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Pub Snacks

Eggplant Roulade

Crisp fried eggplant roulade stuffed with spinach and mascarpone, topped with house-made marinara and parmesan cream sauce

Shellfish Casino

A mix of mussels, scallops, and shrimp with a classic casino topping of bacon, pepper, and garlic

Thai Curry Mussels

PEI mussels, Thai red curry, coconut milk, kaffir lime, fresh cilantro

Maryland Crab Soup

Lump crab, tomato broth, petite vegetables, Chesapeake seasoning

Scallops Stockafeller

Jumbo diver scallops and creamy spinach, baked with Gruyere cheese and fennel pollen

Charcuterie and Cheese Board

Two cured meats, two fine cheeses selected by our chef,
imported olives, fig preserves and grilled baguette

Caesar Salad

Seasoned romaine hearts, shaved Italian cheese blend, heirloom tomatoes, croutons, Caesar dressing

Shaved Brussels Salad

Crisp shaved Brussels’ sprouts, radish, carrot, dried cranberries, toasted hemp seeds, manchengo cheese, Fugi apple vinaigrette


Vegetarian Stuffed Pepper

Arborio rice, Impossible 2.0 burger, fresh herb blend, mozzarella cheese, fresh tomato, sauce, wilted spinach

Grilled Rib Eye

Grilled 14 ounce hand-cut, Stock’s steak rub, garlic roasted baked potato, creamed baby kale, Stock’s steak sauce

Scallop Chops

Jumbo gulf shrimp wrapped diver scallops, saffron risotto, wilted greens, pink peppercorn cream sauce

Bruschetta Chicken

Parmesan-roasted airline chicken breast, spinach mascarpone ravioli, heirloom tomatoes, fresh basil, balsamic syrup

Bacon-wrapped, Mozzarella-stuffed Meatloaf

Chive cauliflower mash, grilled jumbo asparagus, bordelaise sauce

Smoked Brisket

Hardwood smoked beef brisket, baked mac n cheese, chef’s garden fresh vegetable, Stock’s sloppin’ sauce

Surf ‘n Turf Wellington

Prime filet mignon and Maine lobster in puff pastry, shallot confit and puff pastry

Cedar Plank Salmon

Mustard glaze, forbidden rice pilaf, chef’s garden fresh vegetable, beurre blanc sauce

For the Sweet Tooth

Flourless Chocolate Torte

Decadent chocolate torte

Strawberry Stocks Cake

Belgian waffle, macerated strawberries, vanilla bean Chantilly


Rum-espresso soaked lady fingers, classic mascarpone cream

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