Northwoods

Name: Northwoods
Address: 609 Melvin Ave., 21401, MD, 21401
Telephone: 410-268-2609

609 Melvin Ave., Annapolis, MD 21401, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Continental
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

Oysters on the Half Shell

Served on ice with cocktail and Mignonette sauces.

Oysters Italienne

Oysters baked with prosciutto basil, garlic and parmesan cheese.

Escargots Bugatti

Escargots baked in mushroom caps, enhanced with garlic, wine and cream.

Artichokes Milano

Artichoke hearts sautéed in butter with prosciutto, scallions, pimiento and dry sherry.

Clams Casino Royale

Our original.

Gambas Ajillo

The classic Spanish Tapas favorite Shrimp quickly sautéed with garlic and red pepper in olive oil and lemon.

Beef Bruschetta

Tenderloin sautéed in garlic and basil on a croustade with Roma tomatoes, fresh Mozzerella and extra virgin olive oil.

Tortelloni al Pesto

Spinach tortellini with pesto, pine nuts, cream and parmesan cheese.

Crabmeat Portofino

Backfin crabmeat in a hearty Spanish vinaigrette.

Mussels Maison

Maine mussels steamed in wine and butter and served with three sauces.

Mozzarella Caprese

Fresh mozzarella and Roma tomatoes with fresh basil and balsamic vinaigrette.

Antipasti Northwoods

The Chef’s selection of our fine appetizers.

Seafood Roll

Shrimp and crabmeat egg roll with shitakes and cabbage, on field greens with citrus sauce and soy reduction.

Soups

Northern Seafood Bisque

Soup of the Day

French Onion Soup

Entrées

Northwoods Connection

Charbroiled petite filet mignon, veal scallopini and Gulf shrimp with béarnaise and rosemary cabernet sauce.

Veal Oscar

Scallopini sautéed in butter, topped with asparagus and crabmeat and glazed with bearnaise sauce.

Filet Mignon

Broiled to your taste and served with béarnaise and rosemary bordelaise sauce.

Tournedos Cezanne

Medallions of beef tenderloin sautéed in butter and served with rosemary cabernet sauce and mustard Dijon sauce, garnished with white asparagus.

Salmon Tomos

Fresh fillet of salmon seared in herbs, served on a bed of spinach, pine nuts and tomatoes with a roasted tomato coulis.

Duckling Bonterra

Breast of duckling seared rare, sliced and served with shitake, fig and peach port wine sauce.

Fruits de Mer Nantua

Crabmeat, shrimp, scallops and calamari simmered in a light lobster sauce with fennel, roasted peppers and artichoke hearts on a bed of gemelli.

Seafood Rockefeller

Gulf shrimp, sea scallops, mussels and crabmeat in a tarragon Pernod cream sauce, served on a bed of spinach and glazed with Swiss chees.

Beef Wellington

Filet mignon delicately seasoned and encased with pate in puff pastry, baked and served on a brandy bordelaise sauce.

Veal Roulade Marsala

Scaloppine stuffed with prosciutto, mushroom duxelle and Emmenthaler cheese, roasted and served with wild mushroom, sage, Marsala Bordelaise with a touch of cream.

Pork Tenderloin Gorgonzola

Roasted with a Dijon herb glaze, served with orzo and a Gorgonzola white wine cream sauce.

Zuppa de Pesce Angelico

Mussels, clams, shrimp, scallops and fish simmered in a saffron, herb and tomato fish fumet. Served on capellini pasta.

Entrecote Grillé au Poivre

Rib eye steak marinated in peppercorns and grilled, accompanied with wild mushroom ragout.

Poulet de Meaux

Breast of chicken stuffed with Brie cheese, crabmeat and apples, roasted and served on an herb beurre blanc sauce.

Shrimp Sorrentina

Shrimp sautéed with mushrooms, prosciutto and herbs in a creamy marinara sauce, served with capellini pasta and topped with fresh Mozzerella.

Rainbow Trout Chesapeake Shore

Boneless Idaho trout baked with backfin crab imperial and served with Smithfield ham and sherry cream sauce.

Desserts