ENTREES/GRILL

COMPOSED PLATES

PAN SEARED DAY-BOAT SCALLOPS  |  36
crawfish-thyme beurre blanc, rainbow chard, garlic whipped potatoes

WOOD GRILLED ALLEN BROTHERS’ FILET MIGNON |  38
grilled asparagus, crispy shallots, herb roasted pee wee potatoes, wild mushrooms, peppercorn demi glace

PAN SEARED SALMON  |  33
orzo, asparagus, heirloom cherry tomatoes, artichokes, mascarpone, pine nuts, pesto

SEAFOOD STEW  |  31
prawns, p.e.i. mussels, calamari, market catch, new potatoes, spinach, chili flake, chive aioli croutons

BERKSHIRE & BUTTERNUT | 38
 ancho-rubbed berkshire pork chop, sweet potato gnocchi, butternut squash, sage, sweet potato chips

PAN SEARED CHESAPEAKE BAY ROCKFISH |  37      
beet, sunchoke, sweet potato, butternut squash, grand marnier brown butter

“FREE BIRD” BARBECUE CHICKEN  |  30
hardwood charred half chicken, addie's corn bread, brussels sprouts, bacon, honey butter, barbecue sauce 



FROM THE WOOD GRILL

BONE-IN BERKSHIRE PORK CHOP  |  28

WHOLE BRANZINO  |  29

ALLEN BROTHERS’ RIBEYE  |  39

GARLIC & HERB PRAWNS  |  35

ATLANTIC SALMON  |  21

WAGYU NEW YORK STRIP |  45


SIDES | 7

BRUSSELS SPROUTS
apple cider, applewood smoked bacon

MIXED MUSHROOMS  
oyster, shiitake, crimini, herbs, garlic, shallot

ADDIE’S CORNBREAD  
honey butter 

MAC ‘N’ CHEESE GRATIN  
smoked gouda, brie  |  add bacon 3

CAULIFLOWER CACIO E PEPE 
black pepper, parmesan, lemon zest

GRILLED ASPARAGUS  
extra virgin olive oil, maldon sea salt