DINNER MENU

Brian Boston - Executive Chef / Proprietor

Appetizers

BEEF TENDERLOIN TARTARE

With anchovy aioli, sriracha, capers, shallot, cornichons, quail egg yolk, smoked sea salt
and toasted baguette

17

LOBSTER BACON MAC AND CHEESE

Penne pasta with lobster, bacon, gouda and cheddar bechamel sauce, topped with crispy bread crumbs

22

 

SAUTEED VEAL SWEET BREADS

Sautéed veal sweet breads with Marsala mushroom cream sauce and toasted baguette

22

 

GRILLED WILD BOAR SAUSAGE

Served with sauerkraut, red wine sauce and house made cranberry chutney

16

 

SEAFOOD MARTINI

Two jumbo shrimp, lumps of colossal crab,
lobster claw and mussels atop
vegetable citrus slaw

22

 

HOUSE SMOKED SALMON

With capers, red onion, creamed horseradish, served with pumpernickel and lemon

17

 

PAN SEARED HUDSON VALLEY FOIE GRAS

With savory fennel and pistachio baklava, arugula, grapes tossed with sherry mustard vinaigrette and nectarine black pepper jam

22

 

ARTISAN CHEESE PLATE

St. André (French, soft, triple-crème cow’s milk cheese) Roquefort (French, semi-hard, sheep’s milk bleu cheese) and aged Guinness Cheddar (Irish, semi-hard, cow’s milk cheese) with fresh berries and baguette

19

OYSTER SAMPLER

One each Oyster Rockefeller, Oyster Casino,
and Oyster Imperial prepared in classic style

19

RED CURRIED MUSSELS

PEI mussels presented in a red curry
cilantro coconut milk broth with lime and
served with crostini

16

CLAMS CASINO

Six fresh top necks prepared in the
traditional manner with garlic butter,
red peppers and bacon

17

APPETIZER SAMPLER FOR TWO

Clams Casino, Smoked Salmon, Oyster Imperial,
and Beef Tartare

45

 

Soups and Salads

MARYLAND CRAB SOUP

Chef Boston’s award winning version of this Maryland classic laced with jumbo lump crabmeat

14

TOM VOSS' FAVORITE OYSTER STEW

Traditional Maryland style, full of plump oysters
and garnished with crisp bacon

14

 

FRENCH ONION SOUP GRATINEE

Caramelized onions and French bread croutons in hearty broth topped with Gruyere cheese

12

 

CAESAR SALAD

This favorite is garnished with mini croutons and anchovy

12

FALL HARVEST SALAD

Mixed greens with maple vinaigrette, roasted butternut squash, feta cheese, grapes & pistachio nuts

14

 

WILTED WINTER SALAD

Warm mixture of field greens, mustard
greens, sliced Bosc pears, Chévre cheese
and Dijon dressing

14

Entrées

CHICKEN TRENTINO

Served with smoked corn cheddar grits, asparagus and shiitake prosciutto Madera sauce

37

FENNEL POLLEN ROASTED PORK TENDERLOIN

With Idaho and sweet potato pave, sparkling cider chanterelle cream, roasted baby carrot and wilted spinach

39

BRAISED BEEF SHORT RIB

With marsala au jus, celery root and parsnip potato mash, wilted greens, baby carrots, and crispy sweet potato

40

PINK PEPPERCORN DUSTED VENISON LOIN

Pan seared venison with roasted acorn squash gnocchi, goat cheese, sautéed Brussel sprouts with bacon caramelized shallots, and charcutière sauce

48

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WILD MUSHROOM PHYLLO

Wild mushrooms, Grana Padano cheese and fresh herbs encased in a delicate phyllo atop sautéed spinach with tomato red pepper coulis and pesto

35

SESAME CRUSTED TUNA

With soy and ginger reduction, wasabi aioli, sticky rice laced with cilantro, lime, and coconut milk, and spicy Asian slaw

41

PURPLE POTATO AND CRAB CRUSTED SALMON

Served with wilted baby spinach upon scallion and parmesan risotto with a saffron cream sauce

40

SEAFOOD ANDOR
Lobster, orange roughy, jumbo lumps of crabmeat, mussels and shrimp in a creamy dill sauce, served with vegetable and wild mushroom risotto

41

À la Carte Steaks and Fish

12OZ NY STRIP
38

16OZ NY STRIP
44

12OZ RIB EYE
47

8OZ FILET MIGNON
40

12OZ FILET MIGNON
48

18OZ COWBOY STEAK
59

8OZ SALMON
33

8OZ SWORDFISH
33

6OZ LOBSTER TAIL
24

TWIN LOBSTER TAILS
48
16OZ DOVER SOLE (whole or boneless)
57


add Seared Foie Gras…16

add Lobster Tail…19

add 4oz Colossal Lump in Garlic Butter, or 4oz Crab Cake…17
(*only in addition to À la carte steaks & fish)

add Oscar style with Colossal Lump Crab, Asparagus & Béarnaise… 22

Sauces

BÉARNAISE
4

RED WINE
4

ROQUEFORT
4

ROOT BEER DEMI-GLACE
4

DIJON PEPPERCORN
4

HOLLANDAISE
4

BEURRE MEUNIERE
4

SHIITAKE PROSCIUTTO MADERA
4

CREAMY DILL
4

LEMON BUTTER WITH CAPERS
4

CAPER, TOMATO, BLACK OLIVE BEURRE BLANC
4

SMOKED TOMATO COMPOUND BUTTER
4

All steaks and fish are seasoned with salt and pepper, grilled or pan seared and brushed with whole butter.

Sides

SAUTÉED SPINACH IN GARLIC BUTTER
9

STEAMED ASPARAGUS WITH WHOLE BUTTER
9

TOMATO HALF WITH GARLIC BREAD CRUMBS
9

SMOKED CORN AND WHITE CHEDDAR GRITS
8

CELERY PARSNIP POTATO MASH
8

JACK TARR POTATO
8

SWEET POTATO MOUSSE
8

SAUERKRAUT WITH PORK SAUSAGE
7

SAUTÉED MUSHROOMS IN GARLIC BUTTER
8

BRUSSEL SPROUTS WITH BACON CARAMELIZED SHALLOTS
8

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General Inquiries:

410-771-4366

 

Private Parties:

or call our dedicated private party line at 410-472-5115

 

Lunch Hours:
Mon-Fri. seating from 11:30 am to 2:00 pm

Saturday & Sunday Brunch:
seating from 11:30 am to 2:00 pm

Dinner Hours:
Mon-Thu seating from 5:30 pm to 8:00 pm
Fri-Sat seating from 5:30 pm to 9:00 pm
Sun. seating from 4:00 pm to 7:30 pm