Sea Scallops

rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham with a shrimp cream sauce. A house specialty

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 GF

Crab Cocktail

a salad of local tomatoes, grilled corn, red onion, avocado, basil, sweet peppers, and lime juice topped with jumbo lump crab

Fried Calamari

lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce

Jumbo Lump Crab Cake Appetizer

cooked golden brown, served with Carr's Table Water crackers and a mustard vinaigrette

Cumin Spiced Lamb Rack

served with lime goat cheese and toasted pine nuts over a cilantro cream sauce GF

Half Dozen Regional Oysters

with horseradish and cocktail sauce GF

Baked Mini Brie

in puff pastry stuffed with berries and drizzled with grand marnier spiked honey and toasted almonds

Lobster and Black Truffle Pot Pie

made with New England lobster with a touch of fennel in a truffle and brandy cream sauce and topped with puff pastry

Crab And Artichoke Dip

our version with lump crab, artichoke hearts, bell pepper parmesan cheese, and french bread

Empanadas

filled with beef tenderloin, wild mushrooms and gouda cheese, served with guacamole and a roasted red pepper sauce

Baked Oysters "Carrol's Creek"

regional oysters topped with horseradish, house made bacon and cabot vermont cheddar GF

Tuna Tartare

with sushi rice, seaweed salad, pickled ginger, wasabi vinaigrette GF

Middle Neck Clams

steamed in Chardonnay with a spicy pancetta tomato basil sauce GF

Seafood Charcuterie

spicy seared ahi tuna with mango ginger soy sauce, house cured tea and lime salmon with caper dill sauce, and bay scallop ceviche GF

Shrimp Cocktail

a classic display of six steamed shrimp served with cocktail sauce GF

Prince Edward Island Mussels

steamed with Chardonnay,shallots, garlic, basil and tomatoes GF

Pepper Crusted Beef Tenderloin Carpaccio

with a marinated artichoke and mushroom salad, toasted foccacia, and fresh horseradish aioli

Carrol's Creek Salad

tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette GF

Wedge Salad

a wedge of iceberg lettuce topped with our creamy blue cheese dressing, red onion, tomatoes, house cured bacon and a balsamic glaze GF

Spinach Salad

topped with house cured bacon, orange segments, hardboiled egg, almonds and an orange sesame seed vinaigrette GF

Maryland Cream Of Crab Soup

rich with jumbo lump crabmeat and a touch of sherry

Red Wine Onion Soup

a richer version of the french classic topped with a trio of cheeses and baked golden brown

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

Jumbo Lump Crab Cakes

served with garlic and herb red bliss potatoes, seasonal vegetables, and a mustard vinaigrette

Grilled Salmon

over mashed cauliflower with sautéed baby bok-choy and a saffron cream sauce GF Vegetarian Version with grilled portabello mushrooms in place of salmon 21.00 GF

Pan Seared Scallops

with a mascarpone, gruyere cheese and tasso ham risotto, served with grilled asparagus and a blood orange reduction GF

Sautéed Jumbo Shrimp

with a spicy coconut red curry sauce, jasmine rice and stir fried vegetables GF

Herb Encrusted Rockfish Fillet

roasted and served over sun dried tomato pesto risotto, sautéed baby spinach, jumbo lump crab, and a beurre blanc

Almond Encrusted Mahi Mahi

with jasmine rice, sautéed sugar snap peas, and a tropical fruit salsa

Cioppino

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

Grilled Filet Mignon

with caramelized sweet onions, wild mushroom sauté, scalloped potatoes, and a merlot glace de viande GF

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 GF

Grilled 14 oz New York Strip

with bacon and chive mashed potatoes, French green beans and a portabello-Madeira glace de viande GF

Seasonal Vegetable And Mushroom Risotto

in an acorn squash bowl, capped with a grilled portabello mushroom

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 GF

Sea Scallops

rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham with a shrimp cream sauce . A house specialty

Jumbo Lump Crab Cake Appetizer

broiled golden brown with Carr's Table Water crackers, and a mustard vinaigrette

Tuna Tartare

with sushi rice, seaweed salad, pickled ginger, wasabi vinaigrette GF

Fried Calamari

lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce GF

Crab and Artichoke Dip

our version with lump crab, artichoke hearts, bell peppers and Parmesan cheese served with French bread

