Latest

CHEF FEATURE SPECIALS 09/22 ~ 09/28

APPETIZERS

Shrimp Pot Stickers
Crispy tortillas filled with shredded cabbage, carrots, and shrimp served with sweet chili sauce |

Ahi Tuna Tostada
Sesame encrusted seared rare Ahi Tuna served on crispy tortillas, topped with Asian slaw, and garnished with diced avocado & wasabi aioli |

Pork Rind Nachos
House made pork rinds topped with pulled pork, melted cheddar jack cheese, jalapeno, tomatoes, sour cream and salsa |

SANDWICHES & SUCH

Korean Beef Taco’s
Shredded beef simmered in a Korean BBQ sauce on three warm flour tortillas, topped with Asian slaw & wasabi aioli. Served with cilantro lime rice

Southwest Roast Beef Melt
Thinly sliced Roast Beef topped with cheddar jack cheese, jalapenos, Pico de Gallo, lettuce & chipotle mayo. Served on grilled ciabatta roll with fresh cut fries |

Reuben Burger
Our grilled steak burger topped with shaved pastrami, sauerkraut, swiss cheese and 1000 island dressing. Served on marble rye bread with fresh cut fries |

KNIFE & FORK

Jamaican Ribs & shrimp
Half rack baby back ribs basted with Jamaican pineapple Calypso BBQ sauce. Served with coconut fried shrimp and black bean coconut rice |

Grilled Swordfish
Cajun seasoned chargrilled Swordfish steak topped with cilantro lime cream sauce. Served over our roasted tomato and corn risotto |

Steak Fajita Pasta
Chargrilled bistro tender topped with sautéed mushrooms, bell peppers and onions, served over Cajun Alfredo rotini pasta, and garnished with cheddar jack cheese   |

CHEF FEATURED SPECIALS 09/15 ~ 09/21

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APPETIZERS

Southern Fried Gator Bites
Marinated farm raised gator tail meat dredged in Cajun flour and flash fried, served with creole remoulade sauce |

Cheese Curds
Sharp Wisconsin cheese curds beer battered and fried golden brown, served with spicy tomato coulis |

Camp Fire Pork Wings
Mini pork shanks chargrilled and tossed in mango jalapeño hot sauce, served over frizzled spinach |

SANDWICHES & SUCH

Chipotle Lime Chicken Burrito
Slow roasted shredded chicken breast simmered in chipotle, lime, and Adobo sauce topped with cheddar jack cheese, refried beans, rice, lettuce, and tomato wrapped in a grilled tortilla, served with chips and salsa |

Guacamole Turkey Melt
Thinly sliced grilled turkey topped with smoked gouda, Applewood bacon, fresh guacamole, lettuce, and tomato in a toasted brioche roll with fresh cut fries |

Mahi Jerk Tacos
Jamaican jerk seasoned grilled mahi mahi topped with shredded cabbage, pineapple Pico de Galo, and chipotle ranch served on (3) warm flour tortilla, with a side of cilantro and coconut rice |

KNIFE & FORK

Bistro Tenderloins
Two 4oz chargrilled bistro tenderloins topped with mushroom and bacon demi glaze served with rosemary roasted red skin potatoes and roasted broccoli |

Pesto Shrimp Pasta
Sautéed tiger shrimp tossed with tomatoes, roasted peppers, and mushrooms finished with white wine and basil pesto served over angel hair pasta with garlic bread |

Lobster Risotto
Butter poached lobster tail served over creamy lobster risotto mixed with sweet corn, tomatoes, bacon, and fresh basil |

CHEF FEATURE SPECIALS 09/01 ~ 09/08

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Where craft brews are plentiful, and something delicious is always cooking! Chef Featured Specials 09/01/17 ~ 09/07/17

APPETIZERS

IPA Easy Peel Shrimp
Fresh shrimp steamed with IPA, lemon, and old bay |

River House Crab Pretzel
Giant 10-inch soft baked pretzel topped with creamy cheesy crab dip |

Black and Tan Onion Rings
Black and Tan beer battered onion rings fried golden brown and served with tiger sauce |

 

SANDWICHES & SUCH

BBQ Steak Burrito
Grilled Carne Asada steak drizzled with BBQ sauce topped with Spanish rice, smoked BBQ beans, cheddar jack cheese, lettuce, and Pico de Gallo wrapped in a grilled tortilla served with sour cream, salsa, and nacho chips |

Softshell Crab Sandwich
Cornmeal dusted softshell crab, flash fried and served on a Kaiser roll topped with lettuce, tomato, and tartar sauce. Served with a side of old bay fires |

