DINNER MENU

Brian Boston - Executive Chef / Proprietor

Appetizers

CLAMS CASINO

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

17

SEASAME CRUSTED AHI TUNA

Chilled Ahi Tuna with micro greens, ginger soy dressing, wasabi peas, sriracha, and wasabi aioli

18

 

RED CURRIED MUSSELS

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

16

 

SEAFOOD MARTINI

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

22

 

BUTTERMILK FRIED CALAMARI

With marinara and lemon

17

 

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

CONFIT LEG OF RABBIT

 Saffron spaetzle, sherry jus, with olive, sweet peppers, and onion

18

CHILLED FOIE GRAS NAPOLEON

Fois Gras mousse layered with granola and port wine gelée, served with crostini

16

HOUSE SMOKED SALMON

Capers, red onion, creamed
horseradish, served with pumpernickel
and lemon

17

 

Soups and Salads

MARYLAND CRAB SOUP

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

14

SOUP DU JOUR

House made daily selection from our kitchen

MARKET PRICE

 

ROASTED GOLDEN AND RED BEET SALAD

Mixed greens with honey tarragon vinaigrette, roasted walnuts, goat cheese and crispy country ham

14

 

CAPRESE SALAD

House made fresh mozzarella, basil, heirloom tomatoes, with balsamic reduction and extra virgin olive oil

15

 

CAESAR SALAD

This favorite is garnished with mini croutons and anchovy

12

JOHN WILKES BOOTH SALAD

Iceberg lettuce, served with peas, cauliflower, cucumber, radishes, grape tomatoes, sweet peppers, carrot and pepper jack cheese, garnished with bacon and croutons, with Green Goddess Vinaigrette

15

Entrées

PROSCIUTTO WRAPPED RABBIT SALTIMBOCCA

Roasted garlic mashed potatoes,
grilled asparagus, served with
brown sage butter

43

HERB AND PEPPER DUSTED VEAL TENDERLOIN

With roasted beets, asparagus, parmesan
thyme pavé, Morel mushroom, and roasted shallot glace

39

SHRIMP AND GRITS

Shrimp over corn and white cheddar grits, with lobster sauce and grilled summer vegetables

38

• 

HALF ROASTED CHICKEN

Served with mixed grilled potatoes, green beans lyonnaise, and chicken herb jus

37

• 

PAN SEARED ROCKFISH

Served with carrot garlic potato puree, sautéed zucchini and yellow squash, sundried tomato pesto, and heirloom tomato lobster confit

41

WASABI AND CITRUS CRUSTED SALMON

Served with celery root puree, baby bok
choy, roasted red pepper, cucumber,
and tarragon cream

38

SEAFOOD ANDOR
Lobster, rockfish, 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 ROCKFISH
34

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

MOREL MUSHROOM AND ROASTED SHALLOT GLACE
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

TOMATO HALF WITH GARLIC BREAD CRUMBS
9

GREEN BEANS LYONNAISE
9

ASPARAGUS WITH BUTTER, SALT AND PEPPER
9

CORN AND WHIT CHEDDAR GRITS
8

GRILLED SUMMER VEGETABLES
9

JACK TARR POTATOES
8

SWEET POTATO MOUSSE
8

CARROT POTATO PUREE
8

SAUTÉED MUSHROOMS IN GARLIC BUTTER
8

ROASTED GARLIC MASHED POTATOES
8

SAUTÉED SPINACH IN GARLIC BUTTER
8

PARMESAN THYME PAVÉ
8

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General Inquiries:

410-771-4366

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