Baked Oysters "Carrol's Creek"

regioanl oysters topped with horseradish, house made bacon and cabot vermont cheddar GF

Pepper Crusted Beef Tenderloin Carpaccio

with an arugula salad, shaved parmigiano-reggiano, and drizzled with extra virgin olive oil

Half Dozen Regional Oysters

with fresh horseradish and cocktail sauce GF

Shrimp Cocktail

a classic display of six steamed shrimp served with cocktail sauce GF

Crab Cocktail

a salad of local tomatoes, grilled corn, red onion, avocado, basil, sweet peppers, and lime juice topped with jumbo lump crab GF

Maryland Cream Of Crab Soup

rich with jumbo lump crabmeat and a touch of sherry. judged maryland's best

Red Wine Onion Soup

a richer version of the french classic topped with a trio of cheeses and baked golden brown

Carrol's Creek Salad

tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette GF

Seafood Greek Salad

with jumbo lump crabmeat, steamed shrimp, feta cheese, black olives, pepperoncini, tomatoes, cucumbers and red onions over crisp iceberg lettuce in our own special Greek salad dressing GF

Grilled Adobo Marinated Shrimp Salad

over baby greens with orange, tomato, grilled mango, raspberries, avocado, and a red onion lime vinaigrette GF

Wedge Salad

a wedge of iceberg lettuce topped with our creamy blue cheese dressing, red onion, tomatoes, house cured bacon and a balsamic glaze GF

Caesar Salad

the classic combination of hearts of romaine, fresh grated imported cheese, homemade croutons, tossed with our special dressing

Soup And Salad

a combination of your choice of soup with:

Grilled Salmon

over mashed cauliflower with sautéed baby bok-choy and a saffron cream sauce GF Vegetarian Version with grilled portabello mushrooms in place of salmon 12.00

Almond Encrusted Mahi Mahi

served with jasmine rice, sautéed sugar snap peas, and a tropical fruit salsa

Herb Encrusted Rockfish Fillet

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

Sautéed Jumbo Shrimp

with a spicy coconut red curry sauce, jasmine rice and stir fried vegetables GF

Pan Seared Scallops

with a mascarpone, gruyere cheese and tasso ham risotto, served with grilled asparagus and a blood orange reduction GF

Cioppino

our version features a fish filet with clams, mussels, scallops and shrimp in a tomato basil broth GF

Grilled Filet Mignon

with caramelized sweet onions, wild mushroom sauté, scalloped potatoes, and a merlot glace de viande GF

Seasonal Vegetable And Wild Mushroom Risotto

with saffron, and aged parmesan served in an acorn squash bowl and capped with a grilled portabello GF

Jumbo Lump Crab Cake Sandwich

a local favorite cooked to a golden brown and served with french fries. also available as a platter, served with caramelized onion potatoes and seasonal vegetables

Fish Tacos

two tilapia filets served on flour tortillas with coleslaw, tropical fruit salsa, and a side of jasmine rice

Char Broiled Black Angus Hamburger

served with french fries

Grilled Yellowfin Tuna Sandwich

with a wasabi mayonnaise and french fries

Shrimp Salad Sandwich

piled with large gulf shrimp tossed in a light dressing with a touch of old bay on toasted foccacia served with fruit salad. also available as a platter

Herb Marinated Chicken Sandwich

topped with pickled red onions and sliced avocado and served on ciabatta bread with French fries

Fried Shrimp Po Boy Sandwich

served on a sub roll with a creole mustard sauce and French fries

Triple Decker Club Sandwich

made with country ham, roast turkey, lettuce, local tomatoes, and mayonnaise on toasted brioche and served with fruit salad

BLTA

made with our house cured bacon, lettuce, local tomatoes, avocado, and mayonnaise on toasted multi grain bread served with fruit salad

WENTE "MORNING FOG", CALIF

GREG NORMAN, SANTA BARBARA, CALIF

ELK RUN "Cold Friday Vineyard", MARYLAND

KIM CRAWFORD "Unoaked", NEW ZEALAND

BARBOURSVILLE RESERVE, VIRGINIA

THIERRY et PASCALE MATROT, BOURGOGNE, FR

CHATEAU Ste MICHELLE "COLD CREEK" WA.

