salads.

all salads served with our signature mini pumpkin muffin
| note: mini muffins are not gluten free |

craisin chicken – 20
our famous craisin chicken salad over mixed greens with almonds, craisins and onion, granola and raspberry vinaigrette

sultan’s – 20
our famous curried chicken salad served over mixed greens with a wedge of fresh pineapple, sliced strawberries and honey citrus vinaigrette

annapolis chopped – 15
chopped romaine lettuce, bacon, cucumbers, corn salsa, cherry tomatoes, avocado, feta cheese and lime cilantro dressing

café – 14
mixed greens with candied pecans, gorgonzola cheese, spiced pears and maple champagne vinaigrette

classic caesar – 13
chopped romaine lettuce, house made croutons, shaved parmesan cheese and classic creamy caesar dressing

mexican caesar – 15
chopped romaine lettuce, chipotle tortilla strips, sliced avocado, cheddar jack cheese, fresh pico de gallo and creamy lime cilantro dressing

thai – 14
mixed greens with shredded red & green cabbage, carrots, cilantro, scallions, cucumbers, sliced red peppers, cashews, crispy wontons and sesame ginger dressing

harvest – 15
mixed greens with quinoa, butternut squash, beets, goat cheese, walnuts and balsamic vinaigrette

add a protein:
grilled chicken – 7 | chilled brandied peppercorn encrusted chicken – 7
fried chicken tenders – 7 | grilled shrimp – 7 | lime cilantro shrimp – 7
beef – 13 | salmon – 14 | crab cake – 16

short plates.

beer battered fish – 22
crispy beer battered white fish fillets served with cole slaw, french fries, fresh lemon and a side of lemon aioli

simple filet – 28
7oz grilled filet cooked to temperature, accompanied by mesclun salad with gorgonzola cheese, red onion, sliced tomatoes and balsamic vinaigrette
add bacon onion jam for – 2

dill caper salmon – 25
7oz grilled salmon fillet served with side of dill caper sauce, accompanied by mesclun salad with cherry tomatoes, red onion, parmesan and balsamic vinaigrette

crabcake signature – 28
maryland crab cake served with arugula salad topped with cherry tomatoes, cucumbers and citrus vinaigrette, accompanied by fresh lemon and a side of lemon garlic aioli

bowls.

add a protein:
grilled chicken – 7 | chilled brandied peppercorn encrusted chicken – 7
fried chicken tenders – 7 | grilled shrimp – 7 | lime cilantro shrimp – 7
beef – 13 | salmon – 14 | crab cake – 16

sage crisp – 15
wild rice with diced herb roasted butternut squash, sauteed brussel sprouts and crispy kale, topped with our brown butter sage cream sauce

lime cilantro – 15
cilantro rice with black beans, pico de gallo, cheddar jack cheese, avocado slices and a side of our house made lime cilantro sauce

mediterranean – 15
jasmine rice, cucumbers, cherry tomatoes, red onions, olives, feta cheese, pepperoncini and a side of tzatziki sauce

asian bowl – 15
jasmine rice, shredded carrots, cucumbers, edamame beans, sliced avocado, scallions and sesame seeds, drizzled with sriracha aioli

handhelds.

served with choice of side of pasta salad, caesar, garden salad, homemade potato chips, sweet potato fries or french fries
| sub a cup of soup, café salad or GF wheat toast, tortilla or bun for – 3 upcharge |
extra toppings, sauces and salad dressings – 1 upcharge

signature burger – 20
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 – 16
grilled chicken breast, crispy bacon, provolone cheese, honey mustard, lettuce, tomato and onion served on a croissant

crispy chicken sandwich – 16
buttermilk marinated fried crispy chicken breast with choice of lettuce, tomato, onion, bread & butter pickles and house made spicy buttermilk ranch sauce, served on brioche bun

vegan sausage – 16
grilled vegan italian sausage topped with basil pesto, smoky tomato aioli and giardiniera relish on a pretzel bun

french dip – 18
shaved ribeye, sauteed onions and melted provolone cheese on ciabatta roll, accompanied with a side of au jus for dipping

starters.

