Sea Scallops rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham A house specialty	16.00		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	12.00
Jumbo Lump Crab Cake Appetizer cooked golden brown with Carr's Table Water crackers, and a mustard vinaigrette	15.00		"Loose Cannon" Beer Battered Shrimp with Asian coleslaw and blood orange reduction	12.50
Fried Calamari lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce	11.00		Shrimp Cocktail, a classic display of six steamed shrimp served with cocktail sauce	12.00
Baked Mini Brie in puff pastry stuffed with berries and drizzled with Grand Marnier spiked honey and toasted almonds	13.00		Beef Tenderloin Bruschetta baked with sun dried tomato and porccni mushrooms and accompanied with a fresh tomato relish	13.00
Empanadas filled with beef tenderloin, wild mushrooms and gouda cheese, served with guacamole and a roasted red pepper sauce	9.00		Pepper Crusted Beef Tenderloin Carpaccio with an arugula salad, shaved Parmigiano-Reggiano and drizzled with extra virgin olive oil	9.00
Tuna Tartare with sushi rice, seaweed salad, pickled ginger, wasabi vinaigrette	11.00		Lobster and Wild Mushroom Ravioli with a black truffle shrimp sauce	14.00
Prosciutto Wrapped Chilled Asparagus with a Point Reyes blue cheese mousse, toasted almonds and a balsamic syrup	9.00		Crab and Artichoke Dip, our version with lump crab, artichoke hearts, bell pepper Parmesan cheese, and French bread	11.00
Prince Edward Island Mussels steamed with Chardonnay,shallots, garlic, basil and tomatoes	9.00		Baked Oysters "Carrol's Creek" Choptank Sweet Oysters topped with horseradish, house made bacon and Cabot Vermont Cheddar	11.00
Blue Point Oysters served by the ½ dozen with horseradish and cocktail sauce	12.00		Top Neck Clams steamed in a garlic and shallot Chardonnay with a touch of fresh herbs	12.50
Spinach Salad topped with house cured bacon, orange segments, hard boiled egg, almonds, and an orange sesame seed vinaigrette	8.00
Carrol’s Creek Salad tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette	7.00		Caramelized Pear Salad served with candied pecans, a Point Reyes blue cheese wedge, baby lettuce, and a port vinaigrette	10.00
Maryland Cream of Crab Soup rich with jumbo lump crabmeat and a touch of sherry Judged Maryland's Best	8.00		Red Wine Onion Soup, a richer version of the French classic topped with a trio of cheeses and baked golden brown.	7.00

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.      18.00

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Maryland Jumbo Lump Crab Cakes served with roasted garlic and herb red bliss potatoes,
seasonal vegetables, and mustard vinaigrette 32.00

Grilled Salmon over mashed cauliflower with sautéed baby bok-choy and a
saffron cream sauce 25.00

Southwestern Scallops pan seared sweet sea scallops with grilled corn and black bean
compote, cilantro cream sauce and guacamole 29.00

Sautéed Jumbo Shrimp with pancetta, onions, garlic and sweet peppers over penne pasta
with a white wine cream sauce and finished with a touch of black pepper 26.00

Herb Encrusted Rockfish Fillet roasted and served over sun dried tomato
pesto risotto, sautéed baby spinach, jumbo lump crab,
and sauced with a beurre blanc 30.00

Almond Encrusted Mahi Mahi with jasmine rice and a sauté of pine nuts, dried fruit
and escarole, with tropical fruit salsa and peach puree  29.00

Cioppino, our version features a fresh fish filet, clams, mussels, scallops, and shrimp
in a tomato basil broth 25.00

Grilled Filet Mignon with caramelized sweet onions, wild mushroom sauté and
scalloped potatoes, finished with a cabernet glace de viande 34.00 

Grilled 14 oz New York Strip with parsnip, bacon, blue cheese and potato hash browns, sautéed green onions, grilled asparagus and a portabello, Madeira and black truffle glace de viande  30.00 
 
Sautéed Chicken Breast with onions, tomatoes, wild mushrooms and house cured
pancetta over roasted garlic mashed potatoes and finished with a
rosemary marsala cream sauce 22.00

Seasonal Vegetable and Mushroom Risotto in an acorn squash bowl, capped
with a grilled portabello mushroom 21.00 

The  logo denotes that an item is gluten free.  Some additional menu items can be modified to be gluten free.  Please inform your server of any dietary restrictions or allergies.

We are happy to modify dishes to accommodate dietary restrictions.
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.

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Dessert

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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