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The Deck Menu
Restaurant Menu
The Deck Menu
|
Start With Soup |
|
|
Kitty Knight Crab Bisque |
|
$6 Bowl |
Black Bean |
topped with
sour cream & red onion |
$5 Bowl |
|
Greens |
|
|
Iceberg
Lettuce Wedge |
topped with
oven-roasted tomatoes, gorgonzola crumbles & balsamic vinaigrette |
$8 |
Caesar |
with a toasted
French bread ring & Caesar dressing
add chicken |
$8
$4 |
House
Salad |
fresh greens,
carrots, grape tomatoes, cucumbers, Bermuda onions, cheddar
cheese & house made croutons |
$4 |
|
Munchies |
|
|
Chilled Mix |
Jumbo lump crab
meat, two oysters on the half shell, two jumbo shrimp & a Jonah
crab claw |
$14 |
|
with
honey-barbeque dip |
$9 |
|
topped with Chambord whipped
cream |
$7 |
|
topped with a
crab-cream cheese spread & cheddar-jack cheese |
$9 |
|
|
$4
|
Double
Barbeque Pork Wings |
|
$9 |
On Bread
|
served with
lettuce, tomato, potato chips & a Claussen pickle,
sub skin-on fries for $1.00 |
|
The
Deck Burger |
ask your server
about this one |
|
Plain
Ole Burger |
(from Sassafras
River corn-fed Angus beef) topped with
Old Bay cheese |
$9 |
Eastern
Shore Crab Cake |
|
|
Po' Boy |
plump fried
oysters on a hoagie roll with tartar sauce & shredded lettuce |
$8 |
Crab
Salad Croissant |
|
$11 |
Grilled
Chicken Breast |
with mozzarella
cheese, fresh basil & oven-roasted tomatoes |
$8 |
| Fried Soft Shell Crab |
on a Kaiser roll |
$9 |
| Grilled 4oz Filet |
on a Kaiser roll topped with
mushrooms & Gruyère cheese |
$11 |
____________________
The Dining Room
|
Start With Soup |
|
|
Kitty Knight Crab Bisque |
|
$5 Cup
$7 Bowl |
Black Bean |
topped with
sour cream & red onion |
$4 Cup
$6 Bowl |
Today's Soup |
|
$3 Cup
$5 Bowl |
|
Greens |
|
|
Iceberg
Lettuce Wedge |
topped with
oven-roasted tomatoes, gorgonzola crumbles & balsamic vinaigrette |
$8 |
Caesar |
with a toasted
French bread ring & Caesar dressing
add chicken |
$8
$4 |
House
Salad |
fresh greens,
carrots,grape tomatoes, cucumbers, Bermuda onions, cheddar
cheese & house made croutons |
$4 |
Chilled Seafood |
with
mussels, clams, shrimp, crab meat, tomatoes, carrots, cucumbers
& a honey raspberry dressing |
$12 |
Baby Spinach |
with mushrooms,
red onion, chopped egg, bacon, grape tomatoes & balsamic vinaigrette |
$8 |
|
Appetizers |
|
|
Jumbo Crab Ravioli |
with a fresh
pesto cream sauce, topped with toasted pine nuts & crispy
prosciutto |
$9 |
Traditional Oysters Rockefeller
|
|
$10 |
|
with jalapeño
bacon, served with bread |
$9 |
|
Jumbo lump crab meat, two
oysters on the half shell, two jumbo shrimp & a Jonah crab
claw |
$14 |
|
with
honey-barbeque dip |
$9 |
|
stuffed with
mozzarella cheese, pomodoro dipping sauce
|
$7
|
Clams
Kitty Knight |
Baked with Crab Imperial |
$9 |
Crispy Frog Legs |
with a
raspberry-barbeque drizzle |
|
Pu-Pu
for Two |
Port wine
cheese dip, pepperoni sticks, olives, pepperoncini & cherry
peppers, baby carrots & crackers |
$10 |
Specialties of the House
|
|
|
Baked
Deviled Crab Au Gratin
|
with roasted
potatoes & asparagus |
$23 |
Eastern
Shore Crab Cakes
|
broiled,
accompanied by roasted potatoes & asparagus |
$23 |
Seared
