Lunch
$20.11

 

First Course – select one

Soups

Maryland Cream of Crab
Snapper Turtle Soup
Manhattan Clam Chowder

Salads

House Salad

Caesar

Second Course – select one

Rock’N Chips
Served in the News, Beer Battered Wild Rockfish over Fresh Cut Fries, served with Chesapeake Remoulade and Tangy Cocktail

Oyster Po Boy
Fried Oysters on Petite Roll with shredded Romaine and Remoulade

Tavern BLT
Thick Rosemary and Pepper Crusted Bacon, Fresh Tomatoes and Romaine on Ciabatta with Garlic Mayonnaise

Dinner

First Course – select one

Soups

Maryland Cream of Crab
Snapper Turtle Soup
Manhattan Clam Chowder

Salads

House Salad
Caesar

Appetizers

Grilled Polenta
Chicken Pot Stickers
Salmon Napoléon

Second Course – select one

Crab Cake
Jumbo Lump Crab combined with the Perfect Ingredients served with Mustard sauce

Braised Beef Tips
Beef Tenderloin seared with Mushrooms and deglazed with Red Wine then finished Demi Glace

Flounder Florentine
Roulade of Flounder served with Roasted Garlic Cream over Angel Hair Pasta

Third Course – select one

Select any of our desserts

Lunch

First Course:

Choice of
Buffalo mozzarella & tomatoes with basil
Vegetable minestrone soup
Caesar salad with white anchovies

Second Course:

Choice of
Risotto alla sbiraglia
Sopressa vicentina & aged pecorino on focaccia bread
San marco salad

Dessert

Biscotti

Dinner

First Course:

Choice of
Beans & noodles soup
Baccala manteccato with polenta
Potato gnocchi alla bolognes

Second Course

Choice of
Sautéed salmon with fried endive
Braised veal cheeks with risotto milanese
Baked home made taglierini with Parma ham

Dessert

Biscotti

Dinner

First Course

“Stonehouse Farm” Fresh Poached Egg, “Cottingham Farm” Organic Spinach,
Lemon Herb Crème Fraiche, Bacon Lardons

Maryland Inn Made Rabbit “Charcuterie Platter”
Pate de Campagne, Mortadella, Grainy Mustard, Onion Confit

“garbure” Refined Gascony Stew
Puree of Country Vegetable Soup, “Cottingham Farms” Glazed Carrots, Duck Jus

Second Course

“Nice Farms” Pappardelle Inn Made Pasta Bolognese
Veal, Lamb, Pork Braised, Caper Berry Celery Salad, Parmesan

“Murrays” Organic Thyme Roasted Chicken Ballontine, Braised “Cottingham Farms” Kale, Toulouse Sausage, Natural Jus

Pan Seared Scallops, Braised Baby Leeks, roasted marble Potatoes, truffle Butter Glaze

Dessert

Traditional Pavlova, Citrus Compote, Pomegranate Fruit Sorbet

Valrhona Chocolate Souffle, Vanilla Anglaise

Inn Made Sorbet trio

Lunch

Dinner

Dinner

First Course

Seared Hudson Valley Foie Gras Terrine
Fig Chutney, Toasted Croissant & Orange Syrup

Tomato & Mussel Bisque
Oregano Croutons

Balsamic Pear Salad    
Walnut Cabralese Croquette, Duck Confit & Brandy Pear Caramel

Entrees

Braised Lamb Shank in Puff PastryRosemary Glazed Carrots           

Pan Roasted Amish Chicken Supreme
Caramelized Shallot Mousse & Lemon Thyme Sauce

Crab and Linguini Alfredo         
Prosciutto and Roasted Red Peppers

Dessert

Crème Brule

Homemade Apple Cake

Trio of Homemade Ice Cream

Wine or Vodka Pairings $15 per person additional

Starter

PORCUPINE SHRIMP chayote slaw and purple sauce

TOMATO TART yellow frisee and balsamic glaze

DAVON CREST BABY GREENS apples, pears, walnuts and shallot vinaigrette

Entrée

CRISPY CAROLINA TROUT lemon and dill, watercress carrot salad, fried capers

CHICKEN PICCATA jasmine rice, sautéed spinach, lemon-caper buerre blanc

PORK SCHNITZEL braised red cabbage, hunter style spaetzle, lemon sauce

Dessert

Selection from Dessert Case

Crème Brulee

Chocolate Toffee Bread Pudding

To be announced

“Taste Spring”
Friday, March 25, 2011
6:30 p.m. –

Doors Open
7:00 p.m. – Guests Seated for Dinner

Lobster Champagne Risotto Tasting Spoon

Yellow Tomato Gazpacho with Panzanella Croustade

Scottish Salmon with Spring Pea Puree, Celery~Red Onion~Radish “Salad”,
and Lemon Citronette

Beet Salad with Crispy Goat Cheese, Micro Greens and Sherry Vinaigrette

Roasted Rack of Lamb with Spring Vegetables, Roasted Garlic Potato Puree,
Toasted Pine Nuts, Basil Oil and Cabernet Demi

Vanilla Bean Panna Cotta with Raspberry Pearls and Sugar Dusted Cookies

Reservations will be limited to 20 people. 
Call 410.745.6260 for reservations.