Wild Boar Bratwurst
Grilled wild boar brats topped with grilled peppers, onions, marinara, and mozzarella cheese served on a homemade sub roll with a side of tater tots |

 

KNIFE & FORK

Surf and Turf
Chargrilled 6oz filet mignon topped with cornmeal dusted softshell crab drizzled with roasted garlic and lemon aioli, served over roasted potato medley
and steamed broccoli |

Sea Scallops
Pan seared U-10 scallops topped with tomato basil jam, served over mushroom and spinach risotto |

Ribeye
Chargrilled center cut ribeye topped with chimi churri sauce served with smoked gouda mac and cheese and sautéed zucchini

CHEF FEATURE SPECIALS 08/11 ~ 08/17

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APPETIZERS

Tempura Crab Stuffed Mushrooms       
Baby portabella mushroom caps stuffed with tempura crab and served with remoulade for dipping |

Cheesy Chicken Risotto Balls
Risotto balls stuffed with smoked chicken and mozzarella cheese flash-fried and served with romesco sauce for dipping |

Scallops
Pan-seared scallops topped with avocado puree, roasted cherry tomatoes, mushrooms, and fresh basil |

SANDWICHES & SUCH

Seared Filet Mignon Sandwich
Hand-carved and seared filet mignon sandwich topped with smoked gouda cheese, caramelized onions, portabella mushrooms, arugula, and smoked peach steak sauce. Served with a side yuca fries |

Salmon Tacos
Seared salmon topped with avocado puree, roasted corn and tomato, pickled red onion, cilantro, and charred jalapenos served on (3) warm flour tortillas accompanied by cilantro lime rice |

Mediterranean Chicken Parm Sub
Deep fried parmesan breaded chicken with roasted red peppers, tomato, red onion, black olives, fresh basil, provolone and fresh mozzarella on our house baked sub roll.  Marinara and garlic parm fries served to the side |

KNIFE & FORK

Southern Style Shrimp and Grits
Cajun seared shrimp served over smoked cheddar grits mixed with Applewood smoked  bacon and chorizo topped with red pepper creole sauce |

Bourbon Mesquite Strip
8 oz. New York Strip topped with smoked portabella cheese sauce served with a loaded baked potato and butter poached broccoli |

Chicken Remoulade
6 oz. chicken breast medallion stuffed with crab, spinach, and mozzarella pan-seared and served with smoked cauliflower, portabella, and tomato risotto topped with lemon beurre blanc cream sauce |

CHEF FEATURE SPECIALS 07/28 ~ 08/03

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Where craft brews are plentiful, and something delicious is always cooking! Chef Featured Specials 07/28/17 ~ 08/03/17

APPETIZERS

Southern Fried Oysters
Fresh shucked oysters dredged in Cajun flour and flash fried, served with creole tartar sauce |

Crab and Smoked Jalapeño Hush Puppies
House made hush puppies mixed with fresh smoked jalapeños and Maryland crab meat fried golden brown, served with honey sriracha aioli |

Tuscan Chicken Garlic Bread
Our house made sub roll split, topped with garlic oil, shaved prosciutto, grilled chicken, artichoke hearts, tomato, and mozzarella cheese served with marinara |

SANDWICHES & SUCH

BBQ Popcorn Chicken Po Boy
Crispy popcorn chicken tossed in hot honey BBQ sauce served on our house made sub roll topped with Applewood bacon, lettuce, tomato, pickles, and cheddar jack cheese with a side of fries |

Buffalo Shrimp Wrap
Fried shrimp in buffalo sauce topped with house bleu cheese dressing, lettuce, tomato, and celery wrapped in chipotle tortilla, served with fresh cut fries |

The Godfather
Our version of an Italian sub, sliced salami, ham, prosciutto, and provolone baked on our homemade sub roll topped with lettuce, tomatoes, onions, banana peppers, shaved parmesan, and pesto mayo served with garlic parm fries |

KNIFE & FORK

Smothered Ribeye
Chargrilled hand cut ribeye steak topped with sautéed bell peppers, mushrooms, onions, and tomatoes topped with melted jack cheese served with yuca fries with roasted garlic aioli |

Smoked Half Chicken
Brown sugar brined and house smoked half chicken basted with peach jalapeño BBQ sauce served with house mac and cheese and loaded smoked beans |

Blackened Red Fish
Cajun spiced and pan seared red fish topped with creole shrimp sauce served over rice pilaf with sautéed zucchini |

Don’t miss OLD BAY SUNDAY ~ ENDLESS CRAB LEGS! Enjoy them by the cluster just $ or ALL YOU CAN EAT just $39.95| rsvp recommended ~ while supplies last | 717-930-8700

