The Spice Company menu

Maryland Crab

Carrot laced

with Ginger and Apple Garnish

Caesar Salad

with Foccacia Croutons

Mixed Greens

tossed with Pears, Gorgonzola and Spiced Walnuts with a Rosemary Walnut Vinaigrette

Grilled Vegetables and Greens

tossed in a Shallot Vinaigrette

Hearts of Palm, Arugula, Poached Chicken

with a Roasted Pepper Vinaigrette

Cobb Salad

with House Vinaigrette

Mixed Greens

Topped with Confit of Duck

Shrimp and Arugula

with a Greek Artichoke Salad and Lemon Aioli

Crab Lauren

with Blue Crab, Beets, Avocado, and Mache in a Citrus Vinaigrette

Grilled Vegetable Bruschetta

with Fresh Mozzarella

Flash Fried Calamari

with Chipotle Aioli

Pancetta Wrapped Scallops on Grilled Polenta

Shrimp Cocktail

House Cured Gravlax and Hot Smoked Salmon

with Traditional Garnish

Petite Broiled Crab Cakes

with Roasted Garlic Aioli & Cocktail Sauce

Chicken Fingers

with fries

Pasta

with butter and parmesan

Hamburger

Cheeseburger

Cheese Pizza

Cheeseburger

with Fresh Cut Fries

Grilled Chicken Breast Sandwich

with Fresh Cut Fries

Flat Bread Pizza

Daily Omelet

Orecchiette Pomadoro

with a Garlic Tomato Basil Sauce

Blackened Chicken, Peas, Pine Nuts and Tomatoes

with Penne Pasta in a Parmesan Sauce

Duck and Mushroom Gnocchi

in a Tomato-laced Cream Sauce

Eggplant roasted

with Tomato, Artichoke, Mushroom and Edamame with Cous Cous

Chicken in a Kaffir Lime, Chile and Coconut Sauce

with Edamame and Pineapple

Oven Roasted Chicken on Grilled Polenta

Roasted Duck

with Pomegranate Reduction

Quail

with a Jalapeño-Cornbread and Pancetta Stuffing

Pepper-Seared Tuna

with a Tomato Marmalade and Pesto Sauce

Pan Seared Spice Rubbed Salmon

over Basil Lentils

Potato Wrapped Halibut

with Sautéed Spinach and a Lemon-Tarragon Butter

Jumbo Lump Broiled Crab Cakes

with a Roasted Garlic Aioli

Jumbo Gulf Shrimp

in a Coconut-Kaffir Lime and Chile Sauce

Grilled Lobster Tail

with Wild Mushroom Risotto and Minted Pea Purée

Lamb Roasted

with Eggplant, Mushrooms, Cranberries and Feta

Rack of Lamb Encrusted

with Almonds and a Port Basil Rosemary Demi-glaze

Braised Short Ribs

with Mashed Potatoes and Vegetables

New York Strip Steak

with a Mushroom-Asparagus Sautée and Rosemary-Gorgonzola Potatoes