With sliced buffalo mozzarella, mixed baby greens and pear-basil pesto.
Southern Barbecued Shrimp and Grits
Shrimp sautéed with apple smoked bacon, tomatoes and scallions over creamy grits with brown butter barbecue sauce.
Shrimp Dim Sum
Steamed shrimp dumplings with sesame-ginger dipping sauce.
Southern Egg Roll
Pulled pork and braised collard greens wrapped in wonton and bacon, then flash fried and served with pepper vinegar dipping sauce.
Brown Butter Oysters
Fried oysters and creamy stone ground grits with brown butter barbecue sauce.
Brie and Candied Onion Dip
Baked Brie, sweet caramelized onions, and char-grilled crostini.
With marinara sauce.
Dredged in seasoned flour, fried crisp and served with creamy horseradish.
Pork Pot Stickers
Fried Asian pork dumplings with sesame-ginger dipping sauce.
Diced tomatoes, garlic, basil, olive oil and Feta served with toasted flatbread.
Bacon Wrapped Scallops
With lemon-garlic butter.
Bleu Chip Dip
Bleu, cheddar and cream cheeses baked, topped with bacon and scallions served with housemade potato chips.
With roasted garlic aioli.
Our Famous Cream Of Crab
New England Clam Chowder
Soup du Jour
Mixed greens, tomatoes, cucumbers, red onions and crumbled bleu cheese tossed with raspberry-sesame vinaigrette and topped with fried calamari.
Mixed greens with salami, Feta, artichoke hearts, black olives, pepperoncini, tomatoes, cucumbers, red onions and balsamic vinaigrette. With Grilled or Blackened Chicken or Sautéed or Blackened Shrimp, add $3.
Grilled Atlantic salmon served over mixed greens, tomatoes, red onions and cucumbers. Served with a side of cucumber dressing.
Toasted pita bread topped with mixed greens, tomatoes, cucumbers, red onions, Feta and grilled chicken. Served with a side of cucumber dressing.
Generous portion of romaine tossed with Caesar dressing, Parmesan and herb croutons. With Grilled or Blackened Chicken or Sautéed or Blackened Shrimp, add $3.
With Peppercorn Encrusted Tuna, add$6.00
From the Grill
Certified Angus Beef served with garlic smashed potatoes and seasonal vegetable. Add to any entree: Fried Core Sound Oysters $7; Bacon Wrapped Scallops $8; Grilled Shrimp $8; Maryland Jumbo Lump Crab Cake $11.
Brown Butter Carpet Bagger Strip
12 oz. Cajun dusted New York strip, fried oysters, and brown butter barbecue sauce.
Gorgonzola stuffed tenderloin filet, encrusted with black peppercorns, seared and topped with Cabernet demi glace.
Chelsea Filet Oscar
Tenderloin filet topped with jumbo lump crab, tempura asparagus, and Béarnaise.
8 oz. Tenderloin Filet
12 oz. New York Strip
16 oz. Rib Eye
Sautéed shrimp, scallops, tomatoes, onions and mushrooms over chorizo sausage and angel hair cheesecake, topped with lobster sauce.
Southern Osso Buco
Roasted pork shank with olive oil, red wine, fire roasted tomatoes, and olives. Served with garlic smashed potatoes and seasonal vegetable.
Shrimp and Grits
Shrimp sautéed with scallions, tomatoes, mushrooms and smoked sausage, over creamy stone ground grits with cheddar-jack cheese.
Core Sound Oysters and Grits
Fried oysters with sautéed mushrooms, tomatoes, green onions and bacon with brown butter barbecue sauce over creamy stone ground grits.
Red Eye Shrimp and Scallops
Shrimp, scallops, andouille sausage and trinity vegetables tossed with java seasoning over creamed silver queen corn.
Sesame crusted chicken over roasted tomato couscous with orange-ginger sauce and seasonal vegetable.
Brown Butter Barbecue Chicken
Sautéed chicken breasts over creamy stone ground grits with brown butter barbecue sauce and seasonal vegetable.
Sautéed chicken breasts topped with fried artichoke hearts and beurre blanc with rice pilaf and seasonal vegetable.
Sautéed chicken breasts topped with tomato, basil, garlic and Parmesan over rice pilaf with seasonal vegetable.
Zucchini, squash, portabella mushrooms, peas, roasted peppers and Parmesan tossed with creamy roasted garlic risotto.
Tomato couscous and veggie stuffed portabella mushrooms with basil pesto and seasonal vegetable.
Maryland Crab Cakes
Broiled or fried jumbo lump crab cake with rice pilaf, seasonal vegetable and Béarnaise.
Sesame Seared Tuna
With cucumber kimchee, pickled ginger, sticky rice, ginger sauce and wasabi.
Built in 1912, this historic structure was first used by local pharmacist Caleb Bradham, inventor of Pepsi-Cola, as his second drug store. Completely renovated in the mid-nineties, every effort was made to retain and enhance the history of this place, and its people. Today, each room in the restaurant holds a different and pleasant surprise.