BURRATA AND HE IRLOOMS 8 baby greens, cherry heirloom tomatoes, burrata cheese, sundried tomato vinaigrette, red onion THE BLUESTONE SALAD 7/9.5 warm brown sugar bacon, romaine and baby greens, pecans, grape tomatoes, honey mustard dressing

BERR IES AND BR IE 8baby spinach, blue, black and strawberries, crispy brie, toasted walnuts, balsamic vinaigrette

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MARYLAND CRAB 7 eight vegetables, house spices (a little heat)

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Consuming raw or undercooked meats, poultry, seafood, shell�sh or eggs may increase your risk of foodborne illness

Many menu items may be modi�ed to meet gluten free requirements

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CREAM OF CRAB 7.5 a touch of sherry

SOUP DU JOUR 7.5from master soup maker Evanor

THIS WEEK’S FISH NEW ENGLAND F ISH FRY 15 breaded ocean clams, roasted jalapeño tartar sauce, cole slaw, French fries... hake is in the cod family, mild, white and �aky

BALT IMORE SOFT CRAB SANDWICH 14 old school prep of seasoned �our, sautéed, white toast, lettuce, tomato, Old Bay remoulade

KEY WEST F ISH TACOS 14orange marinated mahi, grilled tortilla, roasted corn, mango and black bean salsa, lemon grass

cilantro purée, tomato-cucumber salad

THE BRUNCH CREPE 13scrambled eggs, bacon and onion salsa, Tillamook cheddar, served with a small burrata and heirloom tomato salad

AHI TUNA WRAP 13lightly blackened tuna, stir fried rice, horseradish sriracha aioli

SHRIMP TACOS 14fried shrimp, salsa, cilantro purée, mango mole, feta

HOT ROASTED TURKEY SANDWICH 12on multi grain with brie, grilled sweet potatoes, spinach, onion, chunky-mustard glaze

CRAB CAKE SANDWICH 18potato roll or crackers, cocktail or tartar

CURRY CH ICKEN SALAD ON CRO ISSANT 12light curry dressed chicken breast, celery, dried cranberries, red onion, mayo, l&t

SEAFOOD CLUB 225 oz. fried crab cake, shrimp salad, bacon, lettuce, tomato, brioche

SHRIMP SALAD WRAP 15 house sauce, lettuce, tomato, �our tortilla

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THE CR ISF IELD 15fresh �sh, shrimp & mussels simmered in our tomato & vegetable broth, Italian bread

CAPRESE FLATBREAD 11red and yellow tomatoes, parmesan, mozzarella, basil pesto, onion

WARM VEGG IE BOWL 11asparagus tips, spinach, farro, red bell peppers, pickled cucumbers, chick peas, avocado and grape tomatoes, white balsamic vinaigretteadd chicken 5, shrimp 6, salmon 7, scallops 9

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THE SHR IMP BURGER 12sautéed Gulf shrimp patty on toasted whole wheat Kaiser with avocado, red onion and tomato, brushed with green goddess

ATLANT IC SALMON BURGER 13grilled, Asian sauce, cucumber salad, Dijon dill remoulade, toasted roll

BLACK ANGUS BURGER 12half pound, bacon or cheese add $1 served on grilled brioche

STEAK BURGER 14hand formed sirloin, bacon, tru�e aioli, crispy Tabasco onions, espresso rubbed cheddar, garlic-onion roll

RED SANGRIA 6 glass / 28 pitcher

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NIK I 'S SEAFOOD + AVOCADO SALAD 20 Old Bay crab and shrimp salad, Hass avocado, baby greens, heirloom tomatoes, cucumbers and red onion tossed in our house honey-mustard vinaigrette STEAK SALAD 19grilled tenderloin medallions, mesclun greens, tomatoes, cucumbers, Danish blue cheese, Tabasco onions, brandy-horseradish vinaigrette

ROT ISSER IE CH ICKEN SALAD 14chopped romaine, sliced avocado, diced tomatoes, BlueStone bacon, blue cheese, lemon-Dijon vinaigrette

HERB GR ILLED SALMON SALAD 14pickled cauli�ower and bell peppers, mixed greens, arugula, whipped feta, grilled pita, cumin red wine vinaigrette

SEARED RARE AH I TUNA 11 Cajun seasoned, cusabi, pickled ginger, cucumber salad FR IED GREEN TOMATOES 13 jumbo lump crab meat, shallots, chives, garlic, lemon beurre blanc

FR IED OYSTERS 14 saltine crusted with horseradish-sriracha aioli

HOUSE CUT CALAMARI 13 �ash fried, sesame mist, Thai dipping sauce

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WARM OLD BAY CHIPS FRENCH FRIES CHEF’S RICE ASPARAGUS

CRISPY BRUSSELS SPROUTS VEG OF THE DAY

L U N C H

t H E b U R G E R d E P A R T M E N T

Sandwiches served with a choice of sides

An 18% service charge will be added to groups of 6 or more