Sweet claw crab meat, garden vegetables and traditionally seasoned tomato broth.
A cream-based corn chowder featuring applewood-smoked bacon, onions and aromatic vegetables with notes of smoked hickory.
Fresh field greens, grape tomatoes, cucumbers, red onions, carrots and blackwall hitch house vinaigrette.
Chopped romaine lettuce tossed in our housemade caesar dressing with croutons rested on a Parmesan crisp.
Red and yellow beefsteak tomatoes. Fresh mozzarella, Sicilian olives, Kalamata olives, fresh basil leaves, extra virgin olive oil and aged balsamic reduction.
Half a head of baby iceberg lettuce, applewood-smoked bacon, grape tomatoes, roasted red peppers and blue cheese crumbles, choice of blue cheese or 1000 Island.
Blackened grilled chicken breast, field greens, avocado, grape tomatoes, carrots, red onions, roasted corn salsa, cheddar cheese, tortilla strips and honey-chipotle vinaigrette.
Fresh field greens, red onions, carrots, chopped egg, applewood-smoked bacon, and blue cheese crumbles featuring a chilled trio of day boat sea scallops, jumbo shrimp and jumbo lump crab meat seasoned with creole spices and dressed in our signature Blackwall hitch house vinaigrette.
Sesame seed-crusted ahi tuna, cucumber, fresh field greens, carrots, fava beans, roasted corn salsa, red radishes, scallions and honey-soy vinaigrette.
Grilled top sirloin finished with smoked salt paired with a peppery green salad, featuring red onions, potato crisps and blue cheese crumbles dressed with balsamic vinaigrette.
Grilled true North Atlantic salmon, kale, roasted red beets, fresh mango, candied walnuts, poppy seed-lemon vinaigrette and basil oil.
Thinly sliced french fries served in a trio of flavorful seasoning combinations including bacon ranch, locally sourced garlic crab seasoning and sea salt with cracked black pepper and fresh herbs accompanied by a trio of housemade dipping sauces.
Fresh ahi tuna spiced with wasabi, seared, sliced, then finished with shaved pear, ponzu sauce, pickled ginger, seaweed salad and honey-sriracha.
Sweet claw crab meat, cheddar and cream cheeses blended with garlic crab seasoning served with naan chips flambéed with brandy tableside.
Sliced green tomatoes breaded with a cornmeal-panko breadcrumb then golden fried accompanied by roasted corn salsa and cherry pepper remoulade.
Sauteed jumbo shrimp, white wine, garlic, creole butter, scallions and warm hand-rolled baguette.
Chef's daily selection of artisanal cured meats and cheeses accompanied by seasonal fruit, fig chutney, herb mustards and toasted flatbread.
Crispy chicken wings tossed of traditional buffalo sauce, sweet chili garlic sauce or dusted in garlicand crab spice seasoning served with blue cheese dressing, carrot sticksand celery stalks.
Town dock calamari lightly seasoned and breaded then golden fried served with sweet chili-garlic Barbeque sauce.
Fresh, steamed prince edwards island mussels served with a warm hand-rolled baguette in your choice of style: saffron ? tomatoes, basil, ham and white wine in a saffron-seasoned cream sauce. Smoky ? featuring smoked tomatoes, chives, red chili flakes and hickory butter in a garlic-white wine broth. Sassy ? roasted red pepper, tomato, garlic, shallot and herb butter in a spicy chili broth.
Fresh burrata cheese and housemade marinara sauce garnished with extra virgin olive oil and fresh basil.
Sweet claw crabmeat, shrimp, grilled chicken breast, red and yellow tomatoes topped with a 5-cheese blend then garnished with basil oil and crab seasoning.
Fresh, local, spiced pears with pistachio arugula pesto, diced chicken and Brie cheese finished with pistachio-chive oil.
Italian herb-seasoned filet beef tips over American cheese and roasted garlic spread, topped with mixed shredded cheese, sauteed peppers and onions.
Roasted cauliflower and acorn squash with prosciutto and our 5-blend cheese on a garlic-herb rubbed flatbread topped with arugula and vincotto.
Our classic Maryland Eastern shore jumbo lump crab cake atop green leaf lettuce and sliced beefsteak tomato served on an artisan kaiser challah bun and accompanied by cherry pepper remoulade.
Melted cheddar, crispy onion straws and applewood-smoked bacon, lettuce and tomato with roasted garlic mayonnaise on onion-poppy seed bun.
Melted havarti-dill cheese, sliced avocado and fresh spinach served on an artisan kaiser challah bun brushed with 1000 Island dressing.
Tender, slow-cooked boneless beef short rib topped with swiss cheese and crispy onion straws served on green leaf lettuce, sliced beefsteak tomato and a hand-rolled baguette brushed with roasted garlic aioli.
