Backfin Blues Bar & Grill menu

Mixed Grill

A weekly chef's choice of a trio of grilled items and garnishment

Spinach and Fontina Raviolo

Finished with a fresh tomato and basil cream sauce

Blackened Barramundi

Pan seared in a chefs blend of Cajun seasonings and garnished with a lemon aioli

Scallops au Gratin Florentine

Pan seared scallops, finished in a spinach and cream au gratin

Chilean Sea Bass

Pan roasted sea bass, complimented with a shiitake, sherry cream reduction

Veal Oscar

Pan seared veal medallions, topped with colossal crab, grilled asparagus and chef hollandaise

Grilled Rib Eye

Stockyard char-grilled hand cut beef, garnished with a Stilton compound butter and crisp onions

Stuffed Jumbo Shrimp

Jumbo shrimp stuffed with crab imperial finished with a chefs imperial sauce

Twin Crab Cakes

Homemade crab cakes with super lump crab, complimented with your choice of sauce or aioli

Filet Au Poivre

9 ounce center cut, pepper encrusted tenderloin, pan seared and finished with Grand Marnier sauce

Stuffed Lobster

South African lobster tail stuffed with our super lump crab imperial

South African Lobster

Finest in the world, twin cold water lobster tails baked to perfection

Chef Pizza

Grilled Naan bread, with chef's topping

Little Neck Clams

Pan-roasted clams with a white wine and garlic butter sauce

Southwest Crab Dip

Chef's homemade spicy crab and artichoke dip, accented with adobe and chipotle peppers

Calamari Provincial

Lightly dusted calamari rings, tossed in a marinated tomato white wine and sliced garlic sauce

Shrimp Lejon

Jumbo shrimp, dipped in a dijon and horseradish sauce and wrapped with smoked apple-wood bacon

Crab Louis

Sauteed colossal lump crab in a brandied butter garlic sauce, served with grilled asparagus and crustini

Orange Mojito

Fresh muddled mint and orange, house made simple syrup, fresh squeezed lime juice and rum.

Root: 1 Cabernet Sauvignon

Cypress Merlot

Angeline Pinot Noir

Finca el Origen, Malbec

Finca el Origen Cabernet Sauvignon

Terra Rosa Malbec

Campus Oaks Old Vine Zinfandel

Apothic Red

Lobster Bisque

A perfect touch of velvet style soup

Soup Du Jour

Chef's choice of homemade soup

Backfin Blazin' Crab

Roasted red pepper based crab soup

House Salad

Hearts of Hearts spring mix served with candied walnuts, mandarin oranges, blue cheese crumbles and a house dressing

Iceberg Wedge

Crisp iceberg wedges topped with apple wood bacon, blue cheese crumbles & dressing, garnished with balsamic glace

Iceberg Wedge

Crisp lettuce served with Blue cheese crumble, Applewood bacon, diced cherry tomatoes and blue cheese dressing

Classic Caesar

Crisp chopped romaine hearts complimented with croutons, Asiago cheese and classic Caesar dressing

Backfin's House Salad

Spring greens accompanied with mandarin orange segments, candied walnuts, blue cheese crumbles and finished with our house dressing

Flat Bread Pizza

Grilled Nann, topped with fresh tomato sauce and Asiago cheese

Flat Bread Seafood Pizza

Grilled Nann, topped with fresh tomato sauce, Asiago cheese and choice of crab or shrimp

Fish 'n Chips

Fresh made to order hand dipped tempura fish, served with house fries, tartar sauce and choice of on side

Tempura Shrimp

Fresh hand dipped Jumbo shrimp served with an oriental sauce and choice of two sides

Crab Cake

Single homemade crab cake served with two sides and choice of sauce

Petite Filet

Char grilled 5 ounce center cut tenderloin finished with roasted demi-glace and two sides

Two-Egg Breakfast

Eggs served with home fries and toast. Add choice of meat: apple-wood bacon, maple sausage, scrapple or ham

Hawaiian French Toast

Hawaiian bread dipped in a Grand Manier-infused egg batter, grilled to perfection

Chipped Beef

Homemade chipped beef, served over your choice of biscuit, toast or muffin

Eggs Benedict

Poached eggs with Canadian bacon, wolfermans muffin and chef's hollandaise sauce

Waffle Fosters

Homemade belgium waffles topped with bananas foster, can be served plain

Oyster and Eggs

Hand-breaded oysters topped with chef Aioli and your choice of style of eggs

Chesapeake Benedict

Poached egg served with Canadian bacon, colossal lump crab, wolfermans muffin, finished with a chef's hollandaise

Stockyard Filet and Eggs

Char-grilled filet mignon, served with your style of eggs

Flat Bread Pizza

Grilled Nann, topped with blend of seasoned mushrooms, garnished with reggiano parmigiano

Fire and Ice

Fresh ahi tuna dusted with cracked black pepper, served with wasabi and sesame dressing

Calamari Provencal

Tender calamari lightly dusted in cornmeal, fried and tossed in a garlic tomato sauce

Shrimp Lejon

Skewered jumbo shrimp, horseradish dipped and wrapped with applewood baco

Southwest Crab and Artichoke Dip

Served with crispy nann chips

Principe dei Conti Pinot Grigio

Ponga Sauvignon Blanc

Relax Riesling

Toasted Head Chardonnay

Annabella Chardonnay

Pickled Beet and Feta Salad

Home-made pickled beets served over arugula, sliced red onion, feta cheese and finished with French Vinaigrette.

Beef Carpaccio

Beef carpaccio with a scallion and caper relish, topped with asiago and balsamic drizzle.

Oysters Rockefeller

Oysters on the half shell baked with spinach, bacon, and an Asiago cheese sauce.

