Tenderloin Skewers – Tender
Buffalo Calamari – Drizzled with a spicy
Ahi Tuna – Sweet wasabi soy
medallions of beef, marinated, grilled and drizzled with peanut sauce 8
buffalo sauce with Maytag bleu cheese crumbles and blue cheese dressing 11
glazed, sesame crusted, seared rare served over Asian slaw 14
Bacon Wrapped Scallops –
Shrimp Cargot – Shrimp simmered in
Crab & Artichoke Fondue –
Roasted, on sautéed baby spinach with a warm citrus beurre blanc 13
herb butter, topped with Havarti cheese and served with a baguette escargot style 12
Lump crab in a melting pot of cheeses, served with crisp crostini 10
Crab & Roasted Corn Soup – Award winning creamy
Chef’s Soup Selection – Ingredients fresh from the
sherry mix of roasted corn, jumbo lump crab meat
market. Constantly changing, consistently delicious
8
7
Barrett’s House Salad – Crisp
Classic Caesar – Creamy dressing
Wedge Salad – Iceberg lettuce
mixed greens, candied cashews and crumbled Maytag bleu cheese with raspberry vinaigrette 8
tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan cheese and housemade croutons 8
wedge, Maytag bleu cheese crumbles and dressing, crispy bacon, diced ripe tomato 7
Salad Toppers: Grilled Chicken 4
Shrimp 5
Salmon 6
Ahi Tuna 7
Steak 6
Mango & Mandarin – Blackened shrimp, berries, mango,
Crispy Chicken –Crisp greens with hand-breaded chicken,
mandarin oranges, on greens with citrus vinaigrette, Brie cheese, red onions and toasted almonds 15
turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese, honey mustard and barbecue dressing 13
Sashimi Tuna Salad – Flash-seared ahi with
Shrimp Salad Platter – Old Bay seasoned jumbo shrimp
ginger/cilantro vinaigrette, fresh mixed greens, julienne red onions, mango and avocado 16
over lettuce with tomatoes, hard-boiled egg, avocado and lavash crackers 14
Served on a brioche bun with Hand-cut French Fries Teriyaki Burger – A savory-sweet teriyaki glaze, slice of
Western Bacon Cheeseburger – Our Black Angus
grilled pineapple topped off with Swiss cheese, red onion, tomato, lettuce and spicy mayonnaise 10
burger with smoked cheddar cheese, loads of bacon, BBQ sauce, and onion straws 11
Short Rib Burger – Pulled, fork tender, oven braised short
Grilled Mushroom Swiss Burger –Swiss cheese over
rib topped with a Mongolian BBQ sauce, spicy chili mayonnaise and onion straws 13
mushrooms sautéed in butter and garlic on our Black Angus burger. Topped with lettuce and tomatoes 12
Served with Hand-cut French Fries Monterey Chicken Sandwich –
Chicken Salad Sandwich –
French Dip Sandwich – Thin-
A juicy BBQ glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun 11
Decadently creamy, handmade every day, topped with lettuce and tomato on a rosemary and garlic-seasoned sundried tomato focaccia 11
sliced prime rib on a baguette roll, gruyere cheese with mayo, au jus and horseradish sauce 14
Crabcake Sandwich – A jumbo
Lobster & Shrimp Roll – New
lump crabcake rests on a toasted splittopped bun with rémoulade, leaf lettuce and ripe tomato 15
England “hot dog” roll, stuffed with your favorites of lobster and shrimp tossed with delicate herb mayo 17
blackened, grilled fish sandwich served with lettuce, red onions, tomatoes and chef's dressing, on a toasted brioche bun 14
Fresh Fish Sandwich – Lightly
Served with Chef’s Vegetable of the Day Grilled Salmon – A full-bodied, filet cut, flaky fish. Grilled
Meatloaf Stack – Turn up the heat with this zesty meatloaf
medium-well with a whole grain mustard sauce
of ground beef, spicy pork, cheeses and chipotle peppers
15
Half Rack of Ribs – Half rack of slow cooked fall-off-the-
Petite Filet Mignon – Delicately seasoned cooked to
bone baby back ribs topped with rich thick BBQ sauce
perfection in our 1800˚ broiler
16
18
Vodka and Crab – Jumbo lump crab in a tomato cream
Maryland Crabcake – Well over a quarter pound of
and crushed red pepper sauce served over penne pasta
Maryland’s claim to fame – none better
17 © 11/11
16
13
In an effort to offer you wines as exciting as our food, we have compiled this very versatile list of high value wines. All selections are available by the glass or bottle to compliment your menu choices. Wines are listed by taste from light and fruity to heavy and full-bodied
WHITE WINES
GLASS
BOTTLE
White Zinfandel, Canyon Road (Modesto, California)
6
24
Riesling, Monchhof (Mosel, Germany)
9
36
Pinot Grigio, Claris (Veneto, Italy)
8
32
Sauvignon Blanc, Madrigal (Napa, California)
10
40
Sauvignon Blanc, Cono Sur "Bicycle Series" (Santiago, Chile)
8
32
White Blend, Peter Lehmann "Layers" (Adelaide, South Australia)
8
32
White Blend, Pine Ridge "Chenin Blanc & Viognier" (Napa, California)
8
32
Chardonnay, Hess (Monterey, California)
8
32
Chardonnay, Newton Red Label (Napa, California)
12
48
GLASS
BOTTLE
Pinot Noir, Mark West (Central Coast, California)
8
32
Pinot Noir, Mac Murray Ranch (Central Coast, California)
12
48
Merlot, 14 Hands (Columbia Valley, Washington)
7
28
Merlot, Les Jamelles (Languedoc-Roussillon, France)
8
32
Red Zinfandel, Four Vines (Paso Robles, California)
8
32
CMS Red by Hedges (Columbia Valley, Washington)
10
40
Shiraz, Rosemount Estate (Southeast Australia)
7
28
Shiraz, Penfold’s Thomas Hyland (Adelaide, Australia)
9
36
Malbec, Pircas Negras (Famatina Valley, Argentina)
8
32
Cabernet Sauvignon, Grayson Cellars (Napa, California)
8
32
Cabernet Sauvignon, 20 Rows (Napa, California)
12
48
7
28
RED WINES
SPARKLING WINE Cava, Jaume Serra Cristalino (Penedes, Spain) Brut Split, Domaine Chandon (France)
12
Looking for a special wine experience? Our
Innkeepers List is available upon request Š 11/11