| Bayard House Childrens Menu | Print Menu | ||
| Entrees | |||
| Hot Dog | $4.00 | ||
| All Beef “Ball Park” hot dog served on a toasted potato roll with fries and a pickle. | |||
| Burger | $6.00 | ||
| 4 oz. Angus Burger grilled to your liking, served with fries and a pickle. | |||
| Chicken Tenders | $6.00 | ||
| 100% White meat chicken in a light buttermilk batter served with fries, BBQ sauce and a pickle. | |||
| Grilled Cheese | $4.00 | ||
| American cheese on white bread, grilled golden brown. Served with fries and a pickle. | |||
| Cheese Quesadilla | $4.00 | ||
| Your choice of American or Cheddar cheese wrapped in a flour tortilla and griddle seared until crisp. Served with fries and a pickle.
Add Chicken for $1 more. | |||
| Flatbread Pizza | $6.00 | ||
| Hand stretched flatbread topped with fresh herbs, zesty marinara and provolone cheese, then baked until bubbly delicious. Served with fries and a pickle. | |||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Maryland Oysters on the Half Shell | TBA | ||
| Fresh oysters served with cocktail sauce and lemon. 1/2 dozen $10 or dozen $18.00 | |||
| Jumbo Shrimp Cocktail | $13.00 | ||
| Served with cocktail sauce and lemon. | |||
| Soups | |||
| Maryland Crab Soup | $6.00 | ||
| Cup. Add $1 for a bowl. Available for take-out by the pint/quart $7.00/$13.00 | |||
| Soup DuJour | $5.50 | ||
| Cup. Add 50 cents for a bowl. | |||
| Appetizers | |||
| Crab & Vidalia Onion Dip for Two | $14.00 | ||
| Lump crabmeat and herbed onion cheese dip baked golden brown. Served with warm pita bread. | |||
| Entrees | |||
| Maryland Crab Cakes | $18.00 | ||
| Lump crabmeat perfectly seasoned and baked. Topped with lemon buerre blanc and served with mashed potatoes and asparagus. Available as a sandwich with a fresh potato roll, pickle, and French fries. | |||
| Rib Eye Sandwich | $14.00 | ||
| Sliced rib eye served on toasted sourdough with horseradish mayo, tomato, spinach, and onion. Served with French fries and a pickle. | |||
| Appetizers | |||
| Crab Dip | $14.00 | ||
| Entrees | |||
| Chicken Sandwich | $12.00 | ||
| Shaved chicken served on a baguette with spicy mustard, lettuce, and provolone. Served with french fries and a pickle | |||
| Oysters Chesapeake | $18.00 | ||
| A Bayard House signature favorite, locally harvested “Chesapeake Bay Oysters” topped with lump crabmeat and lemon hollandaise sauce. Served with herbed rissotto and green beans. | |||
| Salads | |||
| Pear and Walnut | $10.00 | ||
| Bartlett pears and sugared walnuts served over spinach topped with crumbled bleu cheese adn red onions. Finished with a raspberry vinaigrette. | |||
| Appetizers | |||
| Crispy Oysters | $12.00 | ||
| Served with a Creole aioli. 1/2 dozen $ 12 or dozen $22.00 | |||
| Entrees | |||
| Turkey & Brie | $14.00 | ||
| Slow roasted butterball turkey sliced thin and wrapped around Brie cheese. Served hot on a pretzel roll with cranberry mayonnaise, and your choice of sweet potato or regular fries. | |||
| Filet and Crab | $18.00 | ||
| A 5 oz., grilled, Angus filet topped with a seared mini crab cake and Madeira cream sauce. Served with green beans and yukon smashed. | |||
| Bayard House Burger | $10.00 | ||
| Our 8 oz. Hamburger is specially blended ground beef with your choice of cheddar, provolone, or Swiss cheese. Served with French fries, and a pickle. | |||
| Pear and Walnut Salad | $10.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach topped with crumbled bleu cheese and red onions. Finished with a raspberry vinaigrette. | |||
| Entrees | |||
| Atlantic Salmon | $16.00 | ||
| Citrus roasted salmon served with orzo, tomato, onion, and feta cheese. | |||
| Soups | |||
| CRAB BISQUE | $6.00 | ||
| Cup. Add $1 for a bowl | |||
| Appetizers | |||
| Oysters on the Half Shell | $10.00 | ||
| Plump oysters served over baby greens with cocktail sauce and lemon. Or a dozen for $18.00 > | |||
| Entrees | |||
| Tomato and Basil | $20.00 | ||
| Tomatoes, garlic, fresh basil, and feta tossed with olive oil and linguini. Add Chicken 23- Add Shrimp 25- | |||
| Appetizers | |||
| Spinach and Artichoke Dip | $10.00 | ||
| Served with warm pita bread. Add Crab 14- | |||
| Shrimp & Crab Quesadilla | $14.00 | ||
| Large shrimp and lump crab sautéed with red onion, Shitaki mushrooms, fresh cilantro, tomato and green chilies. Wrapped in a flour tortilla with cheddar jack cheese and served with chipotle sour cream and salsa. | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and adorned with fresh fruit. | |||
| Entrees | |||
| Scottish Salmon | $24.00 | ||
| Oven roasted with gulf shrimp and a roasted garlic herb cream sauce. | |||
| Salads | |||
| Pear and Walnut Salad | $6.50 | ||
| Bartlett pears and sugared walnuts served over baby spinach topped with crumbled bleu cheese and red onions. Finished with a raspberry vinaigrette. | |||
| The House Salad | $5.00 | ||
| Organic greens, onions, roma tomatoes, and English cucumbers all tossed with a red wine vinaigrette dressing and garlic herbed croutons. | |||
| Caesar Salad | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Pecorino Romano cheese and herb garlic croutons. | |||
| Entrees | |||
| Maryland Crab Cakes | $29.00 | ||
| Lump crabmeat perfectly seasoned and baked. Topped with a lemon buerre blanc and served with mashed potatoes and asparagus. | |||
| Stuffed Anaheim Pepper | $25.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked with a green chili sauce and freshly grated cheddar cheese. Topped with sour cream and served with tomato salsa. | |||
| Salmon | $24.00 | ||
| Citrus roasted salmon with orzo, spinach, tomato, and feta cheese. | |||
| Appetizers | |||
| Oysters Chesapeake | $25.00 | ||
| Oysters on the half shell topped with lump crabmeat and lemon hollandaise sauce. Served with herb risotto and green beans. | |||
| Crispy Oysters | $12.00 | ||
| Served with Creole aioli. 1/2 dozen dozen $22- | |||
| Prince Edward Island Drunkin Mussels | $13.00 | ||
| Dozen mussels steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and plum tomatoes. Served with toasted baguettes. | |||
| Bruschetta | $9.00 | ||
| French baguettes brushed with honey butter and baked with feta cheese and tomatoes. Served with a balsamic glaze. | |||
| Entrees | |||
| Chicken and Shrimp | $23.00 | ||
| Panko crusted chicken and shrimp with a sweet and sour apricot glaze. Served with blended jasmine rice and a snow pea slaw. | |||
| Tournedos Baltimore | $28.00 | ||
| A Bayard House Classic, twin petite filets grilled medium rare and paired with a crab cake finished with madeira cream suce and a lobster cake finished with a seafood champagne sauce. Served with buttery Yukon smashed potatoes and green beans. | |||
| Filet Mignon | $26.00 | ||
| 7 oz. grilled Angus filet mignon with rasted Cremini mushrooms and Allouette cheese. Finished with a port wine and rosemary demi-glace sauce. Served with mashed potatoes and asparagus. | |||
| Salads | |||
| Caesar | $9.00 | ||
| Chicken Salad and Fried Oysters | $16.00 | ||
| Classic chicken salad served on baby greens with seasonal fruits and fried oysters. | |||
| Cobb Salad | $12.00 | ||
| Tomato, avocado, cheese, chicken, egg, and bacon served on field greens with a bleu cheese dressing. | |||
| Entrees | |||
| Yellowfin Tuna | $26.00 | ||
| Sesame seared yellowfin tuna drizzled with a ginger soy sauce. Served with a tomato and mozzarella salad and jasmine rice. | |||
| Salads | |||
| House Salad | $5.00 | ||
| Organic greens, onions, roma tomatoes, and English cucumbers all tossed with a red wine vinaigrette dressing and garlic herbed croutons. $8.00 Large | |||
| Soups | |||
| Soup Du Jour | TBA | ||
| cup 5.50/6.00 | |||
| Bayard House Dessert Menu | Print Menu | ||
| Custards, Cakes & Pies | |||
| Chocolate Cake | $7.00 | ||
| Chocolate layer cake with chocolate mousse and chocolate ganache topping. | |||
| Bayard House Menu | Print Menu | ||
| Soups | |||
| Maryland Crab Soup | TBA | ||
| Cub 6.00/Bowl 7.00 | |||
| Old Bay Fries | $4.50 | ||
