Wednesday, September 20, 2017

APPETIZERS

TERIYAKI BEEF LETTUCE WRAP...10 Grilled marinated sirloin, carrots,     cucumber in bib lettuce with Thai     peanut sauce

HOT CRAB DIP……….…………..…….13 Backfin crab, cream cheese, served with toasted pita and fresh chopped tomato and scallion

ANNE’S DAILY SPRING ROLLS……...9

A selection of handmade spring rolls served with our Mandarin sauce

DAILY MUSSELS……………………….14 A daily preparation of PEI mussels served with garlic toast

BONZAI SHRIMP……………………....14 Crispy fried shrimp tossed in a Sriracha sweet chili aioli over Manor Garden greens

FRIED GREEN TOMATO “OSCAR”...18 Crunchy fried green tomato topped with jumbo lump crabmeat, diced asparagus, Sombronkey mustard sauce and a crispy Parmesan tuille

SMOKED SALMON PLATTER……….12

Sliced Ducktrap smoked salmon with horseradish cream, capers, red onion and toasted pita chips

CRISPY BRUSSEL SPROUTS…..….….8 Tender inside, crispy outside with red salt and a tangy white BBQ sauce for dipping

BLACKENED AHI TUNA....................12 Sushi grade tuna served with wasabi, seaweed salad, pickled ginger

SWEET THAI CHICKEN WINGS…….6   Five wings served with Coleslaw

HOMEMADE SOUPS

CHEF’S DAILY SOUP….......market price

CREAM OF CRAB………...................8/10

MONKTON STYLE                     CREAM OF CRAB………………..…13/15

BOURBON STREET GUMBO..…8/10/16 Blue crab, crawfish, shrimp and Andouille sausage

FRENCH ONION SOUP........................7 Spanish white and Bermuda red onions, black pepper ciabatta topped with melted Gruyere and mozzarella cheese

 

 

SANDWICHES and ENTREES

All sandwiches are served with your choice of hand cut chips, hand cut fries or Tidewater slaw and a Schwartz pickle

BEER CAN                                                                           CHICKEN SANDWICH…………………………………..………...12 Roasted garlic aioli, baby arugula, oven roasted tomatoes,     caramelized onions and Daily Crisis Italian herb cheddar cheese

SHRIMP SALAD………...…………………………………....……..14 Jumbo shrimp, celery, mayo, Old Bay...a classic!!

PRIME RIB FRENCH DIP…………………………………….......18                     Shaved prime rib with Gruyere cheese and crispy onion strings on crunchy ciabatta with a side of au jus

BLGT…………………………………………………………………...12

The Manor’s spin on a classic! Fried green tomatoes, Boston   bib lettuce, Applewood smoked bacon, roasted garlic aioli, and oven roasted tomatoes served on your choice of toast

TURKEY CLUB…………………………………………………..….14

Roasted turkey, avocado aioli, Applewood smoked bacon,     Boston bib lettuce, ripe tomato served on your choice of toast

 

BLACKENED SALMON BLT WRAP……………..……………..16

Blackened salmon with field greens, oven roasted tomatoes, crispy fried avocado, Applewood smoked bacon, drizzled with Sriracha aioli in a flour tortilla

 

CRAB CAKE SANDWICH………………………..………………..18

A jumbo lump crab cake served on toasted brioche topped with lettuce and tomato

BBQ PULLED PORK SANDWICH……………………………….11

12 hour braised pork smothered in Woodford Reserve maple BBQ sauce and topped with Tidewater slaw served on toasted brioche

MEATBALL HOAGIE……………………………………………...12 Housemade meatballs in our classic marinara with parmesan and provolone cheeses, baked until toasty

REUBEN………………………………………………..…………….12

Corned beef, Swiss cheese, sauerkraut topped with 1000       island dressing served on grilled rye

HAM AND CHEESE………………………………..……………...12

Shaved smoked ham, Sombronkey mustard, Tillamook       cheddar cheese served on a pretzel roll

RAINBOW TROUT ALMONDINE………………….……………23 Classic pan sauteed trout with lemon brown butter and         almonds served with wild rice and the vegetable of the day

