Classic Greek Salad – Organic Greens Tossed Lightly in Balsamic Vinaigrette with Feta Cheese, Kalamata Olives & Grape Tomatoes. 10. Half. 6.
Spring Salad – Organic Greens, Dried Cherries, Toasted Chopped Almonds with Balsamic Vinaigrette. 10. Half. 6.
Scottish Smoked Salmon with Lemon, Capers & Buttered Pumpernickel. 10.
Wild Mushroom Bread Pudding. 10.
Jumbo Lump Crab Cocktail with Horseradish & Linda`s Mayonnaise. 10.
Basil Tomato Bisque. Cup – 5. Bowl – 7.
Grilled Dry Aged New York Strip Steak “ Frites “. 48.
Grilled Petit Filet Mignon with Mushroom Cognac Sauce. 27.
Seared Calves Liver with Caramelized Onions. 19. with Bacon. 24.
Shepherd`s Pie – Browned Ground Round in a Rich Brown Gravy with Olive Oil Mashed Potatoes & Gruyere Gratin. 20.
Chicken Milanese – Scallopine Lightly Encased in Toasted Panko Crumbs with a Lemon Wedge. 23.
Seared & Roasted Sea Bass with Basil Pesto Infused Olive Oil. 35.
Baked Lump Crab Cakes with Tartare Sauce. 22.
Risotto a la Linda – Creamy Risotto with Shrimp, Chicken Sausage & Asiago. 22.
Wild Mushroom Ravioli with Sage Butter & Asiago. 17. With Chicken Sausage. 25.
Spaghetti Bolognese – A Zesty Sauce of Ground Round & Tomatoes with Italian Herbs & Spices. 18.
Shrimp Scampi – Five Plump Shrimp, Garlic, Parsley, Butter, Penne & Parmigiano. 18.
Steak Salad – Organic Greens Lightly Tossed in Red Wine Vinaigrette w/ Sliced Sauteed Filet Mignon, Gorgonzola & Grape Tomatoes. 20.
Colossal Lump Crab Salad – Organic Greens, Creamy Ginger Lime Vinaigrette, 12 Lumps, Tomatoes, Goat Cheese, Bacon, Carrots & Bermuda Onions. 22.
Creamed Spinach – Frites – Risotto – Garlic Smashed Potatoes. 6.
20% gratuity is added to parties of five or more guests.
Tuesday – Saturday 5:00pm to 10:00pm