
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
♥ Greek – Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese
Entrees
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 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 Gratin – 7
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 Sauce – 5

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
♥ Greek – Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese
Entrees
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 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 Gratin – 7
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 Sauce – 5