TERLATO, RUSSIAN RIVER,CALIF.

GUNDLACH BUNDSCHU, SONOMA, CALIF

POUILLY- FUISSE GILLES NOBLET, FRANCE

SANFORD, SANTA BARBARA , CALIF.

GARY FARRELL, RUSSIAN RIVER, CALIF.

LANDMARK "OVERLOOK" CHARDONNAY, CALIF.

MEURSAULT "CHARRONS" Jean Marc BOILLOT, FRANCE

PAUL HOBBS, RUSSIAN RIVER, CALIF.

CHATEAU Ste. MICHELLE SAUVIGNON BLANC

DRY CREEK FUME' BLANC SONOMA, CALIF

HONIG SAUVIGNON BLANC, NAPA, CALIF

KIM CRAWFORD SAUVIGNON BLANC, NEW ZEALAND

MURRIETTA'S WELL MERITAGE WHITE, CALIF.

FROG'S LEAP SAUVIGNON BLANC, NAPA, CALIF.

DOMAINE DELAPORTE SANCERRE, LOIRE, FRANCE

CONUNDRUM, RUTHERFORD, CALIF.

TRIMBACH RIESLING ALSACE, FRANCE

JIM BARRY "the Lodge Hill" RIESLING, A

DR. LOOSEN EROICA RIESLING, WASHINGTON STATE

CHATEAU Ste. MICHELLE JOHANNESBERG RIESLING, WASHINGTON STATE

ST. URBANS-HOF, OCKFENER BOCKSTEIN RIESLING KABINETT, MOSEL, GERMANY

ST. URBANS-HOF, PIESPORTER GOLDTROPFCHEN RIESLING SPATLASE, MOSEL, GERMANY

MONTEVINA PINOT GRIGO, AMADOR COUNTY, CALIF

PINOT GRIGIO, MONTASOLO, 2011, ITALY

MacMURRAY RANCH PINOT GRIS, RUSSIAN RIVER, CALIF

LA VIARTE PINOT GRIGIO, ITALY

CRISTOM PINOT GRIS, EOLA-AMITY HILLS, WILLAMETTE VALLEY, OR

INOT GRIGIO SANTA MARGHERITA, 2006, ITALY

FESS PARKER VIOGNIER, SANTA BARBARA, CALIF

YALUMBA ORGANIC VIOGNIER, AUSTRALIA

DRY CREEK CHENIN BLANC, SONOMA, CALIF

DOMAINE COTEAU de la BICHE VOUVRAY, LOIRE, FR.

CHATEAU de la RAGOTIERE MUSCADET, LOIRE, FRANCE

HUGEL GEWURZTRAMINER ALSACE, FRANCE

BROWNSTONE MOSCATO, CALIF.

LEGARIS VERDEJO, 2010, RUEDA, SPAIN

HORTON CABERNET FRANC, VIRGINIA

SANTA RITA RES. CABERNET SAUVIGNON CHILE

GREG NORMAN CABERNET MERLOT, AUSTRALIA

PEDRONCELLI, 2007, DRY CREEK VALLEY, CALIF

CHATEAU Ste. MICHELLE, WASHINGTON STATE

MURIETTA'S WELL THE SPUR, LIVERMORE, CALIF.

HEDGES "THREE VINEYARDS" RED MOUNTAIN, WASHINGTON STATE

SIMI, SONOMA, CALIF.

BERINGER "KNIGHTS VALLEY", CALIF.

HONIG, NAPA, CALIF

CHATEAU STE MICHELLE "COLD CREEK", WA.

ROBERT CRAIG 'Affinity", CALIF.

DUCKHORN VINEYARDS, NAPA, CALIF.

KARHRYN HALL "Sacrashe Vineyard" NAPA, CALIF

CHATEAU MONTALENA, NAPA, CALIF.

OPUS ONE, NAPA, CALIF.

COLUMBIA CREST MERLOT, GRAND ESTATES, WASH.ST

ALEXANDER VALLEY VINEYARDS, CALIF.

