The Talk:house Menu

This tea is the talk of the town with 5 fine liquors, sour & coke

Tanduay light rum and fruit juices with a Don Pancho dark rum floater

Fresh muddled fruit, liquor 43, soda & red or white wine

Muddled grapefruit basil & fresh lime with Magellan Gin

Bulleit Bourbon, grapefruit juice, and simple syrup

Frozen: Mezcal, Triple Sec, fresh lime & sour. On the rocks or up: Patron Silver, Cointreau, fresh lime & sour

Our home-made spicy bloody Mary mix & Smirnoff vodka

American Barrel whiskey with muddled mint, lemon, simple syrup & soda

1 liter

1 liter

House made with raspberry sauce and fresh berries

Accompanied by fresh berries and house made whip crème

Finished with Grand Marnier, turbinado and house made whip cream

Ice cream with chocolate sauce and strawberries. Choice of: Vanilla ~ Chocolate

Eggplant layered with prosciutto, spinach, fontina cheese, bordelaise sauce, topped with gorgonzola and toasted pine nuts

Classic house blend with ricotta impastata marinara

Wrapped in seaweed & Cajun rice, Panko crusted then fried, served with wasabi, soy sauce

Wrapped in seaweed & Cajun rice, Panko crusted then fried, served with wasabi, soy sauce

Baked in garlic herb butter and topped with a three-cheese blend

Garnished with fresh seasonal fruit, assorted crackers, and sun dried cranberry chutney

Deep-fried to a golden brown served with Grand Marnier dipping sauce and fried plantains

Salmon served (raw), with sesame soy vinaigrette, onions, capers, and tomatoes with garlic crostinis and wasabi

Beef tenderloin served (raw), onions, parmesan cheese, black pepper, and vinaigrette with garlic crostinis

Chopped beef tenderloin served (raw), with herbs, capers, anchovies, onions and garlic crostinis (Egg yolk optional)

Lump blue crab layered with mango and special dressing

Topped with pimento cheese and bacon, served with a spicy remoulade sauce

Panko breaded and filled with a mixture of sausage, onions, celery, and garlic, finished with cheese fondue, and marinara

chef's selection

Belgium endive topped with toasted almond slivers, baby blue cheese, finished with truffle oil and a citrus champagne vinaigrette

Exotic greens, roasted beets, candied walnuts, goat cheese, and raspberry vinaigrette

Topped with bacon, red onion, grape tomatoes, and blue cheese dressing with crumbles

House made garlic croutons and classic Caesar dressing

Grilled beef tenderloin medallions, exotic greens, cucumbers, roasted peppers, tomatoes, hearts of palm, carrots, cashews, basil and garnished with horseradish sauce

Served open-faced on an English muffin, topped with shallots, mushrooms, cream & Dijon. Served with fries and fresh seasonal vegetables

Served open-faced on English muffin with a peppercorn sauce. Served with fries and fresh seasonal vegetables

Served open-faced on an English muffin, topped with Jambalaya sauce (very spicy). Served with fries and fresh seasonal vegetables

Open-faced English muffin topped with marinara sauce and Fontina. Served with fries and fresh seasonal vegetables

Chef's selection of fish on brioche with lettuce, tomato, onion, and house-made tartar sauce. Served with fries

Cashew crusted, pan seared, and paired with smashed potatoes and vegetables, finished with a lobster beurre blanc

Fresh jumbo Gulf shrimp sautéed in garlic, lemon, white wine, olive oil, paired with spinach and risotto

Classic maryland style jumbo lump crab accompanied by house risotto and finished with a lobster beurre blanc

Oven baked stuffed with lump crab, shrimp and crusted with parmesan cheese served with smashed potato and vegetable

Grilled to perfection paired with smashed potatoes and vegetables, choice of Peppercorn or Diane sauce

Pan roasted, sliced, and finished with a Grand Marnier sauce paired with smashed potatoes, and vegetables

Sautéed with caramelized onions, grilled bacon and Cabernet demi-glace paired with smashed potato and vegetables

Pork Loin pounded, panko breaded, and pan fried finished bordelaise style with melted cheese and bordelaise sauce accompanied by risotto and vegetables, or finished Milanese style topped with arugula and a cherry tomato bruschetta accompanied by risotto

Oven roasted airline chicken breast sautéed with wild mushrooms and white wine, paired with risotto and vegetables

Chicken, shrimp, and sausage simmered in onions, peppers, celery, tomatoes, and Cajun spice over a bed of rice, (very spicy)

Fettuccine with a blend of exotic mushrooms in a sherry alfredo finished with truffle oil

Prosciutto, garlic, vodka, tomato, and cream

Organic whole wheat pasta, spinach, mushrooms, sundried tomato, and pine nuts in a goat cheese cream sauce

Broccoli, spinach, mushrooms, tomato, and basil tossed in garlic and extra virgin olive oil with organic whole wheat pasta

Cashew crusted fresh salmon, pan seared and accompanied by smashed potato and fresh seasonal vegetables, finished with a lobster beurre blanc

Panko breaded fried with capers, tomato & lemon butter sauce over angel hair pasta

Open faced steak sandwich with cabernet demi sauce accompanied by smashed potato and seasonal vegetables (add mushrooms or onions $1)

Chefs selection of fried fish, served with fries and slaw

Breaded and fried chicken topped with cheese and bordelaise sauce accompanied by smashed potatoes and fresh seasonal vegetables

Coconut battered and fried shrimp accompanied by rice and vegetables