CHEF FEATURED SPECIALS 07/21/17 ~ 07/27/17

APPETIZERS

Southwest Potato Poppers
Diced potatoes mixed with jalapeno & cheddar Jack cheese lightly breaded, flash fried, and served with cilantro chipotle sour cream |

Steak Quesadilla
Marinated skirt steak char grilled to perfection topped with mushrooms, onions, tomatoes and melted cheddar jack cheese on a crispy tortilla served with sour cream and salsa |

BBQ Pork Fries
A pound of hand cut fries topped with Jim Beam BBQ pulled pork, nacho cheese sauce, scallions and jalapenos |

SANDWICHES & SUCH

Ahi Tuna Tacos
Blackened Ahi Tuna filet seared rare, sliced thin, and topped with pineapple salsa and wasabi aoli.  Served on 3 warm tortillas served with fresh cut fries |

Cajun Steak Wrap
Blackened skirt steak topped with black bean & corn salsa, sour cream, house salsa, crispy fried tortilla chips, shredded lettuce and cheddar jack cheese wrapped in a chipotle tortilla served with fresh cut fries |

Chicken Caprese
Char grilled chicken breast topped with fresh mozzarella, tomato, pesto mayo, balsamic reduction and mixed greens served on grilled ciabatta with fresh cut fries |

KNIFE & FORK

Shrimp Florentine Stuffed Salmon
Scottish salmon filet stuffed with cream cheese, Applewood smoked bacon, spinach, and shrimp lightly blackened, pan seared and served over tender spaghetti noodles tossed with tomatoes, garlic basil, and olive oil |

Veal Chesapeake
Sautéed veal cutlet topped with premium lump crab meat and creamy parmesan sauce served with grilled asparagus and Yukon mashed potatoes |

Balsamic Filet Mignon
Char grilled center cut filet topped with fresh bruschetta then drizzled with balsamic reduction served with rosemary red skin potatoes and grilled asparagus |

CHEF SPECIALS 7/14 ~ 7/20

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APPETIZERS

Buffalo Chicken Raviolis
Tender Raviolis stuffed with ricotta cheese, blue cheese, & buffalo chicken. Breaded, flash fried, & served with a garlic ranch buffalo sauce|

Maryland Crab Balls
Homemade mini crab cakes, fried golden brown & served with tartar sauce|

Easy Peel Shrimp
Fresh gulf shrimp steamed with lager, old bay seasoning, & lemon|

SPECIALITY SANDWICHES

Korean Beef Tacos
Shredded beef drizzled with a Korean BBQ sauce, topped with an Asian slaw, & served with cilantro lime rice|

Swiss Corned Beef
Shaved Corned Beef, lightly grilled, topped with melted swiss, pickles, vinegar slaw, & a whole grain mustard. Served on toasted rye bread with fresh cut fries|

Pub Chicken Sandwich
Beer battered chicken breast, topped with Applewood smoked bacon, melted cheddar jack cheese, & a buffalo ranch dressing. Served on a grilled pretzel roll with lettuce & tomato with fresh cut fries|

KNIFE & FORK

Grilled Ribeye
Cajun-rubbed, chargrilled 12 oz. ribeye steak grilled to order. Finished with garlic herbed butter & served with roasted balsamic bacon brussel sprouts & Yukon gold mashed potatoes|

Broiled Haddock
Fresh Haddock filet topped with tomato basil salsa & garlic herb breaded crumbs. Broiled to perfection, served with rice pilaf, & char-grilled artichoke|

Barbeque Salmon
Chargrilled Scottish salmon filet basted with citrus chipotle barbecue sauce & topped with crisp onion straws. Served over pineapple fried rice|

CHEF SPECIALS 06/30 ~ 07/06

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APPETIZERS

Crab Tots
One pound of golden brown tater tots topped with creamy crab cheese sauce, Applewood bacon, and scallions |

Cheese Curds
Aged Wisconsin cheddar cheese curds, beer battered and flash fried, served with smoked tomato coulis |

Mussels Marinara
One pound of fresh mussels steamed with white wine and house marinara, served with toasted bread points |

SPECIALITY SANDWICHES

Smoked Brisket Tacos
House smoked brisket topped with shredded cabbage, cheddar jack cheese, roasted corn Pico, and salsa verde served on (3) warm flour tortillas with a side of cilantro lime rice |

Lemon Pepper Mahi Mahi Sandwich
Chargrilled lemon pepper mahi filet topped with lettuce, tomato, and tartar served on a toasted brioche roll with a side of old bay fried |

Hawaiian Chicken Wrap
Jerk chicken, grilled ham, and pineapple topped with roasted red pepper aioli, mixed greens, and tomato wrapped in a chipotle tortilla served with fresh cut fries |

