| Roasted
Eggplant Bisque with Rosemary Cream |
| Black
Angus Beef and Black Bean Chili |
| Appetizers |
| New
Orleans Style Barbecued Shrimp over Stone Ground Grit Cake
|
| Glazed
Grilled Quail with Roasted Garlic Polenta and Forest Mushroom
Ragout |
|
Smoked
Trout Crostini with Granny Smith Apple Relish
|
|
Individual
Cornmeal Dusted Pizza with Caramelized Onion Marmalade, Grilled
Portabella Mushrooms and Smoked Gouda
|
|
Salad
Plates
|
| Seasonal
Greens with Roasted Garlic, Honey, and Cider Vinaigrette Dressing |
| Grilled
Rosemary Skewered Shrimp on Mixed Field Greens with Herbed
Vinaigrette |
| Sandwich
Plates |
| "Cobb"
Club Sandwich of Turkey Breast, Avocado, and Bacon on Freshly
Toasted Country White Bread with Maytag Blue Cheese |
| Jumbo
Lump Chesapeake Crab Cake Sandwich and Spiced Sweet Potato
Fries |
| Dinner
Plates |
| Black
Angus Tenderloin with Copper Kettle Bourbon Butter and Twice Baked
Stuffed Potato |
| Chesapeake
Jumbo Lump Crab Cakes with Green Tomato-Mango Salsa |
| Country
Style Meatloaf with Starr Hill Brewery Dark Starr Stout Gravy and
Horseradish Whipped Potatoes |