| A generous portion of crispy french fries tossed with old bay seasoning and served with apple cider vinegar. | |||
| Appetizers | |||
| Crab and Vidalia Onion Dip | $12.00 | ||
| Warm crab and Vidalia onion dip topped with Gruyere and Parmesan cheeses. Served with warm pita bread. | |||
| Fried Oysters | $12.00 | ||
| One dozen crispy flour dusted local oysters served on baby greens with balsamic and lemon basil aioli. | |||
| Crab and Vidalia Onion Dip | $12.00 | ||
| Warm crab and Vidalia Onion dip topped with Gruyere and Parmesan cheeses and served with warm pita bread. | |||
| Chicken Tenders | $6.00 | ||
| Six crispy, peppered chicken tenders served with smoky BBQ and honey mustard sauces. | |||
| Chicken Wings | $6.00 | ||
| One dozen spicy, buffalo style chicken wings served with bleu cheese dressing and celery. | |||
| Shrimp and Crab Cocktail | $13.00 | ||
| Served in a springroll basket with sauce Lamaze and sprouts. | |||
| Blackened Chicken Quesadilla | $12.00 | ||
| Hand pulled flour tortilla wrapped with grill blackened chicken, roasted onions, tomato, sprouts, and smoked cheddar cheese, then griddle seared until crisp. Served with black bean and corn salsa and an avocado lime sour cream. | |||
| Clams Casino | $12.00 | ||
| Half dozen cherrystone clams topped with apple wood smoked bacon, garlic, peppers and sweet butter, then oven roasted with lemon, white wine and herbs till golden brown. | |||
| Bayard House Dessert Menu | Print Menu | ||
| Custards, Cakes & Pies | |||
| Crème Brûlée | $6.00 | ||
| Delicate vanilla custard with caramelized sugar crust, served with whipped cream and a Driscol strawberry. | |||
| Kentucky Pie with Vanilla ice Cream | $7.00 | ||
| The finest ingredients of chocolate, pecans, vanilla, butter, eggs, and coconuts baked in a pastry crust. Served warm with Woodside Farm vanilla ice cream. | |||
| Carrot Cake | $7.00 | ||
| Tradional carrot cake with a cream cheese filling and icing | |||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Spinach and Artichoke Dip | $10.00 | ||
| Served with warm pita bread. With Crab 14.00 | |||
| Bayard House Dessert Menu | Print Menu | ||
| Frozen Drinks | |||
| Mint Chocolate Chip | $7.00 | ||
| Green creme de menthe, white creme de cacao, blended with vanilla ice cream and chocolate syrup. | |||
| Ice Cream | |||
| Canal Digger Crunch | $6.00 | ||
| The Bayard House Restaurant's signature butterscotch ice cream with swirls of caramel and crunchy chunks of chocolate. Made by Woodside Farm in Hockessin, Delaware. | |||
| Canal Digger Crunch Quart Container | $7.00 | ||
| Take home a quart of our signature Canal Digger Crunch. | |||
| Creme de Menthe Parfait | $6.00 | ||
| Vanilla ice cream drenched in Creme de Menthe | |||
| Creme de Cacao | $6.00 | ||
| Vanilla ice cream drenched in Creme de Cacao | |||
| Kahlua Parfait | $7.00 | ||
| Vanilla ice cream drenched in Kahlua. | |||
| Frozen Drinks | |||
| Mud Slide | $7.00 | ||
| Vodka, Kahlua, and Bailey's Irish Cream blended with cream and ice. | |||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Jumbo Shrimp Cocktail | $13.00 | ||
| Served with cocktail sauce and lemon. | |||
| Oysters on the Half Shell | $12.00 | ||
| Local Maryland oysters served with cocktail sauce and lemon. | |||
| Steamed Clams with Saffron and Charred Tomato Broth | $12.00 | ||
| One dozen middle neck clams steamed with roasted garlic, white wine, scallions, saffron, & charred tomatoes. Served with drawn butter. | |||
| Entrees | |||
| Maryland Crab Cake | $29.00 | ||
| baked lump crabmeat drizzled with lemon buerre blanc. | |||
| Salads | |||
| House Salad | $4.00 | ||
| Organic greens tossed with Bermuda onions, tomatoes, cucumbers, Cremini mushrooms and a Mediterranean style vinaigrette. | |||
| Caesar Salad | $5.00 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and seasoned croutons. | |||
| Pear & Walnut Salad | $6.00 | ||
| Bartlett pears and caramelized walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, tomatoes, and raspberry vinaigrette dressing. | |||
| Entrees | |||
| Roasted Turkey | $22.00 | ||
| Served with sage and sausage stuffing, cranberry dressing, and giblet gravy. | |||
| Childs Turkey | $14.00 | ||
| Served with sage and sausage stuffing, cranberry dressing, and giblet gravy. | |||
| Roasted Prime Rib | $24.00 | ||
| Served with au jus and creamed horseradish sauce. | |||
| Tournedos Baltimore | $29.00 | ||
| A Bayard House Classic, twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and seafood champagne. | |||
| Brown Sugar & Herb Crusted New Zealand Lamb | $29.00 | ||
| With roasted apple & hazelnut compote. Finished with a sun dried cranberry & spiced merlot reduction. | |||
| Maryland Crab Cakes | $29.00 | ||
| A medley of jumbo and lump crabmeat perfectly seasoned then griddle seared golden brown. | |||
| Stuffed Lobster Tail | $32.00 | ||
| 8 oz. cold water lobster tail stuffed with a fire roasted red pepper crab imperial then drizzled with a lemon chardonnay butter sauce. | |||
| Seafood Marinara with Lobster Ravioli | $29.00 | ||
| Pan seared baby bay scallops, gulf shrimp, lump crab, & green lipped mussels tossed with chanterelle mushrooms, roasted peppers, & green onions. Served with lobster ravioli & a zesty marinara sauce. | |||
| Citrus Seared Salmon | $22.00 | ||
| Citrus & herb seared Atlantic salmon with fresh figs & chili mango salsa. Served with sweet potato cakes & buttered asparagus. | |||
| Rockfish | $24.00 | ||
| Cornmeal crusted "line caught" rockfish with a creamy asparagus & gulf shrimp risotto. Finished with a garlic chive pan sauce. | |||
| Sauvignon Blanc | $25.00 | ||
| Geyser Peak, 2004, California SERVED BY THE GLASS ($7) & BOTTLE | |||
| Kendall Jackson, Chardonnay, 2005, Vintners Reserve | $30.00 | ||
| Chateau Montelena, Chardonnay, 2004, Napa Valley | $65.00 | ||
| Maso Canali, Pinot Grigio, 2005, Italy | $36.00 | ||
| Charles Krug, Pinot Noir, 2004, Napa Valley | $50.00 | ||
| Santa Margherita, Pinot Grigio, 2005, Italy | $45.00 | ||
| Bethel Heights, Pinot Noir, 2005, Willamette Valley | $60.00 | ||
| Beaulieu Vineyard Reserve, Pinot Noir, 2004, Napa Valley | $72.00 | ||
| Dr. L - Losen Bros., 2005, Germany | $24.00 | ||
| Sterling Vineyard SVR blend, 2001 | $70.00 | ||
| Penfolds Shiraz, 2004, South Australia | $40.00 | ||
| Salads | |||
| Pear and Walnut Salad | $6.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, tomatoes, and raspberry vinaigrette dressing. | |||
| The House Salad | $4.00 | ||
| Organic greens tossed with Bermuda onions, tomatoes, cucumbers, Cremini mushrooms and a Mediterranean style vinaigrette. | |||
| Appetizers | |||
| Steamed Clams | $13.00 | ||
| One dozen middle neck clams steamed with roasted garlic, red peppers, fresh thyme, butter and chardonnay. Served with garlic bread and drawn butter. | |||
| Salads | |||
| Pear and Walnut Salad | $7.00 | ||
| Baby spinach, red onions, sugared walnuts, cherry tomatoes, and bleu cheese topped with a raspberry viniagrette. | |||
| Caesar Salad | $6.00 | ||
| Chardonnay | $35.00 | ||
| Sonoma Cutrer, 2003 Russian River Estate Bottled | |||
| Chardonnay | $55.00 | ||
| Jordan 2003 Sonoma County | |||
| Chardonnay | $40.00 | ||
| Acacia, 2004 Carneros | |||
| Appetizers | |||
| Warm Brie in Puff Pastry | $13.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| Bayard House Bar Menu | Print Menu | ||
| Soup & Salad Combo | $11.00 | ||
| Your choice of salad and a cup of soup, served with fresh baked rolls. Pear & Walnut Salad, House Salad, or Caesar Salad | |||
| Chicken Wings | $9.00 | ||
| One dozen wings tossed in your choice of spicy buffalo or honey barbeque sauce. Served with bleu cheese dressing and celery. | |||
| Bayard House Menu | Print Menu | ||
| Soup & Salad Combo | $8.00 | ||
| Your choice of salad and a cup of soup, served with fresh baked rolls. Pear & Walnut Salad, House Salad, or Caesar Salad | |||
| Entrees | |||
| Grilled Fish Du Jour | $24.00 | ||
| Grilled with fresh herbs, topped with a sweet corn cilantro salsa and a tarragon lobster butter. | |||
| Bayard House Bar Menu | Print Menu | ||
