Our Signature Dish;
a Back Burner Tradition

An Ever-changing Selection Featuring
the Freshest Ingredients

Romaine Hearts Tossed with House-made Caesar Dressing and Garlic Croutons

Crisp Iceberg Lettuce, Red Onions, Crumbled Bacon, Tomatoes and Bleu Cheese Dressing

Mache, Goat Cheese, Citrus, Toasted Pine Nuts and Lemon Vinaigrette

Mixed Baby Field Greens, Spiced Walnuts, Dried Cranberries, Cherry Tomatoes, Crumbled Bleu Cheese and a House-made Balsamic Vinaigrette Dressing

With White Wine, Butter, Fresh herbs, Lemon, and Toasted Baguette

With Grilled Pita and Fresh Herbs

Local Mushroom Topped with Jumbo Lump Crab Imperial and Finished with Creamy Béarnaise Sauce

Jumbo Shrimp Stuffed with Horseradish, Wrapped in Applewood Smoked Bacon, and Served with a Tangy Dill Sauce

Braised Pork Shoulder, Topped with Crispy Onion Strings and Served with French Fries

Jumbo Lump Crab with Butter Lettuce, Tomato, Lemon Aioli and Brioche

Grilled and Topped with Gruyere, Farmhouse Cheddar or Vermont Blue Cheese, Butter Lettuce and Garlic Aioli on Brioche with Fries

Served with a Sweet Potato Rosti Asparagus en Croute, Finished with a Tarragon Buerre Blanc

Roasted Chicken Breast Wrapped in Puff Pastry with Mushroom Duxxelle, Served with Creamy Whipped Potatoes, Sugar Snap Peas, and Finished with a Dijon Cream Sauce

Served atop Herb Infused Gnocchi Tossed in Gorgonzola Demi with Toasted Pine Nuts

With Horshradish Risotto, Grilled Asparagus, Carmelized Onion/Thyme Butter Sauce

Grilled Australian Rack of Lamb Served with Goat Cheese Pom Purée, Roasted Vegetable Purse, Finished with a Port Fig Demi

Seared Jumbo Lump Crab Served Creamy Whipped Potato, Sautéed Haricot Verts, Roasted Shallot Buerre Blanc

Sautéed Veal Medallions, Topped with Lump Crab Meat and Béarnaise Sauce over Yukon Gold Mashed Potatoes with Fresh Asparagus

Served with Whipped Potatoes, Baby Carrots, Roasted Shallot Demi

Filet Mignon Capped with Jumbo Lump Crab Imperial, Topped with Béarnaise Sauce, Served with Grilled Zucchini and Squash

Grilled Filet Baked with Brie Cheese in Puff Pastry, and Served with a Whole Grain Mustard Sauce with Sugar Snap Peas

Served with a Cheddar Potato Gratin, Sautéed Spinach, and Roasted Tomato Butter