Dinner at the Point
Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds.
Romaine Heart. Classic Caesar Dressing.
White Anchovy. Crostini.
Cream Sherry. Jumbo Lump.
Selection of Artisanal Cheeses.
Presentation Changes Daily.
Airline Chicken Breast
Stuffed With Raspberries & Brie. Mashed Peruvian Potatoes.
Sautéed Savoy Cabbage. Mushroom Risotto.
Grain Mustard Sauce.
Lemon Juice. Tomatoes. Shallots. Garlic. Capers. Kalamata Olives.
White Wine. Feta Cheese Couscous. Grilled Baby Zucchini.
Salmon "Osso Buco"
Lemongrass Veloute. Tomato-Basil Gremolata.
Sugar Snap Peas.
Rack of Lamb
Minted Peas. Roasted Fingerling Potatoes.
Port Demi Glace. Smashed Roasted Red Potatoes.
Roasted Duck Breast
Honey Glazed Baby Onions. Salsify. Sauteed Spinach.
Roasted Brussels Sprouts. Cauliflower Puree.
Roasted Root Vegetables. Grilled Asparagus.
-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 firstname.lastname@example.org