Lunch

Appetizer: 

Bowl of Maryland Vegetable Crab Soup or,

Chicken-n-a-Biscuit:  zahtar encrusted chicken breast strips accompanied with buttermilk biscuits served with a light chili honey or,

Assorted Green Salad: Chefs selection of seasonal leaves, turnip, radish, dried pear, dried cherry, and candied pecan served with balsamic vinaigrette

Entrée: 

Chili:  Two bean and beef chili served with sweet cornbread stuffed in a jar topped with cilantro and cheddar cheese or,

Tavern Club:  Traditional sliced turkey, bacon, lettuce, tomato and mayonnaise
on toasted white bread served with homemade chips or,

Shrimp Lo Mein: matchstick vegetables and lo mein sautéed, tossed with shrimp
and tamarind sauce garnished with toasted cashew pieces

 

Dinner

Appetizer: 

Bowl of Maryland Vegetable Crab Soup or,

Chicken-n-a-Biscuit: zahtar encrusted chicken breast strips accompanied with
with buttermilk biscuits served with a light chili honey or,

Assorted Green Salad: Chefs selection of seasonal leaves, turnip, radish
dried pear, dried cherry, and candied pecan served with balsamic vinaigrette

Entrée:

Rock’n Chips: Served in the news, beer battered wild rockfish served over Chesapeake
shoestrings and accompanied with Chesapeake remoulade and tangy cocktail or,

Thai Curry Chicken Pasta: Sauteed onions, matchstick carrots and chicken tossed with
pad Thai noodles,  spicy Thai curry then garnished with bean sprouts and scallions or,

Tavern Steak: Midwest USA: 8+ ounce Scotch Tender, tavern rubbed and wood fire
grilled, topped with a gherkin-tomato relish.  Served with mashed potatoes and match-
stick vegetables.

Dessert

Vanilla Ice Cream with Chocolate Grenache or,

Duo of Sweet Potato and Chocolate Crème Brulee or,

Strawberry S’Mores: Homemade Graham Cracker, Chocolate Truffle and homemade marshmallow fluff topped with a strawberry coulis

Lunch

First Course:

Choice of
Classic pasta fagioli soup
Red beets & asparagus salad with goat cheese
Baby arugula salad with tomatoes & parmesan cheese

Second Course:

Choice of
Risotto with sausage & mushrooms
Tagliernini pasta alla amatriciana bianca
Sauteed salmon with braised fennel

Third Course

Choice of
Traditional Cannoli or,
Tiramisu

Dinner

First Course:

Choice of
Fried calamari alla arabbiata
Tomatoes & mozzarella with prosciutto di parma
Sauteed scallops & mushrooms al bassamico

Second Course

Risotto with shrimp & broccolini
Veal Scaloppini with lemon & capers
Calves liver alla veneziana

Third Course:

Choice of
Traditional Cannoli or,
Tiramisu

Dinner

First Course:

“Chesapeake Sweet Oysters” on the half shell or,

“Fire Fly Farms” Goat Cheese Caesar Salad. Parmesan Lace or,

Steak Tartar, traditional garnish, Quail Egg Yolk

Second Course:

Truffle Butter Glazed Pappardello Pasta “Talbot Reserve” Cheese or

Wild Atlantic Salmon with Asparagus Mousseline or,

Bistro Cut Flatiron, Caramelized Shallots, Inn made French Fries, Bearnaise

Dessert

Baked Pear Tart,
Vanilla Ice Cream
Chocolate Souffle,
Basil Anglaise

Lunch

For Two –

Choose Any One Appetizer and Any Two Salads or Light Fare Items

Dinner

For Two –

Choose Any Two Entrees

Lunch

Dinner

Dinner

First Course

Hudson Valley Foie Gras Mousse ~ Raspberry Coulis, Pistachio & Macaroons or,

Split Pea & Ham Soup ~ Perfumed with Vermouth, or,

Winter Greens & Pickled Radish Salad ~ Pecans & Balsamic Vinaigrette

Entrees

Braised Short Ribs of Bison
Roasted Root Vegetables & Buttermilk Dumplings Zinfandel Reduction or,

