Valentine’s Weekend Dinner Menu
February 14th – 17th

Sea Scallops rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and prosciutto ham with a shrimp cream sauce 19.00

Crab Cocktail a salad of tomatoes, grilled corn, red onion, mango, avocado, basil, and lime juice topped with jumbo lump crab 16.00

Lobster Ravioli with shrimp sauce 16.00

Texas BBQ Shrimp wrapped in bacon and grilled, then glazed with
our home made barbeque sauce and served with a cucumber and onion salad 15.00

Tuna Tartare tossed with ginger, soy sauce and sesame seeds topped with seaweed salad and pickled ginger and sauced with a lime-cucumber vinaigrette 13.00

Roasted Rack of Lamb with creamy goat cheese and strawberry bruchetta15.00

House Cured Pastrami Salmon served on rye toast points with mustard
seed cole slaw 13.00

Jumbo Lump Crab Cake Appetizer cooked golden brown, served with mustard vinaigrette 16.00

Carrol’s Creek Salad, a mixture of baby greens topped with sunflower seeds, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette 7.50

Caesar Salad with fresh grated imported cheese, hearts of romaine and homemade croutons, tossed with our special dressing 9.50

Beet Salad, baby greens, tomato, orange, Burrata cheese, golden and red beets with a citrus vinaigrette 9.00

Maryland Cream of Crab Soup, rich with jumbo lump crabmeat
and a touch of sherry 9.00


Jumbo Lump Crabcakes served with roasted red potatoes, French green beans and mustard vinaigrette 35.00

Grilled Filet Mignon served with lobster mashed potatoes, sautéed wild mushrooms and a Madeira sauce with black truffles 38.00  GF

Grilled Mahi Mahi with two jumbo shrimp, parmesan polenta, Mediterranean vegetables, sunflower seed pesto and balsamic syrup $35.00  GF

14oz. New York Strip topped with crispy onions, served with lobster mashed potatoes, grilled asparagus and a fresh herb demi-glace 38.00

Herb Encrusted Rockfish Fillet roasted and served over sun dried tomato pesto risotto with sautéed baby spinach, jumbo lump crab, and a beurre blanc 38.00

Pan Seared Scallops served with a butternut squash hash, grilled asparagus, sauced with a chive truffle oil 32.00  GF

Surf and Turf grilled 5oz. filet paired with a Canadian lobster tail, served with jasmine rice and root vegetable medley 42.00  GF

Osso Bucco Milanese over saffron risotto and grilled asparagus 35.00

Seafood Fettuccine with a Canadian lobster tail, shrimp, bay scallops tossed in a porcini mushroom cream sauce

Quinoa Bowl made with tri-color quinoa, onions, artichokes, tomatoes, mixed olives with fresh basil and olive oil, garnished with baby lettuce and beet slices 22.00  GF/V