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

Arugula
Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds.
Warmed Chevre.
-9-

Caesar
Romaine Heart. Classic Caesar.
White Anchovy. Crostini.
-10-

Crab Bisque
Cream Sherry. Jumbo Lump.
-12-

Cheese Course
-Irish Cheddar. Manchego. Saint Andre. Roquefort.
-12-

Oysters
-Presentation Changes Daily-
-Market-

_______________________________________________________________


Pork Tenderloin
Braised Red Cabbage. Garlic Mashed Potatoes.
Grain Mustard Sauce.
-26-

Salmon "Osso Buco"
Lemongrass Veloute. Tomato Basil Gremolata. Sugar Snap Peas.
New Potatoes.
-28-

Roasted Rack of Lamb
Mushroom Risotto. Roasted Young Carrots.
Cherry Red Wine Reduction.
-30-

Beef Tenderloin
Port Demi Glace. Smashed Roasted Red Potatoes.
Forrest Mushrooms.
-30-

Crab Cake
Risotto Cake. Tomato-Basil Bisque.
Mache.
-32-

Scallops
Roasted Green Beans. Cauliflower Puree.
Apricot Chutney.
-32-

Roasted Duck Breast
Honey Glazed Baby Onions. Salsify. Sauteed Spinach. Maderia Sauce.
-30-

-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
Restaurant

Dinner
Wednesday—Sunday
Starting at 5 pm

Attire–Boaters Casual

The Restaurant is open
February—December