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SOUPS
AND APPETIZERS
TAVERN SOUP OF THE DAY – so good we
may offer two
SNAPPER SOUP – you add the
sherry
CREAMY SEAFOOD BISQUE – tomato base
full of seafood
CLASSIC FRENCH ONION – bubbling hot
with melting cheeses
EAGLE SHRIMP – 30 year favorite –
bacon wrapped shrimp & tavern sauce
TRADITIONAL SHRIMP COCKTAIL – crisp
cold shrimp w/spicy red sauce
CHESAPEAKE CRAB BITES- bite size
creamy crab cakes
BUFFALO WINGS – a bit spicy, not
sloppy, with bleu cheese
JALAPENO POPPERS – cheddar filled
with a raspberry dipping sauce
CHICKEN FINGERS – served with honey
mustard or bar-b-que sauce
MOZZARELLA STICKS – fried cheese
sticks with marinara sauce
ONION RINGS – large deep-fried
rings
SALADS
TO ADD TO YOUR ENTRÉE
DINNER CAESAR SALAD
(crisp romaine, shaved parmesan, garlic croutons, our
Caesar dressing)
THE WEDGE
(iceberg wedge, crumbled bleu, bacon, tomato and onion)
SEAFOOD DELIGHTS
In
addition to your entrée our restaurant offers a dinner
salad with dressing choice
$1.00 extra for bleu cheese, rolls and butter, potato and vegetable or
pasta as noted
SOUTHWEST GRILLED SALMON
( a popular entrée-basted with apple butter barbeque
sauce)
LOBSTER AND SHRIMP RAVIOLI
(served in a lobster cream sauce)
NAKED SCALLOPS
(the very best – seared in brown butter and
white wine
CRABMEAT AND MUSHROOMS MONTEREY
(casserole of crab and mushrooms topped with melted
Monterey)
TWIN CAKES
(two lightly breaded crab cakes full of crab and
spices)
BROILED FLOUNDER
(sprinkled with seasoned butter and flavored bread
crumbs)
FLOUNDER BALTIMORE - tavern
favorite
(enjoy the crab imperial and Hollandaise we add to
flounder fillets)
EAGLE SHRIMP DINNER -- #1 seller
(bacon wrapped shrimp and our Tavern sauce)
SEAFOOD ANGELINA OVER PASTA
(shrimp, crab and scallops, roasted red peppers in a
white wine sauce)
CRAB IMPERIAL - crab lovers say
it is the “best”
(casserole of baked crab and spices in our creamy white
sauce)
GOLDEN FRIED SHRIMP
(large deep fried shrimp with a Bloody Mary cocktail
sauce)
SHRIMP MEDITERRANEAN OVER PASTA
(tomatoes, mushrooms, black olives and Feta cheese in a
wine sauce)
LOBSTER TAILS (two 6 oz cold water
tails broiled to perfection)
………..we also offer one 6 oz. cold water tail
FROM THE LAND
In addition to your entrée, our restaurant
offers a dinner salad with dressing choice
($1.00 extra for bleu cheese) rolls and butter, potato
and vegetable or pasta as noted.
(Substitutions are on you.)
CHICKEN DIJON
(breast of chicken baked in a creamy mustard sauce)
VEAL KENNETT
(sautéed veal cutlets in a creamy mushroom brandy sauce)
BELEVEDERE STRIP STEAK
(8 oz. steak – cooked to your liking)
LEMONY CHICKEN PICCATA
(sautéed chicken breast in a lemon caper
sauce)
FILET MIGNON
(tender cut of beef – cooked to your liking)
CHICKEN PARMIGIANA WITH PASTA MARINARA
(breaded chicken breast covered with mozzarella cheese
and marinara)
TAVERN SIRLOIN STEAK
(onion rings and a mild Tabasco butter sauce make this a
specialty)
CHICKEN MONTEREY
(sautéed chicken breast covered with crab imperial and
Jack cheese)
ROAST DUCK
(served with a raspberry melba glaze)
VEAL PARMIGIANA OVER PASTA
(breaded veal medallions covered with mozzarella and
marinara sauce)
VEAL AND SCALLOPS
(large sea scallops and veal medallions in a white cream
sauce)
STEAK AND CAKE
(8 oz. strip steak paired with an Eagle Crab Cake)
SURF AND TURF – the best of both-filet mignon and (2) lobster tails
……...JR. SURF AND TURF- (1) cold water tail and a filet
mignon
Water is served upon
request. We reserve the right to add gratuity to larger
parties with notice.
Plate Sharing is $4.00. Planning a special event – we
offer private rooms and special menu.
TAVERN
PLATES FOR FALL AND WINTER ENJOYMENT
……….add a dinner salad for 2.00 ……….add a dinner
Caesar salad for 3.00
(not a substitute for items listed with entrée)
CRAB BITE PLATTER WITH POTATO AND
VEGETABLE
(lightly breaded creamy crab cake, bite size)
FRIED OYSTERS AND CHICKEN SALAD
PLATTER
LINQUINI AND MEAT BALLS IN MARINARA
SAUCE
CRAB CAKE PLATTER WITH FRIES AND
SLAW
SHRIMP SCAMPI OVER
PASTA
CHICKEN MARSALA WIWTH POTATO AND
VEGETABLE
VEGETARIAN PASTA
(tomatoes, mushrooms, peppers and onions in a white wine
sauce)
BURGERS
AND SALADS AS AN ENTRÉE
EAGLEBURGER WITH FRIES
(burger, bacon, tomato, lettuce and onion)
BARNYARD WITH FRIES
(chicken breast, bacon, tomato, lettuce and onion)
HOT ROAST BEEF – au jus for dipping
WITH FRIES
CRAB MELT ON ENGLISH MUFFIN WITH
FRIES
BUFFALO CHICKEN SALAD
(spicy chicken tenderloins served over mixed greens,
crumbled bleu cheese, roasted red peppers and cheddar)
COBB SALAD
(chicken breast, chopped egg, diced tomatoes and
crumbled bleu cheese and bacon)
KIDS MENU
CHICKEN FINGERS WITH FRIES
5.00 HAMBURGER WITH FRIES 5.00
MOZZARELLA STICKS WITH FRIES
5.00 PASTA WITH RED SAUCE 5.00 |
