Dinner at the Point
Blackberry Reduction. Walnut Hummus.
Mozzarella. Tomato. Peppers. Portabella Mushrooms.
Hard Salami. Olive Relish.
Sauteed, Plum Tomatoes, Basil, Shaved Garlic, White Wine
Housemade Dressing. Croutons. Parmesan.
Citrus Vanilla Vinaigrette. Toasted Almonds.
Dried Cherries. Fresh Apple.
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.
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
Sweet Corn Cream. Pickled Shitake.
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.
-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 firstname.lastname@example.org