APPETIZERS

Raw Bar Sampler

*FRESH LITTLE NECK CLAMS Served on the Half Shell 1.25 Each

Selection of Fresh Oysters

Served on the ½ Shell with Mignonette & Cocktail Sauce

Over Crushed Ice

*SUNSET BEACH   2.50 Each - Wash. State, Plump Meat, Melon Start & Mineral Finish

*BLUEPOINT   2.50 Each - Long Island, Medium Sized, Mild Flavored

CRAB CAKE   12.

Jumbo Crab Cake Made with Maryland Lump Crab Meat

 

FRIED BABY CALAMARI  14.

Golden Fried & Served with Spicy Crushed Red Pepper Marinara Sauce

 

WOOD SMOKED SCOTTISH SALMON   12.

with Mixed Greens, Sour Cream, Capers, Boiled Egg, & Cornichons

 

ESCARGOT  12.

Sautéed with Chopped Tomatoes, Fresh Herbs, Garlic, & Parmesan Cheese

 

GRILLED MOZZARELLA    8.

Lightly Breaded & Grilled to Perfection with Grilled Fresh Tomatoes

 

TUNA NACHOS  12.*

with Melted Cheddar, a Chunk of Ahi Tuna, Wasabi Mayo, & Sesame Marinated Asparagus

 

SAUTEED LEMON OYSTERS  12.

Sautéed with Lemon, Butter, White Wine, & Garlic

 

CAJUN SHRIMP  12.

Lightly Dusted with Cajun Spices & Grilled with a White Wine Butter Sauce

FRESH MOZZARELLA    8.

with Mixed Greens, Tomatoes, Oregano, Balsamic Vinegar, & Basil Olive Oil

STUFFED BAKED CLAMS   8.

Chopped Little Neck Clams with Bacon, Peppers, & Toasted Bread Crumbs

 SOUPS

 FRENCH ONION SOUP   6.

Traditional Style with Homemade Garlic Crouton & Melted Swiss Cheese

 

SOUP DU JOUR   7.

Chef’s Daily Selection

 SALADS

 HOUSE SALAD   5.

Red Leaf Lettuce, Carrots, Balsamic Vinaigrette, & a Bit of Gorgonzola Cheese

 ARUGALA SALAD   8.

with Fire Roasted Red Peppers, Red Onion, & a Crispy Goat Cheese Crouton

 CAESAR SALAD  For One  5. or For Two  9.

Crispy Romaine Lettuce with Classic Caesar Dressing, & Parmesan Croutons

 ***

ENTREES

All Entrees Are Served with our House Salad

 

BISTRO STYLE BLACK ANGUS STEAKS

T-Bone   37.     Porterhouse   42.*

Heaped with Crispy Fingerling Onions & House Made French Fries

 

ONION ENCRUSTED GROUPER   25.

Baked with Buttermilk Onions & Fresh Herbs Finished in a Lemon Beurre Blanc

 

OVEN ROASTED FILET MIGNON    37.*

with Grilled Tomatoes, Asparagus, Melted Gorgonzola, & Three Mushrooms Sauce

BOB’S HEART HEALTHY TROUT  25.

 Whole Brook Trout Pan Seared with Roasted Garlic-Caper Sauce Over Whole Wheat Pasta

 #1 AHI TUNA TWO WAYS   31.*

Seared with Butcher Black Pepper & Served with Marinated Ginger & Soy-Wasabi Dipping Sauce

& Tuna Tartar Over Mixed Greens

 

ROB’S FAVORITE PASTA   19.

with Spicy Italian Sausage, Olives, Capers, Bacon, Jalapenos, Olive Oil, & Garlic

GRILLED SLICED SKIRT STEAK   25.*

with Sautéed Mushrooms & Onions, Ginger Garlic Sauce, & Mashed Potatoes

 ROASTED SHALLOT CHICKEN 21.

Chicken Milanese with Thinly Sliced Serrano Ham in a Shallot Marsala Reduction

SCOTTISH STYLE FISH & CHIPS   20.

Served with Malt Vinegar, Tartar Sauce, & House Made French Fries

FILET OF SALMON    24.

with a Horseradish & Fresh Herb Crust Finished in a Lemon Beurre Blanc Sauce

CHICKEN CHRISTINA    20.

with Broccoli, Mushrooms, Roasted Red Peppers, & Baby Artichokes Finished in a Lemon Butter Sauce

PENNE A LA VODKA      20.

with Shrimp, Bacon, Prosciutto, Scallions, & Mushrooms in Pink Cream Sauce

The Crossroads Café

Dinner Specials

 

SOUP DU JOUR:

- Lobster Bisque

- Golden Split Pea

SALT & PEPPER CALAMARI    14.

Cornmeal & Buttermilk Encrusted Calamari, Served with 3 Dipping Sauces

THINLY SLICED SERRANO HAM   12.

Topped with Fresh Mozzarella & Roasted Red Pepper Salad

MARYLAND CRAB QUESADILLA  12.

with Cheddar Cheese & Horseradish

STEAMED PORK & SHRIMP DUMPLINGS 10.

with Ginger Garlic Sauce

ROCK SHRIMP TEMPURA  14.

with Spicy Thai Dipping Sauce

**************************

RED SNAPPER CACCIUCCO   26.

with Shrimp, Clams, Olives, & Capers in a White Wine Garlic Marinara Sauce

BLACKENED ATLANTIC HALIBUT   26.

Pan Seared & Served with Cajun Shrimp Garnish in a Scampi Style Sauce

LOBSTER & SHRIMP PASTA   29.

with Mushrooms, Scallions, & Sun Dried Tomatoes in a Brandy Cream sauce over Linguini

OVEN ROASTED RACK OF LAMB  31.*

Served with Cabernet-Mint Reduction

 (3) - MASSACHUSETTS DIVER SCALLOPS   25.

Jumbo Sea Scallops Seared with Black Pepper & Ginger Garlic Glaze

(4) - VEAL EN CAPERS   24.

Breaded & Sautéed with Capers in a Marsala Reduction Topped with Fresh Mozzarella

(2) - JAPANESE BABY OCTOPUS   24.

with Rock Shrimp Tossed with Linguini a in a Garlic & Fresh Herb Marinara Sauce

(3) - WHOLE CRISPY BRANZINI    25.

The Whole Sweet, Flaky Fish Served with cold Tomato-Caper-Onion-Balsamic Salsa