Carrol's Creek Cafe

Name: Carrol's Creek Cafe
Address: 410 Severn Ave., 21403, MD, 21403
Telephone: 410-263-8102

410 Severn Ave., Eastport, MD 21403, US

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

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch Menu

Starters

BBQ Shrimp

wrapped in bacon and grilled, then glazed with our home made bbq sauce and served with a cucumber and onion salad | A house specialty

Smoked Salmon Napoleon

with feuille debrick, a caper dill, creme fraiche, chopped egg, and onion

Steamed Large Whitewater Mussels

with garlic, tomatoes, saffron, and grilled ciabatta

Maryland Cream of Crab Soup

rich with jumbo lump crabmeat and a touch of sherry. | Judged Maryland's Best

Red Wine Onion Soup

a richer version of the French classic topped with a trio of cheeses and baked golden brown

Sea Scallops

rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, jumbo lump crab and proscuitto ham | A house specialty

Fried Calamari

with a roasted garlic marinara and a pesto butter sauce

Grilled Portebello

with a mushroom risotto, cabernet syrup, and truffle chive oil

½ Dozen Malpeque Oysters

with fresh horseradish and cocktail sauce

Chef's Soup of the Day

From The Pantry

Carrol’s Creek Salad

tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette

Caesar Salad

the classic combination of hearts of romaine, fresh grated imported cheese, homemade croutons, tossed with our special dressing.

Caramelized Pear Salad

served with candied pecan, Gorganzola wedge, frisee, and a port vinaigrette

Seafood Greek Salad

with jumbo lump crabmeat, steamed shrimp, black olives, pepperoncini, tomatoes, cucumbers and red onions tossed with crisp lettuce in our own special Greek salad dressing

Soup & Salad

a combination of your choice of soup with:

Main Courses

Grilled Marinated Atlantic Salmon

served over a roasted corn sweet potato hash, sautéed baby arugala, and a spicy black bean puree

Herb Encrusted Rockfish Fillet

roasted and served over sun dried tomato pesto risotto, sautéed baby spinach, jumbo lump crab, and a lemon butter sauce

Macadamia Encrusted Mahi

roasted and served with roasted pineapple compote, jasmine rice cake, baby bok choy shrimp stir-fry, and blood orange ginger reduction

Sautéed Shrimp

with Andouille sausage, Tasso ham, sweet bell peppers in a shrimp cream sauce served over fettuccine

Pan Seared Sea Scallops

with a spicy coconut red curry sauce, basmati rice and vegetable stir fry

Grilled Filet Mignon

with caramelized sweet onions, wild mushroom sauté, stilton polenta and merlot glace de viande

Grilled 8oz. Black Angus Striploin

with garlic mashed potatoes, grilled asparagus, and cabernet glazed cremini mushrooms

Seasonal Vegetable and Wild Mushroom Risotto

with saffron, and aged parmesan served in an acorn squash bowl and capped with a grilled portabello

Jumbo Lump Crab Cake Sandwich

a local favorite cooked to a golden brown and served with French fries | Also available as a platter, served with garlic mashed potatoes and seasonal vegetables

Char Broiled Black Angus Hamburger

Grilled Yellowfin Tuna Sandwich

with a wasabi mayonnaise and French fries

Shrimp Salad Sandwich

piled with large gulf shrimp tossed in a light dressing with a touch of old bay on toasted foccacia served with potato salad | Also available as a platter

Turkey Club Wrap

prepared with bacon, Swiss cheese, mayonnaise, tomato, and rolled in a spinach tortilla and served with potato or fruit salad

Grilled Chicken Breast Sandwich

covered with BBQsauce and melted Swiss cheese

Dessert

Please ask your server for today’s selection.

Dinner Menu

Raw Bar Selections

Blue Point Oysters, Long Island

Malpeque Oysters, Prince Edward Island

Moonstone Oysters, Narragansett Rhode Island

Oyster Sampler 2 of each

Top Neck Clams

(Served 9 per order)

Maine Lobster

(Served Chilled)

Shrimp Cocktail, 6 jumbo shrimp

GRAND SHELLFISH SAMPLER

Starters

BBQ Shrimp

wrapped in bacon and grilled, then glazed with our home made bbq sauce and served with a cucumber and onion salad | A house specialty

Grade One Tuna Tartare

with sushi rice, seaweed salad, pickled ginger, wasabi vinaigrette

Pepper Crusted Beef Tenderloin Carpaccio

with a marinated artichoke and mushroom salad, toasted Foccacia, and fresh horseradish aioli

Steamed Large Whitewater Mussels

with garlic, tomatoes, saffron, and grilled ciabatta

Tomato and Fresh Mozzarella

with toasted pine nuts, balsamic vinaigrette, and fresh basil

Maryland Cream of Crab Soup

rich with jumbo lump crabmeat and a touch of sherry. | Judged Maryland's Best

Red Wine Onion Soup

a richer version of the French classic topped with a trio of cheeses and baked golden brown.

Chef's Soup of the Day

Sea Scallops

rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, jumbo lump crab and proscuitto ham | A house specialty

Smoked Salmon Napoleon

with feuille debrick, a caper dill creme fraiche, chopped egg, and onion

Fried Calamari

with a roasted garlic marinara and a pesto butter sauce

Jumbo Lump Crab Vegetable Spring Roll

with a spicy mustard dipping sauce

Grilled Portebello

with a mushroom risotto, cabernet syrup, and truffle chive oil

Carrol’s Creek Salad

tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette

Caramelized Pear Salad

served with candied pecan, Gorganzola wedge, frisee, and a port vinaigrette

Caesar Salad for Two Made Table Side

the classic combination of hearts of romaine, fresh grated imported cheese, homemade croutons, tossed with our special dressing.

Main Courses

Carrol's Creek Chef's Dinner

Maryland Jumbo Lump Crab Cakes

served with garlic mashed potatoes, ratatouille, and a mustard vinaigrette

Grilled Marinated Atlantic Salmon and Scallops

served over a roasted corn sweet potato hash, sautéed baby arugala, and a spicy black bean puree

Pan Seared Sea Scallops

with a spicy coconut red curry sauce, basmati rice and stir fried vegetables

Sautéed Shrimp

with Andouille sausage, Tasso ham, sweet bell peppers in a shrimp cream sauce served over fettuccine

Herb Encrusted Rockfish Fillet

roasted and served over sun dried tomato pesto risotto, sautéed baby spinach, jumbo lump crab, and a lemon butter sauce

Macadamia Encrusted Mahi

roasted and served with roasted pineapple compote, jasmine rice cake, baby bok choy shrimp stir-fry, and blood orange ginger reduction

Grilled Filet Mignon

with caramelized sweet onions, wild mushroom sauté, stilton polenta and merlot glace de viande

Roasted ½ Duckling

glazed with hoisin barbeque sauce and served with gingered sweet potatoes, pickled red cabbage, and a vegetable spring roll

Grilled 14 oz. Black Angus Striploin

with Russian fingerling potatoes, grilled asparagus, and cabernet glazed Cremini mushrooms

Braised Lamb Shank

slow Roasted and served with a Moroccan tomato ragout, Mediterranean vegetable sauté, and cous cous

Sautéed Free Range Chicken

breast served with French green beans, truffle mashed potatoes, and a champagne, thyme, morrell mushroom cream sauce

Seasonal Vegetable and Wild Mushroom Risotto

with saffron, and aged parmesan served in an acorn squash bowl and capped with a grilled portabello

Dessert