410 Severn Avenue
Annapolis, MD 21403
(410) 263-8102
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Valentine’s Weekend Dinner Menu

February 14th – 16th

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

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 GF

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 GF

Roasted Rack of Lamb served with lime goat cheese and a cilantro cream sauce  18.00 GF

House Cured Pastrami Salmon served on rye toast points with mustard
seed cole slaw 12.00

Jumbo Lump Crab Cake Appetizer cooked golden brown, served with mustard vinaigrette 18.00

Carrol’s Creek Salad, a mixture of baby greens topped with sunflower seeds, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette 8.00 GF

Caesar Salad with fresh grated imported cheese, hearts of romaine and homemade croutons, tossed with our special dressing 9.00

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

Maryland Cream of Crab Soup, rich with jumbo lump crabmeat
and a touch of sherry 10.00



Jumbo Lump Crabcakes served with roasted red potatoes, French green beans and mustard vinaigrette 36.00

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

Roasted Parmesan Encrusted Halibut over garlic mashed potatoes with grilled asparagus and red wine thyme butter sauce $38.00

14 oz. Ribeye served with lobster mashed potatoes, brussel sprouts in a creamy bacon sauce and a pearl onions Madeira sauce 40.00 GF

Herb Encrusted Rockfish Fillet roasted and served over sun dried tomato pesto risotto with sautéed baby spinach, jumbo lump crab, and a beurre blanc 35.00

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 43.00  GF

Rack of Lamb with a golden beet puree, sauté of green onions, pearl onions and brussel sprouts, finished with a cabernet glaze and basil pesto 38.00 GF

Shrimp & Lobster tossed with mushrooms, cherry tomatoes, green peas and fettuccine with a lobster truffle cream sauce 40.00

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

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