Menu
AVAILABLE OCTOBER 12th
Available 4PM - 9PM Monday • 11AM-9PM Tuesday & Wednesday • 11AM - 10PM Thursday - Saturday • 2PM - 9PM Sunday
RIB BITES (GF)
A sample of our BBQ ribs topped with scallions. 14
SOUTHWESTERN EGG ROLLS
Cajun chicken, corn, pico de gallo, and mixed cheese wrapped in a wonton and flash-fried; served with Santa Fe sour cream. 13
PORK BITES (GF)
Crispy pork belly bites tossed in a korean chili glaze, topped with sesame seeds, served with pickled carrots. 12
CALAMARI
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with marinara. 15
BACON WRAPPED SCALLOPS (GF)
Large scallops wrapped in bacon, with horseradish maple glaze. 17
CRAB & SPINACH DIP
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. 15
CRISPY BRUSSELS SPROUTS (GF) (V)
Flash fried crispy Brussels sprouts tossed with roasted walnuts and feta cheese, drizzled with a candied bourbon glaze. 13
PIMENTO CHEESE DIP (V)
A creamy blend of pimentos, onions, cheddar, mozzarella, and cream cheese, topped with crispy prosciutto crumbles, served with crostini. 12
SOUP OF THE DAY
Ask your server for details. Cup - 7 • Bowl-9
MARYLAND CRAB SOUP
A lightly spiced tomato broth with crabmeat, celery, onion and corn. Cup - 7 • Bowl-9
OLD TOWN
Mixed greens, plum-marinated chicken, sun-dried tomatoes, red peppers, walnuts, roma tomatoes, gorgonzola cheese, carrots, croutons, and granny smith apples tossed in balsamic vinaigrette. 15
HOT STEAK SALAD*
Romaine lettuce, cucumbers, red onions, croutons, and crumbled bleu cheese tossed in buttermilk ranch dressing and topped with grilled steak. 18
SALMON & GOAT CHEESE (GF)
Baby Spinach, blackened salmon, strawberries, toasted almonds and goat cheese tossed in a balsamic vinaigrette. 17
THE WEDGE (GF)
Iceberg lettuce, bacon, tomatoes, crumbled bleu cheese, candied pecans, and bleu cheese dressing. 14
FRIED GOAT CHEESE SALAD (V)
Mixed Greens, fried goat cheese, sun-dried cranberries, red beets, and candied pecans tossed in a lemon parsley vinaigrette. 14
HOUSE SALAD
Mixed greens, tomatoes, croutons, cucumbers, carrots, corn, and onions tossed in buttermilk ranch dressing. Small 6, Large 12
CAESAR SALAD
Romaine lettuce, parmesan cheese, and croutons tossed in our Caesar dressing. Small 7, Large 10
Salad add-ons: Grilled Shrimp or Steak +10 / Grilled Chicken or Chicken Tenders +8
(*) Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
AMERICAN WAGYU STRIP* (GF)
14oz. wagyu strip from Snake River Farms. 82
NEW YORK STRIP* (GF)
Hand carved 14-ounce Black Angus steak. 39
DRY-AGED BONE-IN RIBEYE* (GF)
15oz USDA certified prime 28-day dry-aged house rubbed bone-in Ribeye. 68
MARINATED RIB-EYE* (GF)
14-ounce Black Angus steak, marinated overnight for a full robust flavor. 48
FILET MIGNON*
Grilled grilled 7 oz. USDA Prime Filet Mignon. 49
SURF AND TURF*
7 oz. grilled filet and your choice of a 5 oz. crab cake or 5 grilled shrimp. 60. Upgrade to a 6 oz. lobster tail +10
THE SHORT RIBS
Braised short ribs, parmesan arancini cake, asparagus, chives and finished with a root beer glaze. 45
RUBS FOR ABOVE ENTREES
Coffee Rub · Santa Fe Rub · House Rub
FINAL TOUCHES FOR ABOVE ENTREES
Truffle Herb Butter +4 · Brown Butter Sauce +3 · Marinated Mushrooms +4 · Chimichurri +3 · Creamy Horseradish +4
*RARE=cool, red center - MEDIUM RARE=warm, red center - MEDIUM=hot, pink center - MEDIUM WELL=very little pink - WELL=no pink, no good
BONE-IN PORK CHOP (GF)
Coffee rubbed bone-in pork chop, topped with a truffle-herb compound butter. 29
CRISPY PORK SHANK
Crispy pork shank finished with a sweet onion and thyme gravy, served with a redskin mashed potatoes and sautéed asparagus. 30
BBQ RIBS (GF)
A full rack of St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce. full rack 34, half rack 24
ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with brown butter sauce. 26
CRAB CAKE PLATTER
Two broiled jumbo lump crab cakes, topped with roasted red pepper sauce. Market Price
CRAB STUFFED SHRIMP
Broiled shrimp stuffed with crabmeat and topped with beurre blanc. Served with redskin mashed potatoes and sautéed asparagus. 28
GLAZED SALMON(GF)
Fresh grilled salmon coated with a sherry vinegar honey glaze, topped with cucumber bell pepper relish. 29
Entrees above entrées are served with two house sides. Upgrade to a premium side for $4
WILD MUSHROOM RAVIOLI (V)
Wild mushroom and herb ravioli tossed in a truffle cream sauce topped with a toasted walnut gremolata. 24
SHRIMP CARBONARA
Shrimp tossed in a champagne cream sauce, linguine, and bacon, topped with pico de gallo and parmesan. 25
BLACKENED ALFREDO (V)
Penne pasta tossed with Santa Fe alfredo, pico de gallo, and parmesan cheese. Shrimp $25 / Chicken $22 / Portabella Mushroom $19. $18
RAMEN BOWL (V)
plant based meatballs, baby bok choy, mushrooms, noodles, pickled carrots, scallions, egg, and red miso broth. $16 with shaved ribeye $22
UPGRADE ANY DISH
6oz. Lobster Tail $24 / Crab Cake $16 / Sautéed Shrimp $12 / Shrimp Scampi $14
GF INDICATES THAT THIS MENU ITEM IS GLUTEN FREE; V INDICATES THAT THIS MENU ITEM IS VEGETARIAN
*DESPITE USING THE HIGHEST QUALITY INGREDIENTS, CONSUMING RAW OR UNDERCOOKED PRODUCT MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
MUSSELS
Lemon garlic brith, capers and parsley, served with a parmesan baguette. 16
PEAL & EAT SHRIMP (GF)
Tossed in old bay, served with cocktail sauce and drawn butter. Half Lb 13 / Full Lb 23
SHRIMP CREOLE (GF)
Sautéed shrimp tossed in a creamy creole sauce served with a parmesan and herb crusted baguette. 16
MINI CRAB CAKES
Three mini cakes served with herb aioli and cajun rémoulade. 16
SOFT SHELL CRAB BITES
Crispy softshell crab bites served with cajun remoulade. 15
All served with your choice of fries or potato salad.
CRAB CAKE
Jumbo lump crab cake fried until golden brown and served on a toasted bun with cocktail or tartar sauce. 18
TURKEY AND HAVARTY
Roasted turkey, havarti cheese, bacon, mixed greens, tomatoes, cranberry-jalapeño aioli on a toasted baguette. 15
TRUFFLE BACON BURGER
½ lb. brisket-short rib burger topped with brown sugar bacon, truffle aioli, caramelized onions, pickles and havarti cheese on a toasted bun. 20
RIVERSIDE BURGER*
Half-pound short rib - brisket hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. 18
REUBEN
Thinly sliced corned beef, sauerkraut, melted Swiss cheese, and thousand island spread on toasted rye bread. 15
FRIED CHICKEN SANDWICH
Fried chicken breast, sriracha mayo, havarti cheese, lettuce, tomato, and pickles on a toasted bun. 16
SHRIMP AND CRAB ROLL
Light and refreshing Maine style shrimp and crab mix on a hot buttered bun, served with potato salad. 17
PORTABELLA TACOS (V)
panko crusted portabella mushroom, vegan mozzarella, mixed greens, pico de gallo, balsamic glaze, and flour tortillas. 15
RARE=cool, red center; MEDIUM RARE=warm, red center; MEDIUM=hot, pink center MEDIUM WELL=little pink, very little; WELL=no pink, no good
PRETZEL STICKS
Soft baked salted pretzel sticks served with Bavarian mustard and a brown sugar cider aioli. 11
WINGS
Crispy wings tossed in your choice of sauces or rub, served with a side of bleu cheese or ranch. 16
Sauces: Buffalo, BBQ, Jerk Sauce, Carolina Gold, Korean Chili or Spicy Honey Garlic
Rubs: Old Bay or Jerk Rub
$3 charge if you request only drums or flats
$3 charge for two sauces or rubs instead of one
CHICKEN TENDERS
Hand breaded chicken strips fried golden brown, served with French fries. 17
CHEESE FRIES
French fries topped with melted cheddar and mozzarella cheese. 8 / add bacon +$1
Please refrain from bringing in any outside desserts.
