LUNCH MENU

Brian Boston - Executive Chef / Proprietor

Appetizers

SEAFOOD MARTINI

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

22

 

HOT CRAB DIP

Back fin crabmeat in a rich horseradish cream cheese sauce served with French bread croutons

17

CLAMS CASINO

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

12

HOUSE SMOKED SALMON

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

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

 

GRILLED WILD BOAR SAUSAGE

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

16

 

Soup and Salads

MARYLAND CRAB SOUP

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

14

FRENCH ONION SOUP GRATINEE

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

12

TOM VOSS' FAVORITE OYSTER STEW

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

14

 

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

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

Sandwiches

SHRIMP SALAD

Traditional Maryland style shrimp salad on your choice of bread with housemade potato chips

19

GRILLED CHICKEN SANDWICH

Boneless breast of chicken topped with bacon, cheddar cheese and barbeque sauce on an Asiago roll served with homemade potato chip

 

19

CLASSIC REUBEN SANDWICH

Served with sauerkraut, corned beef and
Gruyere cheese on pumpernickel

19

RICH BOY

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

29

 

BLACK ANGUS BURGER

8oz burger served on a toasted Asiago roll with bacon, homemade potato chips and your choice of cheese: Cheddar, Bleu, Swiss, Boursin or Gruyere

17  w/ Crab Dip...add 6

COUNTRY HAM SANDWICH

Country ham, mango chutney, watercress served on a biscuit with sweet potato chip

18

Entrées

SESAME CRUSTED TUNA

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

34

PENNE PASTA WITH SHRIMP, CRAB & MUSSELS

Shrimp, crab and mussels over penne pasta in a creamy marinara sauce, sprinkled with Grana Padano cheese

28

GRILLED SALMON CAESAR SALAD

Traditional Caesar salad topped with an
8oz grilled Atlantic salmon filet

28

COBB SALAD

Smoked turkey, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with citrus vinaigrette, blue cheese, ranch or Caesar dressing

22

 

SURF & TURF

6oz filet topped with red wine sauce and a 6oz lobster tail, served with Jack Tarr potatoes and seasonal vegetables

40

CRABMEAT OMELET

Three egg omelet with colossal lump crab
finished with a creamy crab sauce

27

CHICKEN TRENTINO

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

29

FENNEL POLLEN ROASTED PORK TENDERLOIN

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

29

GRILLED CALVES LIVER

With bacon and onions in a glace served with mashed potatoes and seasonal vegetables

25

BRAISED BEEF SHORT RIB

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

35

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

25

 

GRILLED NEW ZEALAND RACK OF LAMB

Four single herb and garlic crusted chops, served with sweet potato mousse, seasonal vegetables and rosemary lamb glace

33

SAUTEED VEAL SWEET BREADS

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

31

 

A la Carte Steaks and Fish

12OZ NY STRIP
38

8OZ FILET MIGNON
40

12OZ FILET MIGNON
48

12OZ RIB EYE
46

6OZ LOBSTER TAIL
24

8OZ SWORDFISH
33

8OZ SALMON
33

TWIN LOBSTER TAILS

48

*add 4oz colossal lump in garlic butter or 4oz crab cake…add 17
*Blackened spices available*

Sauces

RED WINE
4

ROQUEFORT
4

DIJON PEPPERCORN
4

LEMON BUTTER WITH CAPERS
4

SMOKED TOMATO COMPOUND BUTTER
4

BEURRE MEUNIERE
4

CREAMY DILL
4

ROOT BEER DEMI-GLACE
4

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

JACK TARR POTATO
8

CELERY PARSNIP POTATO MASH
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