Lunch and Dinner Menu

Hours: Monday – Friday 11 am – 8 pm, Saturday & Sunday 12 pm – 8 pm

Starters

Chesapeake Crab Dip
creamy Chesapeake Crab Dip baked and topped with cheddar cheese. Served with crusty bread for dipping – 16.5

Shrimp Garides
jumbo shrimp sauteed with garlic, lemon, tomato, and white wine, finished with feta cheese, served with warm ciabatta bread for dipping – 13

Southwest Quesadilla
a chipotle pepper tortilla stuffed with corn & black bean salsa, baby spinach, cheddar cheese, and chipotle scallion cream drizzle – 10
add chicken – 4 | shrimp – 6 | beef – 8

Hummus Plate
hummus, roasted red pepper tapenade, cucumber tomato salad, kalamata olives, feta cheese and warm homemade flat bread – 11
add chicken – 4 | shrimp – 6 | beef – 8

Thai Chicken Quesadilla
a chipotle pepper tortilla stuffed with grilled chicken, fresh cilantro, shredded carrots, shredded red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce – 12.5

Entrees

served with choice of caesar or garden salad
fruit cup, soup or café salad may be substituted for – 2 

Beer Battered Fish
beer-battered white fish fillet with your choice of lemon aioli or old bay rémoulade served with french fries – 18

Homemade Meatloaf
savory meatloaf topped with Hungarian mushroom soup or marinara and mozzarella, crowned with fried onion straws, served with mashed potatoes and sautéed vegetables – 18

Bruschetta Chicken
grilled chicken breasts topped with balsamic tomatoes and mozzarella pearls, drizzled with balsamic glaze, served with roasted red potatoes and sauteed vegetables  – 20

Herb Crusted Salmon
our famous herb-crusted salmon fillet topped with mustard dill sauce, served with mashed potatoes and sautéed vegetables – 23

Crab Cake
one signature crab cake with a side of lemon aioli served with mashed potatoes and sautéed vegetables – 27

Garlic Herb Filet
a 7oz filet topped with garlic herb compound butter, served with roasted red potatoes and grilled asparagus – 28

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 – 19
| add chicken – 4  |  add shrimp – 6 |

Tuna Kurosawa
sliced sesame encrusted ahi tuna, seared, and served rare with soy-ginger kurosawa sauce, wasabi mashed potatoes, and stir-fried veg – 26

Shrimp and Scallop Pisana
sauteed shrimp and pan seared scallops with white wine, lemon, artichoke hearts, roma tomatoes, capers, and kalamata olives, served over linguine pasta, and garnished with parmesan cheese – 28

Stuffed Shrimp
jumbo shrimp topped with crab imperial sauce, served with roasted red potatoes and grilled asparagus – 28

Salads

all salads served with small pumpkin muffin

Café Salad
mixed greens, chilled brandied peppercorn encrusted chicken, candied pecans, spiced pears and gorgonzola cheese tossed with maple champagne vinaigrette – 14.5

Annapolis Chopped Salad
romaine lettuce topped with grilled chicken breast, cucumbers, corn salsa, cherry tomatoes, avocado, bacon, and feta cheese tossed with lime cilantro dressing – 16
substitute beef tenderloin – 21 | crab cake – 24 | salmon – 21

Craisin Chicken Salad
our famous chicken salad with almonds, craisins and onion served over mixed greens and topped with raspberry vinaigrette and granola – 15

Sultan’s Garden
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries, and honey citrus vinaigrette – 15

Buffalo Chicken Salad
chopped romaine topped with fried buffalo chicken tenders, celery, blue cheese crumbles, and cherry tomatoes, served with a side of homemade blue cheese dressing – 16

Summer Peach Salad
mixed greens topped with grilled salmon, fresh local grilled peaches, blueberries, candied pecans, goat cheese, and served with a side of citrus vinaigrette – 20

Classic Caesar
chopped romaine, homemade croutons, shredded parmesan, and our creamy Caesar dressing – 12

Mexican Caesar
romaine lettuce topped with chipotle tortilla strips, avocado, cheddar jack cheese, fresh pico de gallo, and house-made lime-cilantro dressing – 13

| add grilled chicken – 4  |  shrimp – 6  |  beef – 8 |  salmon – 9  |

Sandwiches & Wraps

all are served with choice of pasta salad, caesar salad, garden salad, sweet potato fries, french fries or homemade potato chips
fruit cup, soup or small café salad may be substituted for – 2

Signature Burger
1⁄2 lb. angus burger cooked to order, topped with bacon onion jam, cheddar cheese, lettuce, tomato and onion on a fresh brioche bun  – 14

Crab Cake Sandwich
broiled crab cake on brioche roll with old bay rémoulade or lemon aioli, lettuce, tomato and onion – 24

Chicken Club
grilled chicken breast, bacon, provolone cheese and honey mustard served on a croissant with lettuce, tomato and onion – 13

Fish Tacos
seasoned white fish on flour tortillas with fresh pico de gallo, lettuce, shredded jack cheese, chipotle tortilla strips, and lime cilantro sauce – 13
Substitute blackened shrimp – 15

Sorry Charlie
m&m tuna salad on whole wheat bread with lettuce, tomato and onion – 10

Shrimp Salad Croissant
chesapeake shrimp salad served on a croissant with lettuce, tomato and onion – 15

v Veggie Burger
veggie burger on an ancient whole grain bun with lettuce, tomato, onion, avocado, alfalfa sprouts, and herb mayonnaise – 13

Italian Melt
black forest ham, salami, pepperoni, provolone cheese, roasted red peppers, sauteed spinach and spicy mayonnaise on grilled ciabatta bread – 14

Nantucket Wrap
almond craisin chicken salad, oats-n-honey granola, lettuce and raspberry vinaigrette in a honey wheat tortilla – 13

Mexi Wrap
grilled chicken, avocado, cheddar jack cheese, fresh pico de gallo, romaine lettuce and lime cilantro sauce in chipotle tortilla – 14

California Turkey Wrap
oven roasted turkey, havarti cheese, avocado, red onion, alfalfa sprouts and herb mayonnaise, all wrapped in a wheat tortilla – 13

Bowls

Pesto Salmon Bowl
grilled salmon, cherry tomatoes, baby spinach, wild rice, and basil pesto sauce  – 18

Greek Chicken Bowl
grilled chicken, quinoa, kalamata olives, feta cheese, cucumber, tomato, red onion, and a side of tzatziki sauce – 16

Blackend Beef Bowl
sauteed sliced filet, cherry tomatoes, mushrooms, red onion, wild rice, and a side of horseradish cream sauce – 18

Lime Cilantro Shrimp Bowl
grilled lime cilantro shrimp, pico de gallo, cheddar jack cheese, avocado, cilantro rice with black beans, and a side of lime cilantro sauce – 16.5

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

Voted Best Caterer 2019, 2018, 2017 and 2015 / Best Desserts 2020, 2018, & 2016 What’s Up Publications

Voted Best Caterer 2020, 2019, & 2018 / Best Caterer & Desserts 2017, 2016, 2015 & 2014 / Best Bakery 2018 Readers Choice Capital Gazette

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Lunch and Dinner Menu March 18, 2020