BROWSE THE MENU
LUNCH DINNER KIDS DRINKS SUNDAY MENU THANKSGIVING SUNDAY HOLIDAY MENU HOLIDAY
LUNCH
Available 11AM – 4PM Monday – Saturday
SOUP & SALADS
CHICKEN TORTILLA SOUP
Chunks of blackened chicken, carrots, onions, and celery in a creamy chicken stock, topped with tortilla strips, pico de Gallo, and sour cream. 6.5
Soup of the Day
Ask your server for details. 6.5
OLD TOWN
Mixed greens, marinated chicken, sundried tomatoes, red peppers, walnuts, roma tomatoes, gorgonzola cheese, carrots, croutons, and granny smith apples tossed in balsamic vinaigrette. 12.5
HOUSE SALAD
Mixed greens, tomatoes, croutons, cucumbers, carrots, corn, and onions tossed in buttermilk ranch dressing. Small 5, Large 8.5
CAESAR SALAD
Romaine lettuce, parmesan cheese, and croutons tossed in our Caesar dressing. Small 5, Large 8
SALMON AND GOAT CHEESE
Mixed greens, blackened salmon, strawberries, almonds, and goat cheese tossed in a balsamic vinaigrette. 13
THE WEDGE
Iceberg lettuce wedge, blue cheese crumbles, tomatoes, bacon, candied pecans, and blue cheese dressing. 12
CRAB AND ASPARAGUS
Mixed greens, crabmeat, asparagus, sun dried cranberries, red onions, carrots, soma tomatoes, and croutons tossed in a honey mustard vinaigrette. 13
HOT STEAK SALAD
Romaine lettuce, cucumbers, red onions, croutons, and crumbled bleu cheese tossed in a buttermilk ranch dressing and topped with grilled steak. 13
Salad Ad ons: Grilled chicken or Chicken Tenders $4, Grilled Steak or Sautéed Shrimp $5
APPETIZERS
CALAMARI
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with marinara. 12.5
BACON WRAPPED SCALLOPS (GF)
Large scallops wrapped in bacon, with horseradish maple glaze. 13
CRAB & SPINACH DIP
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. 12
MINI CRAB CAKES
Three mini cakes served over mixed greens with herb aioli and Cajun remoulade. 12.75
RIB BITES (GF)
A sample of our BBQ ribs topped with scallions. 12.5
SHRIMP CREOLE
Sautéed shrimp tossed in a creamy creole sauce served with a parmesan and herb crusted baguette. 13
SOUTHWESTERN EGGROLLS
Cajun chicken, corn, Pico de Gallo, and mixed cheeses wrapped in a wonton and flash-fried; served with Santa Fe sour cream and grilled tomato salsa. 12
SANDWICHES AND BURGERS
CRAB CAKE
Jumbo lump crab cake fried until golden brown and served on a toasted bun with cocktail or tartar sauce. 14
THE PORTABELLA
Grilled marinated portabella mushroom, roasted red peppers, baby spinach, Swiss cheese, and pesto dijonaisse on toasted ciabatta bread. 12
NASHVILLE HOT CHICKEN
Fried chicken breast tossed in a Nashville hot sauce, lettuce, pickles, and mayonnaise served o a toasted bun. 12.5
TUSCAN WRAP
Grilled sirloin, mixed greens, pico de Gallo, bacon, gorgonzola cheese, and a balsamic reduction in a grilled flour tortilla. 13
REUBEN
Thinly sliced corned beef, sauerkraut, melted Swiss cheese, and thousand island spread on toasted rye bread. 13
SOUTHWEST CHICKEN
Blackened chicken breast, mixed cheese, shredded lettuce, pico de Gallo, and Santa Fe sour cream wrapped in a toasted flour tortilla. 11.5
RIVERSIDE BURGER*
Half-pound Angus hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. 14.5
CHEDDAR BURGER*
Half-pound Angus hamburger, topped with melted cheddar cheese, served with lettuce, tomato, and onion on a toasted bun. 13
RARE=cool, red center; MEDIUM RARE=warm, red center; MEDIUM=hot, pink center MEDIUM WELL=little pink, very little; WELL=no pink, no good
SIDES: French Fries or Dill Potato Salad.
