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 – 8

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 – 9

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 – 9

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 – 8

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 – 10
Vegan option – No bun

Curry Vegetable Bowl

Peppers, onions, broccoli, mushrooms and spinach sautéed in a sweet coconut curry sauce over rice – 10

Rice Bowl

Wild rice, spinach, diced tomatoes, goat cheese, red onion marmalade and roasted red pepper sauce – 10
Vegan option – No goat cheese

Vegetable Penne

Peppers, onions, broccoli, mushrooms and spinach sautéed and tossed in a smoked Gouda cream sauce with penne – 13

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 – 28

Roasted Baby Back Ribs “GF”

A full pound of pork ribs, slow roasted and served with smashed potatoes and vegetable medley – 17

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 – 21

Riverside Salmon

Grilled and Brushed with an Asian barbecue glaze, served with rice and vegetable medley – 19

Fan Tailed Shrimp

Fried butterflied shrimp served with smashed potatoes and vegetable medley – 17

Smoked Gouda Tenderloin Penne

Beef tenderloin tips sauteed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce – 19

Lunch Entrees

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

Seafood Quiche

Baked with shrimp, crab meat, mixed peppers, spinach and Swiss cheese topped with Hollandaise, served with fresh fruit -10

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 – 9

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 – 10

Soup and Salad Combos

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

Freemason Caesar or Garden Salad – 11
Seasonal Greens or Spinach Salad – 12

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 kaiser roll with your choice of two toppings: cheese, bacon, sautéed onions or mushrooms – 10
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 10

Pastrami Reuben

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

Southern Turkey Melt

Turkey, homemade pimento cheese, lettuce and tomato on multigrain bread – 10

Abbey Club

Turkey, Black Forest ham, Swiss, bacon, lettuce and tomato, served warm on toasted sourdough with a hot & smoky mayo – 10

French Dip

Shaved prime rib on a sub roll with Provolone and sautéed onions, served with au jus – 11

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 – 9
Add bacon – 1

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 – 10
Upgrade the selection on the right to a bowl on soup – add 2