Seasonal Dinner Specials

On our dinner and bar menus for a limited time! 

Appetizer

Marco Polo Tuna

Seared Ahi Tuna served over Asian-style slaw and finished with a miso glaze.

Burrata

Creamy Burrata cheese with mixed greens, roasted peppers, and balsamic glaze served with toast points.

Soup

Cioppino

Classic fisherman’s stew of mussels, clams, scallops, shrimp, fish, and crab meat in an aromatic tomato wine broth.

Entrees

Bronzino Meditteranio

Whole roasted Bronzino served over roasted tomatoes, local Ripe Farms potatoes, onions, chopped olives, lemon, and herbs.

Pumpkin Risotto

A creamy risotto made made of pumpkins from Ripe Farms, fresh sage from our garden, and studded with cranberries finished

with a herb oil.

Farina di Maiale Ripiena

14oz local bone-in pork chop from Langenfelder Farm, stuffed with Gorgonzola cheese and caramelized pears, and wrapped with hand-sliced prosciutto finished with a pear-brandy cream sauce and served with vegetable of the day and mashed potato.

Fettucine Spinachi

Homemade fettucine pasta with wilted spinach, caramelized onions, and house-roasted bell pepper sauteed in garlic and olive oil and topped with toasted pine nuts and goat’s cheese.

Bar Menu

Veal Bone Marrow

Oven roasted and paired with a champagne pork pate and toasted points.

Local Chincoteague Oysters

Wood fire roasted with our house-made compound butter.

Fig Jam Flatbread

House-made fig jam, ricotta cheese, shaved red onion, and Prosciutto di Parma.

Gnocchi Tots

Hand-breaded potato pasta dumplings, flash fried, and served with a house-seasoned ketchup.