Catonsville Gourmet Menu

8 oz.

Maryland lump crab cake served with our potato-ham hash, French beans with a creole drizzle. (Double Maryland Crab Cake Entree: $32 Pickup/ $34 Delivery)

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Beer battered cod and pomme frits served with malt vinegar, tartar sauce and lemon.

Lump crab cake served with lettuce and tomato with creole mustard sauce your choice of bread.

"The Maryland State Cake" - Eight scrumptious layers of yellow cake with a chocolate icing and peanut butter cup.

8 oz. Maryland crab soup with vegetables.

Our Maryland lump crab cake on top of cheddar with cherry wood bacon and creole mustard layered between white club toast – topped with our famous housemade shrimp salad, with lettuce and tomato.

Huge chunks of gulf shrimp, old bay mayo and celery, your choice of bread.

Lump crab cake served with lettuce and tomato with creole mustard sauce your choice of bread.

Grilled marinated chicken breast, layered with bbq sauce, bacon and smoked gouda cheese with lettuce and tomato finished with crispy fried onions served on a toasted kaiser.

Traditional albacore tuna blended with celery red onion and mayo served open-faced on warm garlic cheese toast with melted muenster and sliced tomato.

Hand-breaded local oysters - flash fried served on white toast with cocktail sauce.

Cajun dusted “ahi” tuna, seared to your request, horseradish aioli, cherry wood bacon, lettuce and tomato on your choice of bread.

Our famous shrimp salad sandwich on our house-made warm garlic cheese toast a house favorite. A “true taste tempting delight".

Individual, chef made fresh baked seafood quiche. Served with a side salad and our fresh fruit cup.

Lump crab cake served with lettuce and tomato with creole mustard sauce. Served on a warm pretzel roll with cherry wood bacon.

Fresh ground choice cuts of sirloin and short rib Angus beef seasoned with a Montreal spice, char-grilled and served medium well. Topped with Cherry-Wood Bacon and Cheddar Cheese, Lettuce, Tomato, and Onion. Served on a Ciabatta Roll with Pomme Frites.

Warm oven roasted sliced turkey, layered on a warm garlic cheese toast. Lettuce, tomato and cherry wood bacon with honey mustard.

Warm oven roasted sliced thin turkey, layered on a buttery croissant with brie cheese and a cranberry dill spread.

Grilled shrimp, lettuce, tomato, red onion, and garlic aioli on a brioche bun.

PickUp: ½ lb. - $16.50 / 1 lb. - $28.50 Steamed with Old Bay Delivery: ½ lb. - $18.50 / 1 lb. - $30.50 Steamed with Old Bay

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Fresh green tomato slices. Lightly breaded, flash fried and topped with local crabmeat, finished with béarnaise sauce and cherry wood bacon.

Hand breaded local oysters. Flash fried garnished with cocktail sauce “a true Maryland delight”.

Served in a natural roasted onion bowl with hot, oven browned cheeses.

Tender calamari. Lightly dusted and flash fried slices and water crackers red pepper aioli dipping sauce.

Sautéed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce served over cheddar and cherry wood bacon grits.

Sesame seared “ahi” tuna – seared then sliced “rare” served on tortilla crisps – served with seaweed salad finished with an Asian BBQ & cusabi drizzle.

Tempura battered mahi - mahi fillet wedges 2 pieces, layered with a house made tropical cabbage slaw with cilantro, finished with a jalapeno avocado aioii served in soft flour tortillas.

5 oz. Maryland Lump Crabcake served on fresh lettuce, with a small side of coleslaw.

1 lb. Prince Edward Island mussels steamed in a zesty, white wine creole sauce. Tossed with an andouille sausage, tri-pepper medley sauté. Served with a French Baguette.

1 lb. Prince Edward Island mussels tossed with garlic butter, served with a French baguette.

Tail off shrimp, seasoned and flash fried crispy. Tossed with Old Bay's signature hot sauce. Served with ranch dressing on the side.

Parmesan crusted, truffle spritz

1 lb. Prince Edward Island mussels tossed with a Tuscan Italian Marinara sauce, served with a French baguette.

8 oz. Maryland crab soup with vegetables.

8 oz. Topped with house rice pilaf.

