Lunch Menu

soup of the day 6
southern crab bisque with jumbo lump crabmeat   9
romaine heart caesar salad, fresh tomatoes, grated parmesan   8
w/grilled chicken   12     w/grilled salmon   16     w/grilled shrimp   16     w/grilled filet mignon   17
shrimp tempura with seaweed salad and soy dipping sauce   14
“house salad” mixed greens with raspberry vinaigrette, goat cheese, and toasted almonds   7
chesapeake crab dip with french bread and old bay crackers   12
fried panko crusted calamari with chili aioli and miso soy butter sauce   8
crab louis salad with iceberg lettuce, tomatoes, hard boiled egg, avocado and russian dressing   15

SANDWICHES

smoked turkey “blt” on toasted sour dough with white cheddar, honey mustard and fries   12
grilled portobello, zucchini, onions, roasted peppers, artichokes, tapenade, and goat cheese
on toasted focaccia with mixed greens   12
jumbo lump crab cake sandwich on toasted challah with dijon mustard sauce and fries   17
salads croissant: tuna, chicken, and shrimp salad, with fresh fruit   12
grilled 8 oz. angus burger, cheddar, swiss or bleu cheese, with fries   10
grilled lamb burger topped with feta cheese and tomato sauce over grilled pita bread with fries   14

ENTREES 

south western beef tenderloin quesadilla with guacamole, sour cream, salsa, and black beans and rice   14
thai sweet and spicy shrimp with coconut lime dipping sauce and stir fried vegetables   14
traditional style fish and chips with malt vinegar   11
severn seafood salad with shrimp, scallops, and crab over mixed greens, toasted couscous,
and feta cheese tossed in red wine vinaigrette   16
penne pasta with shrimp, prosciutto and tomatoes in a garlic and herb butter sauce
topped with parmesan cheese   16
quiche florentine, spinach, lump crab, gruyere cheese and mixed greens   12
seafood of the day   17
seared spice crusted tuna sashimi with wasabi aioli over mixed greens tossed with scallions, peppers,
cucumbers and honey sesame vinaigrette   15
annapolis bouillabaisse with shrimp, scallops, clams, and mussels in a tomato-fennel sauce   18
day boat scallop tempura honey sesame vinaigrette, edamame, seaweed salad and basmati rice   17
hummus sampler (olive, roasted tomato and garlic) served with toasted couscous, fried artichokes,
toasted pita and flat bread crakers   10