Stuffed Mushrooms

Mushrooms stuffed with a crab, dill, and Asiago cheese stuffing and topped with Hollandaise sauce.

Baked Icelandic Haddock

Fresh Icelandic Haddock topped with an almond and fresh herb crumb topping.

Prince Edward Island Flounder

Fresh flounder stuffed with a baby shrimp, prosciutto, and crab stuffing.

Lobster Ravioli

Squid ink striped lobster ravioli served with a Chef’s baby shrimp and plum tomato scampi sauce.

Annalisa Moscato

Montelliana Prosecco

Talijanich White Solero

Build-Your-Own Three Tier Cheese Omelet

Choose two of the following plus cheese: pepper, onion, mushroom, ham, sausage, bacon, spinach

Kennett Square Mushroom Omelet

Chef's blend of mushrooms served with your choice of cheese

Chef's Veggie Omelet

Chef's seasonal blend of veggies along with local goat cheese

Oscar Omelet

Jumbo lump crab, grilled asparagus, and wheel-aged shredded Asiago with chef's hollandaise

Shrimp or Salmon Omelet

Fresh seafood sautéed with baby spinach and brie

Marinated Chicken Breast

Your choice of char-grilled or blackened chicken breast, served on a brioche bun with a choice of Aioli

Chef's Quesadilla

Fresh grilled quesadilla accompanied with a chef's pico de gallo. Choice of chicken or seafood

Stockyard Prime Chuck Burger

Stockyard's superior cuts of prime angus meat on a decadent brioche bu

French Dip

Hand sliced rib-eye served on a brioche bun with cheddar cheese, ajus and horseradish sauce

Southwest Wrap

Grilled chicken breast, lump crab, onion, tomato, spring lettuce and a southwest cheese sauce wrapped in a grilled tortilla

Chicken Caesar Wrap

Grilled Chicken, fresh cut romaine, onion, tomato and chef Caesar dressing

Backfin Signature Crab Cake Sandwic

Chef's homemade broiled jumbo lump crab cake sandwich baked to perfection with your choice of sauce

Chesapeake Prime Burger

The finest grade of prime chuck topped with colossal crab or crab cake, topped with a chef's hollandaise

Fish N Chips

Chef's choice of fresh tempura fish of the day, accompanied with homemade slaw and chef's potato

2011 Principe dei Conti Pinot Grigio, IGT Italy

Crisp and dry honey with peach with a light body perfect for seafood pairings

2010 Torre Sella, Italy

IGT light and crisp with hints of honeysuckle and dry finish; perfect with seafood

2011 A to Z Pinot Gris, Oregon

2010 Cypress Merlot, California

Soft and subtle flavors of cherry and cocoa mild tannin

2011 Apothic Red, Blend California

Rhubarb and black cherry with hints of mocha, chocolate, and vanilla

2010 Folie a Deux Merlot, Sonoma Valley

Ripe, juicy black cherry flavors complimented with vanilla and tea notes

2010 Red Right Hand, Blend Australia

Juicy Plum and soft spices compliments delicate finish

2006 Kunde Merlot, Sonoma Valley

Vivid flavors of cherry with hints of toffee and spice

2010 Jekel Chardonnay, Monterey 2009

Citrus notes of pineapple and mango; light bodied but bold finish

2011 Toasted Head Chardonnay, Napa

Rich tropical fruit, vanila, butterscotch, coconut

2010 Annabella Chardonnay, Napa

Balanced with complex flavors of lemon, apricot and figs with a smooth finish

2009 Silverado Estates Chardonnay, Carneros/Napa

Big Butter notes and full bodies with a velvet finish, aged in French Oak

2011 Ponga Sauvignon Blanc, Marlborough New Zealand

Lime, white peach, and grapefruit

2010 Nimbus Sauvignon Blanc, Chile

Crisp, light and fruit forward with citrus notes and dry finish

2012 Beyond Sauvignon Blanc Costal Range, South Africa

Passionfruit, green pepper, kiwi and lime backed with herbal notes and minerals

2011 Relax Riesling, Mosel-Saar-Ruwar

Semi-sweet with lush tropical fruit and light aromatic notes

2011 Dr. Loosen Riesling, mosel-Saar-Ruwar

Dry with light sweetness and a tropical fruit finish

2010 Montelliana Prosecco, Ital

DOC Extra Dry Prosecco with subtle hints of honeysuckle and lemon

2010 Annalisa Moscato, Italy

Peach blossom and citrus with nectarine and apple notes

2010 Finca el Origen, Argentina

High vine grapes with robust flavors of spice, tea, and cocoa

2010 Terra Rosa, Argentina

2010 Sophenia Reserve, Argentina

Subtle dry fruit with a hint of mint and roasted spices

2011 Root:1; Chile

Black Currant, mocha, and chocolate notes with a nice finish

2010 Educated Guess, Napa

Ripe blackberry and cherry fruit with cocoa and hints of mint

2010 Louis Martini Reserve, Sonoma

Estate Vineyard with ripe plums dark cherry and heavy tannins

2008 Silverado Estate, napa

Balanced structure and velvety texture, black cherry aroma, huge finish

2010 Artisen 5, Napa

Dark roasted berry finish with exquisite body and robust tannins

2011 Angeline Pinot Noir, Sonoma

Ripe raspberries and strawberries with nuances of vanilla oak

2011 Folie a Deux Pinot Noir, Sonoma

Dark and robust with smoky notes and tobacco finish

2009 Campus Oaks Zinfandel, Lodi, California

Full bodied, bursting with berry flavors and a strong spicy finish

2010 Folie a Deux Zinfandel, Dry Creek Valley, California

Classic dry and spice with bold finish; perfect with steak

2010 Hullabaloo Zinfandel, Napa

Sweet black currants, raspberry and finished with French Oak