Served in a natural roasted onion bowl with hot, oven browned cheeses.

Half MD Crab Soup half Costal Crab Bisque.

Baby kale, mixed greens and arugula tossed with a roasted vegetable medley finished with a sun-dried tomato vinaigrette.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Baby spinach, bacon, chopped egg, Bermuda onion and tomato, tossed with a sweet vidalia onion vinaigrette.

Shrimp, Italian meats, romano cheese, chopped egg, olives and tomato tossed with a romano vinaigrette.

Baby spinach greens tossed with vidalia vinaigrette cucumber, tomato and red onion, topped with Cajun blackened tuna bites, strawberries and Feta cheese.

Beer battered cod and pomme frits served with malt vinegar, tartar sauce and lemon.

Crisp lettuce, bacon, corn relish, plum tomatoes, onion, and egg tossed with a louis dressing and topped with crispy Maryland oysters.

Sesame seared “rare” tuna on our spinach salad drizzled with cusabi dressing and wonton crisp garnish..

Blackened filet mignon tips served over toast points, topped with crabmeat and béarnaise, served with pomme frits.

Maryland lump crab cake served with our potato-ham hash, French beans with a creole drizzle. (Double Maryland Crab Cake Entree: $32 Pickup/ $34 Delivery)

Jumbo Texas brown Gulf shrimp sautéed with a trinity of peppers, onions and a zesty andouille sausage finished with a garlic herb white wine sauce, served over cheddar and cherry wood bacon grits.

Choice beef ribs, hand seasoned and infused with our house demi-glace, slow oven roasted - finished witha garlic puree and served with a creamy green pea and mushroom risotto and garlic broccolini.

Tomato and truffle infused lobster sauce. Blended with Maine lobster meat and lump blue crab meat. Tossed with buccatinni pasta, garnished with a parmesan cheese wheel.

Jumbo diver scallops (4), pan seared - Laced with a citrus sage sauce. Nestled over a tri colored cous cous with a heirloom tomato and dill sauté. Finished with a citrus fetta cheese crumble.

Sugar mesquite grilled salmon fillet, basted with an Asian BBQ sauce & served over udon noodles garnished with stir fried veggies, Asian broth and topped with seaweed salad.

"Supreme" Yellow Fin Tuna -Chargrilled- Topped with a Ginger Teriyaki Compound Butter. Served Over Roasted Pineapple & Shrimp Fried Rice.

Our classic version of fisherman’s stew shrimp, mussels, clams and fresh fish, finished with a flavorful herb and garlic seafood broth and garlic toast garnish

Local rockfish - pan blackened - topped with a cool grilled shrimp avocado salsa. Served over garlic roasted fingerling potatoes, carrots and asparagus.

Rainbow trout, herb oil basted and char grilled. Served with a crispy kale, cherry wood bacon and potato gnocchi. Fished with a saffron aioli drizzle.

Fresh Halibut Fillet – Macadamia & Kettle Chip Crusted – Then Pan Seared Topped With a Fresh Mango, Pineapple & Sweet Chili – “Caribbean Salsa “ * Served With Roasted Fingerlings & Vegetable Medley *

Two Maryland lump crab cakes served with our potato-ham hash, French beans with a creole drizzle.

Chilean Sea Bass – Sesame Seed Crusted – Pan Seared & Roasted * Laced with a Cool Cucumber Aioli & Asian BBQ – Fingerlings & Vegy Medley *

Sushi rice on the outside. Made with lump crabmeat, avocado, cucumber, wasabi mayo. Sesame seeds with a sprinkle of old bay on the outside.

A lightly spiced gulf shrimp and sesame tuna combo with cucumber, daikon sprouts and , sriracha mayo.

Sushi rice on the outside. Yellowfin “ahi” tuna, pineapple, cilantro, jalapeno and Asian BBQ sauce, tempura crunch on the outside.

Sushi rice on the outside. Carrot, cucumber, daikon sprouts, asparagus spears, avocado and hummus with sesame seeds on the outside.

Fresh Atlantic salmon, lobster and crab cream cheese, fresh green scallions and tempura crunch.

Sushi rice on the outside. Salmon, yellow fin “ahi” tuna, spicy crab, avocado, carrot and spicy mayo with dried bonito flakes dusted on the outside.

