Seasonal leafy greens and vegetables from Seasonal leafy greens, vegetables from our farm, strawberry vinaigrette COBB SALAD 13Ĭrumbled bacon, tomatoes, avocado, egg, blue cheese SPINACH SALAD 12Ĭrumbled bacon, radishes, egg, bacon dressing STUFFED PORTOBELLO SALAD 28Ĭrab imperial stuffing, cooper sharp cheese, Romaine lettuce, croutons, parmesan cheese, creamy Caesar dressing FARM HOUSE SALAD 10 House made, beans, ground beef, spicy tomato base, pico de gallo, sour cream and cheddar CAESAR SALAD 11 Light and creamy, clams, celery, onion garlic, potatoes, oyster crackers CHILI (bowl) 10 We were sated, gastronomically and visually.Add to any salad: grilled chicken, salmon, shrimp, crab cake (broiled or fried) $8/$11/$13/$18 NEW ENGLAND CLAM CHOWDER (cup/bowl) 8/11 Monday through Friday, get specials like a $5.50 glass of wine, a $3.50 bottle of beer or a cocktail like a $6 apple martini with a $10 crab cake or a $5 salad with salmon (for an additional $5).Īs we proceeded through our unhurried meal, dusk turned to night, adding twinkling lights to the outdoor landscape. While a full-course dinner at the venerable Rusty Scupper may break the budget, other ways to enjoy the restaurant and the viewinclude the Sunday jazz brunch and happy hour in the bar. We also liked the sweet potato cheesecake, zig-zagged with warm pecan praline sauce, and the Key lime torte, an individual serving with a graham-cracker crust filled with delicate lime custard. The wedge of cake is more than enough for two people to share. Amaretto biscotti ice cream was a nice addition but hardly necessary. The moist cake was bound together with a decadently good chocolate-fudge icing. The Scupper's towering version featured eight layers of yellow cake, not as thin as some, but with an unevenness that made it look homemade, in a good way. We knew we had to sample our official state dessert, the multilayer Smith Island Cake. The bowl was full of shrimp, mussels, diver sea scallops and lump crab, artfully arranged over linguini with a great spicy marinara sauce. Our favorite entree of the evening was the seafood fra diavolo. It made us feel like we were in a catering hall. It was correctly prepared, but its presentation made it look like it was formed for the masses instead of scooped individually on a plate. Our only quibble was the molded wild rice. The char-grilled fillet (you can also get it sauteed, broiled or blackened) was a succulent piece of fish with a glaze of lemon-butter sauce. We appreciated the simple preparation of the Caribbean mahi-mahi. The Kent Island crab-stuffed shrimp, with the same side dishes, was also impressive. Fluffy mashed potatoes and fresh-from-the-garden green beans (the seasonal vegetable changes) completed the plate. The cakes were draped with a three-mustard butter sauce. And Rusty Scupper's two lump patties would make any Free Stater proud. When a Baltimore restaurant advertises authentic Maryland crab cakes on its menu, it had better deliver. It was still a fine complement to the dish. The three meaty bones, glazed with a delicious, Asian-influenced sauce, were set up like a tripod over a spicy cabbage kimchi that tasted more like an American slaw than the pungent Korean condiment. We succumbed to the meat-eater in us with another appetizer, the plum ginger barbecue pork ribs.
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