Dinner Menu

Mon-Thurs 4:00pm-8:30pm | Fri 4:00pm-9:00pm | Sat 3:00pm-9:00pm | Sun 3:00pm-8:00pm


all salads served with small pumpkin muffin

annapolis chopped salad
romaine lettuce topped with grilled chicken, crispy bacon, cucumbers, corn salsa, cherry tomatoes, avocado and feta cheese, tossed with house made lime cilantro dressing – 18
| sub beef – 24 | crab cake – 28 | salmon – 26 |

café salad
mixed greens topped with chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese, tossed with maple champagne vinaigrette – 17
| sub shrimp – 17 | beef – 23 |

harvest salad
mixed greens topped with grilled salmon, tossed with tri-colored quinoa, herb roasted butternut squash, beets, toasted walnuts, goat cheese and balsamic vinaigrette 25

craisin chicken salad
mixed greens topped with our famous chicken salad made with almonds, craisins and onion, served with raspberry vinaigrette and toppled with granola – 16

classic caesar
chopped romaine lettuce, homemade croutons, shredded parmesan cheese and creamy caesar dressing – 12
| add grilled chicken – 6 | shrimp – 8 | beef – 12 |

mexican caesar
chopped romaine lettuce, crispy chipotle tortilla strips, sliced avocado, cheddar jack cheese and fresh pico de gallo, served with a side of lime cilantro dressing – 14
| add grilled chicken – 6 | shrimp – 8 | beef – 12 |

thai chicken salad
grilled chicken over shredded green cabbage, carrots, red cabbage, cilantro, scallions, cucumbers, sliced red peppers, cashews, and crispy wontons, served with sesame ginger dressing – 18

sultan’s garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries, and honey citrus vinaigrette – 17

steakhouse salad
sauteed steak filet medallions over romaine lettuce with tomatoes, cucumbers, onions, croutons, bacon and cheddar jack cheese with homemade buttermilk ranch dressing – 22


thai chicken quesadilla
chipotle pepper tortilla stuffed with chicken, fresh cilantro, shredded carrots, shredded red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce – 14

V southwest quesadilla
a chipotle pepper tortilla stuffed with corn & black bean salsa, baby spinach, cheddar cheese and chipotle scallion cream drizzle – 10
| add grilled chicken – 6 | shrimp – 6 | beef – 12

bacon brussel sprouts
crispy brussel sprouts topped with pepper jelly, bacon jam and bleu cheese mousse – 12

shrimp scampi
tender sauteed shrimp tossed with shallots, garlic, basil compound butter, lemon zest, parmesan cheese and served with toasted ciabatta bread – 16

garlic & herb mussels
fresh new england mussels sauteed with garlic, fresh herbs, cherry tomatoes, white wine and a touch of cream, served with warm crusty herb bread for dipping – 13

crab dip
creamy chesapeake crab dip baked and topped with cheddar cheese, served with crusty bread for dipping – 18

V hummus plate
herb infused hummus, roasted red pepper tapenade, cucumber tomato salsa, kalamata olives, feta cheese and sliced warm homemade flatbread – 12
| add grilled chicken – 6 | shrimp – 6 | beef – 12 |

soup of the day (changes daily) -or- hungarian mushroom
our signature beef-based cream soup made with mushrooms, dill and paprika
| cup – 7 | bowl – 9 | pint – 10 | quart – 20 |

french onion soup gratin
savory beef broth and sweet caramelized onions, finished with melted provolone and swiss cheeses – 10 crock
(for consistency purposes we recommend dine-in only)


served with side of pasta salad, caesar, garden salad, homemade potato chips, sweet potato fries or french fries
| sub a cup of soup or café salad for – 2.5 upcharge |

beer battered fish
beer battered white fish fillets served with choice of old bay remoulade -or- lemon aioli – 22

homemade meatloaf
savory meatloaf topped with hungarian mushroom soup -or- marinara & mozzarella cheese and crispy fried onion straws, served with mashed potatoes and sauteed vegetables – 22

chicken pot pie
baked chicken in creamy white sauce with carrots, celery, peas, fresh thyme and parsley baked in a golden, flaky pie crust and served with a side of crispy garlic parmesan broccoli – 22

fried buttermilk chicken dinner
fried buttermilk chicken topped with country chicken gravy over mashed potatoes and crispy brussel sprouts – 22

truffle filet
7oz filet topped with truffle butter & crispy onion straws, placed over mashed potatoes and surrounded by sauteed garlic spinach with a truffle oil drizzle – 30

