Lunch

SMALL PLATES

  • Crisply Fried Calamari 11.50
    • With a tangy seafood lemon vinegar barbecue sauce
  • Mushroom Rounds 10.50
    • Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds
  • Bruschetta 11.50
    • Romano tomato and black olive relish with Brie, goat cheese and garlic toast
  • Grilled Portebello Mushroom 14.50
    • Served with blanched asparagus and goat cheese and a roasted poblano pepper puree
  • Rich Onion Tart 12.50
    • Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese
  • Chilled Roasted Red Bell Pepper and Fresh Mozzarella 9.50
    • With a reduction of Balsamic vinegar and molasses
  • Seared Jumbo Gulf Shrimp 15.50
    • With spinach, Brie cheese, roma tomatoes,over baguette crisps
  • Mussels10.50
    • MUSSELS ROMA: in Tomato Broth
    • MUSSELS VERDE: with minced herbs lemon garlic butter broth
    • MUSSELS ROQUEFORT: in bleu cheese cream broth with bacon

SOUPS & SALADS

  • Lobster Bisque 10.50
  • Soup of the Day 6.50
  • Caesar salad, House salad or Field Greens salad 6.50
  • Harvest Salad with Grilled Chicken 12.50
    • Grilled chicken over mixed greens with corn kernels, dates and ginger dressing
  • Seafood Salad 13.50
    • Grilled fresh fish of the day over Romaine and mesclun greens
  • Stanton Salad 17.50
    • Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts  and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing
  • Greek Salad 14.50
    • Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette
  • Summer Salmon Salad14.50
    • Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion

PASTAS

  • Pasta Laporta 12.50
    • Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed
  • Chicken Fettuccine 15.50
    • Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese
  • Tutta Mare 19.50
    • Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper
  • Salmon Fettuccine 17.50
    • Fresh salmon over fettuccini noodles with a dill infused cream
  • Wild Mushroom Pasta 13.50
    • Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne
  • Cheese Ravioli14.50
    • reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil
  • All pastas are available as appetizers for 9.50

Entrees

  • Virginia Brook Trout 16.50
    • Fresh Virginia Trout fillets rolled in French mustard and herbed breadcrumbs sautéed in olive oil and served over Basmati white rice with a lime berre blanc
  • Encrusted Grand Banks Cod 15.50
    • Almond and cereal grain encrusted Cod fillet glazed with honey and Dijon mustard
  • Seared Salmon Fillet 15.50
    • North Atlantic salmon rolled in sesame seeds, seared and served with a sundried tomato pesto
  • Maryland Crab Cake (when available) Market Price
    • Jumbo lump crabmeat plated with a French mustard seed cream
  • Shrimp and Mushrooms en Croute 16.50
    • Diced Mushrooms in puff pastry ringed with bell pepper sauce and four jumbo shrimp
  • Chicken Envoltine 14.50
    • Boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction
  • Braised Mushrooms and Toast Crisp 14.50
    • Assorted mushrooms with stewed tomatoes and sautéed spinach with toast crisps
  • Bourbon Bar-b-que Hanger Steak 18.50
    • Sliced Aged Hanger Steak Marinated in Makers Mark bourbon. Grilled, bar-b-qued and served with our southern style Mac and Cheese*
  • Seared Pork Schnitzel 16.50
    • Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce*

    SANDWICHES

    • Classic Italian Meatball Sub 9.50
      • On crusty Italian roll with Provolone cheese
    • Southwestern Grilled Chicken Breast Sandwich 10.50
      • Marinated, grilled and topped with Pepper Jack cheese and chipotle sauce
    • Hamburger 9.50
    • Juicy ½ pound Angus beef burger
    • add cheese or bacon* 1.50

    SIDE DISHES

    • Linguini Marinara 4.50
    • Fettuccini Alfredo 6.50
    • Tomato Pomadori 4.50
    • Garden Green vegetable 3.50
    • Roasted Chef's Potato 3.50
    • Sautéed Spinach 5.50
    • Trio of mushrooms in braised butter5.50
    • Southern Style Macaroni and Cheese 6.50
    • Creamed Parmesan Rice 4.50
    • Grilled asparagus with shaved Ramano6.50