Carrol's Creek Cafe - Eastport, MD

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

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

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

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

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

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

with horseradish and cocktail sauce GF

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

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

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

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

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

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

steamed in Chardonnay with a spicy pancetta tomato basil sauce GF

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

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

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

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

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

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

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

rich with jumbo lump crabmeat and a touch of sherry

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

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

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

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

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

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

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

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

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

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

with onions, tomatoes, wild mushrooms and house cured pancetta over roasted garlic mashed potatoes and finished with a rosemary marsala cream sauce GF

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

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

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

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

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

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

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

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

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

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

with fresh horseradish and cocktail sauce GF

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

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

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

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

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

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

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

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

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

a combination of your choice of soup with:

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

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

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

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

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

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

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

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

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

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

served with french fries

with a wasabi mayonnaise and french fries

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

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

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

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

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

with vanilla greek yogurt and berries

with a touch of creme fraiche GF

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

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

served with horseradish and cocktail sauce GF

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

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

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

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

with poached eggs and toast

stuffed with banana cinnamon cream cheese and topped with Foster Sauce

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

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

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

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

multigrain, white, rye, brioche or english muffin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

rich with jumbo lump crabmeat and a touch of sherry