Dinner Menu - Lee Gribben's on Main

Dinner Menu

Salads

Warm Tomato and Goat Cheese Salad | 8.95

served on field greens with a grainy mustard vinaigrette

Pecan Blue Salad | 8.95

with praliné pecans, granny smith apples, and blue cheese dressing

Spring Salad | 8.5

white beans, feta cheese, and roasted peppers, with a grainy mustard vinaigrette

Caprese Salad | 8.5

fresh mozzarella, tomatoes, and oranges, with balsamic and basil

Classic Caesar Salad |

Garden Vegetable Salad | 7.5

field greens with seasonal vegetables and our white-house dressing

Soups

Chef’s Soup du Jour | 6

Soup Sampler | 8

a portion of each soup to taste

Plates for Two

Gribben’s Martini Flight | 30

a tasting of our three martinis: tuna, salmon, and crab

Meditteranean Flight | 16.5

olive tapenade, bruschetta, feta, hummus, roasted peppers, dolmas, greek olives, and pita

Pulled Pork Barbeque Nachos | 12.5

cheddar jack, roasted corn salsa, house tortilla chips, guacamole, and sour cream

Swiss and Cheddar Jack Fondue | 14.5

garlic, white wine, and nutmeg

Cheddar Jack & Crab Fondue | 19.5

served with french bread

Chipotle and Manchego Cheese Fondue | 15

served with fresh vegetables and french bread

Small Plates

Bloody Mary Shrimp Cocktail | 12.5

jumbo shrimp with a spicy vodka and horseradish tomato sauce

Blood Orange and Pomegranate Glazed Duck | 14

crispy duck breast, dried fruit, and a basil couscous

Thai Shrimp | 12

red curry, shrimp, and a plum sauce

Tuna Martini | 14

sushi grade raw tuna with sesame and a vodka tamari sauce, topped with wasabi crème fraîche, pickled ginger, and crispy wontons

Salmon Ceviche Martini | 14

grilled salmon with oranges, capers, and chilies

Maryland Crab Cake | 13,5

with roasted tomato & a citrus aioli

Crab Ceviche Martini | 14.5

lump crab, lime, cilantro, thai chilies, scallions, and tomatoes

Fire Grilled Angus Burger | 8.5

Wild Mushroom and Goat Cheese Quesadilla | 8.5

Habanero and Orange Laquered Duck Quesadilla | 11.5

mango salsa & sour cream

Hoisin Spare Ribs | 12.5

asian plum sauce and sesame ginger slaw

Cheese Mongers Mac and Cheese | 8.5

brie, swiss and cheddar jack

Vegetarian Spring Roll | 6

sesame dressing, cabbage slaw, and sweet chili dipping sauce

Large Plates

Lee’s Meatloaf | 13

individual meatloaf with roasted peppers and onions, topped with cheddar jack & tomatoes

Salmon Chesapeake | 28.5

atlantic salmon stuffed with crab and finished with a citrus aioli

Tilapia Français | 15

dipped in egg parmesan cheese batter and finished with a citrus butter sauce

Bronzed Shrimp in Cajun Cream Over Pasta | 16.5

cajun spiced shrimp and cream over pasta

Sesame Ginger Tofu Stir-Fry | 14

crisp vegetables and marinated tofu

Meditteranean Grilled Salmon | 23.5

feta, olives, capers, extra virgin olive oil, and red onion

Crab Cake Dinner | 23

two maryland crab cakes with a citrus aioli

Chicken Français | 15.5

tender chicken breast dipped in egg parmesan batter and finished with a citrus butter sauce

Jerk Chicken or Tilapia with Mango Jam | 16

choice of chicken or tilapia with spicy jerk seasoning and fresh mango salsa

Petite Filet | 20

grilled to your taste with a merlot demi-glace

Wasabi Pea and Sesame Encrusted Tuna | 23.5

served medium rare and finished with a tamari glaze

Tenderloin Tips Au Poivre with Mushrooms and Blue Cheese | 26.5

choice beef tips sautéed in a black pepper and brandy demi-glace

Grilled Chicken Breast | 16

marinated chicken breast finished with garlic, lemon, and basil

Fire Grilled N.Y. Strip Steak | 28

with a green peppercorn sauce

Grilled Portabella and Fresh Mozzarella Tower | 14

fresh vegetable stack with basil, mozzarella, and parmesan

Chicken Manuel | 28

seasoned chicken with lump crab, chef’s vegetables, and citrus aioli

Grilled Rack of Lamb | 30G

served with a rosemary and garlic merlot demi-glace

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