Osprey point Inn Restaurant and Marina
  • A Selection of
    Fine Wines
  • An Intimate Bar
  • Seasonal Local
  • Homemade
  • Patio Dining
    (weather permitting)
  • Fireplace (Seasonal)
  • Water Views
Sample Dinner Menu

Dinner at the Point

Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds.
Warmed Chevre.

Romaine Heart. Classic Caesar Dressing.
White Anchovy. Crostini.

Crab Bisque
Cream Sherry. Jumbo Lump.

Cheese Course
Selection of Artisanal Cheeses.

Presentation Changes Daily.


Airline Chicken Breast
Stuffed With Raspberries & Brie. Mashed Peruvian Potatoes.
Roasted Carrots.

Pork Tenderloin
Sautéed Savoy Cabbage. Mushroom Risotto.
Grain Mustard Sauce.

Shrimp Mediterranean
Lemon Juice. Tomatoes. Shallots. Garlic. Capers. Kalamata Olives.
White Wine. Feta Cheese Couscous. Grilled Baby Zucchini.

Salmon "Osso Buco"
Lemongrass Veloute. Tomato-Basil Gremolata.
Sugar Snap Peas.

Rack of Lamb
Minted Peas. Roasted Fingerling Potatoes.
Blackberry Jus.

Beef Tenderloin
Port Demi Glace. Smashed Roasted Red Potatoes.
Forrest Mushrooms.

Roasted Duck Breast
Honey Glazed Baby Onions. Salsify. Sauteed Spinach.
Madeira Sauce.

Roasted Brussels Sprouts. Cauliflower Puree.
Apricot Chutney.

Crab Cakes
Roasted Root Vegetables. Grilled Asparagus.
Lemon Aioli.

-Consuming raw or undercooked proteins may increase your risk of
contracting a foodbourne illness-

-Not all ingredients are listed; please alert your server to any food allergies in your party-

We welcome transient boaters throughout the season and offer free dockage while dining at our restaurant. Slip reservations are required—please contact the Dockmaster at (410) 639-2194 or marina@ospreypoint.com

Contact the Restaurant at (410) 639-2194 or restaurant@ospreypoint.com

Osprey Point

Starting at 5 pm

Attire–Boaters Casual

The Restaurant is open