ENTREES
FILET MEDALLIONS
Two 4oz filet medallions served with burgundy braised mushrooms and brown butter sauce. 29.5
New York STRIP (GF)
Hand carved 12 oz Black Angus steak topped with a Burgundy shallot compound butter. 30
*RARE=cool, red center – MEDIUM=hot, pink center – WELL=no pink, no goo
BBQ RIBS (GF)
A full rack of St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce. 26 (half rack 16)
PORK RIBEYE
Grilled pork chop finished with an apple cider glaze, served with sweet potato puree and sautéed asparagus. 20
ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with brown butter sauce. 17
Crab Stuffed Shrimp
Broiled shrimp stuffed with crabmeat and finished with beurre blanc. Served with redskin mashed potatoes and sautéed asparagus. 23
CRAB CAKE PLATTER
Two broiled jumbo lump crab cakes, topped with roasted red pepper sauce. Market Price
GLAZED SALMON(GF)
Fresh grilled salmon coated with a sweet honey and red wine glaze, topped with cucumber bell pepper relish. 22
Entrees above include a choice of a starch and a sautéed mixed vegetables.
SEAFOOD CARBONARA
Lobster, shrimp, and scallops tossed in a champagne cream sauce, linguini, and bits of bacon, topped with pico de gallo and parmesan cheese. 20
BUTTERNUT SQUASH RAVIOLI
Butternut squash ravioli with wild mushrooms tossed in a butternut squash and chipotle sauce, topped with parmesan cheese and candies pecans. Vegan option 16 , with chicken 18, with shrimp 19.
BLACKENED ALFREDO
Penne pasta tossed with Santa Fe alfredo, pico de gallo, and parmesan cheese. With portabella mushrooms 16, with chicken 18, with shrimp 19.
*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
GF INDICATES THAT THIS MENU ITEM IS GLUTEN FREE
BAR FARE
WINGS
Wings tossed in your choice of sauces or rub, served with a side of bleu cheese or ranch. 13
Sauces: Buffalo, BBQ, Jerk Sauce, Spicy Honey Garlic, Spicy Old Bay
Rubs: Old Bay, Jerk Rub
CHICKEN TENDERS
Hand breaded chicken strips fried golden brown, served with French fries. 12
CHEESE FRIES
French fries topped with melted cheddar and mozzarella cheese. 5
With bacon 6.5
DESSERT
BROCK’S SIGNATURE HO-HO
Marscapone filling and chocolate ganache with vanilla ice cream
KEY LIME PIE
Graham cracker crust with raspberry sauce
CREME BRULEE
Topped with strawberry and whipped cream
NEW YORK STYLE CHEESECAKE
With strawberry purée
VANILLA RUM CAKE
Served with salted caramel gelato, caramel sauce, and whipped cream
DINNER
Available 4PM – 9PM Sunday – Wednesday and 4PM – 10PM Thursday – Saturday
SOUP
CHICKEN TORTILLA SOUP
Chunks of blackened chicken, carrots, onion, and celery in a hearty chicken stock, topped with strips of tortilla, Pico de Gallo, and sour cream. 6.5
SOUP OF THE DAY
Ask your server for details. 6.5
APPETIZERS
CALAMARI
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with marinara. 12.5
BACON WRAPPED SCALLOPS (GF)
Large scallops wrapped in bacon, with horseradish maple glaze. 13
CRAB & SPINACH DIP
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. 12
MINI CRAB CAKES
Three mini cakes served over mixed greens with herb aioli and Cajun remoulade. 12.75
RIB BITES (GF)
A sample of our BBQ ribs topped with scallions. 12.5
SOUTHWESTERN EGGROLLS
Cajun chicken, corn, Pico de Gallo, and mixed cheeses wrapped in a wonton and flash-fried; served with Santa Fe sour cream and grilled tomato salsa. 12
SHRIMP CREOLE
Sautéed shrimp tossed in a creamy creole sauce served with a parmesan and herb crusted baguette. 13
SALADS
OLD TOWN
Mixed greens, marinated chicken, sundried tomatoes, red peppers, walnuts, roma tomatoes, gorgonzola cheese, carrots, croutons, and granny smith apples tossed in balsamic vinaigrette. 12.5
HOUSE SALAD
Mixed greens, tomatoes, croutons, cucumbers, carrots, corn, and onions tossed in buttermilk ranch dressing. Small 5, Large 8.5
CAESAR SALAD
Romaine lettuce, parmesan cheese, and croutons tossed in our Caesar dressing. Small 5, Large 8
THE WEDGE
Iceberg lettuce wedge, blue cheese crumbles, tomatoes, bacon, candied pecans, and blue cheese dressing. 12
Salad Ad ons: Grilled chicken or Chicken Tenders $4, Grilled Steak, or Sautéed Shrimp $5
SANDWICHES
RIVERSIDE BURGER*
Half-pound Angus hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. 14.5
REUBEN
Thinly sliced corned beef, sauerkraut, melted Swiss cheese, and thousand island spread on toasted rye bread. 13
CRAB CAKE
Jumbo lump crab cake fried until golden brown served on a toasted bun with tartar or cocktail sauce. 14
THE PORTABELLA
Grilled marinated portabella mushroom, roasted red peppers, baby spinach, swiss cheese, and pesto dijonaisse on toasted ciabatta bread. 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
SIDES: French Fries or Dill Potato Salad.
