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Appetizers

Jumbo Lump Crabcakes — Our Award Winning Country House Crabcakes, pan seared and served with a roasted corn relish

New England Seafood Sampler — Two Jumbo Shrimp, Jumbo Lump Crab and a 2oz Lobster Tail served chilled with sundried tomato, roasted garlic remoulade

Scallops Cancun — Diver Scallops on a half shell topped with fresh tomato lime salsa and Jack cheese. Oven baked 

Sizzlin Aged Provolone — Roasted peppers and garlic blended with sharp Italian cheese and balsamic vinegar. Served sizzlin in a black skillet with garlic bread 

Stuffed Portabello Mushroom — Grilled marinated Portabello Mushroom topped with fire roasted peppers, grilled asparagus, broccoli rabe aglio, topped with Swiss cheese served over roasted red pepper coulis

Filet Tips Frangelica — Tender Tips of Filet Mignon sautéed in a hazelnut liquor, mushroom cream sauce served with pinenuts and scallions in a puffed pastry

Shrimp Cocktail — Four Jumbo Shrimp served with a Beefeater gin cocktail sauce

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Soups

Wild Mushroom Bisque — Creamy blend of wild mushrooms and cream

French Onion — Our Chef’s interpretation, served in a crock, oozing with melted cheese 

Maryland Roasted Corn Crab Chowder — Classic Baltimore favorite with roasted sweet corn

Du Jour — Our Chef’s daily creation              

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Salads

State Street Caesar — Crisp romaine lettuce tossed with homemade croutons, Tuscan style Caesar dressing topped with shaved Pecorino Romano and Parmesan Cheeses

Wedge Salad — Crisp wedge of iceberg lettuce topped with fire roasted peppers, fresh tomato wedges, crumbled bleu cheese, red onion and drizzled with balsamic vinegarette   

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Entrees

All entrees served with house salad with choice of dressing, potato and vegetable du jour. No substitutions. Additional charge for bleu cheese or caesar dressing on the house salad.

Jackson Street Filet — 8oz Center Cut Choice Filet Mignon, charbroiled to a perfect temperature served with sautéed Kennett Square mushrooms

Filet Oscar — Twin 4oz Filets, pan seared, topped with Jumbo Lump Crab in a white wine butter sauce with asparagus. Finished with béarnaise sauce

Strip Merlot — Classic 14oz New York Strip Steak charbroiled, topped with sautéed mushrooms, roasted shallots finished with merlot reduction, served over top grilled French bread

Veal Atlantis — Tender Medallions of Veal, sautéed Bay Scallops and Lobster with sundried tomatoes and scallions in a sherry seafood cream sauce

Kansas City Veal Sirloin — 12oz Bone-In Kansas City Style Strip Steak, marinated in olive oil, fresh garlic and charbroiled, served over grilled portabello, broccoli rabe and Tuscan style white beans finished with balsamic reduction

Southern Style Stuffed Pork — 14oz Center Cut Pork Chop. Frenched and stuffed with cornbread stuffing, dry rubbed and charbroiled, drizzled with a sweet bourbon Dijon mustard glaze. Served over crisp coleslaw with corn muffins

Lobster & Crab Cakes — Special recipe of Lobster Meat and Jumbo Lump Crab, pan seared served with a lobster cream sauce

Cioppino — This European Classic Seafood Stew combines Shrimp, Scallops, Little Neck Clams, Mussels and Fish du jour in a pernod tomato broth, served in a sour dough bread bowl, garnished with fresh fennel

Lobster Ravioli — Tender Striped Pasta stuffed with sweet Lobster and ricotta cheese, served with a traditional ber blanc, topped with a hearty portion of Shrimp and Bay Scallops

Mediterranean Salmon — Marinated Atlantic Salmon in extra virgin olive oil, garlic and oregano, charbroiled, served with cucumber relish. Finished with crumbled feta cheese and dill sour cream

Rainbow Trout — Lightly dusted Idaho Trout, pan seared, topped with Crabmeat, sautéed and finished with fresh herb butter

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Kids 12 & Under
• Grilled Cheese
• Chicken Fingers
• Linguini Marinara
• Linguini Alfredo
• Cheese Burger
• Pizza (Available After 4pm)