| Basket of Fries | $5.50 | ||
| Restaurant style frie. Regular, Sweet Potato or seasoned with Old Bay. | |||
| Nachos | $6.00 | ||
| Corn tortillas with fresh tomato salsa, jalapenos, cheddar cheese and a side of sour cream. | |||
| Bayard House Burger | $12.00 | ||
| Our 8 oz. corn fed angus burger (Sassafras River Beef Co.) with your choice of cheddar, provolone, or Swiss cheese. Served with french fries & a pickle. | |||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| All entrees include grilled seasonal vegetables and grill roasted baked potato | TBA | ||
| Sea Scallops | $25.00 | ||
| Jumbo sea scallops on a baby green and mango salad with plum tomatoes, red onion, bleu cheese and a sweet balsamic vinaigrette. | |||
| Bayard House Bar Menu | Print Menu | ||
| Chicken Quesadilla | $10.00 | ||
| With green chili sauce, sour cream and tomato salsa. | |||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Blackened Rib Eye | $24.00 | ||
| Grill blackened rib-eye with roasted portabello mushrooms and a red onion red pepper relish. | |||
| Bayard House Bar Menu | Print Menu | ||
| Crispy Oysters | $12.00 | ||
| Flash fried oysters served with a Creaole aioli. 1/2 dozen or dozen 22.00 | |||
| Bayard House Menu | Print Menu | ||
| Caesar Salad | $10.00 | ||
| With a crab cake $18 With Grilled Shrimp $15 With Grilled Chicken $10 | |||
| Chicken Salad Croissant | $8.50 | ||
| Chicken salad piled high on a flaky buttered croissant with lettuce, tomato, & onion. Served with fries & slaw. | |||
| Chicken Wings | $6.00 | ||
| One dozen spicy, buffalo style chicken wings served with bleu cheese dressing and celery. | |||
| Turkey & Brie | $9.00 | ||
| Slow roasted butterball turkey sliced thin & wrapped around Brie cheese. Baked piping hot & served on a pretzel roll with cranberry mayonnaise. Served with fries & slaw. | |||
| Fried Oysters | $10.50 | ||
| One dozen crispy flour dusted oysters served on baby greens with balsamic & lemon basil ailoi. | |||
| Steamed Gulf Shrimp | $9.00 | ||
| With cocktail sauce & drawn butter. 1/2 lb $9 1 lb. $16 | |||
| Maryland Crab Cake | $16.00 | ||
| A medley of jumbo and lump crabmeat perfectly seasoned then griddle sered golden brown. Available as a sandwich with a fresh potato roll, cole slaw, and french fries. $16 or with vegetable & starch $16. | |||
| Bayard House Burger | $8.00 | ||
| Our 8 oz. hamburger is specially blended ground beef with your choice of cheddar, provolone, or Swiss cheese. Served with cole slaw, french fries, & a pickle. | |||
| Appetizers | |||
| JUMBO SHRIMP & CRAB CLAW COCKTAIL | $13.00 | ||
| Served with cocktail sauce and lemon. | |||
| MARYLAND OYSTERS ON HALF SHELL | $11.00 | ||
| Six fresh oysters served with cocktail sauce and lemon. | |||
| Shrimp & Crab Combo | $12.00 | ||
| Grilled gulf shrimp on a sugarcane skewer with petite house crab cake. Served with cocktail sauce & drawn butter. | |||
| Appetizers | |||
| WARM BRIE IN PUFF PASTRY | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| Crab & Vidalia Onion Dip | $12.00 | ||
| Warm crab & Vidalia onion dip topped with cheddar cheese and served with warm pita bread. | |||
| Appetizers | |||
| Oysters on the Half Shell | $11.00 | ||
| Six plump over baby greens and rock salt,
served with cocktail sauce and lemon. Oysters prepared Chesapeake style are available upon request. | |||
| Crab & Vidalia Onion Dip for Two | $14.00 | ||
| Lump Crabmeat and herbed onion cheese dip baked golden grown. Served with warm pita bread. | |||
| Entrees | |||
| Mixed Grill | $18.00 | ||
| English cut Lamb Chop finished with rosemary and port wine sauce; a petit Angus Filet Mignon finished with a Béarnaise sauce. | |||
| Wild Maryland Rockfish | $17.00 | ||
| Panko crusted Maryland rockfish with a roasted garlic & vegetable risotto. Served with a lump crab chardonnay reduction. | |||
| Blackended Chicken Pasta | $15.00 | ||
| Blackened chicken tossed with plum tomatoes, basil, feta, garlic and linguine. | |||
| Appetizers | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and adorned with fresh fruit. | |||
| Entrees | |||
| Prime Rib | $25.00 | ||
| 12 ounce slow roasted prime rib, served au jus. | |||
| Lobster Tail | $21.00 | ||
| 7 ounce warm water lobster tail with drawn butter. | |||
| Salads | |||
| Pear and Walnut Salad | $6.00 | ||
| Bartlett pears and caramelized walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, tomatoes, and raspberry vinaigrette dressing. | |||
| The House Salad | $4.00 | ||
| Organic greens tossed with Bermuda onions, tomatoes, cucumbers, Cremini mushrooms and a Mediterranean style vinaigrette. | |||
| Caesar Salad | $5.00 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and seasoned croutons. | |||
| Entrees | |||
| Maryland Crab Cakes | $29.00 | ||
| A medley of jumbo and lump crabmeat perfectly seasoned then griddle seared golden brown. | |||
| Stuffed Anaheim Pepper | $25.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked with a green chili salsa and freshly grated cheddar cheese. Finished with sour cream and tomato relish. | |||
| Atlantic Salmon | $25.00 | ||
| Atlantic Salmon, citrus seared with a sweet corn & jicama slaw. Finsiehd wiht a fresh ginger & tomato broth. | |||
| Wild Maryland Rockfish | $26.00 | ||
| Panko crusted Maryland rockfish with a roasted garlic & vegetable risotto. Served with a lump crab chardonnay reduction. | |||
| Seafood Alfredo | $24.00 | ||
| Pan seared gulf shrimp, bay scallops, New Zealand mussels, fire roasted red bell peppers, and Cremini mushrooms in a creamy Alfredo sauce tossed with linguine and shaved parmesan cheese. Served with toasted garlic baguettes. | |||
| Twin Lobster Tails | $37.00 | ||
| Two oven roasted 7 oz warm-water Lobster Tails baked with butter and lemon. Served with drawn butter and lemon. With crab stuffing, add $7. | |||
| Surf and Turf | $34.00 | ||
| A 7 oz. lobster tail served with drawn butter and a grilled petite filet finished with Béarnaise sauce. | |||
| Tournedos Baltimore | $28.00 | ||
| A Bayard House Classic, twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and seafood champagne. | |||
| Angus Filet with Shrimp | $28.00 | ||
| 7 oz. Hickory grilled Angus filet mignon with roasted Cremini mushrooms, Allouette cheese and grilled tiger shrimp, drizzled with a port wine and rosemary demi-glaze sauce. | |||
| Seafood Imperial | $28.00 | ||
| Morsels of shrimp, lobster, and lump crabmeat seasoned and baked golden brown. | |||
| Mixed Grill | $27.00 | ||
| English cut Lamb Chop finished with rosemary and port wine sauce; a petit Angus Filet Mignon finished with a Béarnaise sauce. | |||
| Blackened Chicken Pasta | $23.00 | ||
| Blackened chicken served with plum tomatoes, basil, feta, garlic and tossed with linguine. | |||
| Pouilly-Fuisse, 2004, France | $66.00 | ||
| Acacia Chardonnay, 2005, Carneros | $36.00 | ||
| Entrees | |||
| Twin Lobster Tails | $40.00 | ||
| A pair of 7 oz. cold water lobster tails roasted to perfection. Served with a cognac and fresh chive butter sauce. Topped with Crab - add $5. Suggested Wine: Chateau Montelena, Chardonnay, 2004, Napa Valley | |||
| Sparkling Wines | $30.00 | ||
| Moet & Chandon Brut Imperial (half bottle) | |||
| Entrees | |||
| Pesto Chicken Pasta | $19.00 | ||
| Grilled chicken breast tossed with garden tomatoes, mushrooms, bell peppers, sweet basil pesto, and linguine topped with crumbled feta cheese. Suggested Wine: “Dr. L” Losen Bros., 2005, Germany | |||
| Cabernet Sauvignon | $125.00 | ||
| Silver Oak, 1999, Napa Valley | |||
| Cabernet Sauvignon | $100.00 | ||
| Sterling Reserve, 1998, Napa Valley Estate Bottled | |||
| Cabernet Sauvignon | $65.00 | ||
| Joseph Phelps, 2002 Napa Valley | |||
| Entrees | |||
| Surf and Turf | $34.00 | ||
| A 7 oz. lobster tail served with drawn butter and a grilled petite filet topped with Béarnaise sauce. Suggested Wines: Santa Margherita, Pinot Grigio, 2005, Italy -or- Bethel Heights, Pinot Noir, 2005, Willamette Valley | |||
| Pan Blackened Tuna | $25.00 | ||
