prosciutto flatbread
our long-simmered tomato sauce with roasted garlic, basil & ground prosciutto, ladled over flatbread, topped with freshly-shaved parmesan cheese and baked till crispy.
View Articlelamb 2 ways
lamb tenderloins stuffed with caramelized onions plus a lamb chop simply seasoned & grilled, served over sweet potato-chickpea pancakes with a date reduction
View Articletomato tower
slices of plum tomato stacked with basil-balsamic goat cheese medallions, skewered & topped with basil oil, balsamic reduction & sea salt
View Articlefried green tomato salad
thickly-cut slices of green tomato dipped in ranch-seasoned tempura batter & deep-fried. topped with opal basil corn salad & parmesan cheese
View Articlepulled pork
pork shoulder cooked low & slow, pulled & tossed with our teriyaki barbecue sauce & served over cornbread with apple cider slaw, baked beans & sweet orange tomato salad
View Articlefried chicken
two pieces of chef matthew’s amazing 24-hour buttermilk-brined fried chicken, served with green bean salad
View Articlechicken cassoulet
white beans slow-cooked in housemade chicken stock & white wine, topped with roasted chicken with french herbs & lardons for richness. served with a simple green salad on the side
View ArticleSpicy Feta Quesadilla
spicy feta cheese spread, nutty red rice, sauteed red bell peppers & onions & peppery arugula folded into a large flour tortilla & grilled. served with red pepper aioli for dipping
View ArticleShrimp Tempura
three colossal-sized shrimp dipped in cornmeal-old bay tempura batter & quickly fried, served with a caramelized pineapple & garlic sauce for dipping
View Articleoysters imperial
five sapidus farms oysters topped with classic maryland crab imperial and baked till golden brown.
View Articlestuffed peppers
mild cubanelle peppers stuffed with pulled pork, candied jalapeno cream cheese & cheddar, grilled till tender & served in a pool of roasted green tomato & peach barbecue sauces
View Articlepeach & pecan cobbler
organic local peaches cooked in brown sugar & butter, topped with pecan streusel and baked. served with fresh peach ice cream & peachy molasses sauce
View Articlerice balls
they’re back! chef matthew’s famous crispy rice balls, this time stuffed with sweet green peas, goat cheese, parmesan, lemon zest & mint. 3 to an order.
View Articlebronzino
mild, white bronzino, sauteed in white wine & butter & served over a fennel & olive saute with beluga lentils and fresh tomato sauce.
View ArticleFries & Fusion Ketchups
they’re back! crisp shoestring fries paired with four of chef matthew’s favorite fusion ketchups. vegan and gluten-free!
View Articlechopped salad
crisp romaine, chopped & tossed with a barley & corn saute, malt vinagrette & pretzel croutons, topped with sharp blue cheese rounds rolled in crushed beer nuts
View Articlesteelhead trout
rich steelhead trout, quickly sauteed & served over stuffed eggplant with shiitake mushroom “bacon” & a yuzu soy drizzle
View Articlelemon spice cake
lemony spice cake (or spicy lemon cake!), topped with cream cheese frosting & a Lemon Cello beer caramel
View Articleharissa scallops
two U-10 scallops, seared & topped with golden raisin butter, golden raisins, harissa-toasted pine nuts & fried capers, all over vanilla-parsnip puree
View Articlesalted caramel cannoli
three cannoli filled with salted caramel-chocolate chip cannoli cream & drizzled with caramel
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