Please join us for Easter, Mother’s Day, Thanksgiving, New Years Eve, and Valentines Day.
Menu subject to change for each season
The Purple Iris Dinner Menu

Plate O Bait Fried Calamari , Seasoned Breading, Chipotle Aioli 12

  Filled fungi Marinated Mushroom Caps, Buffalo Mozzarella, Grape Tomato, Roasted Garlic Oil, Balsamic Glace 11   

  Chesapeake Frittes Pomme Frites, Cheddar Sauce, Back Fin Crab 11  

  Cheese Board Cheese’s for Two, Fig Preserves, French Dijon, Grilled Crostini 12  

  Eggplant Dip Warm Eggplant Spread, Cucumber Tomato Onion Salad, Feta, Tandir Bread 10

  Soups Seafood Soup 8

Soup Du Jour 7  

Choice of one Salad with Entree

  Triple Cheese Caesar Romaine, Crouton, House Made Dressing

  House Salad Field Greens, Pickled Egg, Cucumber, Tomato, Carrot, Choice of Dressing

  Salad DuJour The Chef’s Salad Choice of the Day


The Chicken Paisano Herbed Chicken Breast, Fresh Mozzarella, Crushed and Roasted Tomato, Shaved Fontina 25

Drunken Quacker Boneless Duck Breast, Fig Chutney, Malbec Reduction Cherry & Cracked Peppercorn Jus 26

  Yulebe Shellfish Lobster, Shrimp, and Crab, Fettucini, Lobster Prawn Bisque 32

The Shrimp Ate the Crab Crab filled Shrimp, Lemon and Thyme Vin Blanc 30  

Pride and Joy Jumbo Lump Crab Cakes, Lemon Butter Buerre Blanc 33  

  ·        All entrees are served with freshly baked breads and a salad. ·        Chef choice of starch and vegetable are served with all entrees except for pasta dishes. ·        Please note an 18% Gratuity will be added for groups of 8 or more  

Off The Grill

  Slammin Salmon Open Grilled Salmon Fillet, House Barbecue, Creamy Cucumber Salad 26

Sweet Piggy of Mine Apple Wood Smoked Boneless Pork Chops with Fire Roasted Apple Jus 25

 Anyone See Little Bo Peep Herb Rubbed Lamb, White Bean, Cherry Pepper Cassoulet 32

  The Belmont 10 oz Tenderloin Steak, Melted Blue Cheese, Balsamic Reduction 36

Whoa Cowboy! 180z Ribeye Steak, Mushroom Melange, Shallot Wine Butter 34  


Server to offer Dessert Selection of the Evening, all Desserts Made in House by our Pastry Chef Jeffrey Downs 8  

Please note an 18% Gratuity will be added for groups of 8 or more

  Thanks for Dining