EARLY SPRING MENU INFLUENCE JASON BLOOM ARTURO SUAZO GENERAL MANAGER CHEF LATE SUMMER / EARLY FALL SPRING / EARLY SUMMER FALL / EARLY WINTER SUMMER WINTER F R E S H L O C A L I N N O V A T I V E A N D S E A S O N A L Coconut Curry Mussels 14 garlic sautéed P.E.I. mussels, shallots, lemongrass, wine infused coconut curry broth, crusty bread Fresh Ahi Tuna Stack (each) 5 local apple slaw, crispy wontons, wasabi, soy-balsamic drizzle Baked Crab Pot 12.5 house made crab dip, toasted flatbread ‘crackers’, sherry Deconstructed Tuna “Roll” 13 soy-marinated tuna, sesame, seaweed salad, avocado, jasmine rice, wasabi crema Deviled Eggs 6 topped with smoked applewood bacon chip Crispy Fried Smelt “Sticks” 10 def.– small silvery fish, lives in both marine & fresh water seasoned flour dusted, fresh lemon, garlic aioli Crispy Fresh Brussels 1/2 order 7 full order 11 Fifer Orchards DE brussels, ginger soy, mandarin oranges Town Dock Crispy Calamari 12 flash fried, orange chili sauce Flatbread of the Day 12 see chalkboard for daily feature Varietal Shrimp Trio 18 crispy seasoned rock shrimp, chilled Carolina shrimp cocktail, Argentinian shrimp scampi Chips & Dip 1/2 order 5 full order 10 house potato chips, Accident, MD, bleu cheese dip Rock Shrimp & Crab Fried Rice 14 seasonal vegetables, organic egg, sesame Blue Crab & Fresh Avocado “Toast” 13 fresh sliced baguettes, whipped avocado mousse, lump crab, house made pico de gallo Charcuterie Collection for Two 16 see chalkboard for daily feature Local Baby Spinach Salad 10 red onions, pecans, warm Firefly Farms MD goat cheese, bacon shallot vinaigrette Classic Caesar Salad 8 add fried rock shrimp 6 baby romaine, warmed croutons, shaved parmesan Iceburg “Wedge” 9 smoked bacon, tomatoes, Firefly Farms MD bleu Golden & Red Beets 12 arugula, Accident, MD warmed goat cheese, candied pecans, blood orange vinaigrette Kale & Apple Salad 9.5 Faison NC kale and apples, red onions, cherry tomatoes, feta cheese, balsamic vinaigrette, craisins Blackened Ahi Tuna Salad 16 tuna, napa cabbage, seaweed salad, toasted almonds, sesame soy vinaigrette Roasted Vegetable & Steak Salad 18 seasonal vegetables, sliced tenderloin, arugula, asparagus, Firefly Farms warmed goat cheese, golden potatoes “Beer Can” Chicken 22 1/2 Coleman all-natural chicken, eVo Lot #3 brined, fresh thyme, rosemary, sautéed green beans, warmed local potato salad Jumbo Crab Cake (1 each) 25 bacon inspired baby bok choy, crab hash browns, remoulade sauce Local Rockfish & Crab Risotto 28 crab, seasonal vegetable risotto, pan seared rockfish Vegetarian Option seasonal vegetables, aged parmesan 16 Bronzed Dry Sea Scallops 26 New Bedford dry sea scallops, seasonal ‘collage’ of vegetables, jasmine rice, lemon grass butter Filet Mignon 32 8oz filet, red pepper puree, boursin cheese compound butter, scalloped potatoes, seared asparagus Cedar Plank Roasted Fresh Salmon 24 Gentlemen Jack pecan mustard glazed salmon, seasonal vegetables, boursin whipped potatoes Himalayan Salt Block Roasted Fresh Fish of Day 28 line caught, cooked on Himalayan salt block, farro succotash, red & green bell peppers, fava beans, corn, saffron crema All Natural “Shrimp, Crab & Grits” 24 NC all natural shrimp, crab, Anson Mills cheddar smoked red pepper grits, sautéed baby bok choy, sherry enhanced cream Kobe Beef “Beerstro” Burger 16 1/2 lb. wagyu beef, smoked bacon, C.B.F. cheddar, Arturo’s aioli Cream of Crab Soup cup / 6 bowl / 9.5 blue crabmeat Soup of the Day cup / 5 bowl / 8 see chalkboard for daily feature Nightly Happy Hour Menu & Late Night Specials at the Bar! Every Saturday “Surf & Turf” Night ~ $29.99pp++ SMALL PLATES & SHARES FROM THE DIRT SUPPER KETTLE CREATIONS SUPER FOOD VEGETARIAN GLUTEN FREE SUSTAINABLE S G V S V S V S S S S G G G V