SIDES & ADD-ONS
HOUSE SIDES
Redskin Mashed Potatoes 4
French Fries 4
Rice Pilaf 4
Sweet Potato Purée 4
Sweet Potato Waffle Fries 4 Seasonal Vegetables 4
Baked Potato 4
PREMIUM SIDES
Asparagus 5
Loaded Baked Potato 6
Baby Spinach 5
Braised Burgundy Mushrooms 6
Side Salad 5
Chicken Tortilla Soup 6.5
Soup of the Day 6.5
ADD-ONS
Add a crab cake 12
Add five sautéed scallops 10
Add five sautéed shrimp 8.5
Add crab meat 9
ENTREES
FILET MEDALLIONS
Two 4oz filet medallions served with burgundy braised mushrooms and brown butter sauce. 29.5
NEW YORK STRIP (GF)
Hand carved 12 oz Black Angus steak topped with a Burgundy shallot compound butter. 30
*RARE=cool, red center – MEDIUM=hot, pink center – WELL=no pink, no good
BBQ RIBS (GF)
A full rack of St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce. 26 (half rack 16)
PORK RIBEYE
Grilled pork chop finished with an apple cider glaze, served with sweet potato puree and sautéed asparagus. 20
ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with brown butter sauce. 17
Crab Stuffed Shrimp
Broiled shrimp stuffed with crabmeat and finished with beurre blanc. Served with redskin mashed potatoes and sautéed asparagus. 23
CRAB CAKE PLATTER
Two broiled jumbo lump crab cakes, topped with roasted red pepper sauce. Market Price
GLAZED SALMON(GF)
Fresh grilled salmon coated with a sweet honey and red wine glaze, topped with cucumber bell pepper relish. 22
Entrees above include a starch and a vegetable.
SEAFOOD CARBONARA
Lobster, shrimp, and scallops tossed in a champagne cream sauce, linguini, and bits of bacon, topped with pico de gallo and parmesan cheese. 20
BUTTERNUT SQUASH RAVIOLI
Butternut squash ravioli with wild mushrooms tossed in a butternut squash and chipotle sauce, topped with parmesan cheese and candies pecans. Vegan option 16 , with chicken 18, with shrimp 19.
BLACKENED ALFREDO
Penne pasta tossed with Santa Fe alfredo, pico de gallo, and parmesan cheese. With portabella mushrooms 16, with chicken 18, with shrimp 19.