BROCK’S SIGNATURE HO-HO
Mascarpone filling and chocolate ganache with vanilla ice cream
CREME BRULEE (GF)
Maple Crème Brûlée caramelized with brown sugar and cinnamon, topped with whipped cream
KEY LIME PIE
Graham cracker crust with raspberry sauce
VANILLA RUM CAKE
Served with salted caramel gelato
NEW YORK STYLE CHEESECAKE
With strawberry purée
ALL KIDS MENU AVAILABLE FOR CHILDREN UNDER 12 YEARS OLD. ALL MEALS ARE SERVED WITH FRIES AND A DRINK.
KIDS CHICKEN TENDERS 9
KIDS BURGER 9
MAC & CHEESE 9
LINGUINI WITH CHOICE OF BUTTER OR MARINARA 11
SIRLOIN STEAK 13
HOUSE SIDES
- Redskin Mashed Potatoes. 5
- Baked Potato (After 4pm). 5
- Fries. 6
- Sweet Potato Waffle Fries. 5
- Garlic Herb Rice. 5
- Seasonal Vegetables. 5
PREMIUM SIDES
- Truffle Mac & Cheese. 8
- Loaded Baked Potato (After 4pm). 7
- Asparagus. 7
- Side Salad. 7
- Soup of the Day. cup 7 · bowl 9
- Maryland Crab Soup. cup 7 · bowl 9
DRINKS
BOTTLE
Coors Light
Bud Light
Bud Light Lime
Miller Light
Budweiser
Michelob Ultra
Heineken
Corona
Devil’s Back Bone Vienna Lager
Sam Adams
Stella Artois
Blue Moon
DRAFT
Miller Lite
Yuengling
WE PROUDLY FEATURE A NUMBER OF LOCAL BREWERIES, PLEASE ASK YOUR SERVER OR BARTENDER ABOUT OUR LOCAL SELECTIONS.
CLICK HERE TO VIEW OUR ROTATING CRAFT BEER LIST:
AVAILABLE FOR DOWNLOAD ON IPHONE AND ANDROID
WINES
RED WINE
Glassmen Pinot Noir, California 14/48
Beautiful ruby color with black cherry, bramble berry, a hint of nutmeg and an earthy component on the nose. Slightly grippy tannins with balanced structure featuring raspberry, blackberry and baking spices on the palate.
J Vineyards Winemaker Selection Pinot Noir, California 13/46
Plush, polished, approachable balance with aromas of ripe red berries and dark fruit lead into layers of blackberry, cocoa and plum on the palate, finished with a touch of baked strawberry.
Uppercut Cabernet Sauvignon, California 12/40
Rich expansive flavors of lush blackberry, black cherry and cocoa with a touch of espresso and baking spice balanced by a velvety and elegant fruit finish.
Dona Paula Altitude Series 1050 Cabernet Sauvignon, Argentina 14/42
An expressive nose of black pepper, coffee and subtle black cherry lead into a freshness and a velvety texture on the palate with a long persistent finish.
Opolo Vineyards Zinfandel, California 48/14
L’ Ecole No 41 Merlot, Washington 15/54
Beautiful garnet color with fresh red plum, dark cherry, and spiced berries on the nose with black currant, subtle cocoa powder, and savory hints of sage and cedar dancing for a lasting finish.
Chateau Pegau-Maclura, GSM, France 16/56
Notes of plum and ripe blackberry on the nose give way to black pepper and warm spice on the palate that support supple tannins and balanced acidity for this rich and expressive southern Rhone wine.
