Soups & Appetizers

All Entrees are served with a tossed garden salad and dinner rolls Choice of dressings: Creamy Curry, Peppercorn Parmesan, French, Ranch, Balsamic Vinaigrette, Honey Dijon with Poppy Seed or Blue Cheese ($1.00 Extra) Substitute your house salad with a Caesar for a charge of $3.50 Vegetarian entrée available upon request We are unable to accommodate any substitutions or changes to meals and their sides Please inform your server of any allergies prior to ordering

• Lobster Bisque

  Cup 6 Bowl 8

• Cream of Crab Soup

  Cup 6 Bowl 8

• French Onion Soup

  8

• Crab Dip

  13

• Jumbo Shrimp Cocktail

  13

• Mushroom Caps stuffed with Crab Imperial

  9

• Escargot

  9

• 1/2 Dozen Blue Point Oysters on 1/2 Shell

  12

Entrees

• Roast Prime Rib of Beef Au Jus

  Petite 27 Queen 29 King 31

  Choice of cut size and served with a baked potato and fresh vegetable melange

• Filet Mignon

  30

  An 8 ounce center cut steak pan seared to your order and accompanied by a baked potato and fresh vegetable melange

• New York Strip Steak with Tarragon Butter

  28

  A 12 ounce center cut New York pan seared to your order then topped with Tarragon butter. Accompanied by a baked potato and fresh vegetable melange

• Classic Beef Wellington

  32

  Tenderloin of beef wrapped in puff pastry with mushroom duxelles, pate and ham then topped with a mushroom Madeira sauce. Accompanied by a baked potato and fresh vegetable melange

• Maryland Crab Cakes

  Market Price

  Twin broiled cakes made with jumbo lump crab meat. Accompanied by a baked potato and fresh vegetable melange

• Horseradish Encrusted Salmon

  26

  Fresh Atlantic Salmon breaded in a horseradish and herb crust then served on a bed of mashed potatoes and accompanied by fresh vegetable melange

• Canadian Cold Water Lobster Tail

  27

  A 6 ounce lobster tail broiled and accompanied by a baked potato and fresh vegetable melange

• Canadian Cold Water Lobster Tail Stuffed with Crab Imperial

  32

  A 6 ounce lobster tail stuffed with crab imperial and accompanied by a baked potato and fresh vegetable melange

• Rockfish Chesapeake

  26

  A boneless skin on fillet baked and served with a cream reduction with country ham, jumbo lump crab meat and celery. Accompanied by a rice blend and fresh vegetable melange

• Trout stuffed with crab imperial

  30

  Trout stuffed with crab imperial then baked and topped with hollandaise sauce. Accompanied by a baked potato and fresh vegetable melange

• Mediterranean Rigate

  30

  Sea scallops, baby shrimp and jumbo lump crab meat sauteed with prosciutto then finished in a brandied cream sauce over pasta

• Blackened Chicken Imperial

  26

  Breast of chicken blackened and pan seared then topped with crab imperial. Accompanied by mashed potatoes and vegetable melange