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 – 9

Chicken -add 5
Shrimp -add 6
Salmon -add 7
Tenderloin Tips – add 11

Seasonal Greens “V” “GF”

Mesclun topped with dried cranberries, onions, candied walnuts and goat cheese, with raspberry champagne vinaigrette – 10

Chicken -add 5
Shrimp -add 6
Salmon -add 7
Tenderloin Tips – add 11

Spinach Salad “V” “GF”

Spinach topped with Asiago cheese, toasted almonds, grapes, grape tomatoes and onions, served with a sweet and tangy balsamic vinaigrette – 10

Chicken -add 5
Shrimp -add 6
Salmon -add 7
Tenderloin Tips – add 11

Freemason Caesar “V” “GF”

Romaine lettuce, Parmesan cheese and homemade croutons tossed in a traditional creamy Caesar dressing – 9

Chicken -add 5
Shrimp -add 6
Salmon -add 7
Tenderloin Tips – add 11

Vegetarian “V”

Quinoa Garden Burger

Served on a brioche bun with chimichurri aioli, your choice of cheese, sautéed onions or mushrooms. Served with fries – 12
Vegan option – No bun

Curry Vegetable Bowl

Peppers, onions, broccoli, mushrooms and spinach sautéed in a sweet coconut curry sauce over rice – 13

Rice Bowl

Wild rice, spinach, diced tomatoes, goat cheese, red onion marmalade and roasted red pepper sauce – 11
Vegan option – No goat cheese

Vegetable Penne

Peppers, onions, broccoli, mushrooms and spinach sautéed and tossed in a smoked Gouda cream sauce with penne – 14

Signature Entrees

Add a Garden Salad or Freemason Caesar – 6
Add a Spinach Salad or Seasonal Greens – 7

Broiled Seafood Platter “GF”

Shrimp, scallops, and flounder seasoned and broiled, served with rice and asparagus – 33

Roasted Baby Back Ribs “GF”

A full pound of pork ribs, slow roasted and served with smashed potatoes and vegetable medley – 22

Seafood Fantasia

Shrimp and sea scallops sautéed with peppers, onions, and Parmesan tossed with linguini in a white wine Old Bay cream sauce – 24

Fan Tailed Shrimp

Fried butterflied shrimp served with smashed potatoes and vegetable medley – 21

Smoked Gouda Tenderloin Penne

Beef tenderloin tips sautéed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce – 24

Lunch Entrees

Add a Garden Salad or Freemason Caesar – 6
Add a Spinach Salad or Seasonal Greens – 7

Seaside Quiche

Baked with shrimp, bay scallops, mixed peppers, spinach and Swiss cheese topped with Hollandaise, served with fresh fruit – 13

Waldorf Chicken Salad Plate “GF” or Sandwich

Homemade chicken salad with apples, toasted walnuts and raisins, served with tomatoes and fruit
or, on a brioche bun with kettle chips – 12

Riverside Salmon

Grilled and brushed with Asian barbecue glaze, served with rice and vegetable medley – 15

Chicken Asiago

A pan seared chicken breast topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus – 13

Soup and Salad Combos

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

Freemason Caesar or Garden Salad – 14
Seasonal Greens or Spinach Salad – 15

Sandwiches

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

Any whole sandwich below can be served as a wrap

The Downtown Burger

A grilled half pound Certified Angus Beef patty served on a brioche bun with your choice of two toppings: cheese, bacon, sautéed onions or mushrooms – 14
Additional toppings 50¢ each

Chicken Ranch Sandwich

A breaded chicken breast fried and topped with bacon, Cheddar and ranch dressing, served on a brioche bun 13

Pastrami Reuben

Smoked pastrami, sauerkraut and melted Swiss served on marble rye with Russian dressing – 13
Or substitute turkey for pastrami

The Ultimate Cuban Sandwich

Ham, house smoked pork and Swiss cheese piled high with pickles and mustard, all between pressed grilled flatbread – 14

Abbey Club

Turkey, Black Forest ham, Swiss, bacon, lettuce and tomato, served warm on toasted sourdough with a hot & smoky mayo – 13

French Dip

Shaved prime rib on a sub roll with Provolone and sautéed onions, served with au jus – 14

Fried Green Tomato Sandwich

Beer battered green tomatoes, red onion marmalade, mesclun, goat cheese crumbles and roasted red pepper aioli, served on a brioche bun – 12
Add bacon – 1

Turkey Bacon Melt

Turkey, bacon, and Cheddar cheese on toasted marble rye with spinach, tomatoes and a garlic herb aioli – 12

Lunch Combos

Half Sandwich Combos

Choose a half sandwich from the left with a selection from the right – 13
Upgrade the selection on the right to a bowl on soup – add 3