Easter Dinner, April 20th

Easter Dinner served 12 noon to 6 p.m.

appetizers
Baked French Onion Soup, au gratin, 10
Jumbo Shrimp Cocktail, spicy cocktail sauce, 21 gf
Maryland She Crab Bisque, 14
Crispy Shrimp & Crab Cakes, lemon chive aioli, arugula, watercress, 21
Caesar Salad, white anchovies, croutons, 14
Chilled Duxbury Oysters, cucumber mignonette or cocktail sauce, 3.50 ea. gf
Spring Lettuces, honey lemon whipped ricotta, candy pecans, apple, champagne vinaigrette, 15 gf
Warm Brie, blackberries, rosemary, honey, sourdough, 15

entrees
Herb Crusted New Zealand Rack of Lamb, mint gremolata, 56 gf
Honey Glazed Easter Ham, pineapple chutney, 38 gf
Oven Roasted Prime Rib of Beef, au jus, horseradish cream, 54 gf
Grilled Center Cut Filet Mignon, crab bearnaise, 57
Asparagus & Lemon Risotto, chives, roasted red pepper ricotta, 42 gf
Slow Roasted Half Duck, raspberry glaze, 48
Pan Seared Atlantic Swordfish, pesto, tomato relish, 45 gf
Crispy Bone In Murray’s Chicken Breast, spring vegetable hash, 44

sides for the table,12
Fresh Asparagus, lemon butter, crispy leeks
Gruyere Mac & Cheese
Cauliflower Au Gratin
Crispy Brussels Sprouts, bacon, brown sugar

desserts,10
Carrot Cake
Lemon Meringue Pie
Chocolate Mousse Cake
Raspberry Sorbet, gf