Dinner Menu

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

Cafe Salad
Annapolis Chopped Salad
Craisin Chicken Salad


all salads are served with a small pumpkin muffin

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

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

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

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

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

mexican caesar – 14
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
| add grilled chicken – 6 | shrimp – 8 | beef – 12 |

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

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

taste of the islands – 22
mixed greens, grilled jerk salmon, diced avocado, red peppers, shredded carrots, sliced almonds, mango, pineapple and citrus vinaigrette

Beef Terryaki Bowl
Hummus Bowl


chimichurri steak bowl – 22
sauteed beef filet pieces, grilled corn and asparagus pieces, red onion, baby spinach and warm orzo pasta, drizzled with chimichurri sauce

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

caprese orzo bowl – 12
orzo tossed with a white wine and basil pesto, topped with heirloom cherry tomatoes, mozzarella pearls and basil chiffonade, finished with drizzle of balsamic glaze
| add grilled chicken – 6 | shrimp – 6 | beef – 12 |

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

lime cilantro shrimp bowl – 18
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

Chicken Parmesan Sandwich
The Market Sandwich w Ham


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

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

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

italian melt – 16
black forest ham, salami, pepperoni, provolone cheese, roasted red peppers, sauteed spinach and spicy mayonnaise on grilled ciabatta bread

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

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

Fried Green Tomato BLT
Chesapeake Crab Dip
Hummus Bowl


fried green tomatoes – 12
three fried green tomatoes topped with old bay remoulade and corn salsa
| add crabmeat – 6 |

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

annapolitan scallops – 18
four pan seared scallops served with fresh maryland corn salad, finished with a warm bacon vinaigrette

coconut shrimp – 14
five coconut battered shrimp served with apricot mustard sauce

garlic & herb mussels – 14
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

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

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

hummus plate – 12
herb infused hummus, roasted red pepper tapenade, cucumber tomato salsa, kalamata olives, feta cheese and sliced warm homemade flatbread
| 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 – 10 crock
savory beef broth and sweet caramelized onions, finished with melted provolone and swiss cheeses
(for consistency purposes we recommend dine-in only)

Cafe Salad
Annapolis Chopped Salad
Craisin Chicken Salad


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 – 22
beer battered white fish fillets served with french fries and old bay remoulade -or- lemon aioli

shrimp primavera- 27
sauteed jumbo shrimp tossed with garlic, shallots, squash, asparagus, grilled corn, red onions, fresh herbs, heirloom tomatoes and linguine pasta, finished in a white wine cream sauce with shaved parmesan

bay ridge rockfish – 29
pan seared rockfish topped with lemon caper shallot compound butter, served with mashed potatoes & blistered heirloom cherry tomatoes, finished with microgreens and charred lemon

tuna kurosawa – 26
ahi tuna, encrusted in sesame seeds and seared rare, served with soy-ginger kurosawa sauce, wasabi mashed potatoes and stir-fried vegetables

tuscan halibut – 26
pan seared halibut served over cannellini beans with oven roasted tomatoes, baby spinach, shallots, white wine, garlic and chicken broth, finished with lemon basil butter

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

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

bruschetta scallops – 28
six seared scallops tossed with balsamic tomatoes and mozzarella pearls, placed over linguine pasta tossed in white wine basil butter

pad thai – 20
garlic, shallots, green onions, carrots, peanuts and bean sprouts tossed with rice noodles and a peanut tamarind sauce, sprinkled with fresh cilantro & basil, served with a wedge of lime
| add grilled chicken – 6 | shrimp – 6 |

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 – 22
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

lemon tarragon chicken – 22
marinated lemon tarragon grilled chicken breasts topped with hot caper cream, served with a warm citrus spinach orzo and grilled asparagus

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

Annapolis Chopped Salad
Full table


caesar salad – 5

café salad – 6

garden salad – 5

pasta salad – 4

potato chips – 4

fries – 4

sweet potato fries – 4

fruit cup – 4.25

mixed vegetables – 4

mashed potatoes – 4

Strawberry Gin Cooler
Strawberry Lemon Sangria


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 – 3
(pepsi products)

= vegetarian choice | = gluten free

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 and our kitchen team.

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Dinner Menu August 13, 2014