Chef’s Features
EntreeTenderloin of Beef
Roast Tenderloin of Beef with Fava Beans, Swiss Chard and Roasted Shallots in Thyme Au Jus
Two Rivers Crab Cake
Two Panko-Crusted Crab Cakes with a Lemon Caper Butter, Whipped Yukon
Gold Potatoes and French Green Beans
Warm Grilled Chicken Salad
Grilled Marinated Chicken Breast & Artisan Goat Cheese with Manakintowne
Farm Greens, Roasted Plum Tomatoes, Eggplant , Zucchini, Onion, Kalamata
Olives and Toasted Pine Nuts-Mustard Dressing
Sea Bass
Pan-Seared Fillet of Sea Bass with Littleneck Clams, Savoy Cabbage, and Oyster
Mushrooms in a Savory Vegetable Broth
Veal
Braised Veal Shank with Cabernet Barley Reduction, Organic Carrots and Lemon
& Parsley Scented Potato Gnocchi
“ Every Effort Will Be Made To Accommodate Special Requests"
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