L’Atelier De Bertrand, Bordeaux, France 12/40
Fruit from both banks of the Gironde gives true expression to a rich wine with intense black fruit and ripe cherry notes. A fruit-forward profile and fine tannins lead to a fresh, savory, elegant finish.
Four Gatos, Malbec, Argentina 12/44
New french oak for 18 months helps balance the concentrated dark fruit with fine tannins and well balanced acidity. This provides an excellent expression of this high elevation 100% Malbec
Corazon Del Sol, Cabernet Franc, Argentina 15/54
3800’ above sea level helps give fresh alpine herbs, balsamic aromas, and red fruit all on the nose that lead into elegant, refined vibrant red fruit, balanced natural acidity and structured tannins with a dry finish.
Palacio del Burgo, Rioja Reserva, Spain 12/42
Red ruby color with black pepper and vanilla on the palate balanced with mature black fruit, well-structured, elegant and lingering finish.
WHITE WINE & ROSÉ
Paysan Jack’s Hill, Chardonnay, California 14/48
Aromas of green apple, lemon zest, and white flowers on the nose with a crisp palate of apple and balanced acidity featuring a sharp saline mineral finish.
Rodney Strong Vineyards, Chardonnay, California 12/40
Straw color with yellow apple, baked pear, pie spices and a creamy texture, subtle oak, and a crisp mineral finish for a beautiful well balanced wine.
Antonio Facchin, Pinot Grigio, Italy 38/10
Abellio, Albarino, Spain 12/40
Intense aromas of apple and white flower highlighted by stone fruit with a refreshing palate of green apple and peach with a clean crisp finish and tangy acidity.
Ruttenstock Gruner Veltliner, Austria 38 / 10
Chateau Maris, Rose, France 38/10
Whitehaven Sauvignon Blanc, New Zealand. 48 / 12
Ruttenstock Gruner Veltliner, Austria 38 / 10
Heinz Eifel Reisling, Germany 42 / 11
Saracco Moscato d'Asti DOP Piedmont, Italy 48 / 12
SPARKLING WINE
Veuve Clicquot Ponsardin Brut, France 140
Trouillard Brut Extra Selection NV, France 94
Antonio Facchin Prosecco Extra Dry, Italy 40
Unshackled Sparkling Rose, California 44
Tiamo Prosecco, Italy 11
DESSERT WINE (Glass Only)
Chateau Gravas Sauternes, France.
Romariz Reserva Latina Tawny Port, Portugal.
Our entire inventory of wines are available at 33% off when purchased uncorked to take home. Please inquire with management for more details.
COCKTAILS
Brock's on the Rocks Stoli Raz, Stoli Ohranj, cranberry juice, and sprite. 11
Bramblin Brock’s
Hendricks gin, chambord, lemon juice, simple syrup, mint and berry garnish 12
Yellow Bird
Wray n nephew rum, galliano, lime juice, dehydrated citrus and mint garnish 10
Lillet Tonic
lillet blanc, strawberry puree, topped with tonic water and garnished with lemon and cucumber 10
El Diablo
avion reposado, creme de cassis, lime juice and topped with ginger beer, lime wheel garnish 12
Brown Derby
four roses bourbon, honey syrup, ruby red grapefruit 12
2XO Fashioned
2XO american oak, demerara, angostura bitters, garnished with orange peel and cherry 15
MARTINIS
PREMIUM MARTINI Choose from our selection of top shelf vodkas or gins - made to order. Dirty, straight, dry, up or on the rocks, with an olive or a twist. 13
ESPRESSO MARTINI Titos vodka, house made espresso, coffee liquor, demerara syrup, coffee bean garnish. 15
FRENCH MARTINI Grey Goose vodka, Grand Marnier, and Chambord blended perfectly with pineapple juice. 13
LYCHEE MARTINI
kettle one vodka, st. germain, lychee syrup, lime juice. 14
HIGH FIVE
beefeater gin, aperol, ruby red grapefruit juice, lime juice, simple syrup. 14
SUNTORY FLIER
suntory toki, amaro nonnino, aperol, cointreau, lemon juice, lemon peel garnish. 16