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