Appetizers

 

Clams Casino

Eight top neck clams topped with a traditional casino mix and baked. 11

 

Shrimp Cocktail

Five jumbo shrimp, peeled, chilled and served with a zesty housemade cocktail sauce. 9

 

Creamy Crab Dip

Jumbo lump crabmeat mixed with a blend of spices, onions and cream cheese, topped with cheddar cheese and baked. Served with our homemade old bay crostinis. 12

 

Stuffed Pretzel

Piping hot pretzel bread stuffed with ham, artichoke hearts, roasted red peppers and smoked mozzarella cheese. Served with stone ground mustard. 6

 

Fried Mozzarella

Slices of fresh mozzarella cheese layered, lightly breaded and served with homemade marinara sauce. 6

 

Jerk Chicken Quesadilla

A large flour tortilla stuffed with grilled jerk chicken, pepper-jack cheese, onions, tomatoes and peppers, served with a cajun horseradish sauce. 7

 

Soups & Salads

 

Soup du Jour

Seasonally influenced soup choices. Ask your server for today's selections.

 

French Onion Soup

Classic french onion soup topped with a garlic crouton and melted gruyere cheese. 5

 

New England Clam Chowder

Creamy new england style clam chowder prepared with the freshest ingredients. 5

 

Caesar Salad

Crisp romaine lettuce tossed with a traditional Caesar dressing and parmigiano-reggiano cheese and freshly baked croutons. 8    With grilled chicken 11

 

Baywood Bleu Cheese Salad

Our signature salad with mixed greens, gorgonzola bleu cheese, roasted red peppers, red onions, artichokes, dried cranberries, cucumbers, tomatoes, kalamata olives and genoa salami with honey Dijon dressing. 12

 

Spinach Salad

Fresh spinach with poached pears, stilton bleu cheese, spiced pecans and oven

roasted shiitake mushrooms, delicately tossed with an orange vinaigrette. 10

 

 

Seafood Entrées

All Seafood Entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch.

 

Fire & Ice Scallops

Jumbo sea scallops grilled and served on a bed of fire roasted gazpacho, topped with a cool cilantro oil. 25

 

Jumbo Lump Crab Cakes

East coast jumbo lump crabmeat lightly tossed with our special blend of spices and a special sauce, broiled or fried. Single crab cake 21    Double 31

 

Flounder Francaise

Flounder fillet lightly battered with egg and parmigiano-reggiano cheese and sautéed

with a light white wine lemon sauce. 20

 

Chipotle Glazed Salmon

Fresh atlantic salmon fillet coated with a brown sugar & chipotle pepper blend and grilled.  24

 

Stuffed Shrimp

Jumbo shrimp stuffed with gorgonzola bleu cheese and granny smith apples, wrapped with prosciutto and baked. Served with spicy carrot puree. 23

 

Beef Entrées

All Beef entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch

 

New York Strip

Ten-ounce strip steak, char-grilled and topped with a pancetta and stilton bleu cheese butter and potato frites. 29

 

Filet Mignon

Eight-ounce filet mignon grilled to perfection and served with bordelaise sauce and potato frites. 32

 

Flat Iron Steak

Six-ounce steak grilled and served with a red potato and onion hash, topped with a roasted tomato and mango jam (recommended medium rare). 22

 

Prime Rib

A Baywood specialty. We take the finest cut of prime rib, slow roast it for hours and serve it with a side of au jus.  Be sure to ask for our creamy horseradish sauce.

princess cut 23   queen cut 28

Ask your server about our king cut!

 

Liver & Onions

Tender calves' liver sautéed and topped with caramelized onions. 16

 

Veal Saltimbocca

Tender medallions of veal sautéed, topped with prosciutto and provolone cheese, baked and finished with a sage demiglace. 24

 

 

Pasta

All Pasta entrées are served with a House or Caesar salad and garlic bread.

 

Roasted Vegetable Ravioli

Five jumbo raviolis stuffed with a roasted vegetable and herb blend in a fire roasted

pepper & tomato sauce. 20

 

Crab Tortellini

Tortellini with jumbo lump crabmeat, pancetta, peas and sundried tomatoes

in a parmesan cream sauce. 21

 

Lobster Risotto

Half a maine lobster tail grilled and placed on top of a bed of risotto with asparagus,

prosciutto, crimini mushrooms and finished with lemon chive oil. 29

 

 

Poultry & Pork

The following Entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch

 

Stuffed Chicken Breast

Semi-boneless breast of chicken stuffed with arugula, goat cheese and kalamata olives, topped with a roasted garlic and shallot jus. 24

 

Pork Tenderloin

Coated with our house blend of panko and whole grain mustard bread crumbs, sautéed

and topped with an apple jack demiglace. 24

 

Southwestern Dry Rubbed Chicken

Grilled boneless breast of chicken on a bed of black bean chili topped with a chipotle mango coulis. 19

Chicken Vera Cruz

Succulent breast of chicken grilled and sliced with arugula, tomatoes and capers

in a zesty chicken broth over linguine. 19

 

 

 

A 20% gratuity will be added to original amount on   all discounted checks as well as to parties of  eight or more.

Consuming raw or undercooked animals foods may increase your risk of contracting

a foodborne illness, especially if you have certain medical conditions.