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STARTERS - SALAD - SOUP
SANDWICHES - PIZZA - FIELDS & CAULDRONS - PASTA
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FRIED GREEN BEANS
Served with miso scallion aioli – 10
SMOKED SALMON
Cilantro and orange cured house smoked salmon with accompaniments – 16
SESAME ENCRUSTED AHI TUNA
With ponzu sauce and Asian fruit compote – 16
BAKED BRIE EN CROUTE
With raspberry sauce and Asian fruit compote – 12
RAVIOLI
Spinach pasta pillows filled with cheese and tossed with sauteéd duck confit, fresh herbs and brown butter sauce – 14
SEA SCALLOPS
3 jumbo scallops pan seared with artichoke hearts in a white wine parmesan sauce – market price
FRUIT & CHEESE PLATTER
Three 2oz. artisan cheeses served with seasonal fruit and Parmesan toast points – 15
CHICKEN BROCHETTES
With chipotle aioli and jicama slaw – 13
MARYLAND CRAB CAKES
Jicama slaw and spicy remoulade – 16
SHRIMP COCKTAIL
Zesty cocktail sauce and fresh lemon – 15
CRISPY CALAMARI
Flash fried and served with spicy marinara – 11
ARTICHOKE DIP
Served with artisan flatbread – 9
HOUSE
Fresh cucumber, grape tomato and carrot with dressing choice – 5
SPINACH
Honey-cider pecan vinaigrette, toasted pecans, gorgonzola and sliced Granny Smith – 6
CAESAR
Classic with croutons and shaved Parmesan – 6
FIRE AND ICE
Lettuce wedge with fire roasted pepper vinaigrette, bleu cheese, tomato, spiced pecans and rye croutons – 9
CHOPPED SALAD
Iceberg lettuce with Parmesan buttermilk ranch dressing, diced tomatoes, diced
cucumbers and chopped bacon – 12
COBB
Mixed greens, tomato, crispy bacon, onion, bleu cheese, and cider dijon vinaigrete with choice of: smoked turkey or grilled chicken – 10
TOMATO & MOZZARELLA
Fresh mozzarella, vine ripened tomatoes and balsamic vinaigrette – 8
CHILI LACQUERED CHICKEN BREAST
Jack cheese and tequila lime vinaigrette – 12
SMOKED SALMON
Bacon, cucumber, tomato and cider dijon with mixed greens – 16
PECAN CHICKEN SALAD
Field greens with pecan encrusted chicken breast, honey lavender vinaigrette and julienne vegetables – 11
DEEP FORK WEDGE
Iceberg lettuce, bacon, bleu cheese dressing, diced tomato and onion with bleu cheese crumbles – 8
BLACKENED SHRIMP SALAD
Shrimp, mixed greens, caramelized onions, candied walnuts, bleu cheese and balsamic vinaigrette – 16
TUNA NIÇOISE SALAD
Pan-seared ahi tuna, romaine lettuce, roma tomatoes, green beans, new potatoes, hard-boiled egg and Provencal vinaigrette. 19
WORLD FAMOUS CLAM CHOWDER
cup – 6 bowl – 8
TOMATO CRAB BISQUE
cup – 6 bowl – 8
ROASTED CORN AND GREEN CHILE
cup – 6 bowl – 8
SEASONAL SOUP
cup – 6 bowl – 8
DEEP F ORK BUR GER
Nearly 1/2lb of premium angus beef. – 10
Choice of toppings .75 each: cheddar • sauteed onions • mushrooms • bleu cheese • bacon • jalapeno aioli
PECAN CHICKEN SANDWICH
With chipotle aioli on gourmet pretzel bun – 10
REUBEN
Shaved corned beef, thousand island dressing, sauerkraut, dijon and swiss cheese – 10
SHAVED PRIME RIB
On French baguette with melted swiss, horseradish sauce and aujus – 12
OPEN FACED SALMON CLUB
Lettuce, tomato and basil aoili on a gourmet preztel bun – 14
BLEU RYE
Grilled chicken breast, caramelized onions, melted bleu cheese, and fresh spinach on toasted rye bread – 10
