted cannelloni served with an Italian marinara sauce, and finished with fresh parmesan cheese and parsley – 14

Three COURSE DINNER (Tuesdays only) — 30

Salads

House Greens – Mixed field greens, Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette

Caesar – Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons

GreekRomaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese

Entrees

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

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

Panko and Sesame Encrusted Salmon – Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce

Grilled Portabella Mushroom – Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished wtih allumette vegetables

Desserts

Raspberry Sorbet – Served with a chocolate Michelletes cookie

Warm Gooey Butter Cake – Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream

Triple Chocolate Ganache Brownie – Warm chocolate ganache brownie served with salted caramel ice cream, white chocolate cream anglaise, and finished with housemade Chantilly cream and a Michelletes cookie

SANDWICHES

Broadway Burger

100% Angus beef grilled and served with the works on an onion Kaiser roll with your choice of shoestring French fries or house-made potato chips – 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 French fries and a side of horseradish-BBQ sauce – 14

SIDES

Blue Cheese Potato Gratin7

Flash Fried Spinach Topped with parmesan cheese – 7

Crisp Onion Straws Basket of house made thin onion rings – 7

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

Blue Cheese Sauce5

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

APPETIZERS

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 13

Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 13

Chicken Drummies

Served with a side of hot sauce – 14

Blue Cheese Kabobs

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese – 14

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 13

Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 13

Toasted Cannelloni

House-made beef, spinach, and ricotta toasted cannelloni served with an Italian marinara sauce, and finished with fresh parmesan and parsley – 14

Three COURSE DINNER (Tuesdays only) — 30

Salads

House Greens – Mixed field greens, Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette

Caesar – Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons

GreekRomaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese

Entrees

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

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

Panko and Sesame Encrusted Salmon – Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce

Grilled Portabella Mushroom – Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished wtih allumette vegetables

Desserts

Raspberry Sorbet – Served with a chocolate Michelletes cookie

Warm Gooey Butter Cake – Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream

Triple Chocolate Ganache Brownie – Warm chocolate ganache brownie served with salted caramel ice cream, white chocolate cream anglaise, and finished with housemade Chantilly cream and a Michelletes cookie

SANDWICHES

Broadway Burger

100% Angus beef grilled and served with the works on an onion Kaiser roll with your choice of shoestring French fries or house-made potato chips – 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 French fries and a side of horseradish-BBQ sauce – 14

SIDES

Blue Cheese Potato Gratin7

Flash Fried Spinach Topped with parmesan cheese – 7

Crisp Onion Straws Basket of house made thin onion rings – 7

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

Blue Cheese Sauce5

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