Small Plates | Soups | Salads | Sandwiches | Entrees | Wine & Beer

Small Plates|BACK|

pita crab dip
lump crab, cream cheese, served with pita chips 10

shrimp baton rouge
sautéed jumbo shrimp, green onions, tomatoes and mushroom, in a Cajun cream sauce 8

angels on horseback
oysters wrapped in bacon, deep fried, creamy horseradish 9

ahi tuna
served blackened, medium rare ahi tuna with wasabi, Asian slaw 9

duck leg confit
served with a canard glaze and mashed potatoes 11.5

lollipop lamb chops
tender baby lamb chops served with a five-grain mustard sauce 8

scallop risotto
seared scallops served with a creamy fennel and mandarin risotto 8.5

shrimp ceviche
marinated shrimp, fresh lime, jalapeno, scallion, red onion and cilantro 7

pot stickers
pork filled Chinese dumplings served with a Szechwan sauce 7

vermont salad
mixed greens, walnuts, raspberry vinaigrette, apples, Roquefort 5

southern maryland style crab
fried green tomatoes, jumbo lump crab, pommery mustard 11.5

knuckle sandwich
lobster salad, fried green tomatoes, corn relish 10

tomato eggplant napoleon
crispy eggplant, goat cheese, tomatoes, pesto infused olive oil, mixed greens, pine nuts 5

sea scallops
seared, served with asparagus, sweet corn, pancetta & potato hash in white wine and garlic sauce 8.5

calamari
crisp calamari with red and yellow peppers, served with marinara sauce 9

triple crown sliders
black angus burger, crab cake, blackened chicken 11

marinated pork shank
served with warm potato salad 8

chicken satay
accompanied by chipotle salsa 5

strawberry fields
our signature salad; strawberries, candied pecans, poppyseed vinaigrette 6

lacquered salmon
pan cooked with hoison glaze, cucumber tzatzki dipping sauce 6

skewered flat iron steak
turnip puree, red wine molasses 10

Soups |BACK|

crab bisque
cup 5 bowl 6 bread bowl 7

french onion soup
traditional onion soup, provolone & jarlsberg cheese 5

soup du jour
chef’s daily creation

bourbon street gumbo
spices, seasonings, andouille sausage, shellfish 5/6

Salads|BACK|

manor house salad
tarragon vinaigrette, bleu cheese, ranch, Italian vinaigrette, fat free Italian 5

caesar salad
traditional preparation 6, grilled or blackened chicken 11

tuna nicoise salad
rare blackened ahi tuna, romaine & mixed greens, julienne vegetables, thai miso vinaigrette 18

mediterranean shrimp salad
mixed greens, grilled shrimp, sun dried tomatoes, capers, pine nuts, black olives, Romano cheese & balsamic vinaigrette 15

Sandwiches |BACK|

kansas city roast beef
sliced beef, sautéed onions & mushrooms, monterey jack, & swiss baked, served on ciabatta 8.5

crab marylander
toasted English muffin, Canadian bacon, tomato, crab cake, dressed with hollandaise 16

tuscan baguette
thinly sliced turkey, fresh mozzarella, tomato, pesto spread 8.5

california chicken
broiled chicken, caramelized onions, sun dried tomato with Monterey & Provolone cheeses, pesto mayonnaise served on multigrain bread, 9

manor burger
black angus burger topped with American, Swiss & bacon 9.5

Entrees |BACK|

preakness sirloin
caramelized onions, bleu cheese, smashed potatoes, asparagus 19

chicken allison
chicken breast, tomato basil sauce, smashed potatoes, sauteed spinach 16

diver scallops
jumbo scallops, crab & tomato relish, potato cakes 24

veal porto fino
escallops of veal, provolone cheese & balsamic glaze, asparagus, sweet potato hash 17

szechwan style baby back ribs
asian glaze and warm potato salad 18

maryland crab pasta
sautéed jumbo lump crabmeat, diced tomatoes & mushrooms, creamy parmesan sauce, linguini, old bay 15

chicken saltimbocca
chicken breast stuffed with proscuitto & provolone, demi glaze, garlic sautéed spinach, smashed potatoes 16

ahi tuna
blackened, medium rare tuna, served in a spicy wasabi and soy mustard beurre blanc, oriental vegetables, chinese dumplings, seaweed salad 22.5

duck duo
duck breast with port wine glaze, turnip puree, caramelized onions, duck leg confit, haricot verts 25

hawaiian chicken
marinated and grilled chicken, sautéed spinach, smashed potatoes, grilled pineapple 16

new york strip au poivre
lyonnaise potatoes, broccolini 32

lamb shank
braised baby lamb shank, garlic smashed potatoes, haricot verts, port wine gravy 18

filet mignon
topped with béarnaise, lyonaisse potatoes, asparagus, sautéed mushrooms, tomato provencal 33

wild atlantic salmon
baked, five grain mustard, fingerling potatoes, broccolini 19

shrimp & grits
jumbo shrimp, bacon, scallions, roasted corn grits, fried green tomatoes 22

Wines By The Glass |BACK|

Red Wine
Pinot Noir, Chateau St. Jean, Sonoma, 2007 – 8.95
Pinot Noir, Hob Nob, France, 2006 – 6.95
Zinfandel, XY Zin, California, 2007 – 6.95
Shiraz, Rosemount, Australia, 2007 – 6.50
Shiraz-Cabernet, Peter Lehmann, Australia, 2005 – 6.50
Cabernet Sauvignon, Geyser Peak, Sonoma, 2005 – 9.50
Cabernet Sauvignon, Hess Estate, Napa, 2006 – 9.50
Cabernet Sauvignon, Louis Martini, Sonoma, 2007 – 6.95
Malbec, Alamos, Argentina, 2008 – 6.50
Merlot, Rodney Strong, Sonoma, 2005 – 7.50
Merlot, Columbia Crest, Washington, 2004 – 5.95

White Wines
Sparkling, Mumms Napa Brut 187mL – 7.95
Sparkling, Freixenet Extra Dry 187mL – 6.00
Riesling, Boordy, Maryland, 2007 – 5.95
Albarino, Martin Codax, Spain, 2008 – 7.95
Pinot Grigio, Beringer, California, 2008 – 5.95
Pinot Grigio, Maso Canali, Italy, 2008 – 8.25
Chardonnay, Sonoma Cutrer, Russian River, 2007 – 7.95
Chardonnay, Hess Select, Monterey, 2007 – 6.50
Chardonnay, Bonterra (Organic) Mendocino, 2007 – 7.50
Sauvignon Blanc, Matua, New Zealand, 2008 – 5.95
Fume Blanc, Ferrari Carano, Sonoma, 2008 – 7.25
White Zinfandel, Beringer, California, 2008 – 5.50

Wine Flights
Each flight consists of (3) two-ounce pours

Chardonnay 8.75
Sonoma Cutrer
Hess Select
Bonterra Organic

Cabernet Sauvignon 9.95
Hess Estate
Geyser Peak
Louis Martini

Alternative Whites 8.50
Ferrari Carano Fume Blanc
Martin Codax, Albarino
Maso Canali Pinot Grigio

Alternative Reds 8.95
Chateau St. Jean Pinot Noir
Peter Lehmann Clancey’s Blend
Alamos Malbec