Lunch Menu

Appetizers and Soups 

Smoked Salmon Rose
Served with creamed horseradish, capers, red onion, lemon and toast points...14

Hot Crab Dip
Backfin crabmeat in a rich Imperial sauce served with French bread croutons...15

Seafood Martini

Two jumbo shrimp, jumbo lumps of crabmeat, lobster claw and mussels atop vegetable citrus slaw...19

Mesquite Sea Scallops

Mesquite dusted sea scallops served with corn & chedar grits, wilted arugula, crisp bacon and tomato coulis...18

Pan Seared Foie Gras
Served with blackberry balsamic and foie gras oil, prosciutto & chive crispy polenta and wilted baby spinach...21

Clam Casino

Four freshly shucked topnecks prepared with garlic butter, red pepper and bacon...11

Grilled Chicken Summer Roll

With spicy Asian dipping sauce, bean sprout salad and ginger soy dressing...16

Maryland Crab Soup 

Chef Boston's award winning version of this Maryland classic...12

Chilled Seafood Gazpacho

Made with cucumber, tomato, onion, red pepper and a touch of tequila, garnished with

a blackened jumbo shrimp and colossal crab...12

Beef Chili

Traditional beef chili served with cheese, sour cream and onions...10


Salads

Caesar Salad
This historic favorite is garnished with mini croutons and anchovy...11

Cobb Salad
Smoked turkey, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg

over mixed field greens with your choice of Blue cheese, ranch, Caesar or citrus vinaigrette..19

Watermelon Lobster Salad

Micro greens tossed in citrus vinaigrette with wasabi peas and chilled lobster...18

**all salads can be served with grilled, marinated chicken breast...add 9**


Sandwiches

Served on your choice of croissant, sour dough or Pain de Mie with fresh cole slaw and homemade potato chips

Shrimp Salad
Traditional Maryland-style shrimp salad...18

Black Angus Burger
8oz burger grilled to perfection served on a toasted Asiago garlic roll with bacon and your choice of cheese:

cheddar, blue, Swiss, Boursin or Gruyere...14 with crab dip...add 5

Grilled Chicken Sandwich
Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on a toasted Asiago roll...16

Lobster and Smoked Salmon Club
On Pain de Mie with basil oil red pepper tomato coulis, fresh field greens and cole slaw...22

Triple Decker Club Sandwich
Smoked turkey breast, bacon, avocado, hard cooked egg, lettuce, tomato and basil mayonnaise served on Pain de Mie...16

Fried Oyster Po Boy

Served with arugula, tomato and tarter sauce on a potato roll with homemade potato chips and Cole slaw...18

Rich Boy

Lobster chunks, colossal crab and shrimp tossed in remoulade sauce with arugula, served on a potato roll

with homemade potato chips and Cole slaw...25


Entrées

Sautéed Rainbow Trout
Served with blended wild rice and seasonal vegetables, topped with brown butter and capers...20

Sautéed Shrimp, Crab and Mussels
Shrimp, mussels and crab over penne pasta in a spicy marinara sauce sprinkled with Grana Padano cheese...22

Crabmeat Omelet
Three egg omelet with jumbo lump crabmeat finished with a creamy crab sauce...21

Grilled Salmon Caesar Salad
Traditional Caesar salad topped with an 8oz grilled Atlantic salmon filet...25

Pan Seared Duck Breast
Served with Jack Tarr potaotes and seasonal vegetables, finished with Pinot Noir reduction with cherries...28

Latin Rubbed Pork Chop

Served with Jack Tarr potatoes and seasonal vegetables, finished with citrus supreme melange...24

Grilled Beef Tenderloin

Served with sweet corn and red pepper relish, Jack Tarr potatoes, sesaonal vegetables, finished with red wine glace...26

Veal Scaloppine
Tender medallions layered with spinach, Swiss cheese and prosciutto ham,

topped with rosemary glaze accompanied by potato hash...24

Rack of Lamb
Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetables and a rosemary lamb glace...29

Calves Liver
With bacon and onions in a glace served with mashed potatoes and fresh vegetables...21

Wild Mushroom Phyllo
Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo

atop sautéed spinach with red pepper tomato coulis and pesto...20

Grilled Breast of Chicken

Served with Jack Tarr potatoes and seasonal vegetables, finished with an oregano, bacon and grapefruit chimichurri sauce...24

Surf & Turf

6oz filet topped with bearnaise sauce and a 6oz lobster tail with drawn butter, served with Jack Tarr potatoes and seasonal vegetables...40


Ala Carte Steaks and Fish

                 12oz. NY strip...35
               8oz filet mignon...35
            12oz filet mignon...44

                  12oz Rib Eye...42

8oz swordfish...32
8oz salmon...31
8oz tuna...33

6oz lobster tail...23
 

*add 4oz colossal lump in garlic butter, or 4oz crab cake...14*
*blackened spices available**


Sauces

                                                                     Red wine...4

                                                                    Roguefort...4
                                                    Root beer demi-glace...4

                                             Lemon butter with capers...4

    Smoked tomato compound butter...4

    Beurre Meuniere...3
    Creamy dill...4
 

Sides

                                                               Haricot verts...8
                                            Grilled summer vegetables...8
                                     Sautéed spinach in garlic butter...8

   Jack Tarr potatoes...7
   Sweet potato mousse...7
   Steamed asparagus...8

 Brian Boston ~ Executive Chef/ Proprietor
Joseph Huff ~ Lunch Chef

Spring / Summer 2013