| Fresh yellowfin tuna seared with Cajun seasoning, olive oil and garlic; perched on a roasted onion and potato hash. Finished with a plum tomato, chipotle salsa and wasabi butter. Suggested Wine: Charles Krug, Pinot Noir, 2004, Napa Valley | |||
| Atlantic Salmon | $24.00 | ||
| Brown sugar and cumin roasted Atlantic salmon with a local corn, roasted onion, and crab salsa. Finished with a fresh tarragon lobster butter. Suggested Wine: Maso Canali, Pinot Grigio, 2005, Italy | |||
| Stuffed Shrimp | $25.00 | ||
| Five extra large shrimp stuffed with crab; baked with lemon and white wine. Served with Parmesan risotto and buttered broccoli. Suggested Wine: Kendall Jackson, Chardonnay, 2005, Vintners Reserve | |||
| Dessert | |||
| Chocolate Souffle | TBA | ||
| Served with fresh berries and creme anglaise | |||
| Appetizers | |||
| Oyster Sampler | $12.00 | ||
| Half dozen oysters from different origins; Ask your server for location. Served with cocktail sauce and lemon. | |||
| Jumbo Shrimp & Crab Claw Cocktail | $13.00 | ||
| Served with cocktail sauce and lemon. | |||
| Roasted Baby Quail | TBA | ||
| Roasted baby quail and walnut, cranberry stuffing. Garnished with baby greens, sage bleu cheese and raspberry vinaigrette. WINE: Cantina La Vis Pinot Noir | |||
| Shiraz | $40.00 | ||
| Penfolds Shiraz, Thomas Hyland 2003 South Australia | |||
| Entrees | |||
| Lamb Chops | $29.00 | ||
| Rosemary and mustard crusted New Zealand lamb chops grilled to your liking and finished with port wine demi and roasted root vegetables. Suggested Wine: Penfolds Shiraz, 2004, South Australia | |||
| Stuffed Anaheim Peppers | $25.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked with a green chili salsa and freshly grated cheddar cheese. Topped with sour cream and tomato relish. Suggested Wine: Acacia Chardonnay, 2005, Carneros | |||
| Tournedos Baltimore | $28.00 | ||
| A Bayard House Classic, twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and seafood champagne. Suggested Wine: Beaulieu Vineyard Reserve, Pinot Noir, 2004, Napa Valley | |||
| Duck Breast | TBA | ||
| Citrus seared Long Island duck breast with roasted root vegetables, fresh tarragon and grilled radicchio. Finished with a warm apricot glaze. Wine: Beringer Napa Pinot Noir | |||
| Beef Wellington | $29.00 | ||
| 7 oz. Angus filet grilled with cracked pepper, garlic, and fresh rosemary; topped with mushroom duxelle and wrapped in a flakey puff pastry and baked golden brown. Served with port wine demi and Cremini mushrooms. Suggested Wine: Sterling Vineyard SVR blend, 2001 | |||
| Pinot Noir | $20.00 | ||
| Acacia, 2003, Carneros (HALF-BOTTLE) | |||
| Salads | |||
| Caesar Salad | $5.00 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and seasoned croutons. | |||
| Entrees | |||
| Maryland Crab Cakes | $29.00 | ||
| A medley of jumbo and lump crabmeat perfectly seasoned then griddle seared golden brown.
Suggested Wine: Pouilly-Fuisse, 2004, France | |||
| Appetizers | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| Shrimp & Crab Combo | $14.00 | ||
| Grilled gulf shrimp on a sugarcane skewer with petite house crab cake. Served with cocktail sauce & drawn butter. | |||
| Crab Spring Rolls | $14.00 | ||
| Lump crab, Napa cabbage, fresh ginger, carrots, and cilantro, rolled in an oriental pastry and fried golden brown. Served with a Szechwan sweet and sour dipping sauce. | |||
| Maryland Oysters on Half Shell | $11.00 | ||
| Six fresh oysters served with cocktail sauce and lemon. | |||
| Prince Edward Island Drunkin Mussels | $13.00 | ||
| steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and tomatoes. Served with toasted baguette. | |||
| Crab Dip | $14.00 | ||
| Served with warm pita bread. | |||
| Salads | |||
| Pear and Walnut Salad | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with bleu cheese, sweet red onions, cherry tomatoes, and raspberry vinaigrette dressing. | |||
| The House Salad | $4.00 | ||
| Organic greens tossed with Bermuda onions, plum tomatoes, cucumbers, Cremini mushrooms, and Mediterranean style vinaigrette. | |||
| Caesar Salad | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese, and seasoned croutons. | |||
| Entrees | |||
| Maryland Crab Cakes | $29.00 | ||
| A medley of jumbo and lump crabmeat perfectly seasoned then griddle seared golden brown. | |||
| Crab Imperial | $26.00 | ||
| A “Bay Classic” consisting of a rich blend of lump crabmeat, roasted peppers, sherry and a light mayonnaise dressing baked golden brown. Served with lemon. | |||
| Stuffed Anaheim Peppers | $26.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked and crowned with a New Mexican hot green chili salsa and freshly grated cheddar cheese. | |||
| Atlantic Salmon | $24.00 | ||
| Pecan crusted Atlantic Salmon with citrus salsa and a roasted sugarcane shrimp skewer. | |||
| Rockfish | $26.00 | ||
| Wild Maryland Rockfish with crab imperial and a lemon chardonnay butter sauce. | |||
| Surf and Turf | $32.00 | ||
| A 7 oz lobster tail served with drawn butter and a grilled petite filet mignon served with béarnaise sauce. | |||
| Angus Filet Mignon with Shrimp | $28.00 | ||
| A 7 ounce, Hickory grilled, Angus filet served with roasted Cremini mushrooms, Allouette cheese, and grilled Brazilian tiger shrimp. Drizzled with a port wine and rosemary demi glaze sauce. | |||
| Roasted Prime Rib | $24.00 | ||
| Osso Bucco | $26.00 | ||
| Herb braised veal shank with roasted vegetables, white bean hash and a natural pan sauce. | |||
| Tournedos Baltimore | $28.00 | ||
| Twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and Seafood champagne. | |||
| Grilled Chicken with Linguini | $21.00 | ||
| Grilled chicken sautéed with extra virgin olive oil, roasted garlic, sun dried tomatoes, peppers and Cremini mushrooms. Tossed with linguini and sprinkled with shaved Parmesan cheese. | |||
| Salads | |||
| PEAR AND WALNUT SALAD | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with bleu cheese, sweet red onions, cherry tomatoes, and raspberry vinaigrette dressing. | |||
| THE HOUSE SALAD | $4.00 | ||
| Organic greens tossed with Bermuda onions, plum tomatoes, cucumbers, Cremini mushrooms, and Mediterranean style vinaigrette. | |||
| CAESAR SALAD | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese, and seasoned croutons. | |||
| Entrees | |||
| CHICKEN INVOLTINI | $24.00 | ||
| Boneless chicken breast stuffed with prosciutto ham, baby spinach, roasted peppers & allouette cheese with chasseur sauce. | |||
| LAMB CHOPS | $26.00 | ||
| Garlic and cumin grilled lollipop lamb chops on a roasted shallot and shiitake mushroom bordelaise. Drizzled with a whole grain mustard aioli. | |||
| MARYLAND CRAB CAKES | $29.00 | ||
| A medley of jumbo lump and lump crabmeat perfectly seasoned then pan seared golden brown. | |||
| CRAB IMPERIAL | $26.00 | ||
| A “Bay Classic” consisting of a rich blend of lump crabmeat, roasted peppers, sherry and a light mayonnaise dressing baked golden brown. Served with lemon. | |||
| STUFFED ANAHEIM PEPPERS | $26.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked and crowned with a New Mexican hot green chili salsa and freshly grated cheddar cheese. | |||
| STUFFED SHRIMP | $26.00 | ||
| Jumbo shrimp stuffed with crab and finished with an apricot glaze. Served with vegetable couscous . | |||
| ATLANTIC SALMON | $25.00 | ||
| Pan Seared Atlantic Salmon with a crab and corn salsa. | |||
| SURF AND TURF | $32.00 | ||
| A 7 oz lobster tail served with drawn butter and a grilled petite filet mignon served with béarnaise sauce. | |||
| ANGUS FILET MIGNON WITH SHRIMP | $28.00 | ||
| A 7 ounce, Hickory grilled, Angus filet served with roasted Cremini mushrooms, Allouette cheese, and grilled Brazilian tiger shrimp. Drizzled with a port wine and rosemary demi-glace sauce. | |||
| ROASTED PRIME RIB | $24.00 | ||
| 12 oz. Slow roasted prime rib with Au Jus and a horseradish cream sauce. | |||
| TOURNEDOS BALTIMORE | $28.00 | ||
| Twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and Seafood champagne. | |||
| Duck Breast | $25.00 | ||
