Lunch Menu

Plates to Share

Mussels  12  

In a White Wine Sauce with Toast Points

Harry Browne’s Crab Dip  12  

Served with Pretzel Baguettes

Crispy Fried Calamari   10

With Thai Chili Sauce

Crab Empanadas  12

Savory pastry and chipotle sauce

Amusette  12

Whipped ricotta and prosciutto topped with fig jam

Shrimp Tacos 14

Blackened shrimp, cabbage, pepper, onion slaw,Avocado, and green goddess dressing in a corn tortilla


Cream of Crab Soup $10

Soup Du Jour $9


Caesar Salad   10

Add chicken breast, 4

Add grilled salmon or shrimp, 8

Add Filet Mignon,  16

Add Maryland Crab Cake, 16

Grilled Shrimp  14 

Quinoa, lentils, grapes. garnished with feta cheese tzatziki dressing

Crispy Chicken 12

Mixed greens, tomato, black bean corn  cilantro salsa, avocado, and buttermilk Ranch Dressing

Cobb  14 

Romaine lettuce,  hardbolied egg, avocado, blue cheese, bacon, tomato, chicken, , and balsamic vinaigrette

Blackened Tuna 15

Arugula, tomatoes, olives, oranges, almonds, avocado, blood orange vinaigrette

Wedge 10

Boston Bibb lettuce, pancetta, grape tomatoes, and creamy Roquefort

Beet Medley 12

Trio of beets, goat cheese, figs, and mache muglio extra virgin olive oil


Harry Browne’s Crab Cake  16

With chipotle aioli and hand-cut fries

Capital Burger  12

On a brioche bun with tomato, pickle, lettuce, red onion, and house steak sauce with hand-cut fries

Jay Schwartz  14

Corned beef, German sauerkraut, Thousand Island dressing, and gruyere. Served open-faced

Ribeye Philly Cheese Steak  14

Pecorino cheese, mushrooms, and onions

Soft-Shell Crab BLT  16 

Lettuce, tomato, Old Bay aioli

Roasted Chicken Panini  12

Pancetta, sundried-tomato pesto, and mozzarella

Muffuletta Panini   11

Mortadella salami, spicy capicola, mozzarella, provolone, pickled vegetable olive tapenade

Consuming raw or under-cooked food may increase the likelihood of food-borne illness.


Annapolitan Flatbread 12

Crabmeat, spinach, caramelized onions, bacon, white crab sauce, and mozzarella cheese

Margherita  Flatbread  10  

Fresh mozzarella, basil, sundried tomatoes,  house marinara, and balsamic glaze

Crab Cake Entrée  18

Asparagus, roasted fingerling potatoes, tartar sauce

State Circle Omelet of the Day   10

With house salad

Catch of the Day  Market Price

Tagliatelle Bolognese  16

beef, pork and veal

Gluten Free Penne Caprese  14

Artisan pasta, fresh tomatoes, basil,  and mozzarella



Phone: 410.263.4332
FAX: 410.263.8049