Dinner Menu Menu Changes Daily During Fall & Winter Appetizers, Soups and Salads Maryland Lump Crab Cakes with Hollandaise 19 Pan Seared Spring Lamb Chop 12 Christopher House Salad 7 Goat Cheese Mesclun Salad 12 Hand Tossed Caesar 9 French Beef and Onion Soup cup 4 bowl 6 Chef's Featured Entrees Blackened Mahi 25 Served over whipped mashed potatoes topped with a bacon and shrimp cream sauce aside haricot verts cooked in roasted garlic Grouper Oscar Market Price Served over whipped mashed potatoes, topped with lumb crabmeat and ladled with Hollandaise sauce, aside sauteed vegetables Sesame Crusted Tuna 24 Seared to temperature, served over shrimp rice pilaf and sauced with ginger wasabi glaze Filet Mignon 29 Served over whipped mashed potatoes, vegetables and ladled with a mushroom bordelaise glaze Ribeye 31 23 oz king cut served over whipped mashed potatoes with sauteed garden vegetables Roasted Loin of Pork 26 Served in a veal stock pan sauce, aside smoked gouda cheese grits and sauteed vegetables Lamb Shank 26 Served over parmesan risotto, ladled with red wine bordelaise, aside sauteed garden vegetables Chicken Marsala 22 Tender, pan seared, bone-in chicken served over pasta tossed in a sweet marsala wine sauce Coc au Vin 22 Tender, falling off the bone braised chicken served over whipped mashed potatoes in a mushroom port wine sauce Seafood Pasta Diablo 24 Spicy Italian sausage, peppers, onions, shrimp, scallops and lump crab meat tossed with linguini and topped with fresh Parmesan cheese