SEAFOOD CLUB…………………………………………………....21

A petite crab cake topped with shrimp salad, Applewood   smoked bacon, lettuce, tomato, and garlic aioli served on your choice of toast

ULTIMATE GRILLED CHEESE………………………………….18

A jumbo lump crab cake topped with Applewood smoked bacon, ripe tomato and cheddar cheese on butter grilled white bread

BEER CAN CHICKEN QUESADILLA…………………………..14 Pulled beer can chicken and cheddar jack cheese toasted       between two flour tortilla with salsa, sour cream and side     petite field greens salad

ITALIAN HOAGIE………………………..………………………...14 Mortadella, Soppressata, ham and provolone cheese served   hot with lettuce, tomato, banana peppers and onions on ciabatta    

 

 

SALADS

EGGPLANT NAPOLEON……………..13

Crispy eggplant stacked with

Charlottetown Farm goat cheese and oven roasted tomatoes accompanied by petite greens, dressed in a pesto infused balsamic vinaigrette and topped with a balsamic glaze

 

AHI TUNA POKE BOWL…………..12/24 Diced fresh Ahi tuna, avocado,           cucumber, tomato, zucchini and seaweed salad with Manor lettuce, with rice wine vinegar, lime and sweet chili dressing

GRILLED CAESAR………………….....12 Grilled Romaine with horseradish     Caesar dressing, finished with roasted butternut squash, Heirloom cherry   tomatoes, scallions, sunflower seeds                   *add sliced smoked salmon……………..5

LIV’S PINK DRAGON……..……….….12

Dragon fruit, watermelon dominos,   feta salad over baby arugula, drizzled with balsamic syrup

ROASTED RAINBOW……….…...…….12

Spring greens, Heirloom cherry         tomatoes, cucumber, butternut squash with honey lime chipotle yogurt     dressing, topped with roasted rainbow       carrots, Charlottetown goat cheese,   finished with sunflower seeds

NUTS AND BERRIES…………….....8/16

Romaine, baby greens with raspberries, strawberries, blueberries, cherry       tomatoes, spiced pecans in raspberry   vinaigrette with Charlottetown Farm goat cheese

ULTIMATE CAESAR SALAD…...…8/16 Chopped Romaine, spring greens tossed with chopped egg, avocado, smoked   Applewood bacon, parmesan cheese, croutons, cherry tomatoes in           horseradish Caesar dressing  

ADD ONS:                                           Grilled or Blackened Chicken 6, Ahi Tuna 8, Salmon 10, Shrimp 7, Scallops 7, Crab Meat 8

 BURGERS All burgers are served with Boston bib lettuce and tomato, your choice of chips, fries or Tidewater slaw and a Schwartz pickle

THE MANOR BURGER.......................12 Our classic burger...Creekstone Farms Black Angus burger topped with sharp cheddar, Swiss and Applewood smoked bacon

ROSEDA FARM BEEF BURGER…...14 Topped with horseradish cheddar and caramelized onions

THE PATTY MELT…………………….13

Our classic burger topped with melted Swiss and cheddar cheese, caramelized onions on butter grilled rye

BRIE BURGER………………………….14

Creekstone Farms Black Angus burger, grilled asparagus, cranberry reduction, melted brie, baby spinach and balsamic glaze

BERKSHIRE BURGER………………13

Ground Verdant Valley Farms pork, habanero jack cheese, caramelized cipolini onion jam, baby arugula, topped with root beer BBQ sauce on a toasted pretzel roll

GUNPOWDER BISON BURGER….....15 Gunpowder bison burger with arugula, horseradish cheddar, duck bacon, balsamic Cipollini onion jam, topped with grilled onion on brioche

 

Thank you for coming to our Restaurant. Chef of the Kitchen: George Batlas

 

Local providers of our fresh ingredients:

Stone Mill Bakery * Verdant Valley Farm Springfield Farms * Prigel Creamery* Daily Crisis Cheeses Creekstone Farms * Charlottetown Farm BaltimOrganic * Jarrettsville Creamery . Roseda Farm *   Gunpowder Farm