The Chef’s Table

fried local Buppert's Farm corn tossed in honey Old Bay, topped with crab chip crumble, green onion

fried local Buppert's Farm corn tossed in a blend of Mexican spices, topped with queso fresco, pico, and chipotle sour cream

iceberg lettuce, crispy pork belly, local Buppert's Farm tomatoes, crumbled blue cheese, balsamic reduction and blue cheese dressing

pan-fried, jumbo soft crab, green leaf lettuce, tomato, apple-wood smoked bacon, served on challah roll, served with fries

two jumbo, pan-fried soft shell crabs, dijon mustard butter, with mashed poatatoes, market vegetable