...A STARTER

Tossed Garden Salad 6.00

Baked Chesapeake Oysters
with jumbo lump crab & hollandaise. 10.00

Smoked Norwegian Salmon
Served with capers, chopped red onions and dill cream. 10.00

Crab Stuffed Shrimp
3 large shrimp stuffed with lump crab, artichoke hearts and fresh pineapple sauce. 10.00

Clams Casino
with bacon, peppers, romano & butter. 10.00

Honey & Apple Baked Brie in Puff Pastry
Drizzled with crème anglaise—yum! 10.00

Baked Garlic Shrimp
In olive oil and butter with roasted garlic slices. Served with garlic toast points. 10.00

Oysters on the Half Shell
With a spring onion vinaigrette. 10.00

Stuffed Baby Portabella Mushrooms
Stuffed with goat cheese, chopped pecans with a touch of lemon zest.
Paired with a roasted red bell puree. 10.00

 

...THE ENTREES

Oyster Fritter
Home of The Original! In a lemon butter sauce…as featured in “Time” magazine. 16.00

Pesto Shrimp and Scallops
Tossed with penne pasta, vine ripe tomatoes, basil pesto, garlic and romano cheese. 19.00

Jambalaya
Chicken, crayfish, shrimp, tasso ham and andouille sausage in a fiery
hot, hot, hot habanero pepper and tomato sauce with Cajun rice. Small plate 16.00 large plate 22.00

Chicken Pot Pie
Grilled Boneless breast served piping hot with carrots, celery, potatoes and mushrooms in a tarragon cream.
Topped with flaky puff pastry. 16.00

Maryland Crab Cakes
All jumbo lump baked and served with lemon beurre blanc and garnished
with a dollop of capered mayonnaise. 28.00

Grilled Filet Mignon of Beef
Finished with a Jack Daniels, and cracked peppercorn demi glaze. 26.00

Cioppino
A zesty seafood stew featuring lobster, mussels, clams, shrimp, crab, and finfish
in a fresh herb and tomato broth. Garnished with garlic sourdough toast. 24.00

Pan Seared Sea Scallops
Served on a bed of braised red onions and paired with an applewood
smoked bacon and balsamic vinaigrette . 24.00

Roasted Rack of Lamb
Rubbed with dijon and chopped rosemary.
Accompanied with a rich shiitake mushroom sauce. 31.00

Roasted Duck Breast
Dijon marinated and finished with a ginger, rosemary and orange glaze. 23.00

Salmon In Parchment
Fresh fillet steamed with leeks, red peppers, spring onion, carrots, olive oil,
butter and white wine. 22.00

Broiled Wild Rockfish
Served in a crust of Yukon gold homefries with red onion and port wine demi glace. 22.00

Note: This is a sample menu only.