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 – 10
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 – 11
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 – 11
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 – 10
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