The Annapolitan

A creamy blend of jumbo lump crab meat, melted cheese, and a hint of Old Bay, served with crostini

Baked Chesapeake oysters on the half-shell topped with a rich blend of spinach, herbs, Pernod-infused butter, and Parmesan

Pan-seared and glazed with a bourbon reduction, served with a seasonal slaw

Velvety bisque featuring generous lumps of Maryland crab meat in a rich cream base, subtly spiced with Old Bay and a hint of sherry, garnished with parsley

Traditional French onion soup with caramelized onions and melted Gruyère, topped with a toasted baguette crouton

Iceberg lettuce quarter, tomatoes, bacon, and blue cheese crumbles in a ranch dressing

Crispy romaine lettuce, roasted chickpeas, anchovies, and avocado in a creamy Caesar dressing

Mixed greens with cherry tomatoes, cucumbers, shaved carrots, red onion, and house croutons, served with dressing of choice

Two golden pan-seared crab cakes with jumbo lump crab, served with remoulade, fresh lemon wedges, French fries, and seasonal vegetables

Tender shrimp and scallops served over Arborio risotto, finished with parmesan, fresh herbs, and a touch of lemon

shrimp served over linguine in an Old Bay lemon scampi sauce

Pan-seared chicken breast with mashed potatoes

A richly marbled, exceptionally tender cut, pan-seared to perfection for a succulent, buttery finish and accompanied with your choice of side

Succulent short ribs, braised low and slow, featuring a deeply flavorful ragu of aromatic vegetables, herbs, and red wine. Tossed with wide ribbons of pappardelle pasta and finished witjh an aged Parmigiano-Reggiano.

Roasted brussels sprouts in a citrus maple glaze with bacon