The food is fine dining, but the atmosphere is casual. We pride ourselves on our unique dishes, rather than run of the mill fare. We use only the freshest ingredients, which is evident from your first bite. Our goal is to make you feel like you've been on vacation when you leave, and your time with us was the highlight.
Holding up port in the Annapolis City Marina for more than 25 years, Carrol's Creek serves up finely grilled steaks and fresh local seafood with a lively dockside view of the Spa Creek harbor. The lunch menu presents a star line-up of aquatic delicacies such as a glamorous herb-encrusted rockfish fillet roasted with sautéed baby spinach, lovely lady jumbo crab lumps, and a tomato pesto risotto ($18), or a fried oyster po' boy sandwich made of pearl-less mollusks fried fresh and served on a roll with horseradish aioli ($11.50). Dinner allows a repeat performance of lunchtime favorites mixed with new appetizers such as Acapulco-style ceviche, which combines tilapia with onions, tomatoes, avocado, and fresh cilantro ($9), and caesar salad for two, made tableside so diners can witness the ritualistic slaughter of romaine hearts before devouring them with special dressing and freshly grated imported cheese ($15). Maryland jumbo crab-cakes are bursting with garlic-and-herb potatoes ($30), and a grilled filet mignon comes slathered with caramelized sweet onions, wild mushrooms, and a merlot glace to satisfy the largest land-loving appetites ($29).
A charming, two-story octagonal structure that used to be a light house rests above the waters of a harbor on Chesapeake Bay, drawing in visitors with the sounds of laughter and live music on weekends and during live Jazz brunch, as well as the scents of seasonal seafood and gourmet regional cuisine. Sam's executive chef Jim Wilder hitches the menu to the changing seasons to create an ever-changing slate of contemporary American seafood infused with contemporary influences. Guests make pilgrimages by land or by water to sample the restaurant's Sunday brunches of signature crab benedict or lobster mac and cheese, or to savor dinners of fresh Maryland rockfish, lobster rolls, and roasted duck breast.
Sips of wines and nibbles of Maryland crab cakes pair with the live strums of acoustic guitars. Inside, walls decorated with rustic wine crates, a full-service bar, and waterfront windows frame each forkful with an elegant, yet approachable surrounding.
For more than 25 years, French-born chef Jean-Louis Evennou has filled Café Normandie with Gallic cuisine peppered with flavors from the Eastern seaboard. A chef since the age of 13, Evennou seasons endive salad with strong roquefort cheese and rabbit with tangy dijon sauce and simmers beef bourguignon in another rich sauce. Dinners also include American-inspired recipes such as crab soup with Maryland vegetables, as well as housemade pastries and crème caramel.
In 2008, Café Normandie was certified as a sustainable steward by the city of Annapolis for its eco-friendly initiatives. The restaurant follows intensive composting and recycling guidelines; in addition, it stocks biodegradable carry-out gear and serves its meals on tabletops made of marble salvaged from the ruins of the Louvre.
Mid Atlantic Seafood's kitchen staff assembles creations from an eclectic menu of fish samplers, wings, sandwiches, breakfast items, and Chinese-inspired dishes. Patrons can choose from almost 20 types of fish, such as haddock ($9.99–$18.99) and catfish ($9.49–$18.49), and order they be baked, grilled, stuffed, or nestled between layers of bread in a sandwich.
Proprietor Don Dey Ermand has been running Sly Horse Tavern for nearly 30 years, but the restaurant looks much, much older. That's because it was modeled after the 18th-Century elegance of the Raleigh Tavern in colonial Williamsburg. A fireplace spills warmth out into the room, where it is easy to imagine early American colonists warming their hands or whittling the extra corners off their hats. The flickering light wends across oriental rugs and merlot-red tablecloths. Atop them, waiters slide plates of cuisine that fuse modern American and European culinary traditions. Chefs stir steaming pots of cherry and bourbon sauce and craft lobster crème, destined to crown cuts of salmon, ostrich, and Chesapeake Bay crab cakes. Sparkling, white, and red wines pair with dishes such as stuffed trout, which the Washington Times said was “generous in size, exceptionally flaky and sweet, and was complemented with just the right portion of rich crab imperial.”