7th Sister

Butterhead lettuce with cucumber, pickled cherry tomato, house-cured pork belly lardon. Finished with a creamy buttermilk dill dressing.

Spring Mix with crumbled feta cheese, castelvetrano olive, red onion, garbanzo bean & tomato. Tossed in a herb vinaigrette.

A vibrant mix of butterhead, lola rosa, and arugula, tossed with pickled shallots, cherry tomatoes, candied pecans, and gorgonzola. Dressed in a bright poppy seed vinaigrette.

Jumbo lump crab folded into a blend of three cheeses. Served warm with baguette & crisp crudités for scooping & sharing.

Rangoon-style spread, surimi, thai chili sauce, mozzarella, wonton strips

Jumbo lump crab in a rich cream base, layered with slow-cooked soubise and a delicate touch of curry.

Served with thousand island dressing

Served with house pickles, salted pecans, country olives, crostini & dijon.

Chicken thigh, mellowed in buttermilk & crispy fried. Topped with house pickles, house aioli & a touch of Old Bay honey. Served on brioche.

Jumbo lump crabcake, golden & generous, served with tarragon-mustard imperial, sweet potato, tender asparagus, & laciento kale. Finished with an Old Bay gribiche.

Pan seared duck breast, smoked corn puree, pork belly lardon, gingered fennel, blackberry agrodolce

10 oz filet tenderloin, duck fat potato fondant, candied snow pea, madeira mushroom au poivre

Blackberry compote, pecan crumble, Madagascar vanilla ice cream

Dark chocolate shell hiding rich mousse and a chocolate brownie, Cracks open to reveal indulgence - a sweet finale with a dramatic flair.

Graham cracker shell, cheesecake filling, chantilly cream, fresh berries

Madagascar vanilla ice cream, fresh mixed berries, Chantilly cream

Hayman's London Dry Gin, Aperol, Strawberry, Lemon, Soda

Charred Jalapeno Infused Blanco Tequila, Cointreau, Agave, Lime

Tito's, Evil Bean Coffee Liqueur, Coffee Concentrate, Licor 43

Bulliet Bourbon, Demerara Syrup, Angostura & Orange Bitters

Butterhead lettuce with cucumber, pickled cherry tomato, house-cured pork belly lardon. Finished with a creamy buttermilk dill dressing.

Spring Mix with crumbled feta cheese, castelvetrano olive, red onion, garbanzo bean & tomato. Tossed in a herb vinaigrette.

A vibrant mix of butterhead, lola rosa, and arugula, tossed with pickled shallots, cherry tomatoes, candied pecans, and gorgonzola. Dressed in a bright poppy seed vinaigrette.

Served with house pickles, salted pecans, country olives, crostini & dijon.

Jumbo lump crab in a rich cream base, layered with slow-cooked soubise and a delicate touch of curry.

Rangoon-style spread, surimi, thai chili sauce, mozzarella, wonton strips

Served with thousand island dressing

Jumbo lump crab folded into a blend of three cheeses. Served warm with baguette & crisp crudités for scooping & sharing.

Jumbo lump crab, imperial, salmon roe, spicy aioli

Chicken thigh, mellowed in buttermilk & crispy fried. Topped with house pickles, house aioli & a touch of Old Bay honey. Served on brioche.

Jumbo lump crabcake, golden & generous, served with tarragon-mustard imperial, sweet potato, tender asparagus, & laciento kale. Finished with an Old Bay gribiche.

10 oz filet tenderloin, duck fat potato fondant, candied snow pea, madeira mushroom au poivre

Pan seared duck breast, smoked corn puree, pork belly lardon, gingered fennel, blackberry agrodolce

Dark chocolate shell hiding rich mousse and a chocolate brownie, Cracks open to reveal indulgence - a sweet finale with a dramatic flair.

Madagascar vanilla ice cream, fresh mixed berries, Chantilly cream

Graham cracker shell, cheesecake filling, chantilly cream, fresh berries

Blackberry compote, pecan crumble, Madagascar vanilla ice cream