| Mesquite grilled maple leaf duck breast on a plum tomato, fresh mozzarella and mache greens salad. Drizzled with a honey dijon vinaigrette. | |||
| Oysters & Sugercane Shrimp Skewers | $22.00 | ||
| Grilled oysters and shrimp served with a chipotle remoulade and grain mustard cole slaw. | |||
| Burger | $12.00 | ||
| Grill blackened 8 oz. sirloin burger topped with grilled onions, bacon, and bleu cheese. Served on a kaiser roll with lettuce, tomato, cole slaw and pickle. | |||
| Appetizers | |||
| Warm Brie In Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey and chopped almonds baked in puff pastry and adorned with fresh fruit. | |||
| Maryland Oysters On Half Shell | $11.00 | ||
| Six fresh oysters served with cocktail sauce and lemon. | |||
| Crab Spring Rolls | $14.00 | ||
| Lump crab, Napa cabbage, fresh ginger, carrots, and cilantro, rolled in an oriental pastry and fried golden brown. Served with a Szechwan sweet and sour dipping sauce. | |||
| Shrimp & Crab Combo | $12.00 | ||
| Grilled gulf shrimp on a sugarcane skewer with petite house crab cake. Served with cocktail sauce & drawn butter. | |||
| Maryland Crab Soup | $4.75 | ||
| Cup. Add $1 for a bowl. | |||
| Appetizers | |||
| Warm Brie and Puff Pastry | $13.00 | ||
| drizzled with honey and toasted almonds. Served with fresh fruit. | |||
| Soups | |||
| Pear and Walnut Salad | $7.00 | ||
| Bartlett pears and caramelized walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, tomatoes, and raspberry vinaigrette dressing. | |||
| Salads | |||
| The House Salad | $4.00 | ||
| Organic greens tossed with Bermuda onions, tomatoes, cucumbers, Cremini mushrooms and a Mediterranean style vinaigrette. | |||
| Caesar Salad | $5.00 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and seasoned croutons. | |||
| Entrees | |||
| Sugarcane Shrimp Skewers | $24.00 | ||
| Extra large Brazilian Tiger Shrimp on sugarcane skewers with roasted garlic, plum tomato, and jalapeno compote. Served over baby greens with fresh mozzarella and Mediterranean vinaigrette. | |||
| Sea Scallops | $25.00 | ||
| Jumbo sea scallops on a baby green and mango salad with plum tomatoes, red onion, bleu cheese and a sweet balsamic vinaigrette. | |||
| Grilled Fish duJour | $24.00 | ||
| Grilled with fresh herbs, topped with a sweet corn cilantro salsa and a tarragon lobster butter. | |||
| Blackened Rib Eye | $25.00 | ||
| Grill blackened rib-eye with roasted portabello mushrooms and a red onion red pepper relish. | |||
| Filet with Crab Cake | $27.00 | ||
| 7 oz. Filet Mignon paired with our house crab cake served atop a wild mushroom potato hash. Finished with a rosemary demi-glace. | |||
| European Chicken Salad | $23.00 | ||
| Chipotle honey glazed European chicken with grilled asparagus and grain mustard cole slaw. | |||
| Appetizers | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and sliced almonds baked in puff pastry and served with fresh fruit | |||
| Bayard House Wine Menu | Print Menu | ||
| Pinot Noir | |||
| Matua | $35.00 | ||
| Erath, Dundee Hills, Oregan | $43.00 | ||
| Sauvignon Blanc | |||
| Benzinger, Carneros | $34.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Seafood Pasta | $23.00 | ||
| Gulf shrimp, New Zealand mussels and lump crab tossed with cherry tomatoes, baby spinach, and linguini in a garlic wine broth. | |||
| Bayard House Wine Menu | Print Menu | ||
| Chardonnay | |||
| Cakebread, Napa Valley | $85.00 | ||
| Rombauer, Carneros | $58.00 | ||
| Jordan, Sonoma County | $55.00 | ||
| Acacia, Carneros | $36.00 | ||
| Sonoma Cutrer, Russian River Estate Bottled | $40.00 | ||
| Pinot Grigio | |||
| Kim Crawford, New Zealand | $32.00 | ||
| Santa Margherita, Italy | $45.00 | ||
| Kris, Italy | $30.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| New York Strip | $27.00 | ||
| Grill blackened N.Y. strip steak finished with a Creole bordelaise. Served with asparagus and yukon mashed potatoes. | |||
| Bayard House Wine Menu | Print Menu | ||
| Sauvignon Blanc | |||
| Monkey Bay | $26.00 | ||
| Pinot Grigio | |||
| King Estates, Oregon | $36.00 | ||
| Rieslings | |||
| Hogue | $26.00 | ||
| Shiraz | |||
| Jacobs Creek Shiraz, Australia Reserve | $30.00 | ||
| Other Whites | |||
| Beringer White Zinfandel, California | $21.00 | ||
| Sparkling Wines | |||
| Dom Perignon, Epernay | $170.00 | ||
| Veuve Clicquot Ponsardin, Brut, Vintage Reserve | $70.00 | ||
| Mumm, Carte Classique, France | $85.00 | ||
| Domaine Ste. Michelle | $30.00 | ||
| Tattinger Brut | $60.00 | ||
| Cabernet Sauvignon | |||
| Sequoia Grove, Napa | $75.00 | ||
| Red Zinfandel | |||
| Rombauer, Napa Valley | $45.00 | ||
| Wine By The Glass | |||
| Hogue Riesling | $7.00 | ||
| Cabernet Sauvignon | |||
| Folie a deux, Napa Valley | $38.00 | ||
| Casillero del Diablo | $35.00 | ||
| Red Zinfandel | |||
| Ravenswood, California | $26.00 | ||
| Pinot Noir | |||
| Louis Jadot, France | $51.00 | ||
| Cabernet Sauvignon | |||
| Simi, Alexander Valley | $42.00 | ||
| Shiraz | |||
| Penfolds, Thomas Hyland, South Australia | $37.00 | ||
| Other Whites | |||
| Camus Conundrum, Rutherford | $55.00 | ||
| Cabernet Sauvignon | |||
| Wild Oak, Sonoma | $50.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Rockfish | $26.00 | ||
| Chargrilled rockfish with a lump crab chardonnay reduction. | |||
| Bayard House Wine Menu | Print Menu | ||
| Red Zinfandel | |||
| St. Francis Old Vine, Sonoma | $37.00 | ||
| Shiraz | |||
| Lincourt Syrah, Santa Barbara | $48.00 | ||
| Pinot Noir | |||
| Domaine Carneros, Carneros, Napa Valley | $70.00 | ||
| Hook and Ladder, Russina River | $60.00 | ||
| Other Whites | |||
| Louis Jadot Pouilly Fuisse, France | $60.00 | ||
| Other Reds | |||
| Beaune Bressandes LerCru, 2004, Albert Marot, Burgundy, France | $73.00 | ||
| Chateau Lascombes, 2001, Margaux, Bordeaux | $118.00 | ||
| Wine By The Glass | |||
| Jekel Chardonnay | $8.00 | ||
| Monkey Bay Sauvignon Blanc | $7.00 | ||
| Kris Pinot Grigio | $8.00 | ||
| Beringer White Zinfandel | $5.50 | ||
| Castilleo Diablo Cabernet Sauvignon | $9.00 | ||
| Estancia Merlot | $8.00 | ||
| Jacob's Creek Shiraz | $8.00 | ||
| Ravenswood Red Zinfandel | $7.00 | ||
| Matua Pinot Noir | $9.00 | ||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| WARM BRIE IN PUFF PASTRY | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| SHRIMP COCKTAIL | $13.00 | ||
| Jumbo shrimp served with cocktail sauce and lemon. | |||
| CRAB AND VIDALIA ONION DIP | $12.00 | ||
| Warm crab and Vidalia onion dip topped with cheddar cheese. Served with warm pita bread. | |||
| MARYLAND OYSTERS ON HALF SHELL | $11.00 | ||
| Six fresh oysters served with cocktail sauce and lemon. | |||
| SHRIMP AND CRAB BRUSCHETTA | $14.00 | ||
| Served with a smoked tomato and basil coulis. | |||
| Salads | |||
| House Salad | $6.00 | ||
| Mixed field greens with tomatoes, cucumber, red onions and garlic herb croutons. Finished with a red wine viniagrette. | |||
| PEAR AND WALNUT SALAD | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with bleu cheese, sweet red onions, cherry tomatoes, and raspberry vinaigrette dressing. | |||
| THE HOUSE SALAD | $4.00 | ||
| Organic greens tossed with Bermuda onions, plum tomatoes, cucumbers, Cremini mushrooms, and Mediterranean style vinaigrette. | |||
| CAESAR SALAD | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese, and seasoned croutons. | |||
| Entrees | |||
| MARYLAND CRAB CAKES | $29.00 | ||
| A medley of jumbo lump and lump crabmeat perfectly seasoned then pan seared golden brown. | |||
| STUFFED ANAHEIM PEPPERS | $26.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, and shrimp. Baked and crowned with a New Mexican hot green chili salsa and freshly grated cheddar cheese. | |||
| ATLANTIC SALMON | $24.00 | ||
| Baked Atlantic Salmon with a fresh tarragon and lobster beurre blanc served over a parmesan and shrimp risotto. | |||
| RED SNAPPER | $25.00 | ||
| Pan Seared Red Snapper with a fresh cilantro and citrus salsa topped with extra large shrimp and Tequila lime butter. | |||
| SURF AND TURF | $32.00 | ||
