SOUPS AND SALADS

MENU • SPRING/SUMMER 2018


SOUPS

Add grilled cheese for dipping ~4      Baguette~1 

CREAM OF CRAB Sherried Cream, Jumbo Lump Crab, Old Bay ~ 8

MARYLAND CRAB Tomato vegetable seafood broth, veggies, jumbo lump crab ~ 8

ROSY TOMATO Creamy tomato garnished with Parmesan and basil ~ 7

Twisted Crab A mix of Maryland Crab and Cream of Crab ~ 8

                                                                                                                                                                 


SALADS

HOUSE SALAD
Spring mix, cherry tomatoes, carrots, onions, and croutons served with choice of dressing ~ 8.5

AT’S CAESAR
Chopped Romaine tossed with classic Caesar dressing topped with shredded Parmesan and croutons ~ 10.5

CHICKEN COBB SALAD

Romaine lettuce topped with hard boiled eggs, bacon, chicken, diced tomatoes, red onion, crumbled blue cheese and avocado~ 13

Caprese Salad

Spring mix, tomato slices, mozzarella, pesto, balsamic reduction ~11

BOH SALAD

Flash fried honey sriracha brussel sprouts, shaved roast beef, diced onion and crumbled goat cheese over romaine lettuce

and drizzled with balsamic reduction with a side of horseradish aioli ~13

Summer Berry

Spring mix, strawberries, blueberries, slivered almonds, dried cranberries, goat cheese, poppy seed dressing~12

 

ADD TO ANY SALAD…..

Grilled chicken ~ 4, Baja chicken ~ 4, BBQ Pork ~4, ~ 6, Jumbo lump crab ~ 5, Crab cake ~ 11, pan seared shrimp~6, goat cheese ~2

HOUSE-MADE DRESSINGS

Ranch, Bleu Cheese, Caesar, Balsamic Vinaigrette, Honey Maple Dijon, Oil and Vinegar, Chipotle Lime vinaigrette,Poppy Seed

extra dressings ~ .50