Butterhead Salad

Warm Common folded with into baguette, a blend & crisp of three cheeses.

Jumbo Lump Crab

C Oysters Chicken

Stander Between Bread

Frederick Style Cheesesteak

Airco Steak Holder Frites

Sweet Coppa Bone-In Pork Chop

Legacy Chesapeake Risotto

Seared to perfection, topped with beef tallow.

Bone-In Ribeye

Tuscano Cassoulet

Served steamed in an aromatic broth for dipping.

Maidens Mussels

Meant to gather the table. Enjoy all for 45 or pick 3 for 27.

Chef's Board & Knife

Malpeque, CAN Chickpea "faux" Chicken Salad Sliders

Jumbo lump crab soubise in a rich cream base, layered with a touch of curry.

Curried Cream of Crab

An 8oz house seared burger stacked with aioli & tobacco onions.

Houck House Burger

Airco Eggs Market

Classic composed with a generous pour of hollandaise over poached eggs on an English muffin.

Chopper: Eggs Benedict

Poached eggs over a crab cake finished with hollandaise.

Eggs Chesapeake

Crispy Brussels with a balsamic glaze and feta cheese.

Crispy Brussel Sprouts

Baked veal stock with crostini, aged swiss.

Caramelized Onion Soup

Chef's Board

Crispy chicken thigh topped with house pickles, house aioli & a touch of Old Bay honey.

The Misses Buttermilk Chicken

Maison Bakery baguette served with herb-infused olive oil

Bread & Oil

Maison Bakery stuffed brioche dipped in vanilla & pumpkin spiced anglaise.

Pumpkin Pie Spiced French Toast

Wash and gently separate the leaves of the butterhead lettuce. Pat them dry with a clean towel or salad spinner. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

Prepare the Lettuce

Halve the cherry tomatoes and add them to the salad bowl. Peel the cucumber, slice it into thin rounds, and add to the bowl. Thinly slice the radishes and toss them in as well.

Add Vegetables

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until the mixture is well combined and emulsified.

Make the Dressing

Pour the dressing over the salad ingredients in the bowl. Toss gently to coat all the vegetables evenly with the dressing.

Combine and Toss

Sprinkle the crumbled feta cheese and chopped fresh parsley over the top of the salad before serving.

Garnish

Butterhead lettuce

Cherry tomatoes

Cucumber

Radishes

Olive oil

Balsamic vinegar

Dijon mustard

Honey

Salt

Black pepper

Feta cheese

Fresh parsley

In a medium bowl, combine the jumbo lump crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, and chopped green onions.

Prepare the Crab Mixture

Add Old Bay seasoning, salt, and black pepper to taste. Gently fold the ingredients to avoid breaking the crab meat.

Season the Mixture

In a separate bowl, combine the cream cheese, sharp cheddar cheese, Monterey Jack cheese, and grated Parmesan cheese. Mix until well blended.

Mix the Cheeses

Preheat the Oven

Slice the baguette in half lengthwise and brush the insides with melted butter.

Prepare the Baguette

Spread the crab mixture evenly over the bottom half of the baguette.

Layer the Crab Filling

Spread the cheese mixture over the crab filling.

Add the Cheese Blend

Place the assembled baguette on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.

Bake the Baguette

Remove from oven, let cool slightly, then slice into pieces and serve warm.

Serve

Jumbo Lump Crab Meat

Cream Cheese

Mayonnaise

Dijon Mustard

Lemon Juice

Green Onions

Old Bay Seasoning

Black Pepper

Sharp Cheddar Cheese, shredded

Monterey Jack Cheese, shredded

Parmesan Cheese, grated

Baguette

Butter, melted

Begin by cleaning the chicken breasts. Pat them dry with paper towels and cut them into thin, even slices.

Prepare the Chicken

Shuck the oysters carefully and set them aside. Ensure to keep the oyster liquor reserved.

Prepare the Oysters

In three separate shallow bowls, place the all-purpose flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and Parmesan cheese in the third.

Set Up Breading Station

In a small bowl, combine the garlic powder, salt, black pepper, and paprika. Sprinkle this seasoning mix over the chicken slices.

Seasoning Mix

Take each seasoned chicken slice, dredge it in flour, dip it in the beaten eggs, and finally coat it with the breadcrumb and Parmesan mixture. Ensure each piece is well-coated.

Bread the Chicken

In a large skillet, heat the olive oil and butter over medium heat until hot but not smoking.