GRILLED CHICKEN BREAST
Grilled chicken breast, spicy pepper relish, crisp bacon, melted provolone and basil mayo – 10
TENDERLOIN STEAK SANDWICH
Grilled steak with chipotle cherry bbq sauce, spinach and hot house tomatoes on a gourmet pretzel bun – 15
THE CLUB
Ham, turkey, swiss, bacon, lettuce and tomato on wheat- 10
CEDAR PLANK SALMON
Our house specialty, covered with a sweet mustard glaze, served with Parmesan risotto and sauteed asparagus – 22
PACIFIC ROCKFISH
Garlic meuniere, whipped potatoes and asparagus – 26
BLACKENED CATFISH
With jalapeno tartar sauce, whipped potatoes and roasted seasonal vegetables – 16
WALNUT CRUSTED TILAPIA
Farm-raised tilapia, mango coulis, whipped Idaho potatoes, sauteed spinach and grape tomatoes – 17
NEW ZEALAND ORANGE ROUGHY
With tomato artichoke and basil risotto, lemon butter sauce and green beans – 21
PAN-SEARED RAINBOW TROUT
An 8 oz fillet with Parmesan risotto and green beans – 21
FISH AND CHIPS
Lightly battered cod, Kettle chips and jalapeno tarter sauce – 18
All pizzas baked in a brick oven with hand rolled pizza dough – 15
MARGHERITA
Roma tomatoes, basil and roasted garlic.
LOMBARDI
Italian sausage, pepperoni, jalapenos, red onions, tomatoes and mozzarella with red sauce.
PEPPERONI PIZZA
Traditional
ALL AMERICAN
Bacon, sausage, pepperoni, hamburger, mozzarella, and marinara.
BIANCO
Grilled chicken, mushrooms, bacon, mozzarella, Parmesan and classic Alfredo sauce.
QUATTRO FORMAGGIO
Fontina, mozzarella, provolone and Parmesan with roasted garlic and fresh basil.
BARBEQUE CHICKEN
Grilled Chicken, red onion, barbeque sauce and cilantro.
ROTISSERIE CHICKEN
1/2 roasted chicken with whipped potatoes and green beans – 16
CHICKEN PICCATA
Lemon, white wine and capers over angel hair pasta – 14
FILET MIGNON
Grilled with red wine sauce, whipped potatoes and roasted seasonal vegetables
7 oz. – 32, 9 oz. – 37, add bleu cheese – 2
THE “PTL”
Pecan crusted pork tenderloin with poblano peach salsa, whipped potatoes and green beans – 27
CHICKEN PARMESAN
A tender breaded breast of chicken layered with a parmesan and roasted red pepper cream sauce and served with a cilantro alfredo fettuccine – 18
BRAISED BEEF SHORT RIBS
With sweet chipotle-molasses glaze, whipped potatoes and green beans – 27
BEEF STROGANOFF
Pan seared sirloin and fettuccine noodles with a burgundy mushroom sauce topped with a thyme creme fraiche – 32
DEEP FORK FETTUCINI
With alfredo sauce – 15
add grilled chicken breast – 4, add grilled shrimp – 8, add lobster – 12, add roasted seasonal vegetables – 4
“MAC AND CHEESE”
Truffled asiago cream smoked tomatoes – 15
add rotisserié chicken – 4, add sauteed jumbo shrimp – 6, add lobster – 12
JUMBO SHRIMP
Sauteed shrimp with smoked tomatoes, crushed red pepper, bacon, fresh basil and vodka butter sauce served over penne – 25
STEAK TENDERLOIN FETTUCINI
With sauteed mushrooms, brandy, basil, spinach in cream sauce and garnished with pesto – 21
ANGRY PEPPERS
Roasted poblano or red bell pepper, stuffed with mascarpone and ricotta cheeses, mushrooms and fresh spinach, tossed with fettuccine in cream sauce – 20
Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
