THE PLUCKY LUNCH
David C. Felton, Executive Chef

FROM THE SEA
all shellfish available by 1/2 or full dozen

lemongrass steamed shrimp with kaffir and coconut en Cocotte

Virginia littleneck clams & our cocktail sauce

Kummamoto oysters, kaffir lime mignonette & wasabi tobiko

Chef's select oysters & osetra caviar mignonette

plate fruits de mer (Chef's assortment)

TO START
traditional Gazpacho with Maryland blue crab

Chef's daily soup, made of the freshest farmers ingredients

assiette of house-cut fries with three sauces

Pluckemin salad, a daily combination of seasonal ingredients

with roasted chicken or steamed shrimp(4)

bacon & slow poached egg Caesar salad with croutons & Caesar vinaigrette

arugula and trevisio with smoked Oregon blue, rosemary cherries & balsamic

lemon roasted olives, chick pea puree, grilled peppers & pressed foccacia

yellow fin tuna tartare, Mexican flavors, pineapple sorbet

SANDWICHES
all sandwiches are served with a choice of salad, chips or fries

big boy tomatoes and buffalo mozzarella panini, basil oil

proscuitto, fontina & arugula sandwich with marinated fennel and red onions

house baked ham and brie sandwich, roasted onions & English mustard

softshell B.L.T, with house cured bacon, gribeche and local tomatoes

lobster roll, sauce louis, micro herbs and celery

P.I. sirloin burger, pancetta & cippolinni onions with or w/o cheese, also available with foie gras
cheeses:  comte, farmhouse cheddar, or rustic blue

ENTRÉES
crispy mahi mahi tacos, avocado, pickled red cabbage & Spanish black beans

Thai style shrimp wraps, coconut, fried shallots, peanuts and jasmine rice

roast Berkshire pork & clams with potatoes and Chorizo

organic chicken breast, pomme puree, peas, carrots, and jus

fish & chips, malt vinegar and remoulade

hanger steak frites with chipotle pickled pearl onions & red wine

garganelli pasta with porcini, asparagus & pecorino