Heat the Oil

Add the breaded chicken slices to the skillet in a single layer. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove and set aside.

Cook the Chicken

In the same skillet, add the shucked oysters and cook for 2-3 minutes until they are just cooked and slightly curled at the edges. Drizzle with lemon juice.

Cook the Oysters

Serve the cooked chicken topped with the sautéed oysters. Drizzle a little of the reserved oyster liquor over the dish for extra flavor.

Combine and Serve

Chicken breasts

Fresh oysters

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Garlic powder

Paprika

Lemon juice

Butter

Spread butter evenly on one side of each slice of sourdough bread.

Prepare the Bread

Slice the grilled chicken breast into thin strips. Cut the avocado in half, remove the pit, and scoop out the flesh, then slice it. Slice the tomato into thin rounds.

Prepare the Filling

On the unbuttered side of two slices of bread, spread 1 tablespoon of mayonnaise and 1/2 tablespoon of mustard.

Layer the Ingredients

Layer the grilled chicken strips, avocado slices, tomato rounds, and lettuce leaves on top of the condiments.

Add Chicken and Veggies

Place a slice of cheddar cheese on top of the veggies.

Add Cheese

Top with the other slices of bread, buttered side facing out.

Complete the Sandwich

Heat a skillet over medium heat. Place the sandwich in the skillet and grill for 3-4 minutes on each side, or until golden brown and the cheese is melted.

Grill the Sandwich

Once grilled, remove the sandwich from the skillet, let it cool for a minute, then slice in half and serve immediately.

Slice and Serve

Sourdough Bread

Grilled Chicken Breast

Avocado

Tomato

Lettuce Leaves

Cheddar Cheese

Mustard

Pepper

Thinly slice the ribeye steak against the grain into strips about 1/4 inch thick.

Slice the Steak

Dice the green bell pepper and onion into small pieces.

Chop Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced green bell pepper and onion, sauté until softened (about 5 minutes). Season with salt, black pepper, and garlic powder. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Increase heat to medium-high and add the sliced ribeye steak. Cook for about 3-4 minutes until browned and cooked through. Stir in hot sauce to taste.

Cook the Steak

Return the sautéed vegetables to the skillet with the steak, mixing well to combine all the flavors.

Combine Ingredients

Place the provolone cheese slices over the steak and vegetable mixture. Cover the skillet and let it cook for another 2 minutes, or until the cheese is melted.

Melt the Cheese

Slice the hoagie rolls lengthwise without cutting all the way through. Spoon the cheesesteak mixture into each roll, ensuring an even distribution of meat and vegetables.

Assemble the Sandwiches

Serve hot with additional hot sauce on the side, if desired.

Ribeye steak

Green bell pepper

Onion

Provolone cheese

Hoagie rolls

Hot sauce

Rub the ribeye steaks with olive oil and season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Heat a skillet over medium-high heat. Once hot, add the seasoned steaks and sear for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Sear the Steak

In the last minute of cooking, add fresh rosemary sprigs to the skillet for added flavor.

Add Fresh Herbs

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing.

Rest the Steak

Peel the potatoes and cut them into thin strips (about 1/4 inch wide). Rinse the cut potatoes under cold water to remove excess starch.

Prepare the Potatoes

Pat the potatoes dry with a clean kitchen towel or paper towels to ensure they fry properly.

Dry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Carefully add the dried potato strips to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per batch.

Fry the Potatoes

Remove the frites from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.

Drain and Season

Slice the rested steak against the grain and serve it on a plate alongside a generous portion of frites.

Plate the Dish

Sprinkle grated Parmesan cheese and chopped fresh parsley over the steak and frites for added flavor and presentation.

Add Finishing Touches

Fresh rosemary

Potatoes

Vegetable oil

Pat the bone-in pork chops dry with paper towels. Season both sides generously with salt and black pepper.

Prepare Pork Chops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until a golden-brown crust forms. Remove from heat and set aside.

Sear the Chops

In a medium saucepan, combine honey, soy sauce, minced garlic, grated ginger, and apple cider vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally.

Make the Sweet Glaze

Allow the glaze to simmer for about 10-15 minutes until slightly thickened, stirring frequently to prevent burning.

Reduce the Glaze

Preheat your oven to 375°F (190°C). Place the seared pork chops in a baking dish and pour the sweet glaze over them, ensuring they are well coated.

Glaze the Chops

Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Baste the chops with the glaze halfway through cooking.

Bake the Chops

Once cooked, remove the pork chops from the oven and let them rest for about 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.