Dinner Menu

v=vegetarian,  g=gluten free


all salads are served with a small pumpkin muffin

g café salad
mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 13.
half portion – 9.

craisin chicken salad
our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 13.

bay ridge salad
arugula salad topped with choice of beef tenderloin or salmon, cherry tomatoes, blueberries, almonds, goat cheese and honey citrus vinaigrette – 18.
substitute crab cake – 20.

g honey wasabi tuna salad
seared sesame crusted ahi tuna, served rare and presented over mixed greens with carrots, cucumbers, avocado and honey wasabi vinaigrette – 17.

annapolis chopped salad
romaine lettuce topped with beef tenderloin, cucumbers, corn salsa, cherry tomatoes, avocado, bacon and feta cheese tossed with lime cilantro dressing – 18.
substitute crab cake or grilled salmon – 20.

sesame chicken spinach salad
sesame encrusted chicken served over a bed of baby spinach and greens, carrots, cabbage, chopped peanuts and mandarin oranges, served with soy
ginger vinaigrette 14.

baby kale and quinoa salad
grilled salmon served over baby kale with quinoa, craisins and almonds, tossed in a citrus
vinaigrette – 18.

g sultan’s garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries and honey citrus vinaigrette – 13.

chicken bruschetta
classic caesar topped with grilled chicken breast, bruschetta tomatoes, basil, fresh mozzarella
and balsamic glaze -14.

classic caesar
chopped romaine, homemade croutons, shredded parmesan and our creamy caesar dressing – 9.

mexi caesar
romaine tossed with lime cilantro caesar dressing and topped with chipotle tortilla strips, avocado, cheddar cheese and fresh pico de gallo – 10.
add grilled chicken -4. | shrimp -6. | crab cake -12. | beef -8. | grilled salmon -9.

Small Plates

v hummus plate
hummus, roasted red pepper tapenade, cucumber tomato salad, kalamata olives, feta cheese and warm handmade flatbread – 10.
with grilled chicken breast – 14.

lamb lollipops
four lollipops drizzled with a mint mustard sauce and garnished with feta and chickpea salad – 18.

crab avocado quesadilla
crab meat, cilantro, avocado and cheddar jack on chipotle tortilla, finished with old bay remoulade and fresh pico de gallo – 15.5.

chesapeake crab dip
creamy chesapeake crab dip baked and topped with cheddar cheese. served with crusty bread for dipping – 12.5.

coconut shrimp
five coconut battered shrimp served with an apricot mustard sauce – 12.

v fried green tomatoes
three fried green tomatoes topped with old bay remoulade and corn salsa – 10.
with crabmeat – 15.

duck poutine
natural-cut fries topped with duck confit and fresh mozzarella, baked and drizzled with mushroom demi-glace -12.

our famous hungarian mushroom & soup of the day
cup – 5.5/ bowl – 7.5
french onion soup – 6.


served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted for an additional – 2.
french onion- 2.5
gluten free pasta is available

avery island pasta
sautéed bacon, scallops, sweet corn kernels, and green onions finished in a smoked tomato alfredo sauce and tossed with linguini pasta and parmesan cheese – 26.

classic basil scampi
linguini pasta with shrimp, a basil compound butter sauce, fresh garlic, basil, roasted tomato, lemon zest and parmesan – 22.

v pad thai
garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro and basil and served with a wedge of lime – 18.
add chicken – 4.
add shrimp – 6.

mushroom farfalle pasta
farfalle pasta tossed in a mushroom cream sauce topped with a sliced flat iron steak and shredded parmesan cheese – 28.

pistachio farfalle
farfalle pasta tossed with peas, basil, pistachio pesto sauce and parmesan cheese – 17.
with chicken – 21. with shrimp – 23.

Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.


served with a choice of a caesar or garden salad
soup, café salad or fruit may be substituted foran additional – 2. french onion – 2.5

blackened catfish jambalaya
grilled blackened catfish served over a plate of jambalaya with tomatoes, shrimp, chicken and andouille sausage – 24.

harvest chops
grilled pork chops topped with sautéed onions and fried apples, topped with crispy onion straws, accompanied with mashed potatoes and grilled asparagus – 26.

cowboy ribeye
rise up coffee-rubbed 10oz ribeye served with mashed potatoes, asparagus and a corn and tomato salsa with a smoky chipotle sauce on the side – 28.

hunter filet
7oz filet topped with a wild mushroom ragout and drizzled with a gorgonzola cream sauce, served with cheddar polenta. – 27.
Can be substituted with a vegetarian italian sausage. -20.

ramen bowl
stir-fried carrots, broccoli, mushrooms, water chestnuts, zucchini, and squash over ramen noodles in a korean style vegetable broth  garnished with bean sprouts and sliced jalapeños -20.
add duck confit with plum sauce -26.
add shrimp with cucumber salsa -24.

