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 Salad
Shallot Vinaigrette. Poached Pear. Figs. Toasted Almonds. Warmed Chèvre.
-10-

Caesar Salad
Chopped Romaine. Grape Tomato. Classic Caesar Dressing. White Anchovy. Crostini.
-10-

Petite Wedge Salad
Blue Cheese Dresing. Bacon. Tomatoes. Red Onions.
-10-

Caprese Salad
Fresh Mozzarella. Plum Tomatoes. Extra Virgin Olive Oil. Balsamic Vinegar. Basil Chiffonade.
-10-

Grilled Asparagus
Prosciutto Wrapped. Honeydew Melon. Balsamic Vinegar.
-12-

Crab Bisque
Cream. Sherry. Crab Meat.
-12-

Smoked Salmon
Capers .Red Onion. Herbed Cheese.
-12-

Wasabi & Sesame Crusted Tuna
Light Sear. Teriyaki Glaze. Wakame Salad.
-12-

Cheese Course
-Selection of Artisanal Cheeses-
-12-

Oysters
-Presentation Changes Daily-
-Market-

_____________________________________________________________

Chicken Medallions
Risotto. Tomato Reduction. Bacon. Braised Kale.
-22-

Airline Chicken Breast
Stuffed with Crab Imperial. Roasted Potatoes. Green Beans.
-26-

Shrimp Mediterranean
Lemon Juice . Tomatoes. Shallots. Garlic. Capers. Kalamata olives.
White Wine. Feta Cheese. Couscous . Artichokes.
-28-

Seared Scottish Salmon
Lemongrass Veloute. Snow Peas. Roasted Potatoes.
-28-

Striped Bass Rockefeller
Grilled Squash, Roasted Fingerling Potatoes.
-26-

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

New York Strip
Choice Angus. Roasted Red Potatoes. Porcini Mushroom Sauce. Green Beans.
-28-

Roasted Duck & Lamb Loin
Roasted Brussel Sprouts. Polenta. Jus Lié .
-28-

Scallops
Haricot vert. Cauliflower Purée. Apricot Chutney.
-32-

Crab Cakes
Roasted Potatoes. Grilled Asparagus. Tomato Basil Coulis .
-32-


-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

Sunday Brunch
10:30am-2:00pm
Memorial Day to Labor Day

Attire–Boaters Casual

The Restaurant is open
February—December