Mixers, Bottled Water and Iced Tea will be provided
Please bring your own alcohol
$70 per person, plus tax, plus gratuity.

Dinner Only:

Three Courses $30.11 (not including tax, gratuity or beverages)

Appetizers:

Choice of Soup or Salad
Soup of the Day
Classic Caesar Salad
Arugula with Raspberry Vinaigrette

Entrees:

Meatballs and Linguine
Veal Marsala
Filet of Sole

Desserts:

Tiramisu
Cannoli
Cheesecake

Lunch

Select 2 courses from menu

Dinner

Lunch

Local tomatoes, fresh mozzarella cheese, hearts of palm, rosé vinaigrette

or

house made gnocchi with local crab, parmesan cheese, truffle

grilled dolphin fish, asparagus salad, mushroom & soy bean ragout

or

parsley risotto with lost bread, razor clams and grilled artichokes

passion fruit cocoa nib crunch bar, cocoa nib tuile &raspberry sorbet

or

lemon posset, lemon basil sorbet, hazelnut crumble

Dinner

Dinner Menu

Choose One Starter or Small Plate….

BLT Salad with buttermilk blue cheese dressing

Mussels steamed in a spicy wine and garlic broth

Hearts of Romaine with shaved pecorino, toasted almonds,

Croutons and grape tomatoes with creamy black pepper dressing

Butternut Squash Soup with fergola pasta and tasso

Small Plate…..

Smoked whitefish salad with horseradish

Medjool dates stuffed with goat cheese
Spiced olives with orange and chili

Orange, beet and fennel with soft ricotta
Baba ganoush with naan

Choose One Entrée….

Coconut Curry Chicken with jasmine rice, grilled zucchini and cilantro pesto

Grilled Ribeye Steak with mashed Yukon gold potatoes, sautéed, mushrooms, and
Green peppercorn sauce

Crispy Cornmeal Rockfish with mashed peas and mint, roasted carrots and chili-

Preserved lemon buerre Blanc
Pomegranate and Honey Glazed Lamb

Meatballs with almond cous cous, grilled
Vegetable kabob and tzatziki
Cod, Squid and Shrimp Puttanesca with creamy polenta and watercress

Dessert

Wild Berry Sorbet

Crème Caramel

Apple Brioche Bread Pudding

Warm Chocolate Cake

Vanilla Cream Cake

Key Lime Café

Lunch
(2 courses)

Appetizer - Sweet Red Pepper Hummus with Naan Bread

Entrée – ½ Rack Key Lime Barbecued Spare Ribs with House made Cole Slaw

Or

Appetizer - Smoked Salmon Pinwheels (Herbed Cream Cheese, Baby Greens & Whole Grain Mustard)

Entrée – Traditional Caesar Salad Topped with either Grilled Chicken or Steak

Entrée – Black Bean Vegetarian Chili with Tortilla Chips, Cheddar Cheese and Sour Cream Key Lime Mixed Greens with Marinated Veggies and Blueberry Vinaigrette

Dessert - Our Signature Key Lime Pie

Dinner
(3 Courses)

Appetizer – Assorted Marinated Olives

Entrée – Grilled Creekstone Farms Flat Iron Steak with Steak Butter and Shiitake Mushrooms Garlic Roasted Potatoes and Sautéed Carrots

Dessert – Our Signature Key Lime Pie

OR …

Appetizer - Goat Cheese Flatbread, cranberries, pecans, black pepper honey

Entrée – Spicy Seared Rockfish with Baby Shrimp and Piquillo Pepper Coulis

Dessert – Chocolate Mousse

OR …

Appetizer – Blue Cheese and Pear Salad, Walnuts, Mustard Vinaigrette

Entrée – Jumbo Lump Seared Crab Cake, Cole Slaw, and Garlic Roasted Potatoes

Dessert – Carrot Cake

To be announced

Crab Claw

Lunch
$20.11

Choice of Salad or Crab Vegetable Soup

Crab Cake Served with Crackers or on Bun

French Fries
Cole Slaw

Harbour Lights

Lunch

Baked Mussels
Spinach, Bacon and Shallots with a Parmesan Cream Sauce and Grilled Baguette

Caesar Salad
Crisp Romaine with Croutons & Shaved Parmesan

Award Winning Oyster Stew
Shiitake Mushrooms, Celery Onions & White Corn in a Creamy Oyster Broth

OR


English Fish and Chips
Beer Battered Cod Filet with Tartar Sauce & Crushed English Peas

Kobe Grilled Beef Sandwich
Tomato and Bell Pepper Salsa with Avocado and Jalapeno Pesto

Quiche Lorraine
Home Made Quiche with Baby Green Salad and Balsamic Vinaigrette

Select a Dessert for an additional $5

Dinner

Starter

Fried Goat Cheese Baby Green Salad
Caramelized Apples & Pears, Golden Raisins and Apple-Cinnamon Vinaigrette