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 – 20
| add grilled chicken – 6 | shrimp – 6 |

crab cake
broiled signature crab cake, served with mashed potatoes, sautéed vegetables and a side of lemon aioli – 30

herb crusted
salmon our famous herb crusted salmon fillet topped with mustard dill sauce and served with mashed potatoes and sauteed vegetables – 26

thai chili shrimp
beer battered shrimp tossed in thai chili sauce with jasmine rice and stir fry vegetables, drizzled with a house made boom boom sauce topped with green onions – 24

wasabi seared tuna
sesame and wasabi encrusted tuna, sliced and served rare with a side of aromatic jasmine rice and sauteed green beans with carrots, red cabbage and garlic, topped with cilantro, green onions and thai chili glaze – 26

tuscan pasta
sauteed chicken, shrimp, sundried tomatoes, baby spinach and fresh basil tossed with linguine pasta in a parmesan cream sauce, finished with shaved parmesan – 28


blackened beef bowl
sauteed beef filet pieces served over wild rice with cherry tomatoes, mushrooms, red onions and horseradish cream sauce – 22

sage chicken crisp bowl
grilled chicken served over wild rice, herb roasted butternut squash, sauteed brussel sprouts and crispy kale, topped with brown butter sage cream sauce – 18

V rainbow hummus bowl
herb infused hummus, spinach, cherry tomatoes, red onion, diced cucumber, shredded carrots and feta cheese, served with grilled pita bread and tzatziki sauce – 12
| add grilled chicken – 6 | shrimp – 6 | beef – 12 |

pesto salmon bowl
tender grilled salmon fillet served over wild rice with cherry tomatoes, baby spinach and topped with pesto sauce – 22

lime cilantro shrimp bowl
lime marinated grilled shrimp served over cilantro rice with black beans, pico de gallo, cheddar jack cheese, avocado slices and a side of our house made lime cilantro sauce – 18


served with side of pasta salad, caesar, garden salad, homemade potato chips, sweet potato fries or french fries or cup of soup or café salad for – 2.5 upcharge

signature burger
1⁄2 lb. angus burger cooked to order, topped with bacon onion jam, cheddar cheese, lettuce, tomato and onion, served on a brioche bun – 16

chicken club
grilled chicken breast, crispy bacon, provolone cheese, honey mustard, lettuce, tomato and onion served on a croissant – 14

sorry charlie
our signature tuna salad with lettuce, tomato and onion, served on whole wheat – 12

crispy chicken sandwich
buttermilk marinated fried crispy chicken breast with choice of lettuce, tomato, onion, bread & butter pickles and housemade spicy buttermilk ranch sauce, served on brioche bun – 15

crab cake sandwich
broiled crab cake topped with old bay remoulade -or- lemon aioli, lettuce, tomato and onion, served on brioche bun – 24

V veggie burger
veggie burger with lettuce, tomato, onion, avocado slices, alfalfa sprouts and herb mayonnaise, served on whole grain bun – 13


V caesar salad – 5

V café salad – 6

V GF garden salad – 5

V pasta salad – 4

V GF potato chips – 4

V GF fries – 4

V GF sweet potato fries – 4

V GF fruit cup – 4.25

V = vegetarian choice | GF = gluten free


locally roasted rise up coffee – 3
add a flavor + -.50 (vanilla, caramel or mocha)

latte -or- cappuccino – 6
rise up espresso beans
(choice of whole, half & half, almond or oat milk)

espresso shot – 3
rise up espresso beans

hot chocolate – 5
steamed chocolate milk topped with whipped cream

(whole, almond or oat milk)
small – 4 | large – 6

spiced tea – 3
served hot -or- cold our signature iced tea infused with cloves and orange juice

mighty leaf hot tea – 4

iced tea – 3
add flavor + – .50
(strawberry, mango or peach)

