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. 12

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 roasted walnuts and feta cheese, drizzled with a candied bourbon glaze. 12

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. 14

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. 13

FRIED GOAT CHEESE SALAD (V)
Mixed Greens, fried goat cheese, sun-dried cranberries, red beets, and candied pecans tossed in a lemon parsley vinaigrette. 13

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 +7

(*) 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. 80

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. 64

MARINATED RIB-EYE* (GF)
14-ounce Black Angus steak, marinated overnight for a full robust flavor. 42

FILET MIGNON*
Grilled grilled USDA Prime from McCormick Hill Farms Filet Mignon. 7oz. 45 · 9oz. 51

RUBS FOR ABOVE ENTREES
Coffee Rub · Santa Fe Rub · House Rub

FINAL TOUCHES FOR ABOVE ENTREES
Truffle Herb Butter +4 · Creamy Peppercorn Sauce +3 · Marinated Mushrooms +4 · 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

CRISPY PORK SHANK
Crispy pork shank finished with sweet onion thyme jus served with a jalapeno cheddar grit cake and sautéed asparagus. 28

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 23

ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with creamy peppercorn sauce. 24

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. 26

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. 22

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

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

RAMEN BOWL (V)
plant based meatballs, baby bok choy, mushrooms, noodles, pickled carrots, scallions, egg, and red miso broth. 16

UPGRADE ANY DISH
6oz. Lobster Tail $24 / Crab Cake $16 / Five Sautéed Shrimp $12 / U-10 Scallops 15

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
Sautéed shrimp tossed in a creamy creole sauce served with a parmesan and herb crusted baguette. 15

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

SEARED SCALLOPS
Pan seared U-10 scallops, pickled carrots, soy miso aioli, and chili crunch. 18

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 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. 14

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

TURKEY & HAVARTI
Roasted turkey, havarti cheese, bacon, mixed greens, tomatoes, cranberry-jalapeño aioli on a toasted baguette. 14

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

CRAB & JALAPENO HUSH PUPPIES
crispy blend of crab, jalapeno, sweet corn, and cheese, served with an old bay honey butter. 12

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, Carolina Gold 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. 7 / 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 8
KIDS BURGER* 8
MAC & CHEESE 8

HOUSE SIDES

• Redskin Mashed Potatoes. 5
• Baked Potato (After 4pm). 5
• Fries. 6
• 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. 7
• Soup of the Day. cup 7 · bowl 9
• Maryland Crab Soup. cup 7 · bowl 9