Thanksgiving Day Menu SOUPS SALADS STARTERS BLUE CRAB & ROASTED CORN SOUP
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CLASSIC CAESAR
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Award winning sherry enhanced creamy mix of roasted corn, jumbo lump crab meat
Dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and croutons
CHEF’S SOUP SELECTION
WEDGE SALAD
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Fresh from the market. Always changing, consistently delicious
BARRETT’S HOUSE SALAD
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Crisp greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette
SALMON CAESAR SALAD
14
CRISPY CHICKEN
Salmon filet on romaine, homemade croutons, sweet red peppers & Caesar dressing. Topped with shredded parmesan
SHRIMP CARGOT
6
Iceberg lettuce with blue cheese dressing, peppered bacon and chopped tomatoes finished with crumbled Maytag bleu cheese SALAD ADD-ONS: Chicken 4 Shrimp 5 Salmon 6 Tuna 7
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SASHIMI TUNA SALAD
Crisp garden greens topped with crispy chicken chunks, roast turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese and honey mustard
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AHI TUNA
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Flash-seared ahi with ginger/ cilantro vinaigrette, fresh mixed greens, mango and avocado
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Shrimp simmered in herb butter, topped with Havarti cheese and served with a baguette escargot style
Pan seared rare and sesame crusted, served with a wasabi vinaigrette
BACON WRAPPED SEA SCALLOPS
TENDERLOIN SKEWERS
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Applewood bacon wrapped and roasted, on sautéed baby spinach with a warm citrus beurre blanc
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Medallions of beef, Kalbi marinated, grilled, drizzled with peanut sauce
TURKEY PLATTER Today’s special platter of White and/or Dark Meat with Gravy, Pan Stuffing, Whole Cranberry Sauce, Green Beans Almondine, Sweet or Mashed Potatoes, Browned Butter Corn 25
FROM THE GRILL All grilled menu items include a salad (House, Wedge or Caesar) and your choice of a side. Our steaks are selected from cornfed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking
8 OZ. FILET MIGNON
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14 OZ. NY STRIP
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20 OZ. COWBOY RIB-EYE
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ENTRÉES All entrées include a salad (House, Wedge or Caesar) and your choice of a side
CHICKEN AND CRAB
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HERBED CRUSTED OVEN ROASTED CHICKEN
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Pan seared chicken with Jumbo Lump crab in a sherry cream sauce
Spice rubbed chicken, roasted to perfection and basted with a chicken jus
GRILLED SALMON
AHI TUNA
18
26
A full-bodied, filet cut, flaky fish. Grilled medium with chef’s feature sauce of the day
Pan seared rare with black and white sesame seeds. Topped with a wasabi vinaigrette
MARYLAND CRABCAKES
MEATLOAF STACK
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15
Well over a half pound of jumbo lump crabcakes. Everyone says theirs is the best – you decide
Turn up the heat with this zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers
PRIME RIB
BABY BACK RIBS
25
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Slow roasted, seasoned juicy prime rib, served with au jus and horseradish sauce
Full rack of slow cooked fall-off-the-bone ribs topped with rich thick BBQ sauce
BONELESS BRAISED SHORT RIB
POTATO CRUSTED HALIBUT
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28
Braised slowly in the oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws
A unique treatment of this flaky white fish with thin potatoes and a light horseradish cream sauce
ROASTED RACK OF LAMB
VODKA AND CRAB
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Tender oven-roasted rack of lamb, seasoned lightly with fresh herbs and topped with a cabernet wine sauce
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Jumbo lump crab meat tossed lightly in a tomato cream and crushed red pepper sauce served over penne pasta
SANDWICHES CRABCAKE SANDWICH
15
Jumbo lump crabcake on toasted split-topped bun with rémoulade, leaf lettuce and ripe tomato
CHEESEBURGER
10
Angus with Tillamook cheddar, applewood bacon, lettuce, onion, tomato, mayo, mustard, bread and butter pickles on a brioche roll
MONTEREY CHICKEN SANDWICH 11
FRENCH DIP SANDWICH
A juicy, BBQ glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun
Thin-sliced prime rib on a brioche roll with mayo, au jus and horseradish sauce
CHICKEN SALAD SANDWICH
11
Decadently creamy chicken salad topped with lettuce and tomato on a rosemary and garlic-seasoned focaccia that features sundried tomatoes 11/11
LOBSTER & SHRIMP ROLL
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The traditionally toasted New England “hot dog” roll, stuffed with your favorites of lobster and shrimp tossed in a delicate herb mayo