Appetizers
Maggie’s Mushrooms
Mushrooms caps sauteed with shallots & garlic butter, topped with Parmesan cheese.
Lettuce Wraps
Korean style barbecue chicken sliced julienned & roasted, served with Romaine lettuce leaves and Sriracha hoisin sauce.
Maggie’s Crab Dip
Backfin crab meat baked with spinach in a seasoned cream cheese sauce, served with toast points.
“Naked” Buffalo Tenders
Herb roasted chicken breast cut into strips, tossed with buffalo wing sauce and served with carrots, celery and our homemade bleu cheese dressing.
Potato Skins
Deep fried Idaho potato skins served with melted cheddar cheese, Mozzarella & provolone blend, bacon, sour cream and fresh chives.
Maggie’s Zesty Nachos
Deep fried tortilla chips, served with nacho cheese, salsa, jalapeno’s and sour cream.
Add chili: Add $3.00
Chicken Fingers
House seasoned and fried chicken fingers, served with fresh fruit & honey mustard.
Rachel Bites
Fresh sliced turkey and Swiss cheese served on grilled rye bread; with 1000 Island dressing and house made cole slaw.
Rueben Bites
Corned beef, sauerkraut and Swiss cheese served on grilled rye bread; served with a 1000 Island dipping sauce
Ham & Swiss Cheese Bites
Grilled ham and Swiss cheese; served in bite size pieces.
Chicken Wings
Large wings in one of our own sauces: Hot, Cajun, Old Bay, BBQ, Oriental Ginger Glaze, Ming Zing, Experimental Hot, Jamaican Jerk Sauce and Sriracha BBQ.
Snack size (5) 8.99 /Regular size (10) 12.99
Steamed Shrimp – Full Pound
Tender Gulf shrimp, steamed in beer and house seasonings and dusted with Old Bay
Steamed Shrimp – Half Pound
Tender Gulf shrimp, steamed in beer and house seasonings and dusted with Old Bay
Scallops Wrapped In Bacon
Oven roasted and served in a light lemon aioli sauce.
Crab Medallions
Five delicious Maggie’s “mini ” crab cakes pan sauteed served with a Maryland corn relish & tarter sauce.
Barbecued Shrimp
Six large gulf shrimp wrapped in bacon, broiled and topped with our house barbecue sauce.
Calamari
Fresh Calamari rings dredged in flour, deep fried then served with Marinara sauce.
St Louis Ribs
A full pound of St Louis cut pork ribs, glazed with brandy and brown sugar, slow roasted and served with a choice of one of the following sauces: Carolina vinegar pepper, traditional tomato base BBQ sauce or Caribbean jerk BBQ
Mozzarella Cheese Sticks
Batter dipped mozzarella cheese sticks, lightly fried & served with Marinara sauce.
Entrees
All entrees are served with a house salad and hot French rolls & fresh whipped butter. Substitute a Caesar or Spinach salad for $3.00 **Baked potatoes are not available until 4:00 Monday – Saturday** 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. 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. Slow roasted seasoned Prime Rib; paired with baked potato, birds nest and horseradish and house made Au Jus. 28.99 Featured wine by the glass: C & B Cabernet 6 ounce cut of premium medallions of Black Angus tenderloin, marinated in a ginger glaze sauce with jalapeno’s; pan seared then garnished with fried sweet onions. This entree is served with roasted red skin potatoes and a sauteed medley of zucchini, onions and peppers. Grilled 8 ounce prime Angus sirloin steak; served with our house made mashed potatoes and a sauteed medley of zucchini, onions and peppers. Tender cuts of filet cooked in Natty Boh gravy and peas, topped with our house made mashed potatoes. Two sautéed chicken breast topped with freshly made tomato sauce and a blend of Provolone and Parmesan cheeses, served with penne pasta Alfredo. 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. 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. 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. Penne pasta sauteed with shallots, tomato & basil, then tossed in a cajun cream sauce. A boneless breast of chicken, oven roasted with herbs and spices; served over linguini that has been tossed in house made Alfredo sauce. Shrimp and scallops sautéed with tomato, garlic, basil and white wine; served on a bed of linguini topped with Parmesan cheese 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. Colossal & jumbo lump crabmeat blended with our unique house recipe of seasonings; served with herb roasted red skin potatoes and birds nest. Gulf shrimp in a curry-cream sauce, served with colonial style chutney; served with herb roasted red skin potatoes & birds nest. Roasted zucchini, stuffed with Quinoa, Feta cheese and onion; drizzled with Greek dressing and served with wilted spinach. Spinach & artichoke blended with Mozzarella, Provolone cheeses, cream cheese and Parmesan; wrapped in a pasta sheet and baked with marinara sauce. Grilled portabella mushrooms in a curry cream sauce; served with colonial style chutney. Served with herb roasted red potatoes and birds nest. Smoked beet Reuben bites Roasted golden and red beets lightly smoked and topped with sauerkraut and melted Swiss cheese on rye bread. Served with a side of house made 1000 island dressing. 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. Black beans blended with red bell pepper, garlic, onion, parsley, and served on crisp Bib lettuce. Grilled medley of zucchini, onions, peppers, portabella mushrooms tossed with a balsamic reduction.
Tournedos Dijonaise
*Single 4 ounce 1/2 portion. $18.99
Wine Pairing: Rosenbloom Red Zinfindel
Filet Mignon
Wine Pairing: Concannon Petite Syrah
Prime Rib
Hawaiian Pi Pi Tenderloin
Wine pairing: Bodega Septima Malbec
Sirloin Steak
*Topped with crab meat and finished with an imperial sauce $26.99
Wine Pairing: Concannon Petite Syrah
Shepherd’s Pie
Wine Pairing: Ravenswood Shiraz
Chicken Parmesan
*Single breast $15.99
Wine Pairing: Gabbiano Chianti
Chicken & Shrimp Madagascar
Wine Pairing: Toasted Head Chardonnay
Chicken Champagne
Wine Pairing: Chateau St Michelle Riesling
Chicken Chesapeake
Wine Pairing: Sterling Vintners Pino Grigio
Cajun Penne Pasta
Chicken add $5.00
Shrimp add $6.00
Wine Pairing: La Croix du DUC Merlot
Herb Roasted Chicken Linguini Alfredo
Wine Pairing: Domaine du Chateau d’ Eau Chardonnay
Seafood Neptune
Wine Pairing: Domaine du Chateau d’ Eau Pinot Noir
Seafood Cassoulette
Wine Pairing: La Val Sauvignon Blanc
Maggie’s Signature Double Crab Cakes
*Single serving crab cake served with roasted red skin potatoes & birds nest. $18.99
*Crab cakes can be made Gluten Free when requested
Wine Pairing: Domaine du Chateau d’ Eau Chardonnay
Shrimp Madagascar
Wine Pairing: Toasted Head Chardonnay
Add On – Maggie’s Signature Crab Cake
Vegetarian Dishes
Stuffed Zucchini
Spinach & Artichoke Cannelloni
Portabella Mushroom Madagascar
Smoked Beet Reuben Bites
Moroccan Stewed Vegetables
Eggplant Parmesan
Black Bean Burger
Grilled Vegetable Plate
Children’s Menu
Each item is served with a small order of fresh cut fruit and a small beverage.
Chicken Fingers
Turkey Sandwich
Half Cheese Quesadilla
Peanut Butter & Jelly
Mac & Cheese
Grilled Cheese