Chicken & Shrimp Madagascar
- $ 24.99
Pan sautéed filet of chicken and Gulf shrimp in a curry-cream sauce served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Wine Pairing: Toasted Head Chardonnay
Phone: 410-848-1441
Kitchen hours are Sunday 11:00 AM to 6:00 PM. Monday through Thursday 11:00 AM - 8:00 PM, Friday and Saturday 11:00AM - 9:00 PM.
ALL MENU ITEMS AVAILABLE FOR CARRYOUT & DELIVERY
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We are currently open for pick up, curbside & delivery (ending 1/2 hour before kitchen closes)
Delivery Charges: $2 within 5 Miles / $10 over 5 miles
Pan sautéed filet of chicken and Gulf shrimp in a curry-cream sauce served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Wine Pairing: Toasted Head Chardonnay
Oven roasted and served in a light lemon aioli sauce.
Six large gulf shrimp wrapped in bacon, broiled and topped with our house barbecue sauce.
St Louis cut pork ribs, cooked until tender and deep fried served with a choice of one of the following sauces: house Carolina vinegar pepper, tomato base BBQ sauce or Caribbean jerk BBQ
A full rack of St Louis cut pork spare ribs, cooked until tender and served with a choice of one of the following sauces: House Carolina vinegar pepper, tomato base BBQ sauce or Caribbean jerk BBQ. Served with French fries & cole slaw. Featured Wine: Ravenswood Shiraz
Two 4 ounce center cut of beef filet pan sauteed served in a sherry wine sauce, laced with Dijon mustard; served with house made mashed potatoes and a sauteed medley of zucchini, onions and peppers. *Single 4 ounce 1/2 portion. $20.99 Wine Pairing: Rosenbloom Red Zinfindel
An 8 ounce center cut of beef filet pan sauteed to your liking then finished in butter; served with mashed potatoes and vegetable du jour. Wine Pairing: Concannon Petite Syrah
Slow roasted premium Black Angus Beef; served in au jus. This entrée is served with a baked potato & birds nest. **Available Thursday, Friday & Saturday after 5:00pm & Sunday after noon. Featured Wine: Cartlidge & Brown Cabernet
Tender cuts of filet cooked in Natty Boh gravy and peas, topped with our house made mashed potatoes. Wine Pairing: Ravenswood Shiraz
Two sautéed chicken breast topped with freshly made tomato sauce and a blend of Provolone and Parmesan cheeses, served with penne pasta Alfredo. *Single breast $18.99 Wine Pairing: Gabbiano Chianti
Pan sautéed filet of chicken and Gulf shrimp in a curry-cream sauce served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Wine Pairing: Toasted Head Chardonnay
A Maggie's Specialty - filets of chicken breast lightly dusted with flour and sautéed with mushrooms, shallots, and carrots then tossed in a champagne cream sauce. Wine Pairing: Chateau St Michelle Riesling
Baked chicken breast baked topped with back fin crabmeat and topped with our Imperial sauce; then backed and served with our house made mashed potatoes and a sauteed medley of zucchini, onions and peppers. Wine Pairing: Sterling Vintners Pino Grigio
A boneless breast of chicken, oven roasted with herbs and spices; served over linguini that has been tossed in house made Alfredo sauce. Wine Pairing: Domaine du Chateau d' Eau Chardonnay
Seared scallops with mushroom caps sautéed with shallots & garlic butter topped with Parmesan cheese. Served with garlic red skin potatoes and a sautéed medley of zucchini, onions & peppers. Featured Wine: La Val Sauvignon Blanc
Shrimp and scallops sautéed with tomato, garlic, basil and white wine; served on a bed of linguini topped with Parmesan cheese Wine Pairing: Domaine du Chateau d' Eau Pinot Noir
Colossal crab meat, Gulf shrimp, and tender sea scallops baked in garlic butter, fresh tomatoes, basil and white wine; served with herb roasted red skin potatoes and a sauteed medley of zucchini, onions and peppers. Wine Pairing: La Val Sauvignon Blanc
Colossal & jumbo lump crabmeat blended with our unique house recipe of seasonings; served with herb roasted red skin potatoes and birds nest. *Single serving crab cake served with roasted red skin potatoes & birds nest. $19.99 *Crab cakes can be made Gluten Free when requested Wine Pairing: Domaine du Chateau d' Eau Chardonnay
Gulf shrimp in a curry-cream sauce, served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Wine Pairing: Toasted Head Chardonnay
Grilled portabella mushrooms in a curry cream sauce; served with colonial style chutney. Served with herb roasted red potatoes and birds nest.
Roasted zucchini, stuffed with Quinoa, Feta cheese and onion; drizzled with Greek dressing and served with wilted spinach.
Slowly stewed tomatoes, spinach, chick peas, eggplant and zucchini in a Moroccan curry sauce; served over steamed rice.
Fresh eggplant breaded & fried and layered with house made marinara sauce and Mozzarella & Provolone cheeses, and baked to a golden brown. Served with Penne pasta and Alfredo sauce.