Crab Stuffed Chicken – Pan Seared and then Roasted Boneless Breast of Chicken stuffed with Maryland Crab Meat and topped with a Chesapeake Marsala Sauce. Served with Smoked Gouda Grits and Seasonal Vegetables.

New York Striploin – Grilled 10 ounce New York Strip covered with Danish Blue Cheese and a Virginia Merlot Demi-glace. Served with Mushroom and Brie Risotto and Seasonal Vegetables.

Grouper – Parmesan Encrusted Grouper topped with Lemon Caper Beurre Blanc. Served with Mushroom and Brie Risotto and Seasonal Vegetables.

Duck Breast – Pan Seared Duck Breast topped with a Amontillado and Sun Dried Cherry Demi-Glace. Served with Smoked Gouda Grits and Seasonal Vegetables

All entrees served with
Chef’s Soup du Jour
Salad
Homemade Dessert
Coffee or Tea

A selection of Virginia wines is available.

Price: $35 per person plus gratuity and taxes.

Twenty-four hour notice of menu selections normally required.

Menus are subject to change and will be designed to make the most of seasonally available specialties.

Dinners served Monday through Saturday subject to the availability of the Chef.