Sequoia
seasonal squash, cinnamon and nutmeg blended to a velvety consistency and finished with a dollop of creme fraiche
tomato cream based soup with a medley of fresh seafood and shellfish
Chesapeake mussels cooked on a cast iron skillet
housemade, with freshly ground duck, pinenuts, and fresh herbs; steamed and pan crisped and served with blanced watercress and julienned carrots
six medium shrimp gently simmered in coconut, curry and fresh herbs; served in a fresh coconut shell
traditionally served with housemade cocktail sauce
with fresh fruit, berries and yogurt
Brioche bread, fresh fruit, berries and Maple syrup
Poached eggs, Smithfield ham & spinach on toasted sourdough with Hollandaise sauce
Smoked salmon atop baby greens, served with the traditional garnishes and a toasted bagel
Egg Whites and fresh herbs drizzled with basil oil
Smoked salmon, sweet onions and chives; served with hash browns and fresh fruit
with Brie cheese, toasted almonds and served with potato hash and fresh fruit
served with potato hash browns, fresh fruits and berries
served with potato hash browns, fresh fruits and berries
served with a side of pure maple syrup | choice of toppings | sauteed apple and raisins | caramelized bananas with toasted walnuts
on our homemade bun with Sequoia fries
smoked turkey, baby greens, grilled onions and sundried tomato mayo wrapped in an herb tortilla
wrapped in Naan with sweet curry mayo and pear chutney and accompanied by fresh tomato cucumber salad
served on sourdough with grilled onions, baby greens and an olive tapenade
char-grilled, served on foccacia with a cabernet garlic sauce
marinated skewered chicken served with naan and a yogurt mint sauce
on foccacia bread with grilled squash, onion, tomato and a spicy mayo
on brioche bread with grilled onion, tomato and a spicy mayo
served on a homemade brioche bun with Tartar Sauce
baked on a cedar plank, served with corn pudding, succotash & a rich Wild Mushroom Sauce
ocean fresh steak marinated in lime, soy & ginger and pan seared to temperature
with fresh vegetables and tempura potatoes in a Spicy Black Bean Sauce
sweet peppers, shiitake mushrooms and ground chicken sausage melted under a blanket of Monterey Jack and cheddar cheese
chopped romaine spears served with toasted sourdough croutons brushed with infused olive oil and toasted to a golden brown | *anchovies upon request*
a mixture of young garden greens, tomatoes and cucumbers
thinly sliced fresh Granny Smith apples tossed with endive, radicchio, maytag blue cheese, toasted spicy walnuts and honey mustard dressing
| *anchovies upon request*
Teriyaki marinated salmon served over a mixture of garden greens. Garnished with frizzled leeks.
Marinated filet tips served with seasonal greens, tomato, red onion and peppers. Tossed in a Lemon- Grass Lime Vinaigrette.
baby greens, tomatoes, green beans, grilled vegetables & Lemon Vinaigrette
slow roasted boneless chicken breast sauteed with spinach and herb oven roasted tomatoes
fresh pasta filled with Shiitake, Cremini and Porchini mushrooms and a hint of goat cheese; served in a light herb truffle broth
baked on a cedar plank, served with corn pudding, succotash & a rich Wild Mushroom Sauce
14oz. cut, char grilled and served with a baked potato, sauteed greens & a Cabernet Sauce
grilled beef tenderloin served with a potato cake and a melange of fresh sauteed vegetables brought to perfection with a savory Bordelaise Sauce
dense chocolate cake served warm with vanilla & chocolate sauce
double crusted whiskey & cinnamon flavored apple pie served with vanilla ice cream and caramelized apple whiskey brandy
classic vanilla custard with caramelized sugar topping
caramelized bananas served with chocolate genache and vanilla ice cream
vanilla flavored cream cheese baked in a graham cracker crust
ripened bananas in a rich bread pudding with creme anglaise
choice of pear, orange or mango
with vanilla sauce and chocolate shavings
choice of banana, pumpkin, chocolate or vanilla, served in a florentina cup
rich, dense, triple layer chocolate or vanilla, served in a florentina cup
