Served with salad Maison and Chef's selection of fresh
vegetables.
Poached pear & blue cheese salad add $2
SALMON SUPRÊME AU TARRAGON
Fresh salmon filet poached to perfection, served with a lime and tarragon
cream sauce over rice Pilaf. 24
Chef's wine suggestion: Sauvignon Blanc, Domaine de Tariquet (France)
SHRIMP & SCALLOPS CHARDONNAY
Chef Masson created this award winning
dish during a charity "Iron Chef"
competition. Shrimp and scallops delicately
sautéed in a leek fondue, finished with
Chardonnay and a splash of cream, served
over angel hair pasta. 27
Chef's wine suggestion: Chardonnay,
Brentwood Private Label (Napa)
MARYLAND STYLE CRAB CAKE
Tender homemade fresh crab cakes served with a delicious
Dijon mustard sauce and rice Pilaf. 21
Chef's wine suggestion:
Pinot Grigio,
Sartori di Verona (Italy)
BAKED LOBSTER TAIL
Ten ounce lobster tail baked to perfection, served with drawn butter and
rice Pilaf. Market Price
Chef's wine suggestion: Chardonnay, Latour Macon-Village (France)
COQUILLES ST. JACQUES CARDINALE
Pan-seared Dover sea scallops and blue
crab ravioli drizzled with a delicate lobster
sauce,
served with green asparagus and rice
pilaf. 28
Chef's wine suggestion: Sauvignon Blanc,
Domaine de Tariquet (France)
SOFT SHELL CRABS
Tender soft shell crabs in a scrumptious batter, sautéed until golden brown,
served with rice pilaf and Chili Aioli. 27
Chef's wine suggestion: Riesling, Saint M (Germany)
| 
