Great Beginnings

Freemason Abbey Onion Soup

Topped with a crostini and Swiss cheese

Crock – 6
Cup – 5

She Crab Soup

Our award-winning specialty:
Seasoned blend of lump crab meat and cream with sherry

Bowl – 7
Cup – 6

Soup of the Day

Prepared daily by our chef

Bowl – 5
Cup – 4

Steak Caprese

Beef tenderloin tips, fresh Mozzarella, grape tomatoes, pesto and balsamic drizzle – 12

Salmon Croquettes

Fried, served with whole grain mustard bacon sauce – 8

Fried Calamari

Fried calamari rings served with marinara sauce, sprinkled with Parmesan cheese – 9

Braised Pork Belly

With honey butter and fig jam – 8

 

 

Chesapeake Crab Dip “GF”

A creamy lump crab meat blend served with homemade crostinis – 10

Artichoke Dip “V” GF

Artichokes and Parmesan cheese with spinach and diced tomatoes, served with homemade crostini – 9

Fried Green Tomatoes “V”

Beer battered and fried, topped with a goat cheese crumble and balsamic drizzle – 8

Starter Salads

Abbey Garden Salad “V” “GF “

Romaine lettuce, garden vegetables, Cheddar cheese and New York flatbread – 4

Seasonal Greens “V” “GF “

Mesculin topped with fresh strawberries, onions, candied walnuts and goat cheese,
with raspberry champagne vinaigrette – 5

Spinach Salad “V” “GF “

Spinach topped with Asiago cheese, toasted almonds, red grapes, grape tomatoes and red onions,
served with a sweet and tangy balsamic vinaigrette – 5

Freemason Caesar “V” “GF “

Romaine lettuce, Parmesan cheese and homemade croutons
tossed in a traditional creamy Caesar dressing – 4

Vegetarian

Quinoa Garden Burger

Served on a brioche bun with chimichurri aioli and your choice of cheese, sautéed onions or mushrooms. Served with fries – 9

Curry Vegetable Bowl

Peppers, onions, broccoli, mushrooms and spinach sautéed in a sweet coconut curry sauce over rice – 9

Rice Bowl

Wild rice, spinach, sun dried tomatoes, goat cheese, red onion marmalade and chimichurri aioli – 9

Fried Green Tomato Sandwich

Beer battered green tomatoes, red onion marmalade, mesculin, goat cheese crumbles
and roasted red pepper aioli, served on a brioche bun with chips – 10

Vegetable Penne

Peppers, onions, broccoli, mushrooms and spinach sautéed and tossed in a smoked Gouda cream sauce with penne – 11

Three Cheese Ravioli Marinara

Sautéed peppers, onions, and spinach tossed with ravioli and simmered in marinara topped with Parmesan – 14

Seafood

Broiled Seafood Platter “GF”

Shrimp, scallops, flounder and a lump crab cake seasoned and broiled, served with rice and asparagus – 27

Fan Tailed Shrimp “GF”

Fried butterflied shrimp served with coleslaw and fries – 16

Riverside Salmon

Grilled and brushed with an Asian barbecue glaze, served over rice and vegetable medley – 18

Seafood Fantasia

Shrimp and sea scallops sautéed with peppers and onions,
tossed with linguini in a white wine Old Bay cream sauce, and topped with lump crab meat – 19

Crab Cakes

Two lump crab cakes broiled and served over rice, drizzled with a roasted red pepper aioli, accompanied by vegetable medley – 22

Cilantro Lime Seared Scallops

Seared scallops and blistered grape tomatoes served over rice and asparagus with cilantro lime cream sauce – 23

 

Hand Cut Steaks

Enhance your steak:

Shot of She Crab Soup – 2
Red onion marmalade – 2
Blue Cheese crumbles – 2
Crab Oscar – 5
Citrus herb butter – 2
Sauteed onions – 2
Sauteed mushrooms – 2

Grilled Filet Mignon “GF”

8 oz. beef tenderloin served with smashed potatoes and asparagus – 25

Ribeye “GF”

A 14 oz. cut grilled and served with smashed potatoes and vegetable medley – 29

Land & Sea

A 8 oz. Filet Mignon with a lump crab cake and sautéed shrimp, served with smashed potatoes and grilled asparagus – 30

Roast Prime Rib Au Jus

Our prime rib is available only after 5:00 p.m. – ask for availability

Choice Prime Rib slow roasted and served with au jus, smashed potatoes and vegetable medley

Queen cut 10 oz. – 22

King cut 14 oz. – 29

Pork, Pastas & More

Grilled Stuffed Pork Chop

Stuffed with spinach, apples, candied walnuts and goat cheese,
served over smashed potatoes and asparagus with a maple honey Dijon drizzle – 19

Roasted Baby Back Ribs “GF”

A full pound of pork ribs, slow roasted and served with smashed potatoes and vegetable medley – 16

Curry Chicken Bowl

Diced chicken sautéed with peppers, onions, broccoli, mushrooms and spinach
tossed in a sweet coconut curry sauce, served over rice – 13

Herb Butter Steak Pasta

Tenderloin beef tips sauteed with grape tomatoes, mushrooms and spinach, tossed with penne pasta in an herb butter and white wine sauce topped with Asiago cheese and fresh parsley – 17

Smoked Gouda Tenderloin Penne

Beef tenderloin tips sautéed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce – 18

Pesto Crab and Shrimp Pasta

Lump crab and shrimp sautéed with mushrooms, grape tomatoes and spinach,
tossed in a basil pesto cream sauce with with Parmesan – 21

Chicken Asiago

Two pan seared chicken breasts topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus – 16