Chef Fredy's Table Menu

A crunchy romaine, roasted garlic herb croutons and red onion rings tossed with our home made dressing

Grilled tender beef sticks, spicy peanut barbecue sauce and Indonesian vegetable salad

Our House specialty for over 15 years

Maryland lump crabmeat, vine ripened red tomatoes, capers and scallions sauté & creamy spinach scented risotto

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

sautéed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil

spiked with chipotle lime crema, a splash of balsamic honey reduction accompanied by sautéed vegetables and whipped potatoes

Additional $5 surcharge for this item. Served over gorgonzola cheese, roasted garlic whipped potatoes and sautéed spinach enhanced with a Cabernet Sauvignon reduction

Baby greens, tomato, cucumber, shaved carrots and garlic herb croutons

Baby greens, candied walnuts, mango cubes, strawberries tossed with a tamarind vinaigrette

A crunchy romaine, roasted garlic herb croutons tossed with our home made dressing

Wrapped in wild boar bacon served over stewed lentils enhanced with a splash of aged balsamic syrup

Pan fried and tossed with capers, scallions, hot and sweet cherry peppers Calamata olives and weschertire sauce

Marinated chicken breast & melted mozzarella cheese over homemade fettuccini pasta - white balsamic scented tomato sauce

Sauteed with capers ina lemon-white wine sauce, roasted garlic with potatoes and a summer vegetable medley

Marinated chicken cubes served tossed with basil and a homemade marinara sauce

Pan seared tilapia with fresh herbs and olive oil topped with a sauteed vine ripened red tomatoes, capers and scallions and finished with a wine butter sauce & California rice pilaf

Spiked with chipotle lime crema, a splash of balsamic honey reduction! accompanied by sauteed vegetables and whipped potatoes

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Grilled chunks of Angus beef spiked with a spicy peanut butter sauce Roasted garlic whipped potatoes and a summer vegetable medley

Tender baby greens, tomato, cucumber, shaved carrots and garlic herb croutons

A crunchy romaine, roasted garlic herb croutons tossed with our home made dressing

sautéed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil

Pan fried and tossed with capers, scallions, hot and sweet cherry peppers Kalamata olives and Worcestershire sauce

home made duck confit, tomato, scallions, roasted corn, and sweet peppers layered between tortillas and topped with smoked cheese enhanced with Guiness Stout BBQ sauce

Filled with lobster meat & ricotta cheese, simmered in a light shrimp & lemongrass cream sauce

New Vermont semi boneless quail, grilled and plated over sauteed spinach & roasted shallots - Port wine reduction

Tropical fruit nut brown ale chutney Cinnamon walnut raisin crostini with a splash of raspberry sauce

Grilled tender beef sticks, spicy peanut barbeque sauce and Indonesian vegetable salad

Grilled 1/2 semi boneless chicken enhanced with a guiness stout B.B.Q. sauce - Roasted garlic herb new potatoes and seasonal vegetables

Filled with wild mushrooms, spinach, and smoked Gouda cheese enticed with roasted sweet potato wedges & sauteed garden vegetables

Grilled filet mignon served over gorgonzola cheese enhanced by a Cabernet Sauvignon reduction, roasted garlic whipped potatoes and seasonal vegetable preparation

Honey mustard Stout Glaze enhanced with seasonal fruit sauces sided with goat cheese whipped potatoes and a vegetable medley

Grilled salmon fillet - sweet and sour tamarind beurre blanc Basmati rice and sauteed vegetable medley

Fresh pasta tossed with chicken, prosciutto, garlic and sun dried & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

Pan seared St. Thomas fish fillet set a top a Maryland lump crab cake spicy Harissa sauce & chipotle lime crema chinese forbidden black rice and vegetable ensemble