Pan Roasted Amish Chicken Breast
Sweet Potato Gratin & Bacon Braised Brussels Sprouts or,

Tilapia Sundried Tomato & Meyer Lemon Risotto on a Citrus Landscape or,

Natural Raised Hereford Beef Filet Mignon
Crimini Mushroom Ragout
Potato Puree & Honey-Lacquered Carrots

Dessert

Flourless Chocolate Torte
Chambord Zabaglione

Lunch

Bowl of Country Soup or,

Davoncrest Greens

Steak Frites or,

Salmon Entrée

Dinner

Starters

Cream of Crab Soup or,

Baby Iceberg Salad bacon, blue cheese crumbles, tomatoes, green goddess dressing

Mains

Carolina Flounder forbidden black rice, broccoli, carrots, lobster coconut broth or,

Chicken Piccata sautéed spinach, jasmine rice, lemon-cper buerre blanc

Dessert

Choose 1 dessert from menu

Dinner

Option #1

Caesar Salad
French burger topped with Brie, caramelized onions, mushrooms, and a Dijon aioli
Chocolate Purses

Option #2

House Salad
Steak Frittes – Marinated tri tip steak with a chimichuri sauce and house fries
Key Lime Pie

Option #3

Miso Soup
Seaweed salad topped with Tuna Tataki
Maryland roll, California roll, Ebi nigiri

Lunch

Select 2 courses from menu

Dinner

Lunch

(for Two)
(Choice of appetizer & entrée or entrée & dessert)

Appetizers:

Smoked Almond Gremolata 
Spring Pea & Mint Soup

Organic Mixed Greens
Parsley radish & shallot vinaigrette

Crab Spring Roll
Pink grapefruit, avocado & toasted almonds

Entrée

Organic Scottish Salmon ~ Anson Mills polenta, grilled asparagus, tomato-basil vierge or,

Ham, Brie & Poached Pear Sandwich on baked seven grain bread or,

Seared Bistro Tenderloin, Spring vegetable succotash, fingerling potatoes or,

Wild Mushroom Risotto, shaved pecorino arugula

Dessert

Optima Port Wine Sabayon, fresh berries & lavender shortbread or,

Chocolate Pecan Torte with brandy cream

Dinner

Appetizers

Grilled Leak Soup ~ Crispy peppered bacon

Carpaccio of Lamb ~ Spring vegetable salad, fresh mint & tapenade

Young Romaine Hearts ~ candied walnuts, bleu cheese, lemon & poppy seed dressing

Entrée

Seared Tuna, ~ crushed spring peas, roasted pearl onions, goat cheese mashed potatoes
& port wine essence

Duo of Pork ~ Smoked pork belly & chipotle roasted tenderloin, crisp potato cake & sautéed Napa cabbage

Medley of Spring Vegetables, steamed asparagus, crushed tomatoes, roasted fingerling potatoes & Meyer lemon Hollandaise

Dessert

Smores ~ Ibarra Mexican chocolate brownie, homemade lavender marshmallows &
Vietnamese cinnamon graham crackers

Tiramisu

Lunch

Appetizers

Fried Calamari, crispy fried squid with Lemon and Herb Mayonnaise

Spicy Asian Style Wings, Chicken wings tossed in an Asian style BBQ sauce

Mussles Belgium, plump mussels steamed in beer with shallots, herbs and butter

Entrees

Slow Roasted Pork Sandwich, slow roasted pork shaved on a Brioche bun with
grilled onions, Salsa Verde and Pascal’s fries

Farfalle con Mozzarella, farfalle pasta in tomato sauce with herbs, mozzarella fresco
and extra virgin olive oil

Grilled Rockfish, artichokes and tomato al sugo

Dinner

Appetizers

Creek Stone Angus Beef Carpaccio, thin beef tenderloin crudo, dressed with shaved
parmigiano and white truffle oil

