Sunday Brunch

SUNDAY BRUNCH MENU

Sunday 10AM – 2PM

All brunch items accompanied by home fries

EGGS ANY STYLE
Four eggs served any style with your choice of bacon or sausage and toast.   ||   $13

EGGS BENEDICT
Poached eggs and Canadian bacon on a toasted English muffin with hollandaise.   ||  $15

TENDERLOIN BENEDICT
Poached eggs and two 3-oz filet medallions on a toasted english muffin with hollandaise.  ||  $25

CRAB CAKE BENEDICT
Poached eggs and two 3-oz crab cakes on a toasted english muffin with hollandaise.  ||  $25

POMODORO BENEDICT
Poached eggs, sliced tomato, asparagus, and parmesan cheese on a toasted english muffin with hollandaise.  //  $14

COUNTRY BENEDICT
Fried chicken breast served over buttermilk biscuits topped with poached eggs and finished with country style gravy.  //  $15

STEAK & EGGS
Grilled 7oz NY strip and four eggs any style served with your choice of toast.  //  $23

FRENCH TOAST
French toast with whipped cream and strawberries with your choice of bacon or sausage.  //  $13

BISCUITS & GRAVY
Two buttermilk biscuits smothered with country style gravy served with scrambled eggs.  ||  $13

QUICHE DU JOUR
Please ask your server for details. Served with fruit and home fries.  //  $12

 

APPETIZERS

RIB BITES
A sample of our BBQ ribs topped with scallions.  //  $14

FRIED GREEN TOMATOES
Crispy fried green tomatoes topped wioth pico de gallo and finished with cajun remoulade.  //  $12

PIMENTO CHEESE DIP
a creamy blend of pimentos, onions, cheddar, mozzarella, and cream cheese and served with crostini.   //   $12

CRAB AND SPINACH DIP
A creamy blend of crab, spinach, mozzarella, parmesan, and cream cheese.  //  $15

MINI CRAB CAKES
Three mini cakes served with herb aioli and cajun remoulade.  //  $16

SOUPS & SALADS

MARYLAND CRAB SOUP
A lightly spiced tomato broth with crabmeat, celery, onion and corn.
CUP $7 / BOWL $9

SOUP OF THE DAY
Ask your server for details. Available in a Cup or a Bowl.
CUP $7 / BOWL $9

OLD TOWN SALAD
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

THE WEDGE (GF)
Iceberg lettuce, bacon, tomatoes, crumbled bleu cheese, candied pecans, and bleu cheese dressing.  //  $12

FRIED GOAT CHEESE
Mixed greens, fried goat cheese, sun-dried cranberries, red beets, and candied pecans tossed in a lemon parsley vinaigrette.  //  $12

SANDWICHES

CRAB CAKE
Jumbo lump crab cake fried until golden brown and served on a toasted bun with cocktail or tartar sauce  //  $  17

RIVERSIDE BURGER
Half-pound Angus hamburger topped with spicy BBQ sauce, bacon, and double cheddar cheese on a toasted bun.  //  $17

RUEBEN
Thinly sliced corned beef, sauerkraut, melted swiss cheese, and thousand island spread on toasted rye bread.   //   $14

THE PORTABELLA
Grilled marinated portabella mushrooms, roasted red peppers, melted swiss cheese, red onions, and a pesto dijonnaise on a toasted bun.   //   $12
Entrees

NEW YORK STRIP (GF)
Hand carved 14-ounce Black Angus steak, finished with seasoned butter.   //   $36

BBQ RIBS (GF)
St. Louis style baby back ribs, dry rubbed, slow roasted, and brushed with BBQ sauce. Half Rack - $20   //  $31

CRAB CAKE PLATTER
Two broiled jumbo lump crab cakes, topped with roasted red pepper cream sauce.   //  $Market Price

GLAZED SALMON
Fresh grilled salmon coated with a soy miso glaze, topped with a cucumber bell pepper relish.   //   $24

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

All Entrees besides the Blackened Alfredo are served with a choice of starch and mixed sautéed vegetables.