STARTERS

GRILLED THAI CHICKEN SKEWERS
Served over a spicy Thai peanut coconut sauce with a cucumber lime roasted red pepper relish.  8/10

NACHOS FRIJOLES MELT
Roasted black beans served in a cast iron skillet topped with salsa, cheddar cheese, sour cream and jalapeños served with tortilla chips.  7/9

SCALLOPS WRAPPED IN BACON
Served with a chipotle  herb aioli.  8/10

MARYLAND STYLE CRAB CAKES
Served over black beans with chips and pineapple mango salsa.  9/12

BEGGAR`S PURSE
Brie, pistachios, and craisins baked in puff pastry and served over a cranberry ginger-orange glaze.  7/9

BABY ARTICHOKE SOUFFLE
Served with grilled flat bread.  11

BUFFALO CHICKEN STRIPS
Sesame coconut breaded chicken filets flash fried and tossed in the authentic Buffalo wing sauce recipe. Served with celery sticks and Bleu cheese dressing.  8/10 or shrimp 9/12

FRIED CALAMARI
Breaded to order and served with Chipotle tartar sauce.  8/10

CHILLED SESAME NOODLES
Lo mein noodles in a Thai peanut coconut sauce, nested in crispy cool cucumbers. 7/9

A TASTE OF BLUE STONE
Includes a sampling of: Calamari, Scallops wrapped in bacon, grilled Thai chicken skewers, crab cakes, Frijole melt and Beggar’s purses.  17

CANADIAN POUTINE FRIES                        Crinkle cut steak fries covered with fresh cheddar cheese curd and gravy.  6

FRIED SWEET PLATAINS                                      In a black bean buffalo sauce.  6

BAKED MACARONI AND CHEESE                  with Ritz cracker crust.  6

CHILI                                                                       Cup 4  Bowl 6

SOUP OF THE DAY                                              Cup 3  Bowl  5

SALADS  

Choice of: Vinaigrette, Green Goddess, Creamy Bleu Cheese or Ranch (all made in house)
            

HOUSE SALAD OR THE WEDGE                      Spring mix of chilled iceberg wedge topped with sunflower seeds, craisins, carrots, grape tomatoes cucumbers and croutons.  5

THE SALAD                                                       Spring mix with craisins, sunflower seeds, cucumbers, croutons, and grape tomatoes.  10 as is.    Add: Chef;s choice of three chesses 12 / Grilled Chicken  14 / Crab Cakes with Chipotle Aioli 15 / Spiedies Ranch Steak 16 / Grilled Salmon or Coconut Shrimp 16                                                                  All served with pineapple mango salsa.

DINNER ENTREES

BRAISED PORK SHANK
Served with brandy glazed apple demi, smashed Red Bliss potatoes, and seasonal vegetables. 21

ROASTED WASABI SALMON
Drizzled with Hoisin Sriracha chili sauce. Served with lo mien noodles in a Thai peanut coconut sauce and seasonal vegetables. 18

GARLIC CHICKEN
Roasted, split and boned. Simmered in a roasted garlic demi. Served with scallion smashed Red Bliss potatoes and seasonal vegetables.  16.

PORK OSSO BUCCO
Pork shank braised in vegetable marinara demi. Served over pasta of the day. 21

JAMAICAN JERK CATFISH
Seared jerk rubbed catfish in a cilantro lime salsa. Served with sweet potato hash, and fried ripe plantains. 17

CURRY                                                                    The chef’s own  curry blend mixed  with cream, fruits and vegetables. Served over steamed white rice and garnished with peanuts, scallions, coconut and mango chutney. Choice of: Vetetables 15 Chicken 16  Shrimp 17
            

RATTLE SNAKE PASTA
in a tomatillo lime chili pepper cream sauce. 16.95
Add Chicken: 17.95
Add Shrimp: 19.95

WASABI HOISIN WRAP
Your choice of one: chicken, salmon, steak, or shrimp, wrapped in an herb garlic tortilla with Sriracha chili sauce, pickled ginger, cucumbers, scallions and spring mix. Served with chilled sesame noodles in our own Thai peanut coconut sauce. 16   

MONTRE CHICKEN                                                  Breaded chicken cutlet pan fried and topped with a red wine lemon caper demi over smashed Red Bliss potatoes with seasonal vegetables. 16

SPIEDIES RANCH STEAK                                          Served with smashed Red Bliss Potatoes and gravy and seasonal vegetables.  17

GRILLED PIZZAS      

MOZZARELLA  10

WHITE                                                                   Feta, Mozzarella, Pecorino Romano, Gruyere, and grape tomatoes. 11 

PEPPERONI  11

CHIPOTLE B.B.Q
topped with grilled chicken, prosciutto, and three cheeses: cheddar, Bleu and pepper jack. 12.95       

BURGERS & SANDWICHES   

All sandwiches are served with your choice of:     Mac and cheese, crinkle-cut fries, smashed Red Bliss potatoes, steamed white rice or chips and salsa.   Deluxe: Lettuce, tomato, onion and pickle. Add $1   Cheese: add $1

THE BURGER
Grilled grilled how you like it and served on a honey brioche roll.  10

WICBURGER                                                             A beef burger served on a honey brioche roll with lettuce tomato, onion, bacon, guacamole, BBQ sauce  Monterey Jack cheese and a pickle. Serverd with fries. 12

CUBAN PANINI
Roasted fresh pork, hickory smoked ham, Swiss cheese and mustard on a French baguette and grilled. Pickle served on the side. 11           

MARYLAND STYLE CRAB CAKE
Served on a honey brioche roll with herb tartar. 12

BUFFALO CHICKEN BREAST SANDWICH
Served on a honey brioche roll with creamy ranch dressing on the side. 11

FISH & CHIPS
Ask your server for the catch of the day. Served with crinkle-cut fries.

BRUNCH