our house specialty! field greens salad tossed with a seasame ginger vinaigrette, topped with your choice of thai glazed salmon or chicken breast.garnished with mandarin oranges, roasted peanuts and crispy fried onions.
jumbo shrimp, italian salami, blue cheese, tomato, applewood bacon, red onion, cucumber, black olives, sunflower seeds and peppercini over romaine lettuce.
all sandwiches served with regi fries.
Twisted Chicken Club
grilled chicken breast, black forest ham, applewood bacon, avocado, lettuce, tomato aioli, rustic white.
Suckling Pig Carnitas
slow roasted on the rooftop suckling pig in twin flour tortillas, salsa, guacamole, backyard barbeque sauce, refried black beans.
Burn'n Love Burger
one pound black angus burger stuffed with melted jack & provalone cheese, bacon, mushrooms, onions with regi sauce, served with tater tots.
Crab Cake Sandwich
our multiple award winning broiled, colossal lump crab cake served on a toasted kaiser, with lettuce, tomato, and onion.
Our Head Chef Mike Broglio (Brass Elephant) prepares farm to fork food with a twist. An authentic mix of homestyle American cuisine starts from scratch and uses only the freshest ingredients. We use hand picked roof top grown vegetables, farmer's market vegetables, fresh seasonal produce and seafood in our menu offerings. We hand-cut our steaks, buy beef from local farmers, filet our daily fresh fish catch and prepare our soups and stocks from scratch. We even go so far as to hand cut our french fries and hand mash our potatoes. Our Award-winning jumbo lump "Maryland Style" crab cakes are a staple in Baltimore. The result provides our guests with the ultimate in freshness.