Lunch Menu

Plates to Share

Fried Calamari 10

Cornmeal dusted, roasted pepper aioli.

Cape Cod Mussels in White Wine 12

With rustic bread.

Crab Empanadas 12

Creamy lump crab wrapped in savory pastry, chipotle dipping sauce.

White Bean Bruschetta 9

Crostini topped with our garlicky puree and seasonal garnishes.


Cream of Crab Soup $10

Soup Du Jour $9


Caesar 10

Romaine lettuce, croutons, Parmesan and anchovies.

Beet Medley 12

Trio of beets, goat cheese and mache muglio vinaigrette.

Wedge 10

Boston Bibb lettuce, pancetta and grape tomatoes creamy Roquefort.

Entrée Salads

Fried Chicken Salad 12

Baby kale, pancetta, sun-dried tomatoes, chickpeas and buttermilk ranch.

Blackened Tuna Salad 15

Artichokes, arugula, tomatoes, olives, capers with a lemon olive oil dressing.

Grilled Shrimp Salad 14

Red quinoa, lentils and grapes garnished with feta cheese and tzatziki dressing.


Served with hand-cut fries.

Capitol Burger 12

Prime beef topped with your choice of cheese and garnish.

Crab Cake 16

Our famous crab cake, brioche bun, lettuce, tomato and onion.

Jay Schwartz Reuben 14

Corned beef, German sauerkraut, Thousand Island dressing and Gruyere, served open-faced.

Margherita Flatbread 10

Tomato, basil and mozzarella.

Annapolitan Flatbread 12

Crab, spinach and Fontina.

Italian Panini 12

Imported Italian salami and cheese with aged balsamic.

Chicken Panini 12

Pancetta, sun-dried tomato pesto, and mozzarella.

Chef’s Grilled Cheese 12

A gooey blend of gourmet cheeses on artisan bread.

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


Crab Cake Entrée 18

Warm potato salad, crispy leeks, asparagus and a stone-ground mustard sauce.

Tagliatelle Bolognese 16

Chef Gerald’s secret ragu featuring beef, pork and veal.

Catch of the Day  (market price)

Ask your server for today’s feature

Penne Caprese 14

Fresh tomatoes, basil and mozzarella.

Filet Mignon 20

Petite filet mignon, potatoes au gratin, mushroom fricassee, brandy peppercorn sauce.



Phone: 410.263.4332
FAX: 410.263.8049