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

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

SEASAME CRUSTED AHI TUNA

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

18

RED CRUSTED MUSSELS

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

16

 

BUTTERMILK FRIED CALAMARI

Marinara and lemon

17

Soup 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

 

CAESAR SALAD

This favorite is garnished with mini croutons and anchovy

12

CAPRESE SALAD

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

15

 

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

*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 potato cucumber salad

19

GRILLED CHICKEN SANDWICH

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

 

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 potato cucumber salad and Cole slaw

29

 

BLACK ANGUS BURGER

8oz burger served on a toasted Asiago roll with bacon, potato cucumber salad and your 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 chips

18

Entrées

HALF ROASTED CHICKEN

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

24

GRILLED SALMON CAESAR SALAD

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

28

COBB SALAD

Fried chicken, bacon, avocado, crumbled blue cheese, chopped tomato and chopped egg over mixed field greens with maple vinaigrette, raspberry vinaigrette, blue cheese, ranch or Caesar dressing

22

 

CRABMEAT OMELET

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

27

SHRIMP AND GRITS

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

28

HERB PEPPER DUSTED VEAL TENDERLOIN

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

29

CALVES LIVER

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

25

NEW ZEALAND RACK OF LAMB

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

33

LINGUINI BOLOGNAISE 

Served with toasted crostini and Grana Padano cheese

21

 

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 ROCK FISH
34

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

PARMESEAN THYME PRAVÉ
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

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