Appetizer Menu

Bruschetta

Grilled French Bread with Artichoke Hearts and Sundried Tomato, Kalamata Olives and Feta Cheese, Roast Garlic and Cambozola Cheese
7.95

Sautéed Maryland Lump Crabcakes

lightly breaded, sautéed and served with Cocktail and Citrus Horseradish Sauces 10.95

Chilled Shrimp Cocktail

on Chiffonade of Lettuce with Remoulade and Cocktail Sauces
9.00

Sautéed Wild Mushrooms on Toast Points

with Prosciutto Ham, Sundried Tomato, Garlic, Vermouth and Herbed Butter
8.50

SOUPS

Louisiana Sausage and Seafood Gumbo
6.95/cup

Vichyssoisse (served hot or cold)
3.75/cup

Minestrone
3.50/cup

Tomato Basil Bisque
3.50/cup

Lobster Bisque
7.50/cup

Cream of Broccoli with New York aged Cheddar
3.50/cup

SALADS

(Offered as substitutes to Garden Salad)

Marinated Mushroom and Spinach Salad

Sliced Button Mushrooms and diced Red Pepper tossed in Vinaigrette on Spinach Leaves
3.50

Metropolitan Salad

Mesclun Greens, topped with a Julienne of Red, Green and Yellow Peppers, Golden Raisins, Sunflower Seeds, Fetal Cheese, and Honey Lemon Vinaigrette
3.95

Hearts of Palm and Artichoke Hearts

Mesclun Greens with Hearts of Palm, Artichoke Hearts, Pine Nuts and Tomato Basil Vinaigrette
3.95

Kentucky Bibb Lettuce Salad

with slivered Almonds, Eggs, Tomato, Red Onion, Bleu Cheese Crumbles and Raspberry Vinaigrette
3.50

Caesar Salad

(for parties of 25 or less)
Crisp Romaine Lettuce tossed with Parmesan Cheese, Croutons, and classic Caesar Dressing
4.25