Mother’s Day Menu

– Martinis –

 CHARLIE’S CLASSIC TINI   13
VDKA 6100, Olive Brine,
Blue Cheese Stuffed Olives

COOL ‘N’ SPICY    13
Fresh Pineapple Infused Gin, Pineapple Juice,
Spicy Bitters, Pineapple Cube Garnish

POM COSMO   14
Belvedere, Cointreau,
Fresh Lime, Pomegranate

DEALER’S CHOICE   14
Ketel One, Lychee, Plum Sake, Lemon,
Raspberry, Simple Syrup

– Sparkling Cocktails –

BELLINI   10
Pasqua Prosecco, Peach Nectar

MIMOSA  10

Pasqua Prosecco, Fresh Squeezed Orange Juice

ROYALE   11

Pasqua Prosecco, Chambord, Raspberries

LAVENDER   10

Pasqua Prosecco, Lavender, Fresh Lemon

– Signature Cocktails –

 A TOAST TO THE HOST   13
Knob Creek, Luxardo Cherry, Orange, Brown Sugar
Simple Syrup, Bitter Truth Aromatic Bitters

MOOD SWING   13
Vago Mezcal, Teremana Reposado Tequila,
Cointreau, Simple Syrup, Orange

SPRING SPRITZ  14
Bluecoat Gin, St. Germaine, Cucumber,
Mint, Grapefruit Juice, Lemon, Soda

SPICED PEAR MULE   13
Grey Goose Le Poire, Clear Creek Pear Liqueur,
Ginger Beer

BAY HEAD TEA PARTY   13
Flor de Cana 4-yr. White Rum,  Apricot Liqueur,
Mint, Lemon, Honey, Ginger Syrup,
Black Tea Infused with Orange and Cinnamon

BLOOD ORANGE MARGARITA  13
Teremana Reposado Tequila, Grand Marnier,
Blood Orange Puree, Lime, Black Salt Rim

BLUFF’S BLOODY   13
Stoli Vodka, Vegetable Brine,  Bleu Cheese Stuffed Olives, Pepperoncini Pepper,
Lemon, Lime, Maple Smoked Bacon, Old Bay Rim
Add a Grilled and Chilled Shrimp    6

– Appetizers –

U-8 GULF SHRIMP COCKTAIL   20*
Atomic Cocktail Sauce, Lemon

JUMBO CRAB DEVILED EGGS   15
Seasoned and Loaded with Jumbo Crab,
Chipotle Ranch Dipping Sauce

TUNA CRUDO   18
Mango, Orange Segments, Sliced Jalapeño, Radishes,
Crispy Shallots, Pea Shoots, Nori Aioli, Sriracha Honey

RED CURRY MUSSELS   14
Thai Inspired Red Coconut Curry Sauce,
Cilantro, Pea Shoots, Grilled Crostini

WARM ROASTED GARLIC RICOTTA   14
Pine Nuts, Lemon Zest, Fennel Pollen,
Extra Virgin Olive Oil, Honey and Petite Baguette

FRIED CALAMARI   16
Bacon, Long Hot, Pomodoro
or
Sweet and Spicy Soy Glaze, Shishito Peppers
and 5 Spice Aioli


CRISPY SESAME TOFU   14
Blistered Shishito Peppers, Scallions, Sesame Seeds,
Pea Shoots, Cashews, Sesame Soy Glaze

CRAB & CORN RISOTTO   21*
Lump Crabmeat, Creamed Sweet Corn, Scallions,
Extra Virgin Olive Oil


BLUE CLAW CRAB CAKE   21
Spicy Seasoned Crab, Jalapeño-Cabbage Slaw,
Ancho Chile Aioli
As Entree 40

– Salads –

CAESAR   10
Chopped Romaine, House-Made Caesar Dressing,
House-Made Croutons, Anchovy

GOAT CHEESE AND ARUGULA   13*
Crumbled Goat Cheese, Oranges, Toasted Almonds,
Dried Cranberries, Lemon Vinaigrette