made with sweet coconut milk, pistacios and toasted coconut
light pumpkin filling spiced with ginger, cinnamon and clove, served ala mode with pumpkin ice cream
chefs selection of fresh berries, garnished with whipped cream
served with raspberry coulis
pancetta crisps
cheddar chive biscuits
Chile lime butter and queso cotija
with manchego cheese and chimmi churri sauce
served on a sizzling black iron skillet with Lemon Grass Oil
baguette croute with heirloom tomatoes vinaigrette, toasted firefly farms goat cheese, fresh mint & basil
Three cheeses and minced chilies, with fresh tomato salsa, sour cream and guacmole
low country Tartar sauce
Pacific Farms Fresh wasabi aioli and ponzu dip
with fresh mozzarella
with Shoyu Tapioca Pearls
with Butter Poached Maine Lobster grape tomato jelly
and Eat Shrimp old bay tartar sauce and Sequoia's cocktail sauce
Asian herb salad, miso and ginger aioli
with Red Pepper Hummus, Babaghounesh, Olive Tapanade and Taboulleh
with Eastern shore cocktail sauce
tangine of summer vegetables and cous cous
with Puertorican plantain fou fou
summer tomato vinaigrette with caper crisps
over a steep of Udon noodles, Asian vegetables and ginger
over spring vegetable minestrone
spring green garlic grits
Virginia ramps and fiddlehead ferns seasonal
old bay tartar sauce
San Francisco style Fisherman's stew with a one pound Maine Lobster, shellfish, calamari and fresh fish cooked in a spicy tomato garlic broth
miso mirin fillet served with bok choy shoots and fragrant jasmine rice
finished with key lime cream
with a sweet chile dressing
| cheddar, American cheese, grilled onions, sauteed mushrooms, bacon, bleu cheese
grilled chicken breast with roasted sweet peppers and mozzarella cheese on toasted foccaccia with roasted garlic aioli
served on warm naan bread with fresh tomato pickle and minted lime raita
seasonal vegetables with fresh mozzarella and pesto on toasted sour dough
charred chile & tomato salsa
avocado, fire roasted corn salsa, chipotle crema
on a french roll with artichokes, tomato olives and anchovies
on housemade grilled za taar flat bread, with arugula, roast pepper and olive relish, Meyer lemon tatziki
on a toasted brioche roll with Tilghman Island dressing and pickled Vidalia onions
Served on a homemade brioche bun with Tartar sauce
Romaine lettuce served with toasted sourdough croutons | *anchovies upon request*
Spring greens and other colors, early garden vegetables
hearts of palm, tomatoes, calamata olives, feta cheese and sherry vinaigrette
artisinal smoked bacon crisps, buttered toasted croutons, grape tomatoes and double bleu cheese dressing
heirloom tomato, toasted feta, red onion and watermelon salad, pita crisps citrus, mint and basil dressing
and Avocado Louis
artichoke hearts, hearts of palm, mushrooms, calamata olives, onions, tomatoes, sherry vinaigrette
with farm stand tomatoes, basil vinaigrette
super soft Italian mozzarella, arugula and fire roast peppers
spring greens and other colors with garden vegetables
tat soi, mizuna & vegetable slaw sweet Thai chili dressing
with beluga lentils and heirloom tomatoes with citrus caper vinaigrette
one pound lobster tossed with buttermilk green Goddess dressing
served over arugula, peppercress and parmesan chards with Balsamic vinaigrette
Asian greens and slaw, yuzu ponzu and ginger miso dressings seasonal
cured tomatoes, basil and toasted breadcrumbs
with a raw Sardinian tomato sauce and a citrus mint & basil, ricotta salata
Asian Vegetables, fried tofu, Udon noodles in a ligth vegetable broth
with spring peas and guanaciale bacon and tomato
fresh Maine Lobster with pasta al cheppo, Italain fontina and reggiano parmesan cream
peppercorn green goddess dressing, chilled vegetable salad
vegetables with chive creamer potatoes with herb pan jus
grilled marinated hanger steak, Roquefort cheese
sauteed savoy spinach and escalloped potatoes with a fine herb demi glace
butter roast button mushrooms
with provence herb-garlic, petite nicoise vegetables
per piece
per piece
with Old Bay Bloody Mary Snow