*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
GF INDICATES THAT THIS MENU ITEM IS GLUTEN FREE
BAR FARE
WINGS
Wings tossed in your choice of sauces or rub, served with a side of bleu cheese or ranch. 13
Sauces: Buffalo, BBQ, Jerk Sauce, Spicy Honey Garlic, Spicy Old Bay
Rubs: Old Bay, Jerk Rub
CHICKEN TENDERS
Hand breaded chicken strips fried golden brown, served with French fries. 12
CHEESE FRIES
French fries topped with melted cheddar and mozzarella cheese. 5 With bacon 6.5
DESSERT
BROCK’S SIGNATURE HO-HO
Marscapone filling and chocolate ganache with vanilla ice cream
KEY LIME PIE
Graham cracker crust with raspberry sauce
CREME BRULEE
Topped with strawberry and whipped cream
NEW YORK STYLE CHEESECAKE
With strawberry purée
VANILLA RUM CAKE
Served with salted caramel gelato, caramel sauce, and whipped cream
KIDS
KIDS MENU AVAILABLE FOR CHILDREN UNDER 12 YEAR OLD. ALL KIDS MEALS SERVED WITH FRIES AND A SODA
CHICKEN TENDERS
BURGER
MAC’N’CHZ
We proudly serve Coca-Cola products
DRINKS
SODAS
We proudly serve Coca-Cola products
MARTINIS
MARTINIS
PREMIUM MARTINI
Choose from our selection of top shelf vodkas or gins – made to order. Dirty, straight, dry, or on the rocks, with an olive, a twist 7.5
FRENCH MARTINI
Grey Goose vodka, Grand Marnier, and Chambord blended perfectly with pineapple juice. 9
SALTED CARAMEL MARTINI
Smirnoff caramel vodka, RumChata, and cream, served with a salted caramel rim. 9
LEMON DROP MARTINI
Absolute Citron, Triple Sec, sour, and sprite. Served with a lemon wedge and a sugared rim. 8
MAKER’S MARK MANHATTAN
Maker’s Mark Kentucky Whiskey, Sweet Vermouth, a dash of Angostura Bitters, and a cherry. Served up or on the rocks. 9
MOCHA MARTINI
Kahlua, Godiva Liqueur, coffee, and cream, served with an Oreo and coffee rim. 9
LIMONCELLO COSMOPOLITAN Limoncello, Tito’s Vodka, and cranberry juice, served with a sugared rim and a lemon twist. 8
COCKTAILS
COCKTAILS
DARK & STORMY…ON THE RAPPAHANNOCK
Our take on a classic; Crabbie’s Ginger Beer and Dark Rum over ice with a lime wedge. 7.5
BROCK’S MULES
Choose from any of our vodkas or bourbons mixed with Crabbie’s Ginger Beer in a traditional copper Mule Mug. 8
BROCK’S ON THE ROCKS
Stoli Raz, Stoli Ohranj, cranberry juice, and sprite. 8
THE SAND BAR
John J Bowman’s award winning bourbon, ginger ale, bitters, and lemon twists. 9
BOURBON ROSEMARY
Bulleit Bourbon, Triple Sec, house-made rosemary simple syrup, orange juice, and sprite. 8
BACARDI 8 OLD-FASHIONED
Bacardi Reserva Ocho, bitters, simple syrup, club soda, and muddles cherries and oranges. 8
WHITE PEACH SANGRIA
Pinot Grigio and Peach Schnapps with muddled lemon, cherries, and lime. Strained over ice and topped with sprite and a strawberry puree rim. 7.5
PUMPKIN SPICE WHITE RUSSIAN
Stoli Vanilla Vodka, Kahlua, and pumpkin spice cream, served with a pumpkin spice garnish. 8
B52 COFFEE
Kahlua liqueur, Grand Marnier, Bailey’s Irish Cream, and coffee topped with whipped cream. 9
LOLEA SANGRIA
Choice of white wine, wild apples, and elderflower or a frizz ante red wine, both served over ice. 8
WINES
WINES
BOTTLE ONLY
Molino del Piano Brunello IT 80
Trefethen Cabernet Sauvignon CA 75
1849 Pinot Noir Iris CA 65
Ayni Malbec AR 60
De Conciliis Cassius Cabernet Sauvignon IT 54
Guado al Tasso Il Bruciato “Super Tuscan” IT 52
Old House Wicked Bottom Chambourcin Reserve VA 45
J Vineyards Chardonnay CA 60
Patricia Raquin Chablis FR 54
WHITES & ROSÉ by the Bottle & Glass
Champs de Provence Rose FR 32/8
Mer Soleil Reserve Chardonnay CA 45/12
Nicolas Potel Macon Villages AOC Burgundy FR 40/10
