Entrees

Question 1

Campfire Barbecue Pork Ribs

Answer 1

BACK

Pork Ribs, Slow Cooked and Finished on the Grill, Basted with BBQ sauce.

14-16 oz.

SERVED WITH FF AND SLAW

Question 2

Jumbo Lump Crab Cakes

Answer 2

CRAB

DINNER ONLY

Two 4 oz. Pan Seared Jumbo Lump Crab Cakes, Lightly dusted with bread crumbs and pan fried.

Served with Pommery Mustard, FF, and Slaw

Question 3

USDA Prime Filet

Answer 3

FILET

Filet Mignon. Center cut beef tenderloin seasoned with FF seasoning, and broiled.

Served with MASH and CHARD

Question 4

Featured Fish with Lemon Butter and Crispy Rock Shrimp/Jumbo Lump Crab

Answer 4

Served with WILT at Lunch

Served MASH & CHARD at Dinner

Question 5

The Hawaiian

Answer 5

HRIB

14 oz. Ribeye marinated in soy, pineapple, and ginger. Grilled.

Garnished with HRIB butter. Served with a POT E

Question 6

Roasted Prime Rib

Answer 6

PRIB

Prime Rib, oven roasted on the bone.

!!! ALWAYS ASK IF THEY WANT SIDE OF CREAMY HORSERADISH

Served with MASH and Rainbow Swiss Chard

Question 7

Dutch Country Chicken

Answer 7

ROTI

One half Bell & Evans Chicken cooked on the rotisserie and topped with an apricot glaze

Served with WILD

Question 8

Vegetable Plate

Answer 8

4 Seasonal Vegetables

Question 9

Miso Glazed Atlantic Cod

Answer 9

COD

Broiled Wild Atlantic Cod marinated in Miso Glaze. Topped with shitake ponzu

Served with BOK and white rice.

Question 10

Scottish Salmon

Answer 10

SCOTTISH

Broiled Salmon topped with a lemon butter sauce

Lunch - Seasonal Vegetable

Dinner - Seasonal Vegetable and MASH