apple, cranberry, grapefruit, pineapple or tomato juice
| small – 3 | large – 5|

fresh squeezed orange juice small – 4
| large – 6 | liter – 12 |

lemonade – 3

sodas (pepsi products) – 3



sonoma cutrer chardonnay (california) – 15 / – 60 
balanced, light golden hue,aromas of pear, apple, toasty vanilla, honey, aged in french oak, pair with heavier fish and chicken dishes

oberon chardonnay 2021 (california) – 14 / – 56
approachable, balanced fruit, lingering acidity, aromas of caramelized white pear, fresh fuji and golden apple, and torched crème brulee; aged nine months in oak

yalumba unoaked chardonnay (australia) – 9 / – 36 
aromas of rich and ripe tropical fruits with blossom notes and sweet spice, flinty notes from the wild ferment

la fiera pinot grigio (italy) – 7 / – 28
dry with notes of apple, peach, lemon and grapefruit

val de loire sauvignon blanc petit bourgeois 2021 (france) – 10 / – 40
aromatic with pleasant flower and fruit fragrances, fresh and clean, citrus, apple, hints of passion fruit, bright finish

orchard lane sauvignon blanc (new zealand) – 11 / – 44
fresh a crisp note of passionfruit, grapefruit, and lemongrass, pairs well with grilled fish and chicken

ontanon tempranillo blanco (spain) – 11 / – 44
light straw yellow color, intense tropical fruit aromas of banana and pineapple, hints of white flowers, balanced, lengthy finish; pair salad, poultry and cheeses

house chardonnay & sauvignon blanc (spain) – 7 / – 28 


fortune 1621 cabernet sauvignon (california) – 16 / – 64
aged 18 months in french and american oak, notes of dark berries, oak, and vanilla, medium bodied with nice balanced acidity and supple tannins

domaine sonoma cabernet 2020 (california) – 12 / – 48
blend of 80% cabernet, 15% merlot, 5% zinfandel, aged in neutral american oak, berry flavors and softer tannins

caboche rouge (france) – 7 / – 28 
lemongrass, lychees, white tea, slight minerality, refreshing acidity

between the vines pinot noir (california) – 7 / – 28
notes of raspberry and cranberry with light tannins, pair with lighter dishes

ron rubin pinot noir (california) – 11 / – 44
notes of ripe red cherry, blackberry, plum, subtle acidity

chateau maris, syrah-grenache (france) (vegan, biodynamic) – 15 / – 60
blend of 70% syrah and 30% grenache, notes of spicy dark fruits, wild herbs, smokey and meaty, medium body, ripe tannins, no hard edges, light filtration, native yeast

kadabra malbec (argentina) – 7.5 / – 30
soft and approachable, ripple plums and blackberries, vanilla, chocolate notes, medium body with firm tannins (92 by james suckling)

crosarola valpolicella ripasso (italy) – 12 / – 44
notes of incense and violet, blonde tabacco and leather, scents of dried fruit and orange peel,  velvet finish; made from corvina, corvinone and molinara e rondinella grapes

Sparkling | Rose

tiamo prosecco (italy) (organic) – 9 / – 36
aromas of apples, pears, and gardenia, bright, fresh, fine bubbles

bonelli, malvasia frizzante amabile semi-sweet 2020 (italy) – 9.5 / – 38
made from a sub-variety of malvasia grape, malvasia di candia, balanced acidity and sweet fruit with intense floral and zesty fruit

gordonne springs (france) – 11 / – 44
delicate, full-bodied and silky, long finish, notes of yellow fruit and white flowers, easy to drink


budweiser – 4.75
bud light – 4.75
bud zero – 4.75
coors light – 4.75
michelob ultra miller lite – 4.75
landshark – 4.75
yuengling lager – 4.75
amstel light – 6
becks non-alcoholic – 6
blue moon – 6
corona corona light – 6
goose island – 6
ipa heineken zero – 6
newcastle sam adams lager – 6
sam adams octoberfest – 6
stella artois – 6

main & market offers a full bar. ask your server about our beer and liquor selection as well as additional wine specials

Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions if you have additional dietary restrictions please speak to our staff and we will ensure safety restrictions are addressed with management & our kitchen team

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Dinner Menu August 13, 2014