Dinner

Available Monday - Saturday 4:00 p.m. - Close
Available Sunday 11:00 a.m. - Close

" V" - Denotes item is or can be modified to be vegetarian
GF -  Denotes item is or can be modified to be Gluten Free

Great Beginnings

 

Freemason Abbey Onion Soup

Topped with a crostini and Swiss cheese

  • Crock - 6
  • Cup - 5

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She Crab Soup

Our award-winning specialty:
Seasoned blend of lump crab meat and cream with sherry

  • Bowl - 7
  • Cup - 6

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Soup of the Day

Prepared daily by our chef

  • Bowl - 5
  • Cup - 4

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Fried Calamari

Hand-battered calamari rings served with marinara sauce, dusted with Parmesan cheese - 9

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Fried Green Tomatoes "V"

Beer battered and fried, topped with a bacon goat cheese mousse and drizzled with a balsamic reduction - 7

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Blackened Beef Tips "V"

Blackened beef tenderloin tips over black bean corn salsa, drizzled with chimichurri aioli - 9

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Chesapeake Crab Dip "GF"

A creamy lump crab meat blend served with homemade crostinis - 10

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Mini Crab Cakes

Mini lump crab cakes topped with mushroom and artichoke tapenade, drizzled with chimichurri and roasted red pepper aiolis  - 12

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Artichoke Dip "V" GF

Artichokes and Parmesan cheese with spinach and diced tomatoes, served with homemade crostinis - 9

 

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Starter Salads

Abbey Garden Salad "V" "GF "
Romaine lettuce, garden vegetables, Cheddar cheese and New York flatbread - 4

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Seasonal Greens "V" "GF "
Field greens topped with fresh strawberries, red onions, candied walnuts and goat cheese, with raspberry champagne vinaigrette  - 5

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Spinach Salad "V" "GF "
Spinach topped with Asiago cheese, toasted almonds, red grapes, grape tomatoes and red onions, served with a sweet and tangy balsamic vinaigrette  - 5

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Freemason Caesar "V" "GF "
Romaine lettuce, Parmesan cheese and homemade croutons tossed in creamy Caesar dressing – 4

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Vegetarian


Garden Burger

Served on a brioche bun with your choice of cheese, sautéed onions or mushrooms, served with a side of Abbey fries - 7

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Curry Vegetable Bowl
Peppers, onions, broccoli, mushrooms and spinach sautéed in a coconut curry sauce over rice - 9

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Rice Cake

White rice, black beans and spinach pan seared, drizzled with a chimichurri aioli, served over seasonal vegetables - 9

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Fried Green Tomato Sandwich

Beer battered green tomatoes, red onion marmalade, arugula, goat cheese crumbles and roasted red pepper aioli, served on a brioche bun with chips - 10

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Vegetarian Penne

Peppers, onions, broccoli, mushrooms and spinach sautéed in a smoked Gouda cream sauce, tossed with penne - 11

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Vegetable Fantasia

Peppers, onions, broccoli, mushrooms and spinach sautéed in a white wine Old Bay cream sauce, tossed with linguini - 11


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Seafood

Broiled Seafood Platter GF

Shrimp, scallops, tilapia and a lump crab cake seasoned and broiled, served with rice and asparagus - 25

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Fan Tailed Shrimp GF

Butterflied shrimp served with coleslaw and fries - 16

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Abbey Crab Cakes

Two lump crab cakes broiled and served over rice, drizzled with a roasted red pepper aioli, accompanied by featured vegetable - 22

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Riverside Salmon GF

Grilled and brushed with an Asian barbecue glaze, served over rice and featured vegetable - 17

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Land & Sea

A 8 oz. Filet Mignon with a lump crab cake and sautéed shrimp, served with smashed potatoes and grilled asparagus - 29

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Seafood Fantasia
Shrimp and sea scallops sautéed with peppers and onions, tossed with linguini in a white wine Old Bay cream sauce,
sprinkled with Parmesan and topped with lump crab meat - 18
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Cilantro Lime Shrimp

Shrimp sautéed and simmered in cilantro lime cream sauce with fresh salsa, served over chopped spinach and rice – 15

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Hand Cut Steaks




Enhance your steak:

  • Blue Cheese crumbles -3
  • Crab Oscar - 5
  • Sauteed onions - 2
  • Sauteed mushrooms - 2


Grilled Filet Mignon "GF"

8 oz. beef tenderloin served with smashed potatoes and asparagus - 24

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Ribeye "GF"

A 14 oz. cut grilled and served with smashed potatoes and featured vegetable - 29

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Roast Prime Rib Au Jus
Our prime rib is available only after 5:00 p.m.

Choice Prime Rib slow roasted and served with au jus, smashed potatoes and featured vegetable 

Queen cut 10 oz. - 22

King cut 14 oz. - 29

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Pork, Pastas & More


Roasted Baby Back Ribs "GF"

A full pound of pork ribs, slow roasted and served with fries and coleslaw - 16        

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Grilled Stuffed Pork Chop

Stuffed with spinach, apples, toasted walnuts and goat cheese, served over smashed potatoes and asparagus with a maple honey Dijon drizzle – 17 

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Chicken Curry Bowl

Diced chicken sautéed with peppers, onions, broccoli, mushrooms and spinach tossed in a coconut curry sauce, served over rice -12

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Smoked Pork Loin

Spice rubbed and smoked in house, topped with a red onion marmalade served over smashed potatoes with featured vegetable - 16

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Bourbon Street Beef Tips

Beef tenderloin tips sautéed with peppers, onions, crimini mushrooms and broccoli in a sweet and spicy bourbon sauce served over rice - 16

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Smoked Gouda Tenderloin Penne

Beef tenderloin tips sautéed with mushrooms and broccoli, tossed in a smoked Gouda cream sauce - 16

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Lobster and Shrimp Pasta

Lobster and shrimp sautéed with crimini mushrooms, cherry tomatoes and spinach, tossed with linguini in a lemon white wine sauce, sprinkled with parmesan cheese - 18
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Chicken Cordon Bleu Penne

Diced chicken sautéed with Black Forest ham and spinach, tossed in an Asiago cream sauce - 15module-title1-bg

 

Summer Greens GF

Field greens topped with fresh strawberries, red onions, candied walnuts and goat cheese, with our raspberry champagne vinaigrette - 5

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