surf and turf – 18
three blackened beef bites served with horseradish cream sauce and three petite crab cakes served with lemon aioli

crab dip – 20
our signature creamy chesapeake crab dip baked and topped with cheddar cheese, served with toasted baguette

crab stacker – 19
jumbo lump crab meat tossed in old bay remoulade with mango salsa, avocado and microgreens, drizzled with citrus vinaigrette

halibut bites – 20
crispy cornmeal encrusted fried halibut pieces served with cajun coleslaw and old bay remoulade for dipping

garlic & herb mussels – 18
new england mussels sauteed with garlic, fresh herbs, cherry tomatoes, white wine and a touch of cream, served with toasted baguettes

burrata board – 16
burrata topped with EVOO and chopped pistachios, served with thinly sliced prosciutto, oven roasted heirloom cherry tomatoes, fresh basil and pesto, accompanied by toasted baguettes

thai chicken quesadilla – 16
chipotle pepper tortilla stuffed with chicken, fresh cilantro, shredded carrots & red cabbage, mozzarella and thai peanut sauce, served with sweet thai chili sauce

crab and avocado quesadilla – 20
chipotle pepper tortilla stuffed with crab meat, cheddar jack cheese, pico de gallo and sliced avocado, topped with an old bay remoulade drizzle

hummus plate – 12.5
herb hummus, roasted red pepper tapenade, cucumber tomato salsa, kalamata olives, feta cheese and sliced warm homemade flatbread
| add grilled chicken – 7 | shrimp – 7 | beef – 13 |

soup of the day (changes daily) -or- hungarian mushroom
our signature beef-based cream soup made with mushrooms, dill and paprika
| cup – 8 | bowl – 10 | pint – 12 | quart – 24 |

french onion soup gratin – 11 crock
savory beef broth and sweet caramelized onions, baked and finished with melted provolone and swiss cheese
(for consistency purposes we recommend dine-in only)

entrees.

accompanied by choice of side caesar or garden salad
| a cup of soup or café salad may be substituted for – 2.75 |

avery island pasta – 28
sautéed scallops, bacon, sweet corn kernels, and green onions finished in a smoked tomato alfredo sauce and tossed with linguini pasta and parmesan cheese garnish

south county bouillabaisse – 32
scallops, halibut, jumbo lump crab meat and shrimp sauteed with onion, celery, carrots, tomato, fennel and garlic in a white wine and saffron infused basil chiffonade butter garnished with warm ciabatta bread

brown butter linguine – 26
jumbo lump crab meat sauteed with brown butter, garlic, red pepper flakes and parmesan, finished with fresh lemon juice and parsley tossed with linguine pasta
and topped with crunchy herb panko garnish

tuna kurosawa – 28
ahi tuna encrusted in sesame seeds and seared rare, served with soy-ginger kurosawa sauce, wasabi mashed potatoes and stir-fried vegetables

herb crusted salmon – 28
our famous herb crusted salmon fillet topped with mustard dill sauce, served with mashed potatoes and sauteed vegetables

severn rockfish – 32
7oz pan seared rockfish served over fried cheddar polenta triangles with a corn broth, finished with smoked tomato couli and jumbo lump crab

coconut curry – 29
halibut pan seared halibut served over sauteed spinach with jasmine rice in a creamy coconut curry broth, finished with fresh cilantro

crab cake – 32
broiled signature crab cake, served with roasted red potatoes, sautéed vegetables and a side of lemon aioli

bruschetta burrata chicken – 25
grilled chicken breast topped with burrata, balsamic and basil tomatoes and balsamic glaze, served with mashed potatoes and grilled broccolini

homemade meatloaf – 24
savory meatloaf topped with hungarian mushroom soup -or- marinara & mozzarella cheese and crispy fried onion straws, served with mashed potatoes and sauteed
vegetables

pistachio lamb chops – 32
pistachio and herb crusted lamb chops finished with mint pesto, accompanied by a creamy parmesan risotto and blistered cherry tomatoes

cowboy butter steak – 32
7oz grilled beef tenderloin filet topped with cowboy compound butter, served with chipotle gouda mashed potatoes and grilled broccolini

sides.

caesar salad – 6

café salad – 7

garden salad – 6

pasta salad – 5

potato chips – 4

fries – 4

sweet potato fries – 4

fruit cup – 5

mixed vegetables – 4

cole slaw – 4

deli salads: – 5 scoop – 25 qt

sultan’s chicken – 7 scoop – 30 qt

craisin chicken – 7 scoop – 30 qt

tuna- 7 scoop – 30 qt

shrimp – 7 scoop – 30 qt