Dinner at the Point
Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds.
Romaine Heart. Classic Caesar.
White Anchovy. Crostini.
Cream Sherry. Jumbo Lump.
-Irish Cheddar. Manchego. Saint Andre. Roquefort.
-Presentation Changes Daily-
Braised Red Cabbage. Garlic Mashed Potatoes.
Grain Mustard Sauce.
Salmon "Osso Buco"
Lemongrass Veloute. Tomato Basil Gremolata. Sugar Snap Peas.
Roasted Rack of Lamb
Mushroom Risotto. Roasted Young Carrots.
Cherry Red Wine Reduction.
Port Demi Glace. Smashed Roasted Red Potatoes.
Risotto Cake. Tomato-Basil Bisque.
Roasted Green Beans. Cauliflower Puree.
Roasted Duck Breast
Honey Glazed Baby Onions. Salsify. Sauteed Spinach. Maderia Sauce.
-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 email@example.com