Sea Scallops rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham A house specialty	14.00		BBQ Shrimp wrapped in bacon and grilled, then glazed with our home made bbq sauce and served with a cucumber and onion salad A house specialty	10.50
Fried Calamari lightly dusted with seasoned flour, fried crisp and served with a roasted garlic marinara and a pesto butter sauce	9.00		Savory Crab Cheesecake with a pecan-Old Bay crust, served warm and topped with a cilantro-lime sour cream and candied pecans	14.00
Cumin Spiced Lamb Rack served with lime Goat Cheese and toasted hazelnuts then sauced with a cilantro cream	15.00		Grilled Beef Satay in a chimichurri marinade served over tomato relish and avocado salsa	9.00
Baked Oysters "Carrol's Creek" topped with seaweed salad and a citrus panko crust and served with a spicy mango coulis	10.50		Baked Mini Brie in puff pastry stuffed with berries and drizzled with Grand Marnier spiked honey and toasted almonds	12.00
½ Dozen Choptank Sweet Oysters with horseradish and cocktail sauce	11.00		Coconut Shrimp served over Asian style slaw with sweet chili sauce	11.00
Grade One Tuna Tartare with sushi rice, seaweed salad, pickled ginger, wasabi vinaigrette	11.00		Bay Scallop Ceviche Argentine bay scallops in an Acapulco style marinade of tomato, olive, and jalapeno	11.00
Prosciutto Wrapped Chilled Asparagus with a Point Reyes blue cheese mousse, toasted almonds, and a balsamic syrup	8.00		Shrimp Cocktail, a classic display of six steamed shrimp served with cocktail sauce	9.00
Carrol’s Creek Salad tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette	6.00		Pepper Crusted Beef Tenderloin Carpaccio with a marinated artichoke and mushroom salad, toasted Foccacia, and fresh horseradish aioli	9.00
Maryland Cream of Crab Soup rich with jumbo lump crabmeat and a touch of sherry Judged Maryland's Best	7.00		Caramelized Pear Salad, served with candied pecan, Gorganzola wedge, frisee, and a port vinaigrette	9.00
Red Wine Onion Soup, a richer version of the French classic topped with a trio of cheeses and baked golden brown.	5.50		Chef's Soup of the Day

Caesar Salad for Two Made Table Side the classic combination
of hearts of romaine, fresh grated imported cheese, homemade
croutons, tossed with our special dressing.      15.00

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Maryland Jumbo Lump Crab Cakes served with caramelized onion
mashed potatoes, ratatouille, and a mustard vinaigrette 30.00

Salmon Mediterranean, served over polenta and accompanied with
Mediterranean vegetables and a garlic basil oil 25.00

Scallops Tequila, sweet sea scallops sautéed with mixed peppers and
flavored with a touch of gold tequila, then garnished
with jalapeno cornbread 25.00

Sautéed Shrimp with Andouille sausage, Tasso ham, sweet bell
peppers in a shrimp cream sauce served over fettuccine 24.00

Herb Encrusted Rockfish Fillet, roasted and served over sun dried
tomato pesto risotto, sautéed baby spinach, jumbo lump crab,
and a lemon butter sauce 29.00

Macadamia Encrusted Mahi, roasted and served with roasted pineapple
compote, jasmine rice cake, baby bok choy shrimp stir-fry, and
blood orange ginger reduction 24.00

Grilled Filet Mignon with caramelized sweet onions, wild mushroom
sauté, purple mashed potatoes and merlot
glace de viande 29.00

Grilled 14 oz. Black Angus New York Strip over blue cheese
mashed purple potatoes, with grilled asparagus and a
port dried cherry glace de viande 30.00

Sautéed Free Range Chicken breast served with French green beans,
truffle mashed potatoes, and a champagne, thyme,
mushroom cream sauce 21.00

Seasonal Vegetable and Wild Mushroom Risotto with saffron,
and aged parmesan served in an acorn squash bowl and
capped with a grilled portabello 21.00

Grilled New York Strip Salad served over field greens, toasted
corn, tomatoes, queso fresco, candied chipotle spiced
pecans, and a cilantro-lime crema 19.00

We are happy to modify dishes to accommodate dietary restrictions, and make them low carbohydrate friendly when possible
We add a $ 5.00 charge for sharing entrees
We add an 18% gratuity for parties of 8 or more

Menu Advisory: Consuming raw or undercooked meats, fish or
shellfish may increase your risk of food-borne illness
especially if you have certain medical conditions.

1/08
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Dessert

Please ask your server for today’s selection

COFFEE, FRESH BREWED	2.25
TEA	2.25
ESPRESSO	2.75
CAPPUCCINO	3.75
CAFE LATTE	3.75
MOCACCINO	3.95

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