Great Beginnings

Freemason Abbey Onion Soup

Topped with a crostini and Swiss cheese

Crock – 7
Cup – 6

She Crab Soup

Our award-winning specialty:
Seasoned blend of lump crab meat and cream with sherry

Bowl – 10
Cup – 9

Soup of the Day

Prepared daily by our chef

Bowl – 6
Cup – 5

Abbey Appetizer Tower

A three-tiered tower featuring our Artichoke Dip, Steak Caprese, and the infamous Bang Bang Shrimp – 37

Crab Dip “GF”

A creamy lump crab meat blend served with homemade crostinis – 15

Steak Caprese “GF”

Beef tenderloin tips, fresh Mozzarella, grape tomatoes, pesto and balsamic drizzle – 15

Fried Calamari

Fried calamari rings served with marinara sauce, sprinkled with Parmesan cheese – 13

Bang Bang Shrimp

Fried shrimp tossed in a creamy, sweet and spicy sauce – 14

Artichoke Dip “V” GF

Artichokes and Parmesan cheese with spinach and diced tomatoes, served with homemade crostini – 12
Add bacon for $1.00

Fried Green Tomatoes “V”

Beer battered and fried, topped with a goat cheese crumble and balsamic drizzle – 12

Starter Salads

Abbey Garden Salad “V” “GF “

Romaine lettuce, garden vegetables, Cheddar cheese and New York flatbread – 6

Seasonal Greens “V” “GF “

Mesclun topped with dried cranberries, onions, candied walnuts and goat cheese,
with raspberry champagne vinaigrette – 7

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 – 7

Freemason Caesar “V” “GF “

Romaine lettuce, Parmesan cheese and homemade croutons tossed in a traditional creamy Caesar dressing – 6

Vegetarian

Quinoa Garden Burger

Served on a brioche bun with chimichurri aioli and 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, green tomato and onion chutney and a chimichurri aioli – 11
Vegan – No goat cheese, no chutney, no chimichurri
Sub roasted red pepper sauce and red onions

Vegetable Penne

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

 

Seafood

Broiled Seafood Platter “GF”

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

Fan Tailed Shrimp “GF”

Fried butterflied shrimp served smashed potatoes and vegetable medley – 21

Riverside Salmon

Grilled and brushed with an Asian barbecue glaze, served over rice and vegetable medley – 23

Seafood Fantasia

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

Shrimp Pesto Pasta

Shrimp sautéed with mushrooms, grape tomatoes, spinach and Parmesan, tossed in a basil pesto cream sauce with linguini – 23

 

Hand Cut Steaks

Enhance your steak:

Shot of She Crab Soup – 3
Citrus herb butter – 3
Sautéed onions – 3
Sautéed mushrooms – 3

Grilled Filet Mignon “GF”

8 oz. beef tenderloin served with smashed potatoes and grilled asparagus, accompanied by a rosemary demi-glace – 32

Land & Sea

A 8 oz. Filet Mignon with sea scallops and sautéed shrimp, served with smashed potatoes and grilled asparagus – 42

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 – 30

 

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 – 24

Roasted Baby Back Ribs “GF”

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

Herb Butter Steak Pasta

Tenderloin beef tips sautéed 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 – 24

Smoked Gouda Tenderloin Penne

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

Chicken Asiago

Two pan seared chicken breasts topped with ham and Asiago cream sauce, served with smashed potatoes and asparagus – 19

Shrimp Ravioli

Shrimp sautéed with cheese ravioli, peppers, onions and spinach in a rose cream sauce – 22