Tasting Room & Restaurants
Pasta Menu available daily after 3pm
Pasta Menu available daily after 3pm
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two soft pretzels served with pub mustard and cheese sauce
tender baby lettuce, heirlooms, cucumber, red onion, feta tossed with red wine vinaigrette: sprinkled with pine nuts
savory cured meat paired with a rich variety of cheeses garnished with seasonal fruits served with fresh bread and crackers
creamy hummus topped with mediterranean vegetable salad served with flatbreads
tapenade, pesto, and parmesan cheese finished with a balsamic glaze
traditional – topped with pickled red onion, gherkins, black olives, and fresh parsley $12
chesapeake – topped with steamed shrimp & jumbo lump crab accented with cocktail sauce $16
feta & cream cheese blended with fresh spinach and artichoke and topped with tapenade, heirloom tomato, and pine nuts
neapolitan – crushed tomato, fresh basil, mozzarella cheese, and olive oil $10 *add pepperoni $12
mediterranean – pesto, feta, spinach, kalamata, artichoke, balsamic glaze $12
seafood – shrimp and crab scampi, heirloom tomatoes, and mozzarella $15
traditional style mini crab cake, served with a roasted chili tartar sauce
sauteed breast of chicken in a creamy parmesan sauce served over linguine
tender white shrimp sauteed with garlic, and pinot blanc wine butter sauce tossed in linguine
slow cooked beef in a tomato ragout finished with cream sauce served over linguine
jumbo lump crab in a spicy marinara served over linguine
sauteed breast of chicken in a creamy parmesan sauce served over linguine
tender white shrimp sauteed with garlic, and pinot blanc wine butter sauce tossed in linguine
slow cooked beef in a tomato ragout finished with cream sauce served over linguine
jumbo lump crab in a spicy marinara served over linguine
Tasting Room & Restaurants
Pasta Menu available daily after 3pm
tender baby lettuce, heirlooms, cucumber, red onion, feta tossed with red wine vinaigrette: sprinkled with pine nuts
savory cured meat paired with a rich variety of cheeses garnished with seasonal fruits served with fresh bread and crackers
creamy hummus topped with mediterranean vegetable salad served with flatbreads
tapenade, pesto, and parmesan cheese finished with a balsamic glaze
traditional - topped with pickled red onion, gherkins, black olives, and fresh parsley $12
chesapeake - topped with steamed shrimp & jumbo lump crab accented with cocktail sauce $16
feta & cream cheese blended with fresh spinach and artichoke and topped with tapenade, heirloom tomato, and pine nuts
neapolitan - crushed tomato, fresh basil, mozzarella cheese, and olive oil $10 *add pepperoni $12
mediterranean - pesto, feta, spinach, kalamata, artichoke, balsamic glaze $12
seafood - shrimp and crab scampi, heirloom tomatoes, and mozzarella $15
traditional style mini crab cake, served with a roasted chili tartar sauce
sauteed breast of chicken in a creamy parmesan sauce served over linguine
tender white shrimp sauteed with garlic, and pinot blanc wine butter sauce tossed in linguine
slow cooked beef in a tomato ragout finished with cream sauce served over linguine
jumbo lump crab in a spicy marinara served over linguine
Tasting Room & Restaurants
tender baby lettuce, heirlooms, cucumber, red onion, feta tossed with red wine vinaigrette: sprinkled with pine nuts
savory cured meat paired with a rich variety of cheeses garnished with seasonal fruits served with fresh bread and crackers
creamy hummus topped with mediterranean vegetable salad served with flatbreads
tapenade, pesto, and parmesan cheese finished with a balsamic glaze
traditional - topped with pickled red onion, gherkins, black olives, and fresh parsley $12
chesapeake - topped with steamed shrimp & jumbo lump crab accented with cocktail sauce $16
feta & cream cheese blended with fresh spinach and artichoke and topped with tapenade, heirloom tomato, and pine nuts
neapolitan - crushed tomato, fresh basil, mozzarella cheese, and olive oil $10 *add pepperoni $12
mediterranean - pesto, feta, spinach, kalamata, artichoke, balsamic glaze $12
seafood - shrimp and crab scampi, heirloom tomatoes, and mozzarella $15
traditional style mini crab cake, served with a roasted chili tartar sauce
sauteed breast of chicken in a creamy parmesan sauce served over linguine
tender white shrimp sauteed with garlic, and pinot blanc wine butter sauce tossed in linguine
slow cooked beef in a tomato ragout finished with cream sauce served over linguine
jumbo lump crab in a spicy marinara served over linguine
Meet The Chef
Chef Gilberto is a Maryland native raised in historic Relay Maryland. He graduated from the Baltimore International Culinary College. There he was fortunate to study under the master chef Juan Bandula. Chef Gilberto worked for many years at a premier golf resort in Western Maryland that was influenced by great local chefs like Spike Gierdo and Cindy Wolf. Chef Gilberto has developed his cooking to embrace quality ingredients with classic technique in a rustic style.
Dean Gilberto
Executive Chef