MESCLUN   10*
Mixed Greens, Sliced Strawberries, Grapes, Champagne Vinaigrette

ASIAN SALAD   12
Crisp Local Asian Mix Greens, Ginger Hoisin Dressing,
Orange Slices, Toasted Cashews, Pea Shoots, Fried Wonton Strips

Grilled Chicken 10   Shrimp 14   Salmon 13   Tuna 15   Crab 20

– Chilled –

MIDDLE NECK CLAMS ON THE HALF SHELL
Half Dozen  8      Dozen 16


CHILLED SEAFOOD TOWER *
East & West Coast Oysters, Middle Neck Clams,
U-8 Shrimp, Colossal Blue Claw Crab, Alaskan King Crab
For 2 to 3 people   90
For 4 to 6 people   175

– Oysters –

CHEF’S SELECTION
EAST COAST  3     WEST COAST  4

– Brunch 11-2:30 pm –

CRAB CAKE BENEDICT   30
Colossal Lump Crab Cakes, Poached Eggs,
Sauteed Spinach, Heirloom Tomatoes, Old Bay Hollandaise and Thompson’s Farm
Mixed Green Salad With White Balsamic Vinaigrette

STEAK AND EGGS   35*
Grilled Prime10oz. NY Strip, Eggs Any Style, Home Fries, Béarnaise Sauce

SPRING VEGETABLE FRITATTA   15*
Asparagus, Zucchini, Yellow Squash, Roasted Red Peppers and Goat Cheese
Topped with Heirloom Grape Tomato and Baby Arugula Salad

– Entrees –

ROASTED CHICKEN BREAST 26*
Scallion Mashed Potatoes, Sautéed Asparagus, Natural Thyme Jus

DRY AGED 18OZ. RIBEYE 65
Espresso Rubbed, Gorgonzola Crust, Scallion Mashed Potatoes, Tobacco Onions

FILET MIGNON 44*
Caramelized Onion Mashed Potatoes and Demi-Glace

NEW YORK STRIP AU POIVRE* 50
Peppercorn Crusted and Herb Roasted Potatoes

STEAK ADD ONS
TRUFFLE BUTTER 6 BLEU CHEESE CRUST 7 SHRIMP SCAMPI 14
AU POIVRE 6 LOBSTER TAIL 35 * GRILLED SHRIMP 14 *

GRILLED RACK OF LAMB 42*
Wild Rice Pilaf, Grilled Broccolini, Pistachio Mint Pesto

TUSCAN SALMON 32
Herb Roasted Yukon Potatoes, Spinach, Grape Tomatoes,
Roasted Red Peppers, Capers, Fried Artichokes, Creamy Garlic Butter Sauce

PAN SEARED HALIBUT 40*
Lemon Risotto, Sautéed Asparagus,
Roasted Red Pepper Tomato-Caper Pan Sauce

PAN SEARED SCALLOPS 38
Basmati Rice, Mango Ginger Puree, Grilled Pineapple, Pomegranate Seeds,
Fried Jalepeno, Pea Shoots and Sriracha Aioli

FRESH FLOUNDER 30
Prepared Française Style with Spinach Garlic & Oil

STROZZAPRETI AND CRAB 32
Lump Crabmeat, Lemon, Olive Oil, Parsley,
Red Pepper Flake, Anchovy Breadcrumbs

SEAFOOD FRA DIAVOLO 35
Fettuccine, Crab, Shrimp, Clams, Spicy Pomodoro Sauce,
and Grilled Sourdough Crostini

RIGATONI 17
Vodka Rosa Sauce

CHICKEN    10     SHRIMP   14    CRAB 20

– Sides –

Broccolini  6*        Sautéed Asparagus  6*      Roasted Russet Potato Wedges  6*        Spinach With Garlic  5*
Mashed Potatoes   6*       Fried Brussels Sprouts  5         Parmesan Risotto  6*
Parmesan Truffle Fries  7         House Fries  6           Truffle Whipped Potatoes  7*

*Denotes Gluten-Free Options