LUNCH menu

Deviled Eggs 6/10 • Cast Iron Cornbread 9
Grilled Artichokes 13 • Double Dip 9/13 • Smoked Salmon* 14

STERLING PRIME RIB SANDWICH
slow roasted in-house, hot au jus, mayonnaise and hand cut fries* 22
CLUB SANDWICH
freshly sliced Cure 81 ham, turkey, Applewood bacon, tomato, jack and cheddar cheeses, mayonnaise relish
and a side of honey mustard with hand cut fries 15
CLASSIC CHEESEBURGER
fully loaded and ground fresh in-house daily with hand cut fries* 13
PANKO CHICKEN SANDWICH
breaded chicken breast pan fried and finished with 1000 Island slaw, tomato, pickles,
mayonnaise, Monterey Jack cheese, served with hand cut fries 14
POKE BURGER
fresh Ahi tuna hand chopped and grilled rare with ginger, scallions, sesame oil, honey, Dijon mustard,
cilantro and a drizzle of sweet soy glaze served with a side of kale salad* 22
FRESH CATCH SANDWICH
grilled over hickory wood with iceberg lettuce, pickles, red onions, aioli and P&G slaw** 18
VEGGIE BURGER
fully loaded, sweet soy glaze, Havarti cheese and a quinoa salad 13

ROASTY CHICKEN SALAD
pulled roasted chicken with freshly cut kale, quinoa, scallions, mint, cilantro, Parmesan cheese,
green cabbage and a roasted peanut dressing** 19
CRAB CAKE SALAD
jumbo lump Maryland style crab cake, mixed greens, croutons, carrots, corn, red and
yellow grape tomatoes, herb vinaigrette and a whole grain mustard sauce 20
AHI TUNA SALAD
seared and sliced Ahi tuna served rare with mixed greens, avocado, mango, red onions and ginger vinaigrette* 20
THAI STEAK SALAD
marinated tenderloin tips, Asian noodles, peanuts, cabbage, grape tomatoes, mint avocado and mango* ** 22
TOP CHOP SALAD
pulled roasted chicken, kale, quinoa, goat cheese, cucumbers, red and yellow grape tomatoes,
almonds, Craisins, artichoke hearts, avocado, corn salsa and herb vinaigrette** 18
SOUP AND SALAD
feature soup of the day with a MAIN, Caesar or wedge salad* 16

LINGUINE LIMONE
pulled roasted chicken, shrimp, spinach, seared red & yellow grape tomatoes
in a lemon Parmesan cream sauce 20
FRESH CUT SALMON
grilled over hickory wood and served with a chilled wild rice salad* 18
NORTH CAROLINA RAINBOW TROUT
seasoned and grilled over hickory wood served with herb aioli and a kale & quinoa salad 22
CHICKEN AND RIB COMBO
oven roasted 1/4 chicken and 1/2 rack of grilled Danish baby back ribs served with Blue Ridge BBQ sauce
and hand cut fries 22
MARYLAND STYLE CRAB CAKES
one or two jumbo lump crab cakes served over a whole grain mustard sauce with asparagus 22/32
SOUTHERN SHRIMP AND GRITS
traditional Cajun Creole sauce with corn salsa, asparagus and cured ham 20

add small MAIN or Caesar salad* 6