Mussels Thai Curry, plump mussels steamed in red Thai curry sauce

Chilled Fennel Crusted Tuna, pickled vegetables and Sambal vinaigrette

Entrees

Baked Alaskan Halibut, seared baby Bok Choy and Miso-Soy broth

Rigatoni with Monkfish, pan seared pieces of Monkfish, wild mushrooms,
caramelized onions and red wine jus

Grilled Veal Loin, semolina gnocchi, home-made Cremona Mostarda, grilled Treviso
and Port reduction

Desserts

Assorted Gelato and Sorbeto
Fresh Berry Tart
Tourte au Chocolat

Key Lime Café

Lunch
(2 courses)

Eggplant Napoleon

½ Rack Ribs with Cole Slaw & Fries

Dinner

Half Grilled Quail with balsamic vinaigrette

Scallops with pineapple salsa chile Beurre Blanc

Dessert

Key Lime Pie

Dinner

(3 courses ~ choose one from each selection)

Starters

Fennel and arugula salad with goat cheese & lemon oil vinaigrette

Caprece Salad of fresh mozzarella, basil leaves, red onion, tomatoes,
capers and market dressing.

Entrees

Spaghetti and Meatballs

Chicken Marsala with seasonal vegetables

Specialty Pizza of your choice

Dessert

Bread Pudding with cream cheese icing

Cup Cake of the Day

208 Talbot

Dinner 

Crab Claw

Lunch

Thursday/Friday/Saturday

Bowl of Crab Vegetable Soup, Crab Cake sandwich with French Fries and home-made coleslaw

Lunch

Any 2 courses from menu

English Tea for Two

Dinner

Lunch

Soup of the Day
Mixed Green Salad with Blue Cheese Crumbles, Homemade Croutons
and Sweet mustard Vinaigrette
Pan Seared Sesame Tuna with Wasabi, Seaweed Salad and a Soy Dipping Sauce

Entrees
Blackened Mahi Mahi with a Mango Puree
Pan Seared Scallops with a Corn Coulis and topped with Tomatoes and Basil
Prime Rib Sandwich with Caramelized Onions and Horseradish Cream

Dinner
Appetizers
Pan Seared Sesame Tuna with Wasabi, Seaweed Salad and a Soy Dipping Sauce
Baked Oysters with Peppered Bacon, Crab, Dijon, Shallots and Romano Cheese
Soup of the Day

Salad Course
Mixed Greens with Blue Cheese Crumbles, Homemade Croutons and Sweet Mustard Vinaigrette
Caesar Salad

Entrees
Pan Seared Scallops with a Corn Coulis and topped with Tomatoes and Basil
Crispy Skin Rockfish with Crab and Corn Pudding, and Grilled Asparagus
Herb Marinated Flat Iron Steak with Bordelaise, chive Potato Puree, French Beans

Dessert
Homemade Mixed Berry Cobbler warmed and served with Vanilla Ice Cream

Derby Pie served warm with Vanilla Ice Cream

Dinner

Starters

House Salad ~ field greens, balsamic, parmesan crisp

BLT Salad ~ baby iceberg, blue cheese dressing

Beet Panna Cotta ~ arugula, fennel, blood orange & goat cheese

Oyster Rockefeller Tart ~ buttery tart filled with oysters & creamy spinach

Shrimp Empanada ~ pesto cream & tomato concasse

Veal Short Rib ~ creamy polenta, veal demi
Soup Du Jour

Mains

Chicken Roulade ~ organic breast stuffed with feta, sundried, spinach over mashed potatoes,
asparagus & chicken demi

Cioppino ~ rockfish, bay scallops, calamari, shrimp & mussels in a spicy tomato sauce
over linguini

Filet Mignon ~ Creekstone Farms Premium Natural Filet truffled potato cannoli,
Haricot verts, bordelaise

Lamb Chops ~grilled loin chops, pasticcio, garlic spinach lemon aioli & mint chimichurri

Rock Fish ~ pan seared, oyster & cornbread stuffing, asparagus & old bay buerre blanc