skip to main content skip to footer

Daily Menu

Dining Rooms are Open!!

Deck Seating First Come First Served

Wednesday - Friday
12:00 pm to 8:00 pm

Saturday & Sunday
10 am to 8:00 pm

Brunch from 10 am to 1:30pm

Appetizers

Maryland Crab Dip

16

Toasted baguette

Deviled Eggs

8

Pickle, cilantro, jalapeno, Dijon and mayo

Cream of Crab Soup

12

Maryland crab meat

Mexican Street Corn Flatbread

11

Cilantro pesto, mozzarella, roasted corn, aji verde & queso fresco

Crab Empanada

15

Spicy chimichurri and pickled cabbage

Chicken Wings

14

 House hot honey and ranch 

Onion Soup

11

Swiss cheese crouton 

Wedge Salad

14

Bacon, blue cheese, ranch, cherry tomatoes and crispy onions

Smoked Nachos

16

Jalapeno queso, jalapeno crema, cilantro and pickled cabbage

House Smoked Salmon Dip

12

Grilled bread, saltienes, dill dressing, fried capers and everything spice

Sandwiches

Cheeseburger

16

Special sauce, lettuce, tomato, onion, pickles, and cheddar

Maryland Crab Cake

22

Lettuce, tomato and tartar

Smoked Brisket Dip

16

Onion soup, horsey mayo and swiss on baguette

Fried Chicken

14

Chili mayo and dill pickles

Plates

Fish Tacos

16

Pickled cabbage, roasted jalapeno crema, grilled pineapple, and roasted tomato salsa & tortilla

(Fries, fruit, or salad +3)

Lobster Pasta

32

roasted garlic cream, toasted panko, parsley, lemon and parmesan

Market Fish

33

Roasted corn salad, parmesan cream & warm potato salad

Maryland Crab Cake

22

Roasted corn raqout, fried green tomatoes and tartar sauce

Grilled Creekstone Filet

45

house steak sauce, creamy brussels and crispy garlic herb potatoes

Sides

Local Fruit Salad

8

Green Salad

8

House Cut Fries

5

Raw Bar

Oyster

Cocktail, citrus mignonette and lemon

½ dozen 18 | dozen 36

Ahi Tuna Meatballs

15

Sweet chili sauce, pickled onions and cilantro 

Seared Tuna Toast

16

smashed avocado, local micro greens, tobiko, chili oil and sesame lime chili salt

In light of the challenges we are all facing, We really appreciate your understanding of the restrictions and changes that we have implemented to help keep you and our staff safe

Stay Well, Jami Curtis, GM & Nick Baker, Executive Chef

Menu is subject to change. If you are interested in a particular menu item contact the restaurant for availability.

Everything is made from scratch and to order. All our food is sourced locally as much as possible and super fresh. Please let your server know of any dietary restrictions. Consuming raw or uncooked seafood may increase your risk of foodborne illness