STERLING MERLOT, NAPA, CALIF

BLACK ANKLE ROLLING HILLS, FREDERICK, MD

FROG'S LEAP MERLOT, NAPA, CALIF

ALAMOS MALBEC, 2010, ARGENTINA

FELINO MALBEC, 2009, ARGENTINA

TIKAL "Amorio" MALBEC, 2008, ARGENTINA

CLINE ZINFANDEL, Ancient Vines, Calif

FROG'S LEAP ZINFANDEL, NAPA, CALIF

RIDGE GEYSERVILLE ZINFANDEL, DRY CREEK VALLEY, CALIF.

JOSEPHINE DUBOIS GRAND RESERVE, FRANCE

GEORGES DUBOEUF BEAUJOLAIS VILLAGES, FRANCE

MATUA PINOT NOIR, 2006, NEW ZEALAND

FIRESTEED PINOT NOIR, WILLAMETTE, 2006, OREGON

CHATEAU BIANCA, PINOT NOIR, OREGON

FRANCIS COPPOLA, Director's Cut, PINOT NOIR, SONOMA

ADELSHEIM, PINOT NOIR, WILLAMETTE, OR.

TAZ "Fiddlestix Vineyard" SANTA RITA HILLS, CALIF.

SANTENANY 1er Cru "Gravieres", V. GIRARDIN, FRANCE

BROOKS 'Janus", PINOT NOIR, WILLAMETTE VALLEY, OR

ECHEZEAUX GRAND CRU, V. GIRARDIN, FRANCE

CLINE, MOUVEDRE "Ancient Vines", CALIF.

PETER LEHMANN SHIRAZ, AUSTRALIA

TERLATO & CHAPOUTIER SHIRAZ-VIOGNIER, AUSTRALIA

SAINT JOSEPH "Offerus", J.L. CHAVE, FRANCE

TWO ANGELS PETITE SYRAH, CALIF.

BONNY DOON, LE CIGARE VOLANT, CALIF.

MASSENA "Eleventh Hour" SHIRAZ, AUSTRALIA

CHATEAUNEUF-DU-PAPE "Dom. les Cailloux", ANDRE BRUNEL, FRANCE

TWO HANDS "Samantha's Garden", SHIRAZ, CLARE VALLEY AUSTRALIA

BODEGAS ZACO, TEMRANILLO, 2008, RIOJA, SPAIN

PRADO REY ELITE Tina Fina, RIBERA-DUERO, SPAIN

KORBEL BRUT, CALIFORNIA

DOMAINE CHANDON NAPA BRUT, CALIF.

HEIDSIECK BLUE TOP, FRANCE

JACKSON-TRIGGS VIDAL ICEWINE, CANADA, 187ml

LANDMARK "Overlook" CHARDONNAY. CA

RIDGE GEYSERVILLE ZINFANDEL, CA.

HONIG SAUVIGNON BLANC, NAPA, CALIF

FROG'S LEAP SAUVIGNON BLANC, NAPA, CALIF.

SANTA MARGHERTIA, PINOT GRIGIO, ITALY

HONIG CABERNET SAUVIGNON, NAPA, CALIF.

ALEXANDER VALLEY VINEYARDS MERLOT, CALIF.

FROG'S LEAP MERLOT, NAPA, CALIF.

ADELSHEIM, PINOT NOIR, WILLAMETTE, OR

BONNY DOON, LE CIGARE VOLANT, CA. "Rhone blend"

VILLA JOLANDA PROSECCO, ITALY

MARQUIS de la TOUR, FRANCE

DOM. STE. MICHELLE BRUT, WASHINGTON

KORBEL BRUT, CALIFORNIA

DOMAINE CHANDON, NAPA VALLEY BRUT, CALIF.