Tuna
|
with crawfish
in a roasted tomato-Creole sauce, saffron rice |
$22 |
Fried
Soft Shell Crabs
|
dredged in
flour & Old Bay, served with roasted potatoes & asparagus |
$20
|
Captain's
Choice
|
a
treasure-trove of catfish, crab cake, shrimp, scallops & oysters,
lightly breaded & deep fried, served with roasted potatoes &
corn on the cob |
$24 |
Miss
Catherine's Seafood Jambalaya
|
consisting of
shrimp, scallops, clams, crab meat, mussels, Andouille sausage,
peppers & onions over saffron rice |
$23 |
Baked
Flounder Roulade
|
stuffed with
crab and spinach, finished with an Old Bay béchamel sauce,
served with rice pilaf |
$22 |
Grilled 12oz Certified Black
Angus Rib-Eye
|
topped with peppercorn mélange
butter, served with white truffle mashed potatoes & asparagus |
$27 |
Grilled 8oz Center Cut Filet
Mignon
|
with a sweet
vermouth-mushroom duxelle demi-glace, white truffle mashed
potatoes & grilled chèvre tomatoes |
$29 |
Chicken
Gruyère
|
breast of
chicken topped with fresh tomato slices & gruyère cheese, then
smothered with mushroom sauce, served with white truffle mashed
potatoes |
$17 |
Legs &
Breast
|
Pork ossobuco &
chicken breast grilled with our peach-honey-barbeque sauce,
served with roasted potatoes & corn on the cob |
|
Knight's Pot Pie
|
a dish of
chunks of chicken & oysters, chopped vegetables &
potatoes in a rich sauce topped with a pastry crust |
$16 |
Grilled Pork Tenderloin
|
topped with a
honey-pistachio-apricot-butter, served with roasted potatoes &
asparagus |
$18 |
On Bread |
Served with skin-on fries and
a Claussen pickle |
|
Eastern
Shore Crab Cake |
|
|
Po' Boy |
plump fried
oysters on a hoagie roll with tartar sauce & shredded lettuce |
$9 |
Plain Ole Burger |
(from Sassafras
River corn-fed Angus beef) topped with
Old Bay cheese |
$10 |
Grilled
Chicken Breast |
with mozzarella
cheese, fresh basil & oven-roasted tomatoes |
$9 |
| Fried Soft Shell Crab |
on a Kaiser roll |
$10 |
| Grilled 4oz Filet |
on a Kaiser roll topped with
mushrooms & Gruyère cheese |
$12 |
|
Kids |
served with choice of small
beverage and 1 scoop of birthday cake ice cream |
|
Chicken
Tenders |
with fries |
$5 |
Hot Dog |
with fries |
$4 |
Cheeseburger |
with fries |
$5 |
Grilled
Cheese |
with fries |
$4
|
Penne |
with marinara |
$4 |
Fried
Shrimp |
with fries |
$7 |
|
Beverages |
|
|
Sodas |
Pepsi, Diet
Pepsi, 7-up, Mountain Dew, Mug Rootbeer, Gingerale, Tonic, Club Soda (free refills) |
$2.25 |
| Coffee, Decaf, Hot Tea, Iced Tea |
(free refills) |
$1.75 |
| Juice |
Orange, Grapefruit, Cranberry,
Apple, Pineapple, Tomato, Pink Lemonade |
$1.75 sm
$3.50 lg |
|
Perrier |
|
$1.50 |
Milk |
|
|
Espresso |
|
$3.00 |
Cappuccino |
|
$4.00 |
|
2008 Hours:
The Deck
Memorial Day thru Labor Day
Sunday - Thursday 11am - 10pm
Friday and Saturday 11am - 12am
The Dining Room
Monday - Thursday 4pm - 10pm
Friday and Saturday 4pm - 11pm
Sunday 1pm - 10pm
Policies:
18% gratuity added on parties of 6 or more
Please do not request separate checks.
*We reserve the right to change any menu items and pricing, please call us for more information.
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