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Defining Quality and Freshness as Hunt Valley’s Premier Dining Choice

Starters Tenderloin Skewers – Medallions of beef, marinated, grilled, drizzled with peanut sauce

Ahi Tuna – Sweet wasabi soy glazed, sesame 8

crusted, seared rare over Asian slaw


Crispy Onion Straws – Thinly sliced onion

Shrimp Cargot – Shrimp simmered in herb

strings, hand-breaded and fried golden, served with a special sauce for dipping 6

butter, topped with melted Havarti cheese and served with a baguette escargot style 12

Bacon Wrapped Scallops – Roasted, on

Chili Con Queso Dip – Crumbled sausage

sautéed baby spinach, topped with a warm citrus beurre blanc 12

and chilies in silky cheese blend, served with fresh tortilla chips 9

Buffalo Calamari – Drizzled with a spicy

Crab & Artichoke Fondue – Lump crab dip

buffalo sauce with Maytag bleu cheese crumbles and blue cheese dressing 11

in a melting pot of cheeses, served with crisp baked crostini 10

Soups Crab & Roasted Corn Soup – Award

Chef’s Soup Selection – Fresh from the

winning sherry enhanced creamy mix of roasted corn and jumbo lump crab meat 7

market. Constantly changing consistently delicious 6

Small Salads Steakhouse – Crisp greens,

Classic Caesar – Creamy

Wedge – Iceberg lettuce

candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette 7

dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and housemade croutons 8

wedge, bleu cheese crumbles and dressing, crispy bacon, and diced ripe tomato 6

Salad Toppers: Grilled Chicken 4

Shrimp 5

Salmon 6

Ahi Tuna 7

Entrée Salads Crispy Chicken – Crisp greens with hand-

Mango and Mandarin – Blackened Jumbo

breaded chicken, turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese, honey mustard and barbecue dressing 13

shrimp, fresh berries, mango, Mandarin oranges, on greens tossed with citrus vinaigrette, with Brie cheese, red onions and toasted almonds 15

Sashimi Tuna Salad – Flash-seared ahi with

Shrimp Salad Platter – Old Bay seasoned

ginger/cilantro vinaigrette, fresh mixed greens, julienne red onions, mango and avocado 16

jumbo shrimp over lettuce with tomatoes, hardboiled egg, avocado and lavash crackers 14

Sandwiches Served with Hand-cut French Fries

Cheeseburger – Fresh Angus patty with

Monterey Chicken Sandwich – A juicy,

Tillamook cheddar cheese, applewood bacon, lettuce, onion, tomato, mayo, mustard, bread and butter pickles nestled in a brioche roll 10

BBQ glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun 11

Prime Rib Burger – Sliced prime rib piled on

Meatloaf Sandwich – Not your mom’s

Certified Angus Beef, with horseradish sauce, caramelized onions and Swiss cheese 13

meatloaf! Seasoned blend of beef and pork on garlic cheese bread, with onion straws 12

Crabcake Sandwich – Jumbo lump crabcake

French Dip Sandwich – Thin-sliced prime

on toasted split-topped bun with rémoulade, leaf lettuce and ripe tomato 15

rib, gruyere cheese, on a baguette roll with mayo, au jus and horseradish sauce 14

Chicken Salad Sandwich – Decadently

Lobster & Shrimp Roll – The traditionally

creamy chicken salad topped with lettuce and tomato on a rosemary and garlic-seasoned focaccia that features sun-dried tomatoes 11

toasted New England “hot dog” roll, stuffed with your favorites of lobster and shrimp tossed in a delicate herb mayo 16

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Entrees Served with Small Salad and your choice of Side

