Lunch

Lunch

Served Monday – Saturday from 11:00 a.m. – 4:00 p.m.

Great Beginnings

Greens

Abbey Garden Salad “V” “GF”

Romaine lettuce, garden vegetables, Cheddar and New York flatbread – 7

Chicken -add 4
Shrimp -add 5
Salmon -add 6
Tenderloin Tips – add 6

Seasonal Greens “V” “GF”

Mesclun topped with dried cranberries, onions, candied walnuts and goat cheese, with raspberry champagne vinaigrette – 8

Chicken -add 4
Shrimp -add 5
Salmon -add 6
Tenderloin Tips – add 6

Spinach Salad “V” “GF”

Spinach topped with Asiago cheese, toasted almonds, grapes, grape tomatoes and onions, served with a sweet and tangy balsamic vinaigrette – 8

Chicken -add 4
Shrimp -add 5
Salmon -add 6
Tenderloin Tips – add 6

Freemason Caesar “V” “GF”

Romaine lettuce, Parmesan cheese and homemade croutons tossed in a traditional creamy Caesar dressing – 7

Chicken -add 4
Shrimp -add 5
Salmon -add 6
Tenderloin Tips – add 6

Vegetarian “V”

Quinoa Garden Burger

Served on a brioche bun with chimichurri aioli, 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

Signature Entrees

Add a Garden Salad or Freemason Caesar – 4
Add a Spinach Salad or Seasonal Greens – 5

Broiled Seafood Platter “GF”

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

Land & Sea

A 8 oz. filet mignon with a lump crab cake and sautéed shrimp, served with smashed potatoes and grilled asparagus – 32

Grilled Filet Mignon “GF”

An 8 oz. cut of beef tenderloin, served with smashed potatoes and asparagus – 25

Roasted Baby Back Ribs “GF”

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

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

Herb Butter Steak Pasta

Tenderloin beef tips sautéed with grape tomatoes, mushrooms and spinach, tossed with penne pasta in a herb butter and white wine sauce. Topped with Asiago cheese and fresh parsley – 18

Lunch Entrees

Add a Garden Salad or Freemason Caesar – 4
Add a Spinach Salad or Seasonal Greens – 5

Salmon Quiche

Baked with salmon, fresh dill, spinach and Swiss cheese topped with Hollandaise and garnished with lump crab meat. Served with fresh fruit – 10

Cilantro Lime Shrimp

Sautéed shrimp and blistered grape tomatoes served over risotto and spinach with cilantro lime cream sauce – 11

Waldorf Chicken Salad Plate “GF”

Homemade chicken salad with apples, toasted walnuts and raisins, served with tomatoes and fruit
or, on a brioche bun with kettle chips – 8

Salmon Oscar

Grilled salmon, topped with asparagus, lump crab meat and hollandaise, served with smashed potatoes and vegetable medley – 13

Chicken Asiago

A pan seared chicken breast topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus – 9

Soup and Salad Combos

Bowl of She Crab soup, Freemason onion soup or soup of the day paired with:

Freemason Caesar or Garden Salad – 9
Seasonal Greens or Spinach Salad – 10

Sandwiches

The following whole sandwiches are served with your choice of kettle chips, fries, coleslaw, or homemade potato salad

Any whole sandwich below can be served as a wrap

Sandwich of the Day

Created daily by our chefs.

The Downtown Burger

A grilled half pound Certified Angus Beef patty served on a kaiser roll with your choice of two toppings: cheese, bacon, sautéed onions or mushrooms – 9
Additional toppings 50¢ each

Chicken Caprese Sandwich

Baked chicken topped with Mozzarella and a balsamic marinated tomato on a brioche bun with basil pesto – 10

Chicken Ranch Sandwich

A breaded chicken breast fried and topped with bacon, Cheddar and ranch dressing, served on a brioche bun – 9

Pastrami Reuben

Smoked pastrami, sauerkraut and melted Swiss served on marble rye with Russian dressing – 10
Or substitute turkey for pastrami – 9

Turkey Melt

Turkey, melted goat cheese, cucumber slices and red onion on sweet multigrain bread with a dill mayo – 9

Blue Cheese Steak Sub

Shaved prime rib with mushrooms, sauteed onions, and melted Bleu cheese on a toasted sub roll – 10

Abbey Club

Turkey, Black Forest ham, Swiss, bacon, lettuce and tomato, served warm on toasted sourdough with a hot & smoky mayo – 9

French Dip

Shaved prime rib on a sub roll with Provolone and sautéed onions, served with au jus – 10

Fried Green Tomato Sandwich

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

Crab Cake Sandwich

Broiled lump crab cake, served on a brioche bun with a roasted red pepper aioli on the side or, served over rice with a roasted red pepper aioli, accompanied by featured vegetable – 14

Lunch Combos

Half Sandwich Combos

Choose a half sandwich from the left with a selection from the right – 9
Upgrade the selection on the right to a bowl on soup – add 2

Half sandwich paired with a Cup of She Crab Soup – 10