KNIFE & FORK

Louisiana Boil
One dozen clams, one dozen easy peel shrimp, ½ dozen craw dads, andouille sausage, corn on the cob, and red skin potatoes boiled on Cajun spices |

Shrimp and Lobster Enchiladas
Fresh gulf shrimp and lobster meat wrapped in tortillas baked to a golden brown, topped with creamy crab cheese sauce, drizzled with chipotle ranch, and scallions served over black bean and cilantro rice |

Bourbon Street N.Y. Strip Steak
Hand cut 12oz strip steak marinated in bourbon and brown sugar and chargrilled to your liking, served with rosemary roasted potatoes and steamed broccoli |

CHEF FEATURE SPECIALS 06/23 ~ 06/29

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APPETIZERS


Smoked Portabella and Crab
Applewood smoked portabella mushroom cap stuffed with crab imperial drizzled with smoked gruyere cheese sauce |

Shark Bites
Marinated Mako shark dredged in Cajun flour and flash fried to perfection.
Served with house buffalo ranch dipping sauce |

Crab Rangoon 
Crisp wonton wrappers stuffed with crab and cream cheese.
Served with sweet chili sauce for dipping |

SPECIALTY SANDWICHES

Wagyu Burger
Chargrilled 8oz grass fed wagyu burger topped with smoked gruyere cheese, Applewood smoked bacon, teriyaki mushrooms, pickled onions, lettuce, tomato, and sriracha ketchup.
Fresh hand cut fries served on the side |

Smoked Italian Meatball Grinder
Handmade and house smoked meatballs simmered in a spicy marinara sauce topped with mozzarella cheese on our homemade sub roll, served with garlic parmesan fries |

Jerk Shark Tacos
Jerk seasoned grilled Mako shark topped with shredded cabbage, mango radish salsa, queso fresco, and salsa Verde on (3) warm flour tortillas with a side of cilantro lime rice |

KNIFE & FORK

Blackberry Ribeye
Chargrilled hand cut ribeye topped with caramelized onions, sautéed mushrooms, and blackberry brandy butter, served with Yukon mashed potatoes and sautéed zucchini and roasted peppers |

Ahi Tuna
Chargrilled 8oz fresh ahi tuna steak served rare, topped with lemon basil caper butter served over wasabi mashed potatoes and gingered carrots |

Parmesan Sea Scallops
Pan seared sea scallops topped with bruleed parmesan cheese served over angel hair pasta tossed with zucchini, mushrooms, and marinara drizzled with balsamic reduction |

CHEF FEATURE SPECIALS 05/19 ~ 05/25

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APPETIZERS

Portabella Poppers
Sliced portabella and cheddar jack cheese breaded with seasoned panko bread crumbs and flash fried, served with island horseradish sauce |

BBQ Bacon Wrapped Shrimp
Fresh gulf shrimp wrapped in Applewood smoked bacon, broiled to perfection and brushed with Jim Beam BBQ sauce served over frizzled spinach |

Steak Tostadas
Seared medium rare filet mignon served on crisp tortilla shells garnished with Pico de Gallo, salsa Verde, crumbled bleu cheese, and drizzled with sriracha |

SPECIALITY SANDWICHES

Double Smash Pizza Burger
Two pressed 4oz brisket and short rib burgers topped with provolone, mozzarella, pepperoni, bacon, roasted peppers, and marinara served on toasted ciabatta bread with a side of garlic parm fries |

Garlic Parmesan Shrimp Wrap
Shrimp breaded with garlic parm bread crumbs fried golden brown topped with fresh mozzarella, tomato, romaine lettuce, and parmesan peppercorn dressing, served with a side of pasta salad |

Blackened Grouper Sandwich
Fresh fried grouper dusted with Cajun spices and chargrilled served on a brioche roll with lettuce, tomato, pickle, and tartar sauce with old bay fires served to the side |

KNIFE & FORK

Ribeye
Chargrilled 12oz ribeye topped with sautéed shrimp, tomatoes, and garlic herb butter served with Yukon mashed and grilled asparagus |

Lobster Pasta
Sautéed lobster tail meat tossed, tossed baby spinach, mushrooms, and roasted peppers finished with white wine, garlic, lemon, and crushed peppers served over angel hair pasta with garlic bread |

Sweet and Sour Pineapple Shrimp
Battered gulf shrimp tossed in a sweet and sour pineapple sauce served over crab
fried rice |

Don’t miss OLD BAY SUNDAY ~ ENDLESS CRAB LEGS! Enjoy them by the cluster just $6.75 or ALL YOU CAN EAT just $33.95 per person| rsvp recommended ~ while supplies last | 717-930-8700