Market Fresh Fish – Any fresher and it would

Rack of Ribs – Full rack of slow cooked fall-

still be in the ocean. Availability is limited to ensure awesomeness Market Price

off-the-bone baby back ribs topped with rich thick BBQ sauce 24

Grilled Salmon – A full-bodied, filet cut, flaky

Prime Rib – Slow roasted, hand-rub seasoned,

fish. Grilled medium-well with a whole grain mustard sauce 18

juicy prime rib, served with warm au jus and horseradish sauce 25

Herb Crusted Chicken – Half chicken

Herbed Chicken and Baby Back Ribs –

coated in herbs then slowly roasted to a crispy golden brown 17

Two of your favorites combined for those that can’t decide 24

Double-Bone Pork Chop – Maple brined,

Ahi Tuna – Pan seared rare, sweet wasabi soy

tender, juicy bone-in pork chop, slow roasted then topped with the chef’s featured sauce 19

glazed, black and white sesame seed crusted over Asian slaw 26

Meatloaf Stack – Turn up the heat with this

Maryland Crabcakes – Well over a half

zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers 15

pound of jumbo lump crabcakes. Everyone says theirs are the best – you decide 29

Vodka and Crab – Jumbo lump crab meat

Short Ribs – Off the bone, braised slowly in the

tossed lightly in a tomato cream and crushed red pepper sauce served over penne pasta 19

oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws 22

Chicken and Crab – Pan seared chicken with

Chilean Sea Bass – Resting on sautéed baby

jumbo lump crab in a sherry cream sauce

spinach with a warm citrus beurre blanc



Filet Napoleon – Tender medallions layered with roasted potatoes, onions, spinach and mushrooms, finished with a port wine demiglacé (Excludes choice of side) 27

From the Grill Our steaks are selected from corn-fed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking. Served with Small Salad and your choice of Side

Filet Mignon 6 oz


Filet Mignon 8 oz


Roasted Rack of Lamb


New York Strip Steak 14 oz


Bone-In Cowboy Ribeye 20 oz


Our chefs offer topping ideas to add flavor to your steak, from gorgonzola butter to an au poivre finish. May we suggest: Chef’s Steak Butter 3 Gorgonzola Red Wine 4 Au poivre 4

Sides and Extras SIDES: Hand Cut Fries, Coleslaw, Chef’s Vegetable Choice, Mashed Potatoes, Steamed Broccoli, Baked Potato, Wild Rice Blend

Macaroni and Cheese 5

Au Gratin Potatoes 5

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Burgundy Mushrooms 4

Wine List In an effort to offer you wines as exciting as our food, we have compiled this very versatile list of high value wines. All selections are available by the glass or bottle to compliment your menu choices. Wines are listed by taste from light and fruity to heavy and full-bodied




White Zinfandel, Canyon Road (Modesto, California)



Riesling, Monchhof (Mosel, Germany)



Pinot Grigio, Claris (Veneto, Italy)



Sauvignon Blanc, Madrigal (Napa, California)



White Blend, Peter Lehmann "Layers" (Adelaide, South Australia)



White Blend, Pine Ridge "Chenin Blanc & Viognier" (Napa, California)



Chardonnay, Hess (Monterey, California)



Chardonnay, Newton Red Label (Napa, California)





Pinot Noir, Mark West (Central Coast, California)



Pinot Noir, Mac Murray Ranch (Central Coast, California)



Merlot, 14 Hands (Columbia Valley, Washington)



Merlot, Les Jamelles (Languedoc-Roussillon, France)



Red Zinfandel, Four Vines (Paso Robles, California)



CMS Red by Hedges (Columbia Valley, Washington)



Shiraz, Rosemount Estate (Southeast Australia)



Shiraz, Penfold’s Thomas Hyland (Adelaide, Australia)



Malbec, Pircas Negras (Famatina Valley, Argentina)



Cabernet Sauvignon, Grayson Cellars (Napa, California)



Cabernet Sauvignon, 20 Rows (Napa, California)






SPARKLING WINE Cava, Jaume Serra Cristalino (Penedes, Spain) Brut Split, Domaine Chandon (France)


Looking for a special wine experience? Our

Innkeepers List is available upon request

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Barretts Dinner Menu 7 15 11  
Barretts Dinner Menu 7 15 11  

Defining Quality and Freshness as Hunt Valley’s Premier Dining Choice