Bondhouse Kitchen Menu

Buttermilk cornbread, smoked applewood honey, flake salt, honey butter

Lump Crab Meat, Pepper Remoulade

Charred onion, white wine garlic sauce, micro greens, lemon wheel

Chicken with aleppo aioli, crab cake with tartar, steak with onion ring & house made bbq sauce

Maryland style crab meat dip; served with Bavarian soft Pretzel.

Deviled eggs topped with blackened shrimp and a hint of creole seasoning

One-pound mussels with beurre blanc, tomatoes, toasted baguette

Jumbo soft Bavarian soft pretzel; served with hot beer cheese for dipping

Halved avocado stuffed with jumbo lump crab, jalapeño, onion, corn, and bell pepper & mixed with aleppo aioli, drizzled with a cilantro-jalapeño sauce; served with house-made tortilla chips

Roasted Red Pepper, Black Bean, and Beet Hummus paired with pita points, celery and carrots

Fresh watermelon and mozzarella, topped with balsamic drizzle and crushed pistachios

Spring Mix Greens, Seasonal Fruit, Vegetables, Vinaigrette

Traditional tomato based vegetable soup with blue crab.

A rich cream based soup with local crab seasoned with Old Bay.

A mix of our Cream of Crab soup and Traditional Maryland crab soup.

B&b pickles, aleppo aioli, lettuce, tomato, on brioche; served with potato wedges

Braised beef, provolone, onions, and horseradish aioli on demi baguette; served with au jus and potato wedges

Herb and shallot infused Mascarpone, aged sharp cheddar, on rustic sourdough with herb butter, grilled to perfection; served with creamy tomato basil bisque

7oz jumbo lump patty, lettuce, tomato, on brioche; served with house made remoulade and potato wedges.

Mashed potatoes, sautéed brussels sprouts with bacon and parmesan, biscuit; served with chicken jus, hot sauce, and blueberry compote

Catfish fried in cornmeal; served with potato wedges, tartar sauce, charred lemon

Fingerling potatoes, asparagus, red wine compound butter

7oz jumbo lump patty, fingerling potatoes, sautéed brussels sprouts with bacon and parmesan; served with tartar sauce

Served over a creamy, herb, risotto and paired with sautéed spinach, cherry tomatoes, and a lemon butter sauce.

Tossed in beurre blanc with tomatoes, mussels and shrimp.

Cornbread soaked in condensed milk, layered with homemade whipped cream, topped with crème anglaise, fresh strawberries, and powdered sugar. Feeds 2+ people.

Sliced Granny Smith apples in a homemade pie filling laced with cinnamon and brown sugar. Baked into a butter crust and then complemented with a generous helping of rich caramel sauce and vanilla ice cream.

New York-style cheesecake topped with a blueberry compote

Jumbo lump crab meat, pepper remoulade

Roasted Red Pepper, Black Bean, and Beet Hummus paired with pita points, celery and carrots

Jumbo soft Bavarian soft pretzel; served with hot beer cheese for dipping

Deviled eggs topped with blackened shrimp and a hint of creole seasoning

Fresh watermelon and mozzarella, topped with balsamic drizzle and crushed pistachios

Spring Mix Greens, Seasonal Fruit, Vegetables, Vinaigrette

Cherry tomatoes, red onion, cucumber and fresh Mozzarella on top a bed of spinach and drizzled with our house made red wine vinaigrette

Grilled chicken breast on ciabatta roll with house made pesto, fresh mozzarella, red onion, tomato and lettuce. Served with house made potato chips

Crispy, breaded chicken, tossed in buffalo sauce, wrapped in a flour tortilla with lettuce, tomato, and ranch served with house made potato chips

Three tacos on corn tortillas. One shrimp, one short rib, one chicken, with pico de gallo and a side of house made avocado salsa.

Dry aged beef, cheddar, sticky onions, lettuce, tomato, pickles, on brioche; served with house made potato chips

B&b pickles, aleppo aioli, lettuce, tomato, on brioche; served with house made potato chips

Herb and shallot infused Mascarpone, aged sharp cheddar, on rustic sourdough with herb butter, grilled to perfection; served with creamy tomato basil bisque

Seasonal fruit

Jumbo lump crab meat, pepper remoulade

Three deviled eggs each topped with blackened shrimp and a hint of creole seasoning

Halved avocado stuffed with jumbo lump crab, jalapeño, onion, corn, and bell pepper & mixed with aleppo aioli, drizzled with a cilantro-jalapeño sauce; served with house-made tortilla chips

Fresh watermelon and mozzarella, topped with balsamic drizzle and crushed pistachios

Kale, shaved parmesan, house-made caesar dressing, grilled baguette

Spring mix greens, seasonal fruit, candied walnuts, gorgonzola, vinaigrette, balsamic glaze

Dry aged beef, cheddar, sticky onions, lettuce, tomato, pickles; served with breakfast potatoes with onions and peppers

Bacon, cheddar, eggs scrambled with cheese, between challah french toast; served with breakfast potatoes with onions and peppers

Herb and shallot infused Mascarpone, aged sharp cheddar, on rustic sourdough with herb butter, grilled to perfection; served with creamy tomato basil bisque

Cheese, spinach, tomato; served with breakfast potatoes with onions and peppers

Bistro steak, sunny-side up eggs; served with breakfast potatoes with onions and peppers, and a side of multigrain toast

Short rib mixed with breakfast potatoes with peppers and onions, topped with two sunny-side up eggs, dill ricotta, and shaved parmesan; served with multigrain toast

Two thick-sliced pieces of challah, topped with powdered sugar, cinnamon whipped cream, strawberries, blueberries and served with; bacon, sunny-side up eggs, breakfast potatoes with onions and peppers

Fresh avocado, pickled onions and beets, tomatoes, feta, arugula, sunny-side up eggs, on multigrain toast; served with a side of beet hummus

Two house-made fluffy biscuits, rich sage turkey sausage gravy; served with two sunny-side up eggs

Three pieces of our buttermilk fried chicken (BONE-IN), two Belgian waffles, a side of mild cayenne spiced maple syrup; topped with powdered sugar, strawberries and blueberries, with a side of honey butter and cinnamon whipped cream

Shrimp accompanied with white coarse grits, beurre blanc, cherry tomatoes, and a mélange of julienned peppers & squash, topped with micro greens

Two Maryland jumbo lump crab balls over spinach, split biscuit, topped with two poached eggs and hollandaise sauce. Served with breakfast potatoes with onions and peppers

One bottle of sparking wine with your choice of: Orange, Pineapple, Grapefruit, Mango or Cranberry.