Sushi rice on the outside. Fresh fried breaded VA. Oyster, dikon sprouts, cucumber, speckled with tobiko. Served with a chincoteague red mayo for dipping.

(2) Jumbo Gulf Shrimp - lightly tempura battered and flash fried - Dikon Sprouts and Avocado. Eel sauce and spicy mayo served on the side.

Topped with (3) jumbo gulf shrimp and our homemade scampi sauce.

Topped with lump crab meat and béarnaise.

Topped with cold-water lobster tail with butter.

Saffron Rice.

Half Pound Portion.

Our blend of greens, tomato, onion, cucumber and celery, your choice of dressing.

Crisp romaine hearts tossed with creamy caesar dressing and croutons.

Steamed Carrots & asparagus

Almond Cake filled with layers of Amaretto buttercream & European raspberry filling, covered in buttercream and finished with toasted almond slices.

Classic Cheesecake with a graham cracker base crust, Berger cookies throughout, topped with chocolate ganache.

"Traditional Baltimore Layer Cake" - Moist Yellow Cake, layered with fresh Boston Cream. Topped with Chocolate ganache.

Layers of espresso drenched sponge cake separated by mascarpone cream and dusted with coco powder.

Hot flaky crust with a warm apple pie inside, topped with a caramel drizzle, served with creamy vanilla ice cream.

Custard gelato swirled together with chocolate and pistachio gelato.

Smooth hazelnut gelato made with hazelnuts from Piedmont, swirled with chocolate sauce.

Sorbetto served in the natural fruit shell.

Sorbetto served in the natural fruit shell.

Refreshing lemon gelato made with lemons from Sicily, swirled with limoncello sauce.

Mixed Berry gelato with a hint of lemon juice swirled with raspberry sauce.

A crisp, refreshing taste you know and love with zero calories.

Enhanced with a proprietary blend of minerals to give it the clean, fresh taste you want from water.

Bake at 350 degrees for 10 minutes.

16 oz.

16oz.

16 oz.

32 oz.

32 oz.

32 oz.

Half Pound Portion

5 oz. Lump and Jumbo Lump Crab meat, no filler. Recommended Instructions: Broil at 350 degrees, 8 minutes each side.

(5) Jumbo Gulf Shrimp & Jumbo Lump Crab Meat * Sautéed in Olive Oil with Garlic, Fresh Basil & Tomato Fillets * * Tossed with Capellini Pasta in our House Made Marinara * * Parmesan Cheese Finish *

Whole Crawfish, Little Neck Clams, Andouille Sausage & Gulf Shrimp * With Red Potatoes & Charred Grilled Yellow Corn * * Stewed Together in a Savory Saffron Bouillabaisse * * Served with Garlic Toast Points *

(2) Thick Slices of Ciabatta Bread – Lightly Toasted * Layered with A Boursin Cheese Spread, Pickled Cipollini Onions, & Capers * * Topped with House Cured Salmon – Cured with Fresh Citrus & Beets * * Garnished with Fresh Dill *

Ruth’s Rocking Rock 2.0 Local Rockfish – Blackened & Grilled – Nestled Over Pappardelle Noodles * * With Mini Heirloom Tomatoes, Spinach & A Cheese Artichoke Puree * * Topped With (2) Jumbo Gulf Shrimp & Fried Leak Garnish *

Fresh Halibut Fillet –Pine Nut Crusted – Then Pan Seared Topped With Lemond Butter - Saffron Rice & Vegetable Medley *

Cream Cheese Infused with Espresso & Bailey’s Irish Cream Liqueur * Layered Over a House - Made Oreo Cookie Crust * * Coated with a Chocolate Ganache Icing * * Sliced into Bites (4) – Garnished with Whipped Cream & Fresh Strawberries *

Chilean Sea Bass – Sesame Seed Crusted – Pan Seared & Roasted * Laced with a Cool Cucumber Aioli & Asian BBQ – Fingerlings & Vegetable Medley *

Fresh Main Lobster Claw & Knuckle Meat * Blended with House Made Mayonnaise – Nestled In A Buttered Sweet Hawaiian Roll * * Topped With Shredded Lettuce & a Cracker Crumble * * Accompanied with a Pimento Macaroni Salad *