| A 7 oz lobster tail served with drawn butter and a grilled petite filet mignon served with béarnaise sauce. | |||
| GRILLED CHICKEN TORTELLINIS | $21.00 | ||
| Grilled Chicken, sun dried tomatoes, prosciutto ham, roasted peppers and tortellini's all tossed with a light cream sauce and Parmesan-Reggiano cheese served with grilled baguettes. | |||
| ROASTED PORK TENDERLOIN | $23.00 | ||
| Slow roasted pork tenderloin with a caramelized pearl onion and golden pineapple marmalade. | |||
| ANGUS FILET MIGNON WITH SHRIMP | $28.00 | ||
| A 7 ounce, Hickory grilled, Angus filet served with roasted Cremini mushrooms, Allouette cheese, and grilled Brazilian tiger shrimp. Drizzled with a port wine and rosemary demi-glace sauce. | |||
| ROASTED PRIME RIB | $24.00 | ||
| 12 oz. Slow roasted prime rib with Au Jus and a horseradish cream sauce. | |||
| TOURNEDOS BALTIMORE | $28.00 | ||
| Twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream and Seafood champagne. | |||
| GRILLED LOLLIPOP LAMB CHOPS | $29.00 | ||
| Rosemary, garlic and cracked pepper grilled lollipop lamb chops with buttered asparagus and parmesan and thyme roasted fingerling potatoes; drizzled with a Dijon mustard vinaigrette. sprinkled with shaved Parmesan cheese. | |||
| MARYLAND CRAB CAKES | $29.00 | ||
| A medley of jumbo lump & lump crabmeat perfectly seasoned then pan seared golden brown. | |||
| CRAB IMPERIAL | $26.00 | ||
| A “Bay Classic” consisting of a rich blend of lump crabmeat, roasted peppers, sherry & a light mayonnaise dressing baked golden brown. | |||
| STUFFED ANAHEIM PEPPERS | $26.00 | ||
| Spicy Anaheim chilies stuffed with Maine lobster, lump crabmeat, & shrimp. Baked and crowned with a New Mexican hot green chili salsa & freshly grated cheddar cheese. | |||
| STUFFED SHRIMP | $26.00 | ||
| Extra large Gulf shrimp with lump crab; baked golden brown & served with a grilled asparagus & Parmesan risotto. Finished with a lemon tarragon butter sauce. | |||
| ATLANTIC SALMON | $25.00 | ||
| Pan seared Atlantic salmon layered with baby spinach, grilled tomatoes, Brie cheese & lump crab; finished with a champagne dill sauce. | |||
| AHI TUNA | $25.00 | ||
| Cracked pepper & sesame seared yellowfin tuna atop a baby green & arugula salad, garnished with red onion, tomato, crumbled feta & crispy wontons. Served with a fresh ginger & blood orange vinaigrette. | |||
| GRILLED CHICKEN TORTELLINI | $22.00 | ||
| Grilled chicken, prosciutto ham, roasted peppers, pesto, & tortellini all tossed with a light cream sauce & Parmigiano-Reggiano cheese. Served with grilled baguettes. | |||
| SURF AND TURF | $34.00 | ||
| A 7 oz lobster tail served with drawn butter & a grilled petite filet mignon topped with béarnaise sauce. | |||
| ANGUS FILET MIGNON WITH SHRIMP | $29.00 | ||
| A 7 ounce, hickory grilled, Angus filet served with roasted Cremini mushrooms, Allouette cheese, & grilled Brazilian tiger shrimp. Drizzled with a port wine & rosemary demi-glace sauce. | |||
| ROASTED PRIME RIB | $24.00 | ||
| 12 oz. Slow roasted prime rib with Au Jus & a horseradish cream sauce. | |||
| TOURNEDOS BALTIMORE | $29.00 | ||
| Twin petite filets grilled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: Madeira cream &Seafood champagne. | |||
| RACK OF LAMB | $29.00 | ||
| Fresh herb & Parmesan crusted New Zealand rack of lamb roasted to perfection. Served with rosemary potatoes & a roasted garlic Dijon vinaigrette. | |||
| Appetizers | |||
| WARM BRIE IN PUFF PASTRY | $13.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| JUMBO SHRIMP & CRAB CLAW COCKTAIL | $13.00 | ||
| Served with cocktail sauce and lemon. | |||
| MARYLAND OYSTERS ON HALF SHELL | $11.00 | ||
| Six fresh oysters served with cocktail sauce and lemon. | |||
| CRAB AND VIDALIA ONION DIP | $13.00 | ||
| Warm crab and Vidalia onion dip topped with cheddar cheese. Served with warm pita bread. | |||
| Salads | |||
| PEAR AND WALNUT SALAD | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with bleu cheese, sweet red onions, plum tomatoes, & a raspberry vinaigrette dressing. | |||
| THE HOUSE SALAD | $4.00 | ||
| Organic greens tossed with Bermuda onions, plum tomatoes, cucumbers, Cremini mushrooms, and Mediterranean style vinaigrette. | |||
| CAESAR SALAD | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese, and seasoned croutons. | |||
| Bayard House Dessert Menu | Print Menu | ||
| Frozen Drinks | |||
| Chocolate covered banana | $7.00 | ||
| Creme de banana, creme de cacao, blended with cream and ice. | |||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Seafood Imperial | $29.00 | ||
| Lump crab, lobster, and shrimp blended in a light mayonaise dressing, baked golden brown. Served with yukon mashed potatoes and green beans. | |||
| Bayard House Wine Menu | Print Menu | ||
| Cabernet Sauvignon | |||
| St. Francis, Sonoma | $45.00 | ||
| Shiraz | |||
| Hardy's, Australia | $31.00 | ||
| Merlot | |||
| Kenwood, Jack London, Sonoma Valley | $65.00 | ||
| St. Francis, Sonoma | $35.00 | ||
| Rutherford Hill, Napa Valley | $38.00 | ||
| Benzinger, Carneros | $50.00 | ||
| Bayard House Menu | Print Menu | ||
| Lemelson, 2005, Thea | TBA | ||
| Bayard House Wine Menu | Print Menu | ||
| Other Reds | |||
| Estancia Meritage, Sonoma | $36.00 | ||
| Pinot Grigio | |||
| Bolla, Italy | $25.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Tournedos Baltimore | $29.00 | ||
| Twin petite filets grilled medium rare, paired with a crab cake finished with a Madeira cream sauce and a lobster cake finished with a seafood champagne sauce. | |||
| GROUP LUNCH 2008 | TBA | ||
| GROUP LUNCH MENU Mixed Green Salad ENTREES Please select three options MARYLAND CRAB CAKE A traditional favorite. Back fin and lump crabmeat perfectly seasoned and griddle seared golden brown. Served with a corn and potato hash, haricot verts, and creole remoulade. ($3.00 additional charge per order) PAN CRISPED CHILEAN SEA BASS Served with sweet potato and goat cheese gratin on a watercress salad tossed with a horseradish maple dressing. CRAB AND LOBSTER TORTELLINI Snow peas, sun-dried tomatoes, pepper bacon and Shiitake mushrooms sautéed in a sherry cream sauce and served over crab and lobster tortellini. ($3.00 additional charge per order) PAN SEARED FILET MIGNON Angus filet pan seared and topped with goat cheese butter. Served with a wild mushroom risotto and wilted baby spinach; finished with a port wine reduction. PAN ROASTED CHICKEN BREAST Served with asparagus tips and a chipotle and pepper jack cheese polenta. Finished with a thyme pan jus and mesquite barbecued shoe string potatoes. DESSERT Assorted selection of cakes and pies are available. Coffee, hot tea, and iced tea are included. The price per person is $25.50, which includes 6% MD Sales tax and 20% gratuity. Additional charges for Room Rental on Saturday and Sundays only: 20/30 guests $50.00 30 guests or more $75.00 | |||
| Bayard House Wine Menu | Print Menu | ||
| Wine By The Glass | |||
| Domaine Ste. Michelle Champagne | $8.00 | ||
| Trivento Malbec | $9.00 | ||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Oyster on the half shell | $10.00 | ||
| 1/2 Dozen | |||
| Oysters on the shell | $18.00 | ||
| 1 Dozen | |||
| Crispy Oysters | $12.00 | ||
| 1/2 Dozen Flash fried oysters with a Creole aioli. | |||
| Crispy Oysters | $22.00 | ||
| 1 Dozen Flash fried oysters with a Creole aioli. | |||
| Oysters Chesapeake | $14.00 | ||
| Oysters on the half shell topped with lump crab a hollandaise sauce. | |||
| Shrimp Cocktail | $13.00 | ||
| Served with lemon and cocktail sauce. | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and toasted almonds baked in puff pastry and served with fresh fruit. | |||
| Prince Edward Island Mussels | $13.00 | ||
| Mussels steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and tomatoes. Served with toasted baguettes. | |||
| Spinach and Artichoke Dip | $10.00 | ||
| Served with warm pita bread. Add Crab 14- | |||
| Chicken Wings | $8.00 | ||
| One dozen wings tossed in your choice of spicy buffalo or honey barbeque sauce. | |||