Orchard Lane Sauvignon Blanc NZ 32/9
Remhoogte First Light Chenin Blanc ZA 28/8
Tiefenbrunner Pinot Grigio IT 30/8
Dr. Hermann Reisling GER 30/8
Saracco Moscato d’Asti DOP Piedmont IT 34/9
REDS by the Bottle & Glass
Siegel Cabernet Sauvignon CH 40/10
Sean Minor Cabernet Sauvignon CA 30/8
Venica Merlot IT 34/9
Felino Malbec AR 36/10
Two Mountain Hidden Horse Red No. 17 Blend WA 34/9
Rubus Old Vines Zinfandel CA 28/8
Tinazzi Corvina Di Verona IT 36/10
Three Otters Pinot Noir OR 42/11
DESSERT
Chateau Gravas Sauternes FR 9
Romariz Reserva Latina Tawny Port PT 8
SPARKLING
Veuve Clicquot Ponsardin Brut FR 110
Pierre Moncuit Blanc de Blancs FR 80
Rebuli Prosecco IT 34
La Madre Terra Spumante Rose IT 28/8
Bonelli Bonarda Frizzante IT 30/8
Painous Brut Cava ES 18/5
Tiamo Prosecco IT 8 (glass only)
Our entire inventory of wines are available at 33% off when purchased uncorked to take home. Please inquire with management for more details.
BEER
BOTTLE
Coors Light
Bud Light
Bud Light Lime
Miller Light
Budweiser
Michelob Lager
Michelob Ultra Light
Heineken
Corona
Devil’s Back Bone
Sam Adams
Stella Artois
Blue Moon
DRAFT
Miller Lite
Yuengling
Dogfish Head 90-minute IPA
WE PROUDLY FEATURE A NUMBER OF LOCAL BREWERIES, PLEASE ASK YOUR SERVER OR BARTENDER ABOUT OUR LOCAL SELECTIONS.
YOU CAN ALSO FOLLOW OUR ROTATING CRAFT BEER SELECTION ON:
AVAILABLE FOR DOWNLOAD ON IPHONE AND ANDROID
SUNDAY MENU
Served Sundays from 9am – 2pm.
Brunch Menu
All brunch items accompanied by home fries.
Eggs Any Style
Four eggs served any style with your choice of bacon or sausage and toast.
$ 10
Eggs Benedict
Poached eggs and Canadian bacon on a toasted english muffin with hollandaise. $ 12
Tenderloin Benedict
Poached eggs and two 4-oz filet medallions on a toasted english muffin with hollandaise. $ 21
Crab Cake Benedict
Poached eggs and two 3-oz crab cakes on a toasted english muffin with hollandaise. $17
Pomodoro Benedict
Poached eggs, sliced tomato, asparagus, and parmesan cheese on a toasted english muffin with hollandaise. $ 10
Country Benedict
Fried chicken breast served over buttermilk biscuits topped with poached eggs and finished with country style gravy. $ 13
French Toast
French toast with whipped cream and strawberries with your choice of bacon or sausage $ 12
Biscuits & Gravy
Two buttermilk biscuits smothered with country style gravy served with four eggs any style. $ 11.5
Quiche du Jour
Please ask your server for details. Served with fruit and home fries. $ 10
Steak & Eggs
Grilled 6oz NY strip and four eggs any style served with your choice of toast. $18
Substitute your steak for two 4 oz Filet Medallions. – $25
Appetizers
Rib Bites (GF)
A sample of our BBQ ribs topped with scallions. $ 12.5
Calamari
Cornmeal dusted and flash fried, tossed with sweet peppers and onions, served with marinara. 12.5
Crab and Spinach Dip
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. $ 12
Mini Crab Cakes
Three mini cakes served with herb aioli and cajun remoulade. $ 12.75
Soups & Salads
Chicken Tortilla Soup
Chunks of blackened chicken, carrots, onions, and celery in a creamy chicken stock, topped with strips of tortilla, pico de gallo, and sour cream. $ 6.5
Soup of the Day
Ask your server for details $ 6.5
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. $ 12.5
House Salad
Mixed greens, tomatoes, croutons, cucumbers, carrots, corn, and red onions tossed in buttermilk ranch dressing. Small 5, Large $ 8.5
Caesar Salad
Romaine lettuce, parmesan cheese, and croutons tossed in our caesar dressing.