Cream of Crab Soup
Sherry teaser & Jumbo Lump Crab with House Made Old Bay Crackers

Crispy Lobster & Shrimp Ravioli
Sautéed Wild Mushrooms, Cherry Tomatoes & Arugula in a Tarragon Lemon Butter Sauce

Entree

Shrimp & Corn Crusted Flounder
Zucchini, Squash & Cherry Tomatoes in a Sherry Cream Sauce

Grilled Pork Chop
Twice-Baked Mac N’ Cheese, Sautéed Spinach, Quince Chutney & Pork Jus

Bronzed Scottish Salmon
Grilled Asparagus, Chorizo & Potato Hash with a Lemon Butter Sauce

Dessert

Crème Brule
Traditional--All the way

Pascal’s Chocolate Cake
Chocolate, Chocolate & Chocolate Splashed with Chocolate Liquor and Bathed in a Rich Ganache

Lemon Drop
Cool, Tart and Creamy Drizzled with Lemon Syrup and a Dash of Caramel & Fleur De Sel

208 Talbot

First Course:

Market Salad
“Cottingham Farms” Salad Greens, Pomegranates, Parma Cheese

Second Course

Choice of:
8oz Terrace Major
Duck Fat Fried Fingerling Potatoes, Parsley, Shallot and Caper Salad,
Maytag Blue Cheese Butter

Seared Atlantic Salmon
Zucchini, Red Swiss Chard, Picholine Olive, Almond and Parsley Pesto

Pork Porterhouse
Fried Baby Artichokes, Potatoes and Caper Berries, Smoked Paprika Butter

Third Course

Choice of:
Chocolate Chip Bread Pudding
Bourbon and Caramel-Pecan Sauce, Vanilla Ice Cream, Cinnamon and Sugar

Miniature Crème Brŭlée
Vanilla Custard, Burnt Sugar Crust, Fortune Cookie

Special Menu Offered Only
Thursday, March 24th to Saturday, March 26th

We will be open Sunday March 27th

Regular Menu Available
All Entrees$20.80

Town Dock Restaurant

To be announced

Soup/Salad

Appetizers

Fig Ravioli
Black mission figs, blue cheese, crispy prosciutto
Drizzled with balsamic syrup $9
 
Crispy Shrimp Pasta Primavera
wrapped in angel hair, pesto cream $10
 
Tuna Tartar
sushi grade, sesame ginger vinaigrette,
five spice dusted wontons $12
 
Moules and Frites
PEI mussels, garlic wine broth, saffron cream $12

Main

Chicken
Organic breast Milanese, arugula,
reggiano & lemon thyme vinaigrette $24
 
Crab Cakes
zucchini & corn pancakes
Remoulade & red pepper couli $30
 
Filet Mignon
parmesan potato cake, tomato provencal,
herb pesto & gorgonzola butter $30
 
Flounder
Francaise, mashed potatoes,
spinach, lemon caper sauce $25
 
Pasta Primavera
fresh fettuccini, summer vegetables,
olive oil, herbs & reggianno  $20
 
Tuna
seared & sesame crusted, soba salad
cucumber, snap peas, coconut wasabi sauce $28

Appetizers:

Pea and Mint Soup with Jumbo Lump Crab and Crispy Croutons or

Spring Asparagus Salad with Crumbled Goat Cheese, Toasted Pinenuts, Arugula and Tomato Vinaigrette or

Anson Mills of Soft Polenta, Olive Oil Poached Scottish Salmon and Tapenade

Entrees:

English Fish & Chips with Eastern Shore Pub Sauce, Lemon & Remoulade or

Honey Baked Ham and Brie Cheese Panini with Arugula and Grain Mustard or

Crab Claw and Bluefish Cake Sandwich with Lettuce, Tomato, Old Bay Chips and Blue Cheese Coleslaw or

Goat Cheese and Potato Terrine with Tomato, Egg Plant and Roasted Jalapeno Relish

Desserts:

Chocolate & Caramel Tart with Black Pepper, Whipped Cream and Red Wine Syrup or

House Made Meyer Lemon Curd and Coconut Smith Island Cake

 Appetizers:

Cream of Crab Soup with Jump Lump Crab or

Double Baked Goat Cheese Soufflé with Grilled Asparagus Oven Roasted Cherry Tomatoes and Tapenade or

Organic Spring Green Salad with St. Petes Blue Cheese English Peas and Smoked Bacon Vinaigrette

Entrees:

North Carolina Brook Trout, Spring Cabbage, Serrano Ham, Scallion Mashed Potatoes and Crushed Apples or
Grilled Moroccan Spiced Pork Sirloin on Tomato, Okra, and Egg Plant Relish with Baharat Sweet Potato Fries and Roasted Jalapeno Aioli or
Maryland Crab Cake and Roasted Bistro Tender with Mashed Potatoes and Tarragon Café Au Lait

Desserts:

Pavolova with Blueberries, Strawberries and Chantilly or
White Chocolate and Oreo Cheese Cake with Mixed Berry Sauce