| Basket of Old Bay Fries | $3.00 | ||
| Steamed Shrimp | TBA | ||
| 1/2 lb 9.00 1 lb 18.00 | |||
| Chicken Quesadilla | $8.00 | ||
| With green chili sauce, sour cream, and tomato salsa. | |||
| Chili | $9.00 | ||
| Traditional chili with ground beef and chorizo. Served in a bread bowl. | |||
| Oysters Chesapeake | $14.00 | ||
| 3 Oysters on the half shell baked with lump crabmeat and finished with Hollandaise sauce. | |||
| Crispy Oysters | TBA | ||
| Served with a Creole aioli 1/2 dozen 12.00 1 dozen 22.00 | |||
| Soups | |||
| French Onion Soup | $6.00 | ||
| Salads | |||
| Pear & Walnut Salad | $6.50 | ||
| Bartlett pears and sugared walnuts served over spinach, topped with crumbled bleu cheese and red onions. Finished with a raspberry vinaigrette. | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| Appetizers | |||
| OYSTERS ON THE HALF SHELL | TBA | ||
| Served with cocktail sauce and lemon. 1/2 Dozen 10.00 Dozen 18.00 | |||
| CRISPY OYSTERS | TBA | ||
| Flash fried oysters served with a Creole aioli. 1/2 Dozen 12.00 Dozen 22.00 | |||
| OYSTERS CHESAPEAKE | $14.00 | ||
| Oysters on the half shell topped with lump crab baked, and finished with holladaise sauce. | |||
| Sesame Shrimp | $12.00 | ||
| Pan seared with seaweed salad, wasabi cream and pickled ginger. | |||
| WARM BRIE AND PUFF PASTRY | $13.00 | ||
| Soft Brie cheese, honey, and toasted almonds baked in puff pastry and served with fresh fruit. | |||
| PRINCE EDWARD ISLAND MUSSELS | $13.00 | ||
| Mussels steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and tomatoes. Served with toasted baguettes. | |||
| CRAB DIP | $14.00 | ||
| Served with warm pita bread. | |||
| CHICKEN WINGS | $9.00 | ||
| One dozen wings tossed in your choice of spicy buffalo or honey barbeque sauce. | |||
| BASKET OF FRIES | $5.50 | ||
| Regular, Sweet Potato or Old Bay | |||
| FRIED CALAMARI | $12.00 | ||
| With an herb tomato dip. | |||
| CHICKEN QUESADILLA | $10.00 | ||
| Tortilla filled with chicken, green chili sauce, sour cream, and tomato salsa. | |||
| Bayard House Menu | Print Menu | ||
| Oysters on the Half Shell | TBA | ||
| 1/2 dozen 10.00 1 dozen 18.00 | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| Soups | |||
| MARYLAND CRAB SOUP | TBA | ||
| CUP 6.00/BOWL 7.00 | |||
| SOUP DUJOUR | TBA | ||
| CUP 5.50/BOWL 6.00 | |||
| CRAB BISQUE | $6.00 | ||
| Cup 6.00 / Bowl 7.00 | |||
| Salads | |||
| PEAR & WALNUT SALAD | $7.00 | ||
| Bartlett pears and sugared walnuts served over spinach, topped with crumbled bleu cheese and red onions. Finished with a raspberry vinaigrette. small 7.00 large 10.00 | |||
| HOUSE SALAD | $6.00 | ||
| Baby greens, onions, tomatoes, and English cucumbers tossed with a red wine viniagrette dressing with herb croutons. small $6 large $9 | |||
| CAESAR SALAD | $6.00 | ||
| Small $6 Large $10 | |||
| ADDITIONAL OPTIONS FOR THE SALADS LISTED ABOVE | TBA | ||
| Crab Cake 18.00 Grilled Chicken 12.00 Shrimp 16.00 Salads are available as both large and small | |||
| CHICKEN SALAD AND FRIED OYSTERS | $16.00 | ||
| Classic chicken salad served on baby greens with seasonal fruits and flash fried oysters. | |||
| WEDGE | $9.00 | ||
| Iceberg lettuce, bleu cheese crumbles, bacon, egg, and tomato with a creamy garlic parmesan cheese dressing. | |||
| SOUP & SALAD COMBO | $11.00 | ||
| Your choice of small salad and cup of soup. | |||
| Sandwiches | |||
| TBA | |||
| ALL SANDWICHES ARE SERVED WITH A PICKLE AND YOUR CHOICE OF REGULAR FRENCH FRIES OR SWEET POTATO FRIES. | |||
| MARYLAND CRAB CAKE | $18.00 | ||
| Lump crabmeat seasoned and baked. Served on a toasted potato roll. | |||
| TURKEY & BRIE | $14.00 | ||
| Sliced turkey wrapped around Brie cheese. Served warm on a pretzel roll with cranberry mayonaise. | |||
| BAYARD HOUSE BURGER | $12.00 | ||
| 8 oz. corn fed angus burger (from Sassafras River Beef Company). Topped with your choice of cheddar, American, provolone, or Swiss cheese. Add bacon 1.50 | |||
| Seafood and Fish | |||
| MARYLAND CRAB CAKE | $18.00 | ||
| Baked lump crabmeat, topped with lemon buerre blanc. Served with smashed potatoes and seasonal vegetables. Two cakes 29.00 | |||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Duck Breast | $23.00 | ||
| Pan Roasted on a Yukon gold potato hash with an apricot glaze. | |||
| Soups | |||
| Crab Bisque | TBA | ||
| Cup 6.00/Bowl 7.00 | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| Sandwiches | |||
| GRILLED CHICKEN SANDWICH | $14.00 | ||
| Marinated chicken breast, grilled on toasted sourdough with chipotle mayo. Topped with bacon and pepper jack cheese. | |||
| Seafood and Fish | |||
| STUFFED ANAHEIM PEPPERS | $26.00 | ||
| Spicy Anaheim chilies stuffed with lobster, crabmeat, and shrimp. Baked with green chili sauce and cheddar cheese. Topped with sour cream and salsa. | |||
| ROCKFISH | $26.00 | ||
| Chargrilled rockfish with a lump crab chardonnay reduction. | |||
| SCOTTISH SALMON | $24.00 | ||
| Oven roasted on baby arugula with avocado, goat cheese, cherry tomato marmalade and citurs herb vinaigrette. | |||
| Entrees | |||
| PANKO CHICKEN BREAST | $20.00 | ||
| over parmesan risotto with red chili sauce. | |||
| Bayard House Menu | Print Menu | ||
| Panko Chicken | $20.00 | ||
| over parmesan risotto with red chili sauce. | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| FILET & CRAB | $25.00 | ||
| A 5 oz. grilled Angus filet topped with a mini crab cake and Madiera cream sauce. | |||
| FILET MIGNON | $29.00 | ||
| 7 oz. grilled angus, roasted cremini mushrooms, Allouette Cheese & a port wine, rosemary demi-glace sauce. | |||
| Seafood and Fish | |||
| BIG EYE TUNA | $24.00 | ||
| Pan blackened with mango chutney and creole aioli. | |||
| Entrees | |||
| TOURNEDOS BALTIMORE | $29.00 | ||
| Twin petite filets grilled medium rare and paired with a crab cake finished with a Madiera cream sauce and a lobster cake finished with a seafood champagne sauce. | |||
| Bayard House Bar Specials Menu | Print Menu | ||
| MONDAY | TBA | ||
| $5.00 WINGS $3.00 DRAFT BEER | |||
| TUESDAY | TBA | ||
| $5.00 NACHOS $4.00 MARGARITAS | |||
| WEDNESDAY | TBA | ||
| $7 BURGERS $3.00 DRAFT BEER | |||
| THURSDAY | TBA | ||
| $6.00 CRISPY OYSTERS (1/2 dozen) $5.00 VODKA MARTINIS | |||
| FRIDAY | TBA | ||
| 1/2 Price Quesadilla's ($6) $ 3.00 DRAFT BEER | |||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Jumbo Shrimp Cocktail | $13.00 | ||
| Served with cocktail sauce and lemon | |||
| Oysters on the 1/2 Shell | $12.00 | ||
| Local Maryland oysters served with cocktail sauce and lemon. | |||
| Crispy Oysters | $12.00 | ||
| Flash fried and served with a Creole aioli. Dozen 22.00 | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| Soups | |||
| Maryland Crab Soup | TBA | ||
| Cup 6.00/Bowl 7.00 | |||
| Soup duJour | TBA | ||
| Cup 5.00/Bowl 5.50 | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| Entrees | |||
| NEW YORK STRIP | $25.00 | ||
| 12 oz Anugs strip loin with a roasted chile and garlic herb butter. | |||
| Bayard House Menu | Print Menu | ||
| Salads | |||
| House Salad | $5.00 | ||
| Organic greens tossed with Bermuda onions, tomatoes, cucumbers, Cremini mushrooms and a Mediterranean style vinaigrette. | |||
| Caesar Salad | $5.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and seasoned croutons. | |||
| Pear and Walnut Salad | $6.50 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, tomatoes, and raspberry vinaigrette. | |||
| Entrees | |||
| Roasted Turkey | $24.00 | ||
| Served with sage and sausage stuffing, cranberry dressing, and giblet gravy. | |||
| Child's Turkey | $14.00 | ||
| Maryland Crab Cake | $29.00 | ||
| Baked lump crabmeat, finished with a lemon buerre blanc. | |||
| Atlantic Salmon | $25.00 | ||
| Citrus roasted salmon served with orzo blended with spinach, tomato, onion, and feta cheese | |||
| Tournedos Baltimore | $29.00 | ||
| Twin petit filets grilled medium rare and paired with a crab cake finished with a Madeira cream sauce and a lobster cake finished with a seafood champagne sauce. | |||
| Angus Filet | $28.00 | ||
