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Dinner Menu

Antipasti

  • Wardroom Focaccia & Olive Oil

    Tasting of three artisanal olive oils 12

    5 | 9

  • Vitello Tonnato

    crispy capers, micro lettuces

    21

  • Yellowfin Tuna Crudo

    apple-cucumber verjus, puffed farro

    23

  • Arancini

    seasonal preparation (3 pcs)

    19 (+5 each additional)

  • Heirloom Carrots

    harissa yogurt, pistachio, tangerine oil

    16

  • Burrata

    chestnut duo, rosemary oil

    17

  • Minestrone

    creste de gallo, zucchini, tomato broth

    14

  • Formaggio & Proscuitto

    20 month Prosciutto San Daniele, gorgonzola dolce, taleggio, 30 month Parmigiano Reggiano

    for two 23 / for four 46

Pasta

  • Fazzoletti

    walnut butter, egg yolk

    28

  • Ravioli

    four cheese, sage

    28

  • Linguine

    lobster, fra diavolo

    42

  • Tagliatelle

    ragu bolognese, parmigiano reggiano

    29

  • Ricotta Cavatelli

    rotisserie chicken, mixed vegetables, mozzarella

    31

  • Wardroom Lasagna

    spinach pasta, bechamel, ragu bolognese

    38

  • Bucatini

    cacio e pepe

    28

  • Gnocchi

    parmigiano reggiano gnocchi, tomato & basil

    26

  • Campanelli

    sausage, mushroom ragu, pine nuts, pecorino romano

    28

Insalate

  • Arugula

    parmigiano reggiano, lemon champagne vinaigrette

    12

  • Caesar

    anchovy dressing, croutons, parmigiano reggiano

    14

  • Watercress

    roasted beet, pistachio, chevre, tangerine, burnt orange vinaigrette

    14

Entrées

  • Tuna

    farro “risotto,” pumpkin pomegranate

    41

  • Veal Chop

    milanese-style, arugula & cherry tomato salad

    MP

  • Grilled Eggplant

    balsamic glaze, charred tomatoes, asparagus, cashew cream polenta, pomegranate chive vinaigrette

    30

For the Table

for two or more . with choice of two contorni

  • Branzino

    grilled whole, pesto trapanese

    68

  • Rotisserie Chicken

    whole Murray’s chicken, pan drippings

    51

  • Prime NY Strip

    double cut, barolo butter, 18 oz

    75

  • 3 lb Maine Lobster

    spinach chitarra pasta with lobster sauce

    95

Contorni

12

  • Roasted Potatoes

    extra virgin olive oil

  • Brussels Sprouts

    balsamic glaze

  • Sauteed Mushrooms

    fine herbs

  • Broccoli Rabe

    calabrian chili

* consumption of raw or undercooked meats may increase the risk of foodborne illness

Hours:

Tuesday – Saturday | 5 pm - 9 pm
Sunday Brunch | 10:30 am - 2:30 pm
Closed Monday
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103 N. Washington StEaston, MD 21601

410-826-5489

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