starters

BRAISED OCTOPUS TENTACLE

TZATZIKI, BEET POTATO PUREE, CITRUS OLIVE OIL INFUSION | 24

COLOSSAL SHRIMP COCKTAIL

HORSERADISH COCKTAIL SAUCE, LEMON | 19

MEDITERRANEAN TOMATO BITES

SMOKED GOUDA, CHERRY TOMATOES, KALAMATA OLIVES, FETA, BASIL AND OREGANO | 16

CALAMARI

HOUSE MARINARA | 18

SEASONAL CHARCUTERIE

ARTISAN CHEESES, CURED MEATS, PROSCIUTTO DI PARMA, SEASONAL JAM, KALAMATA OLIVES, CORNICHONS, TEAR DROP PEPPERS, CROSTINI | 32

CRAB CAKE

CHESAPEAKE CRAB, REMOULADE, TOUCH OF BEURRE BLANC | 20

MEDITERRANEAN DIPS

STONE OVEN BAKED WITH FRESH GARLIC, GRILLED PITA, EXTRA VIRGIN OLIVE OIL | 14

YOUR CHOICE OF ONE:

HUMMUS, BABA GHANOUSH, CRAZY FETA, TZATZIKI

MEDITERRANEAN DIPS SAMPLER

STONE OVEN BAKED WITH FRESH GARLIC, SERVED WITH GRILL PITA BREAD AND EXTRA VIRGIN OLIVE OIL | 26

FEATURES:

HUMMUS, BABA GHANOUSH, CRAZY FETA, TZATZIKI

soups & salads

HOUSE MADE SEASONAL SOUP

WITH GRILLED BAGUETTE | 13

CAESAR SALAD

HEARTS OF ROMAINE, HOUSEMADE CROUTONS, PARMESAN, HOUSE CEASAR DRESSING | 13

THE SALT SALAD

ARUGULA, TOMATO, RED ONION, CUCUMBER, BELL PEPPER, ARTICHOKE, HOUSEMADE CROUTONS, FETA | 13

GREEN SALAD

SPRING MIX, ROMAINE, ARUGULA, SPINACH, TOMATO, RED ONION, PEPPER MEDLEY, CROUTONS, ORANGE WEDGE, CANDIED WALNUTS AND CHOICE OF DRESSING | 14

HOUSEMADE DRESSINGS

AIOLI MUSTARD VINAIGRETTE, CITRUS VINAIGRETTE, RANCH OR BALSAMIC

add one

FRESH CATCH

MKT

CHICKEN BREAST

14

GULF SHRIMP (6)

16

FLANK STEAK

18

SCALLOPS (3)

24

hand helds

SERVED WITH FRENCH FRIES

CRAB CAKE SANDWICH

CHESAPEAKE CRAB, ARUGULA, ONION, TOMATO, REMOULADE, BUERRE BLANC, TOASTED BUN | 23

SALT BURGER

1855 BLACK ANGUS, CHEDDAR CHEESE, ARUGULA, BACON, TOMATO, ONION, HOUSE SPECIAL SAUCE, TOASTED BUN | 19

signatures

ALBONDIGAS

VEAL AND LAMB MEATBALLS WITH CHEF’S BLEND OF HERBS AND SPICES, PANKO BREADCRUMBS, POMODORO SAUCE, OVER MEDITERRANEAN RICE, SERVED WITH CHOICE OF ONE SIDE | 42

ARROZ A LA MARINERA

GULF SHRIMP, MUSSELS, CLAMS, AND SCALLOPS COOKED IN A FUME BROTH WITH SAFFRON, WHITE WINE, OVER MEDITERRANEAN RICE | 44

CRAB CAKES ENTRÉE

CHESAPEAKE CRAB, REMOULADE, A TOUCH OF BEURRE BLANC, SERVED WITH CHOICE OF TWO SIDES | 38

SEAFOOD LINGUINI

CLAMS, MUSSELS, GULF SHRIMP, AND SCALLOPS, WITH YOUR CHOICE OF POMODORO SAUCE OR WHITE FUME | 46

CAPESANTE SCOTTATE

SEARED DIVER SCALLOPS, SQUID INK PASTA, WHITE WINE AND FUME REDUCTION WITH CHERRY TOMATOES, ONIONS, AND GARLIC | 44

COASTAL CATCH OF THE DAY

PICCATA STYLE OR SALSA VERDE STYLE,     SERVED WITH CHOICE OF TWO SIDES | 40

from the grill

SERVED WITH TWO SIDES

INVOLTINO DI POLLO

8 OZ CHICKEN BREAST STUFFED WITH SMOKED GOUDA, SPINACH, SUNDRIED TOMATOES, ROASTED PINE NUTS | 34

PORK RIBEYE

SEASONED WITH HATCH CHILIS, FRESH ORANGE JUICE, CORIANDER, ANNATTO | 36

18 OZ. COWBOY STEAK

70

8 OZ. CENTER CUT FILET MIGNON

58

GULF SHRIMP (6) | 16

ASHER BLUE CRUST | 6

CHIMICHURRI | 4

sides

WILD MUSHROOMS | 8

MASHED POTATOES | 8

FRENCH FRIES | 8

SIDE GREEN SALAD | 7

CREAMED SPINACH | 8

MEDITERRANEAN RICE | 7

SEASONAL VEGETABLES | 8 

desserts

ASK YOUR SERVER ABOUT OUR HOUSEMADE FEATURED DESSERTS