ROEDERER ESTATE BRUT, CALIF

HEIDSIECK MONOPOLE "Blue Top", FRANCE

VEUVE CLICQUOT BRUT NV YELLOW LABEL, FRANCE

DOM PERIGNON BRUT, FRANCE

SUTTER HOME WHITE ZINFANDEL, CALIF

CLOS CLEMENTINE PROVENCE , FRANCE

ADELSHEIM ROSE of PINOT NOIR, OREGON

JACKSON-TRIGGS VIDAL ICEWINE, CANADA, 187ml

ST. URBANS-HOF, OCKFENER BOCKSTEIN RIESLING KABINETT, MOSEL, GERMANY

ST. URBANS-HOF, PIESPORTER GOLDTROPFCHEN RIESLING SPATLASE, MOSEL, GERMANY

Beginnings

Granola

with vanilla greek yogurt and berries

Bowl of Fresh Berries

with a touch of creme fraiche GF

Sea Scallops

rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham with a shrimp cream sauce

Texas BBQ Shrimp

wrapped in bacon and grilled, glazed with our home made BBQ sauce and served with a cucumber and onion salad GF

Regional Oysters

served with horseradish and cocktail sauce GF

Crab and Artichoke Dip

our version with lump crab, artichoke hearts, bell peppers, Parmesan cheese, and French bread

Fried Calamari

lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce

Steak and Eggs

New York strip steak with eggs any style, served with home fries and toast

Tortilla Casserole

corn tortillas layered with black beans and corn and topped with a fried eggs and guajillo chili sauce

Corned Beef Hash

with poached eggs and toast

Multigrain blueberry pancakes with maple syrup

Buttermilk Pancakes topped with maple syrup

Waffles topped with fried apples and maple syrup

Bananas Foster Stuffed French Toast

stuffed with banana cinnamon cream cheese and topped with Foster Sauce

Shrimp and Grits

made with Anson Mills Heritage Grits and our house cured tasso, a low country classic

Breakfast Sandwich

toasted Brioche with over easy fried eggs, house made bacon, lettuce, tomato and chipotle mayonnaise served with french fries

Maryland Breakfast

a combination of country ham, eggs, home fries and toast

Crab, Spinach and Swiss Cheese GF

Country Ham and Vermont White Cheddar GF

Create Your Own (choose up to three items)

Onions, Peppers, Tomatoes, Mushrooms, Spinach, Squash, Asparagus, Roast Corn, black Beans Ham, Jalapeño, Swiss, Cheddar (.75 for each additional item) Add Shrimp 4.00 Add Jumbo Lump Crab 7.50

Canadian bacon with hollandaise

Jumbo Lump Crab, hollandaise and Old Bay

House Cured Bacon

Browned Country Sausage

Country Ham

Creamy Anson Mills Grits

Home Fries

Toast

multigrain, white, rye, brioche or english muffin

Jumbo Lump Crab Cake Sandwich

a local favorite broiled to a golden brown and served with French fries Also available as a platter, served with roasted garlic mashed potatoes and seasonal vegetables

Pan Seared Scallops

on a bed of guajillo chili sauce with cilantro rice and a medley of julienne summer vegetables

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

Grilled Filet Mignon

with caramelized sweet onions, wild mushroom sauté and scalloped potatoes, finished with a cabernet glace de viand GF

Seasonal Vegetable and Mushroom Risotto

served in a roasted acorn squash bowl, capped with a grilled portabello mushroom GF

Fish Tacos

two tilapia filets served on flour tortillas with coleslaw, tropical fruit salsa, and a side of jasmine rice

Char Broiled Cheeseburger

served with French fries topped with swiss, cheddar, provolone, or blue cheese add bacon or sautéed mushrooms

Shrimp Salad Sandwich

piled with large gulf shrimp, tossed in a light dressing with a touch of Old Bay, served on toasted ciabatta with fruit salad

Fried Shrimp Po Boy Sandwich

served on a sub roll with a creole mustard sauce and French fries

Seafood Greek Salad

with jumbo lump crabmeat, steamed shrimp, feta cheese, black olives, pepperoncini, tomatoes, cucumbers and red onions over crisp iceberg lettuce in our own special Greek salad dressing

Blackened Salmon Salad

with baby greens, cherry tomatoes, fresh mozzarella and a lemon vinaigrette

Carrol's Creek Salad

a mixture of baby greens topped with walnuts, dried cranberries, blue cheese and a fresh tarragon and raspberry vinaigrette

Caesar Salad

the classic combination of hearts of romaine, fresh grated imported cheese and homemade croutons, tossed with our home made dressing

Red Wine Onion Soup

a richer version of the French classic topped with a trio of cheeses and baked golden brown

Maryland Cream of Crab Soup

rich with jumbo lump crabmeat and a touch of sherry