Dinner
Available every day 4:00 p.m. – Close
” V” – Denotes item is vegetarian
“GF” – Denotes item is or can be modified to be Gluten Free
Please inform your server of any food allergies
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 – 8
Cup – 7
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
Fried Calamari
Fried calamari rings served with marinara sauce, sprinkled with Parmesan cheese – 9
Salmon Spring Rolls
A creamy seasoned salmon blend in a lightly fried spring roll – 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
Add bacon for $1.00
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 “
Mesclun topped with dried cranberries, 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
Vegan option – No bun
Curry Vegetable Bowl
Peppers, onions, broccoli, mushrooms and spinach sautéed in a sweet coconut curry sauce over rice – 9
Rice Bowl
Wild rice, spinach, diced tomatoes, goat cheese, red onion marmalade and roasted red pepper sauce – 9
Vegan option – No goat cheese
Garden Risotto
Sauteed snow peas, mushrooms, blistered grape tomatoes and peas tossed in a cilantro lime cream sauce, served over risotto – 12
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 – 20
Pesto Crab and Shrimp Pasta
Lump crab and shrimp sauteed with mushrooms, grape tomatoes, spinach and Parmesan, tossed in a basil pesto cream sauce with linguini – 21
Crab Cakes
Two lump crab cakes broiled and served over rice, drizzled with a roasted red pepper aioli, accompanied by vegetable medley – 24
Cilantro Lime Seared Scallops
Seared scallops and blistered grape tomatoes served over rice and asparagus with cilantro lime cream sauce – 24
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”
16 oz. cut grilled and served with smashed potatoes and vegetable medley – 32
Land & Sea
A 8 oz. Filet Mignon with a lump crab cake and sautéed shrimp, served with smashed potatoes and grilled asparagus – 32
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
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 – 18
Smoked Gouda Tenderloin Penne
Beef tenderloin tips sautéed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce – 18
Chicken Asiago
Two pan seared chicken breasts topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus – 16
Caprese Stuffed Quail
Two quail stuffed with tomatoes, spinach, fresh Mozzarella and basil, topped with a balsamic glaze. Served with wild rice and vegetable medley – 26