Lounge

Spinach Artichoke Dip

Five Cheese Spinach and Artichoke Heart Dip with Roasted Garlic, Feta Crumbles and Herbed Crostini

10

High South Sliders

Thin Sliced Beef Tenderloin on open faced Toasted Baguette with Bacon Jam and Horseradish-Pimento Cheese Sauce

12

Maryland Jumbo Lump Crab Cakes

Ella’s Crab Cakes are prepared using only Fresh White Jumbo Lump Crab Meat and traditional Butter Crackers, served with Mixed Greens tossed in Ella’s House dressing, Fire Roasted Corn, Roma Tomatoes and Spicy Remoulade

12

Confit Duck Leg

Confit Duck Leg with Grilled Artichoke and Julienne Roasted Red Bell Peppers with Lemon-Thyme Beurre Blanc

14

Hand Tossed Pizza

Hand tossed Pizza with Garlic-Oil Base, Julienne Roasted Red Peppers, Diced Red Onion, Parmesan, Mozzarella, Baby Spinach and Grilled Chicken

10

Charcuterie Board

House and Local Charcuterie with Gourmet Cheeses, Local Artisan Pickles, Fruit and Nut Garnish

20

Jonathan Morrow, Executive Chef

 

Menu