Potomac Grill Menu

16 oz. bottle

A perfect blend of jumbo lump crab meat, herbs, cream cheese, spices and Parmesan cheese. Served with toasted sour dough roll.

Succulent shrimp, died chorizo sausage sauteed in a while wine tomato bruschetta broth. Also served with shallots, blackenings seasoning and extra garlic for extra flavor. Served with dipping bread.

A marinated Portabella topped with jumbo lump crabmeat imperial and baked until golden brown. Servd on a bed of baby greens and drizzled with a balsamic vinegar reduction.

Freshly breaded in spicy flour and sprinkled with more Cajun spices for that extra kick of flavor. Served with Chipotle mayo and cocktail sauce.

Coated in sesame seeds and seared to taste. Served on a bed of baby greens with a grilled hot house tomato Chipotle mayonnaise and Wasabi sauce.

Served with rice.

Mixed greens, croutons, Bleu cheese crumbles, cherry tomatoes, Julienne carrots, cucumbers and sugared walnuts.

Spinach tossed with croutons, Feta cheese, light red wine Italian dressing, Julienne red peppers, sliced mushrooms and Julienne carrots.

New York's tastiest, cooked to perfection. Topped with simmered Cabernet mushrooms. Served with the vegetable of the day and a baked potato.

A 16 oz. steak topped with grilled peppers, onions and burgundy mushrooms. Served with the vegetable of the day.

A generous cut of clow cooked prime rib. Served with the vegetable of the day and a jumbo baked potato.

Over a half pound of Maryland jumbo lump style crab cakes naked to perfection. Served with saffron rice, tartar sauce, cocktail sauce and the vegetable of the day.

Slow cooked fall off the bone pork ribs, basted in a a homemade BBQ sauce. Served with Redskin mashed potatoes and veggie of the day.

A grilled fillet of North Atlantic salmon. Served on top of steaming sauteed spinach, mushrooms, herbs and tri-color peppers. Drizzled with our Balsamic vinaigrette. Served with saffron rice.

Sauteed chicken, shrimp, tri-color peppers, Bermuda onions, tomatoes, shrimp stock and Cajun spices. Served on top of fettuccine pasta or Spanish saffron rice.

Sauteed chicken breasts in a Marsala wine reduction. With shallots, Portabella and button mushrooms, sauteed in virgin olive oil. Served with farfalle pasta.

Shrimp and smokey bacon tossed amid Parmesan, spinach and mozzarella cheese in a light pesto cream Alfredo sauce.

A 9 oz. fresh parry of beef cooked to your liking. Topped with Monterrey Jack and Cheddar cheese, grilled pepper, onions, smoked bacon, lettuce and tomato on a Kaiser bun.

Crab cake is served on a toasted bun with crisp lettuce, tomato slices

Grilled breast of chicken, double thick bacon, Jack and cheddar cheeses, lettuce, tomato and red onions on focaccia bread.

Chopped salmon pieces, herbs, spices and crackers rolled into a large cake. Baked and served on a brioche bun. Served with lettuce, tomato, onions and steak fries.

A hoagie roll stuffed with thinly sliced prime rib. Jack cheese and bacon. Served with a side of au-jus.

A mound of thinly sliced corned beef. Topped with melted Swiss cheese, Thousand-Island dressing and Sauerkraut. Served on Artisan rye bread. Also available with turkey.

Cajun-Bourbon pop corn shrimp, sliced Roma tomatoes, shredded lettuce, Chipotle mayonnaise, caramelized onions-peppers and creole spice.

Served on a bed of sauteed spinach and mushrooms. Topped with caramelized peppers-onions and sided by thick slices of cornbread.