dressed with a light yuzu citrus cream
pancetta crisps
cheddar chive biscuits
Chile lime butter and queso cotija
with manchego cheese and chimmi churri sauce
served on a sizzling black iron skillet with Lemon Grass Oil
baguette croute with heirloom tomatoes vinaigrette, toasted firefly farms goat cheese, fresh mint & basil
Three cheeses and minced chilies, with fresh tomato salsa, sour cream and guacamole
low country Tartar sauce
Pacific Farms Fresh wasabi aioli and ponzu dip
with fresh mozzarella
with Shoyu Tapioca Pearls
with Butter Poached Maine Lobster grape tomato jelly
Peel & Eat Shrimp old bay tartar sauce and Sequoia's cocktail sauce
Asian herb salad, miso and ginger aioli
with Red Pepper Hummus, Babaghounesh, Olive Tapanade and Taboulleh
with Eastern shore cocktail sauce
tangine of summer vegetables and cous cous
with Puertorican plantain fou fou
summer tomato vinaigrette with caper crisps
over a steep of Udon noodles, Asian vegetables and ginger
over spring vegetable minestrone
spring green garlic grits
Virginia ramps and fiddlehead ferns seasonal
old bay tartar sauce
San Francisco style Fisherman's stew with a one pound Maine Lobster, shellfish, calamari and fresh fish cooked in a spicy tomato garlic broth
miso mirin fillet with bok choy shoots and fragrant jasmine rice
finished with key lime cream
and Pomelo Citrus Salad
| cheddar, American cheese, grilled onions, sauteed mushrooms, bacon, bleu cheese
grilled chicken breast with roasted sweet peppers and mozzarella cheese on toasted foccaccia with roasted garlic aioli
served on warm naan bread with fresh tomato pickle and minted lime raita
seasonal vegetables with fresh mozzarella and pesto on toasted sour dough
charred chile & tomato salsa
avocado, fire roasted corn salsa, chipotle crema
on a French roll with artichokes, tomatoes, olives and anchovies
on housemade grilled za taar flat bread, with arugula, roast pepper and olive relish, Meyer lemon tatziki
on a toasted brioche roll with Tilghman Island dressing and pickled Vidalia
Served on a homemade brioche bun with Tartar sauce
Spring greens and other colors, early garden vegetables
Romaine lettuce with toasted sourdough croutons | *anchovies upon request*
hearts of palm, tomatoes, calamata olives, feta cheese and sherry vinaigrette
artisinal smoked bacon crisps, butttered toasted croutons, grape tomatoes and double bleu cheese dressing
heirloom tomato, toasted feta, red onion and watermelon salad, pita crisps citrus, mint and basil dressing
and Avocado Louis
artichoke hearts, hearts of palm, mushrooms, calamata olives, onions, tomatoes, sherry vinaigrette
Panzanella Salad with farm stand tomatoes, basil vinaigrette
super soft Italian mozzarella, arugula and fire roast peppers
and Toasted Fire Fly Farms Goat Cheese Salad spring greens and other colors with garden vegetables
tat soi, mizuna & vegetable slaw sweet Thai chili dressing
with beluga lentils and heirloom tomatoes with citrus caper vinaigrette
with Fresh Maine Lobster and Georgia Corn one pound lobster tossed with buttermilk green Goddess dressing
served over arugula, peppercress and parmesan chards with Balsamic vinaigrette
Asian greens and slaw, yuzu ponzu and ginger miso dressings
cured tomatoes, basil and toasted breadcrumbs
with a raw Sardinian tomato sauce and a citrus mint & basil, ricotta salata
Asian vegetables, fried tofu, Udon noodles in a light vegetable broth
with spring peas and guanaciale bacon and tomato
fresh Maine lobster with pasta al cheppo, Italian fontina and reggiano parmesan cream
peppercorn green goddess dressing, chilled vegetable salad
vegetables with chive creamer potatoes with herb pan jus
grilled marinated hanger steak, Roquefort cheese
sauteed savoy spinach and escalloped potatoes with a fine herb demi glace
butter roast button mushrooms
with provence herb-garlic, petite nicoise vegetables
per piece
per piece
with Old Bay Bloody Mary Snow
for one or two
for two or more
dressed with a light yuzu citrus cream
Please confirm that this restaurant at this location is permanently closed...