| 7 oz. grilled Angus filet mignon with roasted Cremini mushrooms, Allouette cheese and a port wine, rosemary demi-glace. | |||
| Chicken Scallopini | $22.00 | ||
| Pan seared with roasted peppers and tomatoes in a Madiera wine glaze. | |||
| Tortellini | $24.00 | ||
| Gulf shrimp, roasted peppers, and cheese stuffed tortellini tossed in a pesto cream sauce. | |||
| Soups | |||
| Maryland Crab Soup | TBA | ||
| Cup 6.00/Bowl 7.00 | |||
| Entrees | |||
| CHICKEN POT PIE | $12.00 | ||
| Baked in a torte dish with puff pastry crust. | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| Sandwiches | |||
| PULLED PORK SANDWICH | $11.00 | ||
| Chipolte barbequed on an onion brioche roll and topped with fresh slaw. | |||
| Bayard House Menu | Print Menu | ||
| Appetizers | |||
| Jumbo Shrimp Cocktail | $14.00 | ||
| Served with cocktail sauce and lemon | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped walnuts baked in puff pastry and served with fresh fruit. | |||
| Prince Edward Island Drunkin Mussels | $13.00 | ||
| Mussels steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and tomatoes. Served with toasted baguettes. | |||
| Prince Edward Island Drunkin Mussels | $13.00 | ||
| Mussels steamed in Tequila lime butter with andouille sausage, pepper jack cheese, and tomatoes. Served with toasted baguettes. | |||
| Warm Brie in Puff Pastry | $12.00 | ||
| Soft Brie cheese, honey, and chopped almonds baked in puff pastry and served with fresh fruit. | |||
| Bruschetta | $10.00 | ||
| Marinated tomato with basil, garlic, olive oil, and Asiago cheese. | |||
| Bruschetta | $10.00 | ||
| Marinated tomato with basil, garlic, olive oil, and Asiago cheese. | |||
| Crab Dip for Two | $14.00 | ||
| Lump crabmeat and herbed onion cheese dip baked golden brown. Served with warm pita bread. Single portion 10.00 | |||
| Crab Dip for Two | $14.00 | ||
| Lump crabmeat and herbed onion cheese dip baked golden brown. Served with warm pita bread. Single portion 10.00 | |||
| Oyster on the half shell | TBA | ||
| Served with cocktail sauce and lemon. 1/2 dozen 12- Dozen 22- | |||
| Oysters on the half shell | TBA | ||
| Served with cocktail sauce and lemon. 1/2 dozen 12- Dozen 22- | |||
| Crispy Oysters | TBA | ||
| Served with Creole aioli. 1/2 dozen 13- Dozen 24- | |||
| Crispy Oysters | TBA | ||
| Served with Creole aioli. 1/2 dozen 13- Dozen 24- | |||
| Oysters Chesapeake | $15.00 | ||
| Oysters on the half shell topped with lump crabmeat baked and topped with hollandaise sauce. | |||
| Oysters Chesapeake | $15.00 | ||
| Oysters on the half shell topped with lump crabmeat baked and topped with hollandaise sauce. | |||
| Salads | |||
| House Salad | $6.00 | ||
| Baby greens, onions, tomatoes, and English cucumbers tossed with a red wine vinaigrette dressing and herb garlic croutons. | |||
| House Salad | $6.00 | ||
| Baby greens, onions, tomatoes, and English cucumbers tossed with a red wine vinaigrette dressing and herb garlic croutons. Large 9- | |||
| Pear and Walnut Salad | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, and raspberry vinaigrette dressing. | |||
| Pear and Walnut Salad | $7.00 | ||
| Bartlett pears and sugared walnuts served over baby spinach and tossed with crumbled bleu cheese, sweet red onions, and raspberry vinaigrette dressing. Large 10.00 | |||
| Caesar Salad | $6.00 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and herb garlic croutons. Large 10.00 | |||
| Caesar Salad | $6.50 | ||
| Crisp romaine lettuce tossed with classic Caesar dressing, Locatelli cheese and herb garlic croutons. | |||
| TBA | |||
| Add the following to the salads listed above Chicken 12- Shrimp 16- Crab Cake 18- | |||
| Entrees | |||
| Maryland Crab Cakes | $29.00 | ||
| Baked lump crabmeat, topped with lemon buerre blanc. | |||
| Maryland Crab Cake | $18.00 | ||
| Baked lump crabmeat, topped with lemon buerre blanc. Dinner portion 29.00 | |||
| Stuffed Anaheim Peppers | $27.00 | ||
| Spicy Anaheim chilies stuffed with lobster, crab, and shrimp. Baked with green chili sauce and cheddar cheese. Topped with sour cream and salsa. | |||
| Lobster Tail | $32.00 | ||
| 8 oz. lobster tail served with drawn butter, vegetables and starch du jour. Add Crab stuffing. 38.00 | |||
| Atlantic Salmon | $26.00 | ||
| Citrus roasted salmon served with orzo, spinach, tomato, onion, and feta cheese. | |||
| Tuna | TBA | ||
| Crab Melt | $19.00 | ||
| Lump crab, bacon, and Provolone cheese on toasted sourdough bread. Served with watercress and marinated tomatoes. | |||
| Chicken Scallopini | $18.00 | ||
| Pan Seared chicken breast with roasted peppers and tomatoes in a Madeira wine glaze. Served with smashed potatoes and seasonal vegetables. | |||
| Chicken Scallopini | $22.00 | ||
| Pan Seared chicken breast with roasted peppers and tomatoes in a Madeira wine glaze. Served with smashed potatoes and seasonal vegetables. | |||
| Filet and Crab | $23.00 | ||
| 5 oz. grilled Angus filet topped with a mini crab cake and Madiera cream sauce. Served with smashed potatoes and seasonal vegetables. | |||
| Angus Filet | $29.00 | ||
| 7 oz. grilled Angus filet mignon with roasted Cremini mushrooms, Allouette cheese and a port wine and rosemary demi-glace. | |||
| Angus Filet | $29.00 | ||
| 7 oz. grilled Angus filet mignon with roasted Cremini mushrooms, Allouette cheese and a port wine and rosemary demi-glace. | |||
| Turkey and Brie | $14.00 | ||
| Sliced turkey wrapped around Brie cheese. Served warm on a pretzel roll with cranberry mayonaise a pickle and your choice of sweet potato or regular fries. | |||
| Lobster Tail | $32.00 | ||
| 8 oz. lobster tail served with drawn butter, vegetable and starch du jour. Add crab stuffing 38- | |||
| Tournedos Baltimore | $29.00 | ||
| Twin petite filets grilled medium rare and paired with a crab cake finished with Madeira cream sauce and a lobster cake finished with a seafood champagne sauce. | |||
| Tournedos Baltimore | $29.00 | ||
| Twin petite filets grilled medium rare and paired with a crab cake finished with Madeira cream sauce and a lobster cake finished with a seafood champagne sauce. | |||
| Stuffed Anaheim Peppers | $27.00 | ||
| Spicy Anaheim chilies stuffed with lobster, crab, and shrimp. Baked with green chili sauce and cheddar cheese. Topped with sour cream and salsa. | |||
| Tortellini | $24.00 | ||
| Gulf shrimp, roasted peppers, and cheese stuffed tortellini tossed in pesto cream sauce. | |||
| Filet Mignon | $29.00 | ||
| 7 oz grilled, Angus, roasted Cremini mushrooms, Alloutte cheese and a port wine, rosemary demi-glace. | |||
| Bayard House Dessert Menu | Print Menu | ||
| Custards, Cakes & Pies | |||
| Apple Pie | $7.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Anaheim Peppers | $26.00 | ||
| Spicy Anaheim chilies stuffed with lobster, crabmeat, and shrimp. Baked with green chili sauce and cheddar cheese. Topped with sour cream and salsa. | |||
| Bayard House Lunch & Dinner Menu | Print Menu | ||
| SEAFOOD PASTA | $23.00 | ||
| Gulf shrimp, New Zealand mussels and lump crab tossed with cherry tomatoes, baby spinach, and linguini in a garlic wine broth. | |||
| Bayard House Menu | Print Menu | ||
| Soups | |||
| Maryland Crab Soup | TBA | ||
| Cup 6.00/Bowl 7.00 | |||
| Bayard House Wine Menu | Print Menu | ||
| Pinot Grigio | |||
| Banfi San Angelo, Italy | $36.00 | ||
| Ecco Domani, Italy | $24.00 | ||
| Sauvignon Blanc | |||
| Drylands, New Zealand | $36.00 | ||
| Brancott, New Zealand | $38.00 | ||
| Chardonnay | |||
| Jekel | $30.00 | ||
| Rieslings | |||
| Indian Wells, Columbia Winery | $28.00 | ||
| Red Zinfandel | |||
| Kundee Estates Reserve, Sonoma Valley | $57.00 | ||
| Pinot Noir | |||
| Torri Mor, Oregon | $45.00 | ||
| Other Reds | |||
| Pic nique Red Cuvee, Suisun Valley, CA | $24.00 | ||
| Trivento Malbec | $35.00 | ||
| Bayard House Menu | Print Menu | ||
| Entrees | |||
| Lobster Tail | TBA | ||
| or Stuffed with Crab Imperial | |||
| Salads | |||
| Baby Arugula & Goat Cheese Salad | $7.00 | ||
| With avocado,cherry tomatoe marmalade, crispy beets and citrus vinaigrette. | |||