Lunch is offered daily, beginning at 11:30 am!
Fire roasted peppers, tomatoes, garlic, cipolini onion and English cucumber with crab meat in a sherry and pepper flake broth.
Seeded bread topped with citrus-avo smash, radish slivers, crushed pistachio and lime wedge.
Hand cut French fries tossed in duck fat, served with sweet charred onion aioli.
Fried Brussels sprouts tossed in ponzu sauce, topped with sriracha garlic aioli, tree nuts and beet leaves.
Served over a bed of romesco with a cherry pepper aioli drizzle.
Beer battered cut grouper, served on spring green with fries and sriracha garlic aioli.
Local El Jay’s Bakery pretzel on spring greens topped with Maryland style crab dip, baked with cheddar and pancetta.
Dressings: Watermelon Vinaigrette, Blue Gorgonzola, Ranch, Balsamic Vinaigrette, Apple Cider Vinaigrette
Arugula, sliced cucumber, split cherry tomatoes, red onion and carrot ribbon with your choice of dressing. Add chicken ($4), shrimp ($7), steak ($10) or catch ($15).
Sliced fennel bulbs, arugula, chopped watermelon and charred onion topped with pickled jalapeño shrimp and microgreens. Served with dressing of choice.
Maine lobster knuckle salad on a toasted brioche bun with fennel and clarified butter, served with fries.
Hand breaded local shrimp, lettuce, tomato and remoulade on a baguette, served with fries.
Hand breaded oysters, lettuce, tomato and remoulade on a baguette, served with fries.
Our signature Maryland style crab cake on a toasted brioche bun with lettuce, tomato and remoulade with fries.
Braised short rib, sautéed peppers, onions and cheddar on sourdough, served with fries.
Seared Korean marinated pork belly, gochucola, carrots and pickles on 3 King’s Hawaiian Buns.
8 oz. angus blended patty served with white cheddar, lettuce, tomato, sweet charred onion aioli, served with fries.
6 oz. burger patty with American cheese, lettuce and tomato on a brioche bun.
Herb marinated fried chicken breast on a brioche bun with Root-Fil-A Sauce, lettuce, tomato and pickles, served with fries.
Filleted grilled catch served on sourdough bread with lettuce, tomato and remoulade.
Cavatappi, sherry cheese sauce, jumbo lump crab meat and pancetta with blistered scallion.
Roasted carrots, zucchini, yellow squash, blistered tomatoes and fingerling potatoes with romesco and fresh herbs.
Sautéed U-1o diver scallops with rice, charred peach, peach beurre blanc and blueberry drizzle.
Fresh “Off The Boat” local catch of the day served with root vegetables and fingerling potatoes.