Our Menus

Appetizers

Oysters Rockefeller — 18
Baked Chesapeake oysters on the half-shell topped with spinach, herbs, Pernod-infused butter, and Parmesan.

Maryland Blue Crab Dip — 18
A creamy blend of jumbo lump crab meat, melted cheese, and a hint of Old Bay, served with crostini.

Bourbon Scallops — 22
Three pan-seared U-12 scallops, glazed with a bourbon reduction and served with a seasonal slaw.

Sesame Ahi Tuna — 20
Sesame-crusted ahi tuna served with crispy rice, finished with a sliced jalapeno and sriracha aioli.

Maryland Cream of Crab Soup — 15
Velvety crab bisque with Maryland crab meat, Old Bay, and a hint of sherry.

French Onion Soup — 12
Traditional French onion soup with caramelized onions, Gruyère, and toasted baguette.

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Salads

Captain’s Quarters Salad — 15
Iceberg lettuce quarter, tomatoes, bacon, and blue cheese crumbles in ranch dressing.

Caesar — 16
Crispy romaine, roasted chickpeas, anchovies, avocado, and creamy Caesar dressing.

Mandarin Orange Salad — 18
Fresh greens with mandarin oranges, dried cranberries, feta, and walnuts in a honey mint vinaigrette.

The Annapolitan House Salad — 14
Mixed greens, cherry tomatoes, cucumbers, shaved carrots, red onion, and house croutons, served with dressing of choice.

Salad Add-Ons

Grilled Chicken +12 | Sauteed Shrimp +14 | Seared Salmon +16 | 4 oz Tenderloin Filet +20

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Entrées

Shrimp & Scallop Risotto — 44
Tender shrimp and scallops over Arborio risotto with parmesan, fresh herbs, and lemon.

Maryland Crab Cakes — 52
Two 4 oz pan-seared jumbo lump crab cakes with remoulade, lemon wedges, French fries, and seasonal vegetables.

Linguine Annapolitan — 28
Shrimp and tomatoes over linguine in a lemon and herb white wine sauce.

Pan-seared Chicken Breast — 34
Bone-in airline (wing and breast) chicken breast served with mashed potatoes, seasonal vegetable, and a house-made Dijon cream sauce.

Braised Short Ribs Pappardelle — 46
Short ribs with a deeply flavorful ragu of aromatic vegetables, herbs, and red wine. Tossed with wide ribbons of pappardelle pasta and finished with an aged Parmigiano-Reggiano.

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Steakhouse Cuts

Ribeye — 52
A richly marbled, tender cut served with two sides of your choice.

Filet Mignon — 56
8 oz tenderloin filet with your choice of finishes and two sides.

Annapolis Surf & Turf — 72
An 8 oz filet mignon paired with a signature 4 oz jumbo lump crab cake, accompanied by the vegetable of the day and your choice of side.

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Sides

Roasted Brussels Sprouts in Citrus Maple Glaze with Bacon — 9
Grilled Parmesan Asparagus — 9
Sautéed Green Beans — 8
Roasted Wild Mushrooms — 9
Mashed Potatoes — 8
Gruyère Macaroni and Cheese — 10
French Fries — 7
Add truffle oil and Parmesan +3

Bread Pudding — 13

Chocolate Mousse — 10

Smith Island Cake — 13

Molten Lava Cake — 14

Red Velvet Cheesecake — 16

*Please note we are always crafting new desserts on the daily, please feel free to call or come in and ask about what we currently have available*

Sparkling Wine

Caposaldo Prosecco — 12/36

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White Wine

Santa Margherita Pinot Grigio 2024 — 13/39

Louis Jadot Bourgogne Chardonnay 2024 — 13/39

Caposaldo Moscato — 10/30

Joseph Mellot Sancerre Sauvignon Blanc 2022 — 12/36

Jadix Picpoul de Pinet 2024 — 12/36

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Rosé

AIX Rosé 2024 — 13/39

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Red Wine

Chemistry Pinot Noir 2022 — 11/33

Juggernaut Cabernet Sauvignon 2023 — 12/36

Les Legendes Bordeaux Rouge 2020 — 13/39

San Simeon Merlot 2021 — 14/42

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Reserve Selections

Caymus Cabernet Sauvignon 2023 — 220

Château Mongravey Bordeaux Margaux 2022 — 110

Château La Nerthe Les Granières 2021 — 171

Château Grand-Puy Ducasse Pauillac 2020 — 173