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

Dinner at the Point

Appetizers

Cream of Crab Soup
Lump Crab. Crab Stock. Sherry.
-8-

Mesclun Salad
Almond. Blood Orange. Black Pepper Biscotti.
Orange Vanilla Vinaigrette.
-10-

Caesar Salad
Romaine. Parmesan Emulsion. Crostini.
-10-

Spinach Salad
Apple. Balsamic. Aged White Cheddar.
-10-

Quail
Curry. Yogurt. Apricot. Thai Chili.
-14-

Crab Dip
Jumbo Lump. Cheddar. Baguette.
-12-

Mussels
White Wine. Peppercorn. Diced Tomato. Onion. Garlic. Crostini.
-12-

Ceviche
Rockfish. Lime. Cilantro. Avocado.
-15-

Pate
Duck Liver. Mushrooms. Pickled Shallot. Melba.
-15-

Shrimp & Grits
Tasso Ham. Andouille Sausage. Tomato Jus.
-13-

Scallops
Pan Seared. Shallot Compote. Paprika Oil.
-12-

____________________________________________________

Entrees

Beef Tenderloin
Mashed Potatoes. Asparagus. Demi-Glace.
-28-

Crab Cake
Asparagus. Risotto. Romesco.
-18/26-

Salmon
Orzo. Spinach. Bacon. Shallot. Apple Cider Vinegar.
-24-

Ribeye
Mushrooms. Herb Roasted Potatoes. Bearnaise.
-28-

Crab Macaroni
Penne. Lump Crab. Smoked Gouda.
-18-

Lamb Rack
Potato Pave. Brussel Sprouts. Blackberry Gastrique.
-28-

Rockfish
Onion Soubise. Potato Terrine. Pearl Onions.
-28-

Ravioli
Pork Belly, Charred Kale. Orange Beurre Blanc.
-20-

Stuffed Shrimp
Crab Imperial. Roasted Potatoes. Haricot Vert.
-24-

Seafood Newburg
Shrimp. Scallops. Sherry Cream. Haricot Vert.
-28-

Wild Mushroom Risotto
Shitake Mushrooms. White Truffle. Parmesan. Thyme.
-18-

Carbonara
Pancetta. Shallots. Peas. Parmesan.
-20-


-Consuming raw or undercooked proteins may increase your risk of
contracting a foodborne 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
Restaurant

Dinner
Wednesday—Sunday
Starting at 5 pm

Sunday Brunch
10:30am-2:00pm
May - September

Attire–Boaters Casual

The Restaurant is open
February—December