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Restaurant
Week

February 25th
To March 3rd

2 Course Lunch $15.95
3 Course Dinner $34.95

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Lunch Menu
2 Courses $15.95

Course 1 - Soup or Salad

Cream of Crab, Maryland Crab, Bipartisan or French Onion Soup.

“The Wedge”, Spinach, Caesar or Caprese Salad.

Course 2 - Entrée Selections

Beef Tenderloin Stroganoff
Beef tenderloin tossed with cavatapi pasta, sautéed onions, sliced mushrooms, sour cream and poivrade.

Blackened Chicken Alfredo
Pappardelle egg pasta with Alfredo sauce, diced tomatoes, green onions, basil and diced, blackened chicken.

Certified Angus Beef® Burgers
¾ Pound on a toasted brioche with fresh, hand-pulled fries.

Fish Tacos
Blackened North Atlantic Cod with cabbage, carrots & house made salsa.

Grilled Chicken Club
Grilled chicken breast with smoked mozzarella, smoked bacon, avocado & red onion.

Chicken Caesar Salad
Romaine hearts with Caesar/lime dressing, parmesan and grilled chicken.

Lobster Macaroni
Cavatappi pasta tossed in Italian four cheese sauce with chunks of lobster.

French Dip
Filet mignon with onion soup on an onion brioche with sautéed onions and fries.

Crispy Orange Roughy Sandwich
Beer battered Orange Roughy. Flash fried. Topped with melted gruyere with fries.

Crab Cake Sandwich
Jumbo lump crab sautéed in butter on a toasted brioche with hand pulled fries.

Fish & Chips
North Atlantic Cod dipped in Fordham Gypsy Lager batter and flash fried. Served with beach style, hand pulled fries and a side of Yellowfin’s cole slaw.

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Dinner Menu
3 Courses $34.95

Course 1 - Soup, Salad or Appetizer

Cream of Crab, Maryland Crab, Bipartisan or French Onion Soup.

“The Wedge”, Spinach, Caesar or Caprese Salad.

Hand Pulled Fries, Snake Bites, Crispy Calamari, Barbeque Hog Wild Wing, Eda Mame, Thai Shrimp Egg Roll, Seared Yellowfin Tuna, Cucumber Su or Hawaiian Musubi.

Course 2 -Entrée Selections

Beef Tenderloin Stroganoff
Beef tenderloin tossed with cavatapi pasta, sautéed onions, sliced mushrooms, sour cream and poivrade.

Fish Tacos
North Atlantic Cod served on three flour or corn tortillas with shredded cabbage, carrots, ginger, Sambal Oelik and house made salsa verde. Served with a side of Spanish rice.

Lobster Macaroni
Cavatappi pasta tossed in Italian four cheese sauce with chunks of lobster.

Yellowfin Tuna
Blackened and pan seared. Served over shrimp fried rice and topped with Asian stir fry vegetables drizzled with cucumber/wasabi crème fraîche.

Atlantic Salmon
Wild caught. Simply grilled. Served over wild rice blend. Topped with button mushrooms sautéed in garlic butter.

Fish & Chips
North Atlantic Cod dipped in Fordham Gypsy Lager batter and flash fried. Served with beach style, hand pulled fries and a side of Yellowfin’s cole slaw.

Shrimp & Pappardelle
Pappardelle egg pasta tossed with jumbo shrimp with garlic, butter, Chesapeake Mornay and Italian four cheese blend.

New York Strip Steak
10 ounce Certified Angus Beef. Grilled. Served over garlic mashed potatoes with grilled asparagus and poivrade sauce.

Blackened Chicken Alfredo
Pappardelle egg pasta with Alfredo sauce, diced tomatoes, green onions, basil and diced, blackened chicken.

Seafood Pot Pie
Lobster, shrimp and crab meat with Chesapeake velouté, eda mame, potatoes, carrots and asparagus tips.

Beer Battered Crunchy Shrimp
Dredged in Fordham Gypsy Lager batter and fried crispy. Served with Asian fried rice and zesty aioli.

Course 3 - Dessert

Chocolate Mousse , Crème Brûlée, or Tahitian Vanilla Bean Ice Cream.


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