Sunday, April 1st 10am-3pm

French Toast

Thick sliced cinnamon raisin loaf with fresh berries, powdered sugar, maple syrup and crème Chantilly


Benedict Italiano

Prosciutto, poached egg, and hollandaise over toasted focaccia


Crab Cake Benedict

Fresh lump crab cake, and poached egg with hollandaise served over toasted focaccia


Maryland Crab Omelet

Lump crab meat, asparagus tips and provolone cheese in a four-egg omelet topped with a cream of crab sauce


Sausage and Pepper Omelet

Sweet Italian sausage, roasted bell peppers, and caramelized onions in a four-egg omelet


Breakfast Pizza

Brick-oven pizza topped with garlic, mozzarella, ham, bell peppers, and eggs


Capesante Estivi

Hand harvested diver scallops pan seared, served on a bed of arugula, with a marinated tomato and corn relish, topped with shaved fennel and finished with a lemon oil


Braised Lamb Shank

Slow braised lamb shank in an herb infused Chianti sauce, served over a bed of chilled grilled scallions, tabbouleh and finished with a mint coulis


Soft Shell Crab Salad

A pair of soft shell crabs cornmeal and flour encrusted, and pan seared, served over a salad of roasted corn, grape tomatoes and baby arugula, finished with a lemon white wine sauce



A Fisherman’s stew of mussels, clams, scallops, shrimp, fresh fish and crab meat, served in a tomato, white wine and herb broth