Menu
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. 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 roasted walnuts and feta cheese, drizzled with a candied bourbon glaze. 11
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. 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 +8 / 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. 79
NEW YORK STRIP* (GF)
Hand carved 14-ounce Black Angus steak. 38
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. 41
FILET MIGNON*
Grilled filet mignon. 7oz. 42 · 9oz. 48
RUBS FOR ABOVE ENTREES
Coffee Rub · Santa Fe Rub · House Rub
FINAL TOUCHES FOR ABOVE ENTREES
Truffle Herb Butter +4 · Creamy Caramelized Onions +4 · 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 31, half rack 20
ROASTED CHICKEN
Two bone-in herb crusted chicken breasts, finished with West African Pepper 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. 24
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. 21
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
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
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 COCKTAIL (GF)
Served with wasabi cocktail sauce. 14
MINI CRAB CAKES
Three mini cakes served with herb aioli and cajun rémoulade. 16
SHRIMP AND CRAB ROLL
Light and refreshing Maine style shrimp and crab mix 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 short rib - brisket hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun. 17
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
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
BLACK TRUFFLE ONION DIP
A creamy blend of black truffle and caramelized onions served with salt and pepper house chips. 11
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,Habanero Honey Mustard 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
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:
WINES
RED WINE
Trefethen Cabernet Sauvignon, California.
Pendulum Cabernet Sauvignon, Washington.
Lexicon Cabernet Sauvignon, California.
Ayni Malbec, Argentina.
Cuevas de las Manos Malbec, Argentina.
Riebeek Merlot, South Africa.
Old House Wicked Bottom Chambourcin Reserve, Virginia.
Two Mountain Hidden Horse Red No. 17 Blend, Washington.
Rubus Old Vines Zinfandel, California.
Alfaro Estate Pinot Noir, California.
WHITE WINE & ROSÉ
J Vineyards Chardonnay, California.
Two Mountains Chardonnay, Washington.
JP Azeitão Rosé, Portugal.
Barrel Oak Seyval Blanc, Virginia.
Orchard Lane Sauvignon Blanc, New Zealand.
Tiefenbrunner Pinot Grigio, Italy.
Heinz Eifel Reisling, Germany.
Saracco Moscato d'Asti DOP Piedmont, Italy.
SPARKLING WINE
Veuve Clicquot Ponsardin Brut, France.
Rebuli Prosecco, Italy.
Paris-Simoneau Brut Blanc Clasique, France
La Madre Terra Spumante Rosé, Italy.
Pianous Brut Cava, Spain.
Tiamo Prosecco, Italy.
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.
BROCK'S MULE
Choose from any of our vodkas or bourbons, mixed with ginger beer. Served in a traditional mule mug.
DARK & STORMY...ON THE RAPPAHANNOCK
Our take on a classic; Ginger beer and Goslings black seal rum over ice with a lime wedge.
SALTY PIRATE
Plantation XO rum, grand mariner, fresh squeezed lime juice, pineapple juice, and a salted rim.
BLANCO MARGARITA
Don Julio blanco, agave nectar, fresh squeezed lime, and club soda.
THE SAND BAR
Bowman Brothers small batch bourbon, ginger ale, angostura bitters, and lemon twists.
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.
FROZEN SUMMER'S EDGE
Captain Morgan spiced rum, Malibu coconut rum, Banana liqueur, Peach Schnaoos, Orange juice, Pineapple juice, and Grenadine. Add a Myers Dark Rum floater.
BROCK'S CRUSH
Orange vodka, Triple Sec, fresh squeezed orange juice and a splash of sprite.
RANCH WATER
1800 Cucumber Jalapeno, fresh lime juice, housemade cucumber syrup, soda water, cucumber ribbon garnish, tajin rim.
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.
FRENCH MARTINI
Grey Goose vodka, Grand Marnier, and Chambord blended perfectly with pineapple juice.
RIVERSIDE MANHATTAN
Basil Hayden bourbon, angostura bitters, cherry garnish.
STRAWBERRY GIMLET
Tito's vodka, housemade strawberry syrup, splash prosecco, strawberry garnish, lemon peel spritz.
SUNDAY MENU
Served Sundays from 10am – 2pm.
Brunch Menu
All brunch items accompanied by home fries.
* Eggs Any Style
* Eggs Benedict
* Tenderloin Benedict
* Crab Cake Benedict
* Pomodoro Benedict
* Country Benedict
* Steak & Eggs
French Toast
* Biscuits & Gravy
* Quiche du Jour
Appetizers
Rib Bites (GF)
Fried Green Tomatoes
Pimento Cheese Dip (V)
Crab and Spinach Dip
Mini Crab Cakes
Soups & Salads
Maryland Crab Soup
Soup of the Day
Old Town Salad
The Wedge (GF)
Fried Goat Cheese Salad
Sandwiches
Crab Cake
* Riverside Burger
Reuben
The Portabella
Entrees
* New York Strip (GF)
BBQ Ribs (GF)
Half Rack - $20
Crab Cake Platter
Glazed Salmon (GF)
Blackened Alfredo
With Shrimp 19, with Chicken 18, 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