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


Chef’s Oysters
-Market Price-

Duck Confit
Blackberry Reduction. Walnut Hummus.

Mozzarella. Tomato. Peppers. Portabella Mushrooms.
Hard Salami. Olive Relish.

Sauteed, Plum Tomatoes, Basil, Shaved Garlic, White Wine

Caesar Salad
Housemade Dressing. Croutons. Parmesan.

Mesclun Salad
Citrus Vanilla Vinaigrette. Toasted Almonds.
Dried Cherries. Fresh Apple.

Spinach Salad
Red Onion. Tomato. Goat Cheese. Roasted Red Peppers. Port Wine Vinaigrette.

Cream of Crab Soup
Crab stock, Cream, Jumbo Lump



Jumbo Lump Crab Cakes
Cheddar Chive Spoonbread. Creamed Leeks. Cajun Remoulade.

Beef Tenderloin
Smashed Yukon Golds. Broccoli Rabe. Portabella Demi.

Hand Cut Ribeye
Smashed Yukon Golds. Romesco. Roasted Carrots.

Chef's Fresh Fish
Hand selected weekly fish special
-market price-

Sweet Corn Cream. Pickled Shitake.

Seafood Newburg
Crab. Rockfish. Lobster. Scallop. Jumbo Shrimp. Sherry Cream.
(can also be served as a pasta option)

Crab Imperial Stuffed Shrimp
Old Bay Potatoes. Haricot Vert.

*Add On*

Crab Imperial

Crab Cake

Petite Filet

-Consuming raw or under cooked proteins may increase your risk of
contracting a food borne 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

Sunday Brunch
February - December

Attire–Boaters Casual

The Restaurant is open