Small – $5 $ 8
Hot Steak Salad
Romaine lettuce, cucumbers, red onions, croutons, and crumbled bleu cheese tossed in buttermilk ranch dressing topped with grilled steak. 13
Salad Add-ons: grilled chicken or chicken tenders $4, grilled steak or shrimp $5
Sandwiches
Crab Cake
Jumbo lump crab cake fried until golden brown and served on a toasted bun with cocktail or tartar sauce. $14
Riverside Burger
Half-pound Angus hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. $14.5
Reuben
Thinly sliced corned beef, sauerkraut, melted swiss cheese, and thousand island spread on toasted rye bread. $ 13
The Portabella
Grilled marinated Portabella mushrooms, roasted red peppers, baby spinach, and thousand island spread on toasted rye bread. 12
Entrees
New York Strip (GF)
Hand carved 12-ounce Black Angus steak, topped with a burgundy shallot compound butter. 30
*RARE=cool, red center – MEDIUM=hot, pink center – WELL=no pink, no good
BBQ Ribs (GF)
St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce.
Full Rack – 26
Half Rack – 16
Crab Cake Platter
Two broiled jumbo lump crab cakes, topped with roasted red pepper cream sauce. Market Price
Glazed Salmon (GF)
Fresh grilled salmon coated with a sweet honey and red wine glaze, topped with a cucumber bell pepper relish. $22
Blackened Alfredo
Penne pasta tossed with Santa Fe alfredo sauce, pico de gallo, and parmesan cheese.
With Shrimp 18, with Chicken 17, with Portabella Mushroom 16
All Entrees besides the Blackened Alfredo are served with a choice of starch and mixed sautéed vegetables.
*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
THANKSGIVING MENU
CRAB AND SPINACH DIP
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. 12.5
RIB BITES (GF)
A sample of our BBQ ribs topped with scallions. 12.5
MINI CRAB CAKES
Three mini cakes served over mixed greens with herb aioli and cajun remoulade. 12.75
FILET MIGNON
8 oz Black Angus steak topped with Burgundy braised mushroom and brown butter sauce. 32
NEW YORK STRIP (GF)
Hand carved 12 oz Black Angus steak topped with a burgundy shallot compound butter. 30
CRAB CAKE PLATTER
Two broiled lump crab cakes, topped with roasted red pepper sauce.
Market Price.
GLAZED SALMON (GF)
Fresh grilled salmon coated with sweet honey and red wine glaze topped with cucumber bell pepper relish. 22
SEAFOOD CARBONARA
Lobster, shrimp, and scallops tossed with champagne cream sauce, linguini, and bacon bits, topped with pico de gallo and parmesan cheese. 20
BLACKENED ALFREDO
Butternut squash ravioli with wild mushrooms tossed in a roasted butternut squash and chipotle sauce, topped with parmesan cheese and candied pecans. Vegan option 16, with chicken 18, with shrimp 19
TURKEY PLATE
Roasted turkey, mashed potatoes, sweet potatoes, stuffing and green beans.
25
OLD TOWN SALAD
Mixed greens, marinated chicken, sundried tomatoes, red peppers, walnuts, roma tomatoes, gorgonzola cheese,
carrots, croutons and granny smith apples in balsamic vinaigrette.
12.5
STEAK, FISH, AND CRAB CAKE ENTRÉES INCLUDE A DAY VEGETABLE AND CHOICE OF STARCHGF INDICATES THAT THIS MENU ITEM IS GLUTEN FREECHILDREN’S MENU AVAILABLE FOR 12 YEARS OLD AND UNDER.
HOLIDAY MENU
This menu is available Christmas Eve, New Years Eve, Valentines Day, and Mary Washington Graduation.