Blackened grilled chicken breast with sliced avocado, carrots, red onions, halved pear tomatoes and cheddar cheese, roasted corn salsa and fresh field greens served in a warm spinach tortilla brushed with honey-chipotle dressing.
Grilled true North Atlantic salmon topped with applewood-smoked bacon, sliced beefsteak tomato and baby arugula served on a hand-rolled baguette spread with lemon-dill yogurt.
Grilled chicken breast topped with melted Brie cheese, granny smith apple slices and baby arugula served on artisan Kaiser challah bread brushed with honey mustard sauce.
Coffee rubbed, grilled steak with tabasco-chive butter and served with our signature sea salt and cracked pepper fries.
Grilled filet mignon paired with butter-whipped potatoes and chef's seasonal veggies accompanied by signature blackwall hitch steak sauce.
Bone-in pork chop grilled on an open flame then topped with fig-bacon jam served with cauliflower hash and chef's seasonal vegetables.
Tender, slow-cooked boneless beef short rib with roasted aromatic vegetables in a rich, savory beef broth served with butter-whipped potatoes and topped with crispy onion straws.
2 classic Maryland Eastern shore jumbo lump crab cakes served with roasted corn salsa and cherry pepper remoulade accompanied by our signature sea salt and cracked black pepper fries.
Jumbo pan-seared day boat sea scallops served over savory saffron-Parmesan risotto with lemon-butter sauce and minced chives.
Fresh, local, rockfish stuffed with jumbo lump crab, broiled and topped with lemon butter served with butter-whipped potatoes and grilled herb-rubbed vegetables.
Certified heritage-bred poulet rouge chicken locally sourced from joyce farms dusted with local crab seasoning and cooked under the brick for a crispy skin and succulent meat served with cauliflower hash, chimichurri and chef's seasonal vegetables.
Sauteed jumbo shrimp, Andouille sausage and tomatoes served in a white wine creole sauce over velvety cheddar grits.
Jumbo shrimpandouille sausage and grilled chicken breast tossed in a cream chipotle sauce with penne pasta and creole seasoning.
Wild-caught mahi-mahi Cajun seasoned and blackened layered between our signature spicy slaw with pico de gallo, sliced avocado, crumbled feta cheese and avocado sour cream served in a trio of warm, soft, flour tortillas and accompanied by roasted corn salsa.
Herb seasoned and broiled topped with mint chutney and served with butter-whipped potatoes and chef selection of seasonal vegetable.
House-braised, succulent short rib flaked over a rich butter-pepper cream sauce loaded with aromatic vegetables and fava beans with hints of smokey bacon.
Sweet claw crab meat, garden vegetables and traditionally seasoned tomato broth.
Butternut squash and fennel simmered with aromatic vegetables garnished with apple cider cream and toasted pumpkin seeds.
Fresh field greens, grape tomatoes, sliced cucumbers, diced red onions and shredded carrots dressed in our signature blackwall hitch house vinaigrette dressing.
Baby arugula, roasted acorn squash, candied walnuts, shredded carrots and pomegranate seeds dressed in pomegranate-cider dressing.
Half a head of baby iceberg lettuce topped with applewood-smoked bacon, grape tomatoes, roasted red peppers, bleu cheese crumbles choice of bleu cheese or 1000 Island dressing.
Sliced red and yellow beefsteak tomatoes layered with Buffalo mozzarella, accompanied by Sicilian olives, Kalamata olives and fresh basil leaves drizzled with extra virgin olive oil and aged balsamic reduction.
Fresh field greens, diced red onions, shredded carrots, chopped egg, applewood-smoked bacon and bleu cheese crumbles featuring a chilled trio of day boat sea scallops, jumbo shrimp and jumbo lump crab meat seasoned with creole spices and dressed in our signature Blackwall hitch house vinaigrette.
Crispy maple leaf duck leg confit paired with baby arugula salad featuring dried cranberries, toasted pistachios, granny smith apple slices, pomegranate-cider vinaigrette dressing.
Grilled true North Atlantic salmon paired with a kale salad featuring roasted red beets, fresh mango and candied walnuts dressed in poppyseed-lemon vinaigrette dressing and drizzled with basil oil.
Sauteed jumbo shrimpandouille sausage and tomatoes served in a white wine creole sauce over velvety cheddar grits.
Jumbo pan-seared day boat sea scallops served over savory saffron-Parmesan risotto with lemon-butter sauce and minced chives.
Grilled swordfish loin topped with mixed peppercorn butter accompanied by saffron-Parmesan risotto and roasted asparagus with rosemary salt drizzled with white truffle oil.
With rosemary, salt and white truffle oil.
This flourless cake, featuring both chocolate, and cocoa, is rich, rich, rich! Finished with fresh, succulent strawberry sauce and luscious white chocolate shavings then dusted with a fine, chocolate cocoa powder.