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. 11

PORK BITES (GF)
Santa fe rubbed pork belly bites with a candied bourbon glaze. 12

CALAMARI
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with cajun remoulade. 15

BACON WRAPPED SCALLOPS (GF)
Large scallops wrapped in bacon, with horseradish maple glaze. 16

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 bacon, feta cheese, and macerated grape tomatoes, drizzled with a balsamic reduction. 10

PIMENTO CHEESE DIP (V)
A creamy blend of pimentos, onions, cheddar, mozzarella, and cream cheese, 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. 13

HOT STEAK SALAD*
Romaine lettuce, cucumbers, red onions, croutons, and crumbled bleu cheese tossed in buttermilk ranch dressing and topped with grilled steak. 15

SALMON & GOAT CHEESE (GF)
Mixed Greens, blackened salmon, strawberries, almonds and goat cheese tossed in a balsamic vinaigrette. 15

The Wedge (GF)
Iceberg lettuce, bacon, tomatoes, crumbled bleu cheese, candied pecans, and bleu cheese dressing. 12

FRIED GOAT CHEESE SALAD (V)
Mixed Greens, fried goat cheese, sun-dried cranberries, red beets, and candied pecans tossed in a lemon parsley vinaigrette. 12

HOUSE SALAD
Mixed greens, tomatoes, croutons, cucumbers, carrots, corn, and onions tossed in buttermilk ranch dressing. Small 6, Large 9

CAESAR SALAD
Romaine lettuce, parmesan cheese, and croutons tossed in our Caesar dressing. Small 6, Large 8

Salad add-ons: Grilled Shrimp or Steak +7 / Grilled Chicken or Chicken Tenders +6

(*) 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. 78

NEW YORK STRIP* (GF)
Hand carved 14-ounce Black Angus steak. 36

Dry-Aged Bone-In Ribeye* (GF)
15oz USDA certified prime 28-day dry-aged house rubbed bone-in Ribeye. 62

MARINATED RIB-EYE* (GF)
14-ounce Black Angus steak, marinated overnight for a full robust flavor. 38

FILET MIGNON*
Grilled filet mignon. 6oz. 35 · 9oz. 42

RUBS FOR ABOVE ENTREES
Coffee Rub · Mole Rub · House Rub

FINAL TOUCHES FOR ABOVE ENTREES
Truffle Herb Butter +4 · Marinated Mushrooms +4 · Brown Butter +3 · Chimichurri +3

*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. 26

BBQ RIBS (GF)
A full rack of St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce. full rack 31, half rack 20

ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with brown butter sauce. 23

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. 25

GLAZED SALMON(GF)
Fresh grilled salmon coated with a soy miso glaze, topped with cucumber bell pepper relish. 23

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. 20

SHRIMP CARBONARA
Shrimp tossed in a champagne cream sauce, linguine, and bacon, topped with pico de gallo and parmesan. 22

BLACKENED ALFREDO
Penne pasta tossed with Santa Fe alfredo, pico de gallo, and parmesan cheese. Shrimp 19 / Chicken 18 / Portabella Mushroom. 16

ROASTED BEET POKE BOWL (V)
Roasted beets, avocado, pickled carrots, cucumbers, and bell peppers served over chilled noodles tossed with a soy ginger dressing, topped with sesame seeds. 16 / with shrimp 19

UPGRADE ANY DISH
6oz. Lobster Tail $24 / Crab Cake $16 / Five Sautéed Shrimp $10

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

SMOKED TROUT DIP
A creamy smoked trout dip topped with a red onion caper relish, served with Crostini. 14

PEAL & EAT SHRIMP (GF)
Tossed in old bay, served with cocktail sauce. Half Lb 12 / Full Lb 21

SHRIMP COCKTAIL (GF)
Served with wasabi cocktail sauce. 14

MINI CRAB CAKES
Three mini cakes served with herb aioli and cajun rémoulade. 16

SHRIMP & CRAB ROLL
Light and refreshing maine style shrimp and crab mix, served on a hot buttered bun, served with potato salad. 17

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. 17

SOUTHERN BLT
Fried green tomato, bacon, lettuce, and pimento cheese spread on a toasted baguette. 12

RIVERSIDE BURGER*
Half-pound Angus hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. 15

REUBEN
Thinly sliced corned beef, sauerkraut, melted Swiss cheese, and thousand island spread on toasted rye bread. 13

FRIED CHICKEN SANDWICH 
Fried chicken breast, sriracha mayo, havarti cheese, lettuce, tomato, and pickles on a toasted bun. 15

THE PORTABELLA (V)
Grilled marinated portabella mushroom, roasted red peppers, baby spinach, red onions, swiss cheese, and pesto dijonnaise on a toasted bun. 12

RARE=cool, red center; MEDIUM RARE=warm, red center; MEDIUM=hot, pink center MEDIUM WELL=little pink, very little; WELL=no pink, no good

WINGS
Crispy wings tossed in your choice of sauces or rub, served with a side of bleu cheese or ranch. 15

Sauces: Buffalo, BBQ, Jerk Sauce, 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. 15

CHEESE FRIES 
French fries topped with melted cheddar and mozzarella cheese. 6 / add bacon +$1

BROCK’S SIGNATURE HO-HO
Mascarpone filling and chocolate ganache with vanilla ice cream

CREME BRULEE (GF)
Topped with strawberry and 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 7
KIDS BURGER* 7
MAC & CHEESE 7

HOUSE SIDES

• Redskin Mashed Potatoes. 5
• Baked Potato (After 4pm). 5
• Fries. 5
• Sweet Potato Waffle Fries. 5
• Ginger Scallion Rice. 5
• Seasonal Vegetables. 5

PREMIUM SIDES

• Truffle Mac & Cheese. 8
• Loaded Baked Potato (After 4pm). 7
• Asparagus. 7
• Side Salad. 6
• Soup of the Day. cup 7 · bowl 9
• Maryland Crab Soup. cup 7 · bowl 9