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Starters & Small Plates
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Soup Du Jour - Ask your Server for today's featured selection
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Chicken & Asparagus Crepe with Hollandaise Sauce |
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Our crepe filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese and just the right amount of herbs. Topped with housemade Hollandaise Sauce. |
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Seafood Crepe with Lobster Cream Sauce |
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One crepe filled with a blend of Salmon, Crab, and Shrimp combined with Spinach and Cheese, then topped with Lobster Cream Sauce. |
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Steak and Wild Mushroom Crepe |
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One crepe filled with a blend of Forest Mushrooms and perfectly seasoned Sirloin topped with a rich Cabernet Demi Glace and Scallions. |
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Small Plate Macaroni & Cheese |
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Baked with Breasd Crumb Topping |
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Crab Cake Appetizer |
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One house-made with wild caught Blue Crab served with Remoulade Sauce. |
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Ahi Tuna Taco |
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One soft shell taco with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna |
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Wedge of Quiche - Chice of Florentine or Lorraine |
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Smoked Whitefish Pate' - Served with Flatbread Crackers |
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Wild Mushroom Quesadilla |
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Giant Flour Tortilla stuffed with fresh spinach, Wild Mushrooms, Roasted Red Peppers, Goat & Jack Cheeses. Served with Salsa and Sour Cream |
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Small Salads |
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Jan's Tuscan Salad |
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Spring Greens, Grape Cherry tomato, Parmesan Cheese, Kalamata Olives, Cannelini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette |
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Victoria's Vineyard Salad |
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Gourmet Greens, Blue Cheese Crumbles, Walnuts, Purple Onion, Dried Cherries tossed with Raspberry Vinaigrette |
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Wedge of Iceberg Lettuce |
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Iceberg Wedge, Grape Cherry Tomatoes, Topped with Blue Cheese Crumbles, Bacon and Buttermilk Ranch |
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Main Courses |
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Cedar Planked White Fish |
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Our house specialty. Coated in seasoned Panko Bread Crumbs & Dijon glazed, baked on a cedar plank.
Served with Redskins and Vegetables.
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Housemade Macaroni & Cheese |
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Cavatappi 'corkscrew' Pasta tossed with our five Cheese blend, baked with our special Butter Crumb topping.
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Crab Cakes |
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Two housemade wild caught Blue Crab Cakes, lightly sautéed. Served with Redskins, seasonal Vegetables, and Remoulade Sauce.
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New York Strip Steak |
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12oz New York Strip, char-broiled and topped with Wild Mushrooms and Pinot Noir Demi Glace.
Served with Redskins and Vegetables.
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Ahi Tuna Tacos |
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Two soft shell tacos frilled crisp with Wasabi Slaw, Ginger, Avocado, medium rare seared Ahi Tuna with Seaweed Quinoa Salad
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Seafood Crepes |
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Three crepes filled with a blend of Salmon, Crab & Shrimp, combined with Spinach and Cheese, then topped with Lobster Cream Sauce.
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Chicken & Asparagus Crepes |
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Three crepes filled with a creamy blend of tender chunks of Chicken, Asparagus, Parmesan Cheese
and just the right amount of herbs. Topped with Hollandaise Sauce.
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Steak & Wild Mushroom Crepes |
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Three crepes filled with a blend of Forest Mushrooms and seasoned Sirloin, then topped with
a rich Pinot Noir Demi Glace and Scallions.
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Crepe Trio |
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A way to try all the favorites. One Seafood, One Chicken & Asparagus and One Steak and WIld Mushroom with accompanying sauces
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Entree' Salads |
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Victoria's Vineyard Salad |
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Gourmet Greens tossed with Raspberry Vinaigrette, Bleu Cheese Crumbles, Walnuts, Purple Onion aand Dried Cherries With Chicken
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Hudson's Maurice |
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Our version of the famous department store recipe with iceberg Lettuce, Julienne Ham, Turkey, Swiss, Sweet Gherkins, Green Olives chopped and tossed with Special Maurice Dressing |
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Chicken Athena |
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Seared Chicken Breast sauteed with our Mediterranean Relish of Kalamata Olives, Artichoke Hearts, Sun-dried Tomatoes, Roasted Sweet Peppers, topped with Goat Cheese on a bed of Baby Organic Spinach |
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Jan Salad |
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Spring greens, Grape Cherry Tomato, Parmesan Cheese, Kalamata Olives, Cannellini Beans, Purple Onion, Roasted Red Peppers tossed with Balsamic Vinaigrette |
12 S. Washington