Main & Market Traditions

served with a choice of a caesar or garden salad soup, café salad or fruit may be substituted for an additional – 1.50
french onion – 2.5

fish and chips
flash-fried beer battered white fish served with fries and old bay remoulade or lemon aioli – 18.

herb crusted salmon
fresh herb encrusted salmon fillet finished with mustard dill sauce, served with mashed potatoes and sautéed vegetables – 22.

tuna kurosawa
ahi tuna, served rare and encrusted in sesame seeds, seared and served with soy-ginger kurosawa sauce, wasabi mashed potatoes, and stir-fried vegetables – 24.

homemade meatloaf
savory homemade meatloaf topped with choice of mushroom ragout demi-glace, hungarian mushroom soup or marinara and mozzarella. Crowned with fried onion straws and served with mashed potatoes and sautéed vegetables – 18.

crab cakes
two signature crab cakes with a side of lemon aioli, served with mashed potatoes and grilled asparagus – 30.
one crab cake dinner – 24.

salmon pisana
pan-seared salmon fillet, poached with white wine, lemon, artichoke hearts, roma tomatoes, capers, and kalamata olives, served with sun dried tomato and basil polenta – 22.


all are served with a choice of a pasta salad, caesar salad, garden salad, sweet potato fries or french fries
soup, small café salad or fruit may be substituted for – 2.
french onion – 2.5

M signature burger
½ lb. Angus burger cooked to order, topped with bacon onion jam, cheddar, lettuce, tomato and onion on a fresh brioche bun – 13.

bruschetta chicken sandwich
grilled chicken topped with fresh mozzarella, roma tomatoes, basil and a balsamic glaze on grilled ciabatta bread – 13.

crab cake sandwich
broiled crab cake on brioche roll with old bay remoulade or lemon garlic aioli – 18.5

chicken club
grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce and tomato – 13.

v grilled vegetarian Italian sausage
pesto, smoky tomato aioli and giardiniera relish. Served on a pretzel bun with chickpea salad on the side – 12.5

Short Plates

g citrus scallops
pan-seared sea scallops served with arugula salad topped with mandarin oranges, candied pecans, and citrus dressing – 18.

crabcake short plate
signature maryland crabcake served with arugula salad topped with cherry tomatoes, cucumbers, citrus vinaigrette and a side of lemon garlic aioli – 18.

g simple salmon
grilled salmon fillet served with side of dill caper sauce, accompanied by mesclun salad with cherry tomatoes, red onion, parmesan and balsamic vinaigrette – 17.

g simple filet
6 oz. filet seared and accompanied by mesclun salad with gorgonzola, red onion, sliced tomatoes and balsamic vinaigrette – 20.
add bacon onion jam for – 1.5


cheddar polenta – 3.5
sundried tomato polenta – 3.5
sautéed spinach – 4.
sweet potato fries – 4.
natural-cut fries – 3.
baked potato – 4.
pasta salad – 4.
fruit cup – 5.
g rice – 3.5
v g mashed potatoes or vegetables – 3.5
v g vegetables – 3.5
v g grilled asparagus – 4.
v g side garden or v caesar salad– 4.
v g side café salad – 5.
v g cup of berries – 5.

Weekly Specials

monday – two for – 25. meatloaf dinner
tuesday – two for – 32. dinner specials
wednesday – half price bottle of wine night
thursday – prime rib dinner -22.
sunday – mimosas & bloody mary’s -5.

Voted Best Caterer 2019, 2018, 2017 and 2015 / Best Desserts 2018 & 2016 What’s Up Publications

Voted Best Caterer 2019 & 2018 / Best Caterer & Desserts 2017, 2016, 2015 & 2014 / Voted Best Bakery 2018 Readers Choice Capital Gazette

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Dinner Menu August 13, 2014