Appetizers
Crab and Spinach Dip
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. $ 12
Calamari
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with marinara. $ 12.5
Rib Bites (GF)
A sample of our BBQ ribs topped with scallions. $ 12.5
Mini Crab Cakes
Three mini cakes served with herb aioli and cajun remoulade. $ 12.75
Soups & Salads
Chicken Tortilla Soup
Chunks of blackened chicken, carrots, onions, and celery in a creamy chicken stock, topped with strips of tortilla, pico de gallo, and sour cream. $ 6.5
Soup of the Day
Ask your server for details $ 6.5
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
Entrees
New York Strip (GF)
Hand carved 12-ounce Black Angus steak, topped with burgundy shallot compound butter $ 30
Crab Cake Platter
Two broiled jumbo lump crab cakes, topped with roasted red pepper cream sauce. $ Market Price
Glazed Salmon (GF)
Fresh grilled salmon coated with a sweet honey and red wine glaze, topped with a cucumber bell pepper relish. $ 22
Roasted Chicken
Two bone-in herb crusted chicken breasts, finished with brown butter sauce $ 17
Entrees above are served with a choice of starch and mixed sautéed vegetables.
Seafood Carbonara
Lobster, shrimp, and scallops tossed in a champagne cream sauce, linguini, and bacon bits, topped with pico de gallo, and parmesan cheese. $ 20
Blackened Alfredo
Penne pasta tossed in Santa Fe alfredo, pico de gallo, and parmesan cheese. With Shrimp 18, with Chicken 17, with Portabella Mushroom 16 $ 18
GF INDICATES THAT THIS MENU ITEM IS GLUTEN FREE
SUNDAY HOLIDAY MENU
This menu is available Mother’s Day, Father’s Day, and Easter Sunday
Brunch Menu
Available 9am – 2pm
Eggs Scrambled
Four scrambled eggs, white toast, and bacon. $ 10
Eggs Benedict
Poached eggs and Canadian bacon on a toasted english muffin with hollandaise. $ 12
Tenderloin Benedict
Poached eggs and two 3-oz filet medallions on a toasted english muffin with hollandaise. $ 21
Crab Cake Benedict
Poached eggs and two 3-oz crab cakes on a toasted english muffin with hollandaise. $ 17
Pomodoro Benedict
Poached eggs, sliced tomato, asparagus, and parmesan cheese on a toasted english muffin with hollandaise. $ 10
Quiche du Jour
Please ask your server for details. Served with fruit and home fries. $ 10
Appetizers
Crab and Spinach Dip
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese, served with tortilla chips. $ 12
Calamari
Cornmeal crusted and flash fried, tossed with sweet peppers and onions, served with marinara. $ 12.5
Rib Bites (GF)
A sample of our BBQ ribs topped with scallions. $ 12.5
Mini Crab Cakes
Three mini cakes served with herb aioli and cajun remoulade. $ 12.75
Soups & Salads
Chicken Tortilla Soup
Chunks of blackened chicken, carrots, onions, and celery in a creamy chicken stock, topped with strips of tortilla, pico de gallo, and sour cream. $ 6
Soup of the Day
Ask your server for details $ 6
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. $ 12
Entrees
New York Strip (GF)
Hand carved 12-ounce Black Angus steak, topped with burgundy shallot compound butter $ 30
Crab Cake Platter
Two broiled jumbo lump crab cakes, topped with roasted red pepper cream sauce. $ Market Price
Crab Stuffed Shrimp
Broiled shrimp stuffed with crabmeat and topped with beurre blanc. Served with redskin mashed potatoes and asparagus. $ 23
Glazed Salmon (GF)
Fresh grilled salmon coated with a sweet honey and red wine glaze, topped with a cucumber bell pepper relish. $ 22
Roasted Chicken
Two bone-in herb crusted chicken breasts, finished with brown butter sauce $ 17
Entrees above are served with a choice of starch and mixed sautéed vegetables.
Seafood Carbonara
Lobster, shrimp, and scallops tossed in a champagne cream sauce, linguini, and bacon bits, topped with pico de gallo, and parmesan cheese. $ 20
Blackened Alfredo
Penne tossed in Santa Fe alfredo, pico de gallo, and parmesan cheese. With Shrimp 18, with Chicken 17, with Portabella Mushroom 16. $ 18
GF INDICATES THAT THIS MENU ITEM IS GLUTEN FREE
Business Address
Old Town Fredericksburg
503 Sophia St.
Fredericksburg, VA
Business Hours
Sunday: 9am
Mon-Wed: 11am
Thurs-Sat: 11am-1:30am
Holidays As Posted
Phone Number
(540) 370-1820