HomeGrown Cafe

**Please call for availability for take-out for Restaurant Week Items. Take-out begins on Monday. Hours for take-out may be shortened or lengthened due to the current volume of dine-in orders. We apologize for any inconvenience. **

Appetizers (choice of one)

Fennel and Apple Salad: Shaved fennel, local apples, sliced radishes, candied pumpkin seeds, julienned shallots, bitter greens, cheddar bleu cheese, vanilla vinaigrette (GF Can be vegetarian, can be vegan)

Butternut Squash Raviolis: Butternut squash stuffed raviolis, sage brown butter, arugula, and crispy prosciutto (Can be vegetarian)

Pumpkin and Bacon Flatbread: Pumpkin butter, smoked local bacon, Brussel sprouts, roasted garlic, gruyere cheese, and pomegranate molasses (Can be vegetarian) 

Entrees (choice of one)

Dry-Aged Beef Osso Buco: Slow-cooked Chesapeake Gold Farms’ coffee rubbed beef shank, fire-roasted squash, crimini mushrooms, braised winter greens, red eye beef demi reduction

Za’atar Roasted Cauliflower: Local za’atar rubbed cauliflower, blistered carrots, grilled greens, smashed sumac chickpeas, house-made labneh or cashew cream for vegan preparation (GF, vegetarian, can be vegan) 

Pan Roasted Half Chicken: Semi-boneless pan roasted half chicken, butter roasted sunchokes, spiced apple butter puree, smoked bacon green beans, poultry demi (GF)

Desserts (choice of one)

Apple Caramel Vegan Cheesecake: Local apples, spiced vegan cheesecake topped with house-made caramel (GF, vegetarian,  vegan)

Caffe Gelato

Primo Piatto (choice of one)

Whipped Ricotta on Toasted Focaccia with olive oil drizzle

Brandied Lobster Chowder with crème fraiche and chives

Secondo Piatto (choice of one)

Pan-Seared Day-Boat Scallop– with bacon jam, crisp ricotta gnocchi, caramelized butternut squash, sautéed mushrooms, and sage brown butter

Terzo Piatto (choice of one)

Grilled Center Cut Filet Mignon- au poivre with honey balsamic roasted Brussels sprouts, and smoked mozzarella mashed potatoes

House-Crafted Lobster & Ricotta Ravioli- with lemon saffron cream sauce, leeks and sauteed rainbow Swiss chard garnished with chevre

Iron Hill

Soup or Salad (choice of one)

Maryland Crab Soup- traditional Chesapeake style, served with saltine crackers

pairs with: Lodestone Lager

Mesclun Salad- granny smith apples, sharp cheddar, pistachios, cranberries, red onion, orange-vanilla vinaigrette

pairs with: Light Lager

Appetizer (choice of one)

Chicken Lettuce Wraps- Seared chicken, bibb lettuce, Asian style vegetables, hoisin-ginger glaze, spicy peanut sauce

pairs with: Philly Phavorite

Fried Brussels Sprouts- olive oil, lemon, black pepper, pecorino romano

pairs with: Hometsead

Second Course (choice of one)

Spicy Korean Noodle Bowl- Sliced steak, rice noodles, carrots, red peppers, cucumbers, bean sprouts, pickled serrano peppers, chili beef broth, Korean glaze, sesame seeds

pairs with: Philly Phavorite

Teriyaki Chicken Breast- Mesclun greens, wasabi vinaigrette, sesame-glazed broccoli, peppers, onions, shiitake mushrooms, basmati rice

pairs with: Inkcredibly Juicy

Blue Crab Grill

**All options are available to-go**

First Course (choice of one)

Deep-Fried Oysters- kimchi aoli, pickled butternut squash

Shrimp & Crab Eggrolls- tamarind dipping sauce

Grilled House Made Merguez- Toursi, baby arugula

Second Course (choice of one)

Braised Pork Shank- red wine reduction, garlic mashed

Cioppino- clams, mussels, shrimp, calamari, sea bass, garlic bread

Seared Rockfish- cannellini beans, tomato, arugula

Steak & Shrimp Skewers- zatar, lime, rice

Dessert (choice of one)

Cheesecake- see server for flavor

Crème Brulee-with fresh berries

Smith Island Cake- 7 layers

Klondike Kate’s

Appetizer (choice of one)

Roast Beef Wrapped Asparagus (GF)- topped with hollandaise sauce, served cold

Balsamic Marinated Portobello Mushroom (GF) (V)- stuffed with goat cheese, fresh herbs and chopped artichoke hearts

Entrees (choice of one)

Noodle-less Vegetarian Lasagna (GF) (V)- thinly sliced zuchini and squash, layered with fresh ricotta, mozzarella, sautéed vegetables, and home made red sauce

Crab Stuffed Chicken Breast (GF)- crab, smoked gouda, spinach and sundried tomato suffed chicken breast, served over creamy risotto

Dessert (choice of one)

Lemon Mousse (GF) (V)– light and airy lemon mousse, served with dark chocolate shavings and gluten free shortbread crumbles

Blueberry Cheescake Eggroll (V)- home made blueberry cheesecake in a deep fried eggroll, served with a scoop of ice cream

Mad Mac’s

First Course (choice of one)

French Onion Soup

Caprese Salad

Second Course (choice of one)

Dessert (choice of one)

Apple Pie Dump Cake

Sonora

Appetizers (choice of one)

Entree (choice of one)

Dessert (choice of one)