Mo Brady’s Steakhouse

Tender chicken breast lightly breaded with a light cream gravy. Served with garlic smashed potatoes and fresh vegetable medley

Tender sautéed steak tips, mushrooms, caramelized onions, served atop our cavatappi mac and cheese

One dozen medium fried shrimp, with a spicy orange marmalade glaze and dash of Sriracha.

Five coconut-breaded jumbo shrimp, with Caribbean sweet and sour sauce.

Three special recipe Chesapeake Bay lump crab cakes, served with remoulade sauce.

Steakhouse classic, with zesty house-made cocktail sauce.

Hand-breaded crispy chicken tenders.

Freshly cut and hand battered, served with tangy remoulade sauce.

A combination of classic shrimp cocktail, big bang shrimp, and coconut shrimp.

Seven battered jumbo shrimp, served with cocktail sauce.

Served with grilled bacon, American cheese, and crispy onion straws. Served with fries.

Fettucine pasta and broccoli tossed in a garlic & Parmesan cream sauce, with choice of salad.

Two char-grilled shrimp skewers with a lemon pepper seasoning.

8 oz. marinated chicken topped with caramelized onions, sauteed mushrooms, and melted Swiss. Served over rice.

Fresh fillet of Faroe Islands salmon, grilled and topped with a chipotle-orange glaze.

Five coconut-breaded jumbo shrimp, served with Caribbean sweet and sour sauce.

Three special recipe Chesapeake Bay lump crab cakes, served with remoulade sauce.

Tender baby back pork ribs, hickory-smoked in house, with sweet barbeque sauce. Served with choice of salad and side.

Tender baby back pork ribs, hickory-smoked in house, with sweet barbeque sauce. Served with choice of salad and side.

Two cold-water lobster tails, broiled to perfection and served with warm drawn butter.

Broiled cold water lobster, crab cakes, grilled colossal shrimp, lemon white wine butter sauce.

Filet medallion, asparagus, lump crab, tarragon butter sauce.

Bone-in. 22 oz.

6 oz.

6 oz.

With a zesty orange chipotle glaze. 10 oz.

14 oz.