Freemason Abbey Restaurant Menu

Our award-winning specialty: Seasoned blend of lump crab meat and cream with sherry

Prepared daily by our chef

A three-tiered tower featuring our Artichoke Dip, Steak Caprese, and the infamous Bang Bang Shrimp

Beef tenderloin tips, fresh Mozzarella, grape tomatoes, pesto and balsamic drizzle

Fried calamari rings served with marinara sauce, sprinkled with Parmesan cheese

Fried shrimp tossed in a creamy, sweet and spicy sauce

Artichokes and Parmesan cheese with spinach and diced tomatoes, served with homemade crostini

Beer battered and fried, topped with a goat cheese crumble and balsamic drizzle

Mesclun topped with Mandarin oranges, onions, candied walnuts and goat cheese, with raspberry champagne vinaigrette

Spinach topped with Asiago cheese, toasted almonds, red grapes, grape tomatoes and red onions, served with a sweet and tangy balsamic vinaigrette

Romaine lettuce, Parmesan cheese and homemade croutons tossed in a traditional creamy Caesar dressing

Wild rice, spinach, diced tomatoes, goat cheese, red onion marmalade and roasted red pepper sauce Vegan option – No goat cheese

Peppers, onions, broccoli, mushrooms and spinach sautéed and tossed in a smoked Gouda cream sauce with penne

Fried butterflied shrimp served smashed potatoes and vegetable medley

Grilled and brushed with an Asian barbecue glaze, served over rice and vegetable medley

Shrimp and sea scallops sautéed with peppers, onions and Parmesan tossed with linguini in a white wine Old Bay cream sauce

Shrimp sautéed with mushrooms, grape tomatoes, spinach and Parmesan, tossed in a basil pesto cream sauce with linguini

A 8 oz. Filet Mignon with sea scallops and sautéed shrimp, served with smashed potatoes and grilled asparagus

Our prime rib is available only after 5:00 p.m. – ask for availability Choice Prime Rib slow roasted and served with au jus, smashed potatoes and vegetable medley

A full pound of pork ribs, slow roasted and served with smashed potatoes and vegetable medley

Tenderloin beef tips sautéed with grape tomatoes, mushrooms and spinach, tossed with penne pasta in an herb butter and white wine sauce topped with Asiago cheese and fresh parsley

Beef tenderloin tips sautéed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce

Two pan seared chicken breasts topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus

Shrimp sautéed with cheese ravioli, peppers, onions and spinach in a rose cream sauce

Our B.L.T. is served on toasted sourdough with mayonnaise, Abbey fries and a pickle chips

American cheese and sourdough bread served with Abbey fries and a pickle chips

Penne pasta tossed with cream and Parmesan cheese

Seven shrimp butterflied and deep-fried to a golden brown. Served with Abbey fries

4 oz. grilled ground beef on a hamburger bun with American cheese. Served with Abbey fries and a pickle chips