Pierpoint Restaurant

large repitoire of sauces of multi-ethnic cuisines

with White Clam Sauce

with almonds or pecans

with Parmesan cheese crisp and croutons

with julienne cucumber, squash, grape tomatoes, onion, and assorted vinaigrettes (many options available)

Gorgonzola cheese, tomato, roast pepper, and white balsamic vinaigrette

with lemon oregano vinaigrette

with pecan vinaigrette

with shrimp, corn-fried oysters, crab balls, crisp sweet potatoes, tomato, and mustard seed vinaigrette

shrimp toast mix and shrimps in a crisp wrapper

shrimp toast mix in a shitake mushroom tempura

with horseradish mayonnaise

with Asian or American BBQ

smoked or traditional style

spinach and feta cheese pies

Greek cheese pies

with fresh fish or vegetables OR Sushi with eel, crabstick, fresh crab, etc

with greens and cider vinaigrette

with Smithfield ham on a stick (Summer only!)

with sides and roast pepper tartar sauce

grilled, or pan seared with assorted sauces and side dishes

with Maryland clams, scallops, and shrimp served in a Chesapeake clam broth with lemon, Old Bay, herbs, tomatoes, and corn bread served on the side

with tomato remoulade sauce and side dishes

cooked in a sherry demi glace or local pecan and peach chutney with side dishes

with Maryland crab imperial and lemon champagne sauce with side dishes

plain French or with white chocolate or extracts

American style with limited butter and economical

large repitoire of sauces of multi-ethnic cuisines

with White Clam Sauce

with almonds or pecans

with Parmesan cheese crisp and croutons

with julienne cucumber, squash, grape tomatoes, onion, and assorted vinaigrettes (many options available)

Gorgonzola cheese, tomato, roast pepper, and white balsamic vinaigrette

with lemon oregano vinaigrette

with pecan vinaigrette

with shrimp, corn-fried oysters, crab balls, crisp sweet potatoes, tomato, and mustard seed vinaigrette

shrimp toast mix and shrimps in a crisp wrapper

shrimp toast mix in a shitake mushroom tempura

with horseradish mayonnaise

with Asian or American BBQ

smoked or traditional style

spinach and feta cheese pies

Greek cheese pies

with fresh fish or vegetables OR Sushi with eel, crabstick, fresh crab, etc

with greens and cider vinaigrette

with Smithfield ham on a stick (Summer only!)

with sides and roast pepper tartar sauce

grilled, or pan seared with assorted sauces and side dishes

with Maryland clams, scallops, and shrimp served in a Chesapeake clam broth with lemon, Old Bay, herbs, tomatoes, and corn bread served on the side

with tomato remoulade sauce and side dishes

cooked in a sherry demi glace or local pecan and peach chutney with side dishes

with Maryland crab imperial and lemon champagne sauce with side dishes

plain French or with white chocolate or extracts

American style with limited butter and economical

acorn, and spaghetti squashes simmered with Chesapeake goats cheese, porcini mushrooms, pancetta, leeks and topped with white truffle oil

with applewood smoked bacon, wilted greens, and cider vinaigrette

with artesian cheeses, smithfield ham, salami, cured olives, and roast pepper-feta tapanade and served with crackers and crisps

served with root vegetable slaw and spicy tomato remoulade

served with seaweed salad, mandarin orange sambal dipping sauce and Mongolian BBQ sauce

with BBQ duck breast, napa cabbage, shiitake mushrooms, and pickled ginger and served with Chef Nancy's Longolian BBQ sauce

baltimore coddies, corn fried oysters with remoulade sauce, clams casino, and roasted red pepper tartar sauce (great for sharing)

steamed and served in a clam and coconut curry broth with leeks and foccocia for dipping

served with a silver queen corn cake and roasted red pepper tartar

served with brussel sprout slaw, matchstick fries, and roasted red pepper tartar sauce; Options: smoked, traditional, or one-of-each

pan caramelized scallops served with creamy asiago ravioli, wilted spinach, and cointreau butter

maryland rockfish, chesapeake clams, mussels, jumbo shrimp, and diver scallops simmered in a saffron tomato clam broth and served with foccocia for dipping

four (4) jumbo shrimp pan seared and served with aged parmesan cheese grits, andouille sausage gumbo and topped with sweet potato crisps

served to order with wilted spinach topped with andouille and bacon, crisp granny smith apple cake, and demi glace

served with parmesan cheese grits, warm greens, and pecan ginger sauce

served to order with pan seared vegetables, saffron mashed potatoes, peach chutney and lime cilantro yoghurt sauce

grilled to order and served with fingerling potato and gorgonzola hash, blistered vegetables, and chianti demi glace

crispy fried eggplant layered with roast garlic, marinara, and buffalo mozzarella and topped with parmesan cheese and balsamic syrup

pumpkin and butternut squash pierogi dumplings served in a gorgonzola cream with pine nuts and topped with white truffle oil

with grape tomatoes, red onion, yellow squash, and cucumber offered with pomegranate-balsamic vinaigrette OR maytag blue cheese dressing

foccocia croutons, peppered sliced tomato, and Parmesan cheese crisp

with mustard seed vinaigrette and shrimp, smoked crab ball, corn fried oysters, smoked salmon wrapped breadsticks, grape tomatoes and topped with sweet potato crisps

of market greens and creamy herb vinaigrette with julienne cucumber, red onions, grape tomatoes, feta cheese, kalamata olives, roasted red peppers, and pepperoncini

with ponzu vinaigrette, sliced panang curry and lemongrass marinated beef, julienne cucumbers, red onions, grape tomatoes, and topped with crispy rice noodles

with oatmeal crumb, granola butter, and shortbread crust served warm and topped with vanilla bean gelato

served with banana chocolate spring roll, Chef Nancy's famous chocolate fork and spoon, chocolate gelato ice cream sandwich, and espresso chocolate pate

with praline topping served warm with vanilla bean gelato

with flavors of mandarin orange, chocolate, and ginger chai

with chocolate cookie crust and chocolate ganache icing

almonds, walnuts, honey, and molasses with a shortbread crust served warm with vanilla bean gelato

gelato and sorbet flavors change at chef's whim, and served with shortbread cookie

large repitoire of sauces of multi-ethnic cuisines

with White Clam Sauce

with almonds or pecans

with Parmesan cheese crisp and croutons

with julienne cucumber, squash, grape tomatoes, onion, and assorted vinaigrettes (many options available)

Gorgonzola cheese, tomato, roast pepper, and white balsamic vinaigrette

with lemon oregano vinaigrette

with pecan vinaigrette

with shrimp, corn-fried oysters, crab balls, crisp sweet potatoes, tomato, and mustard seed vinaigrette

shrimp toast mix and shrimps in a crisp wrapper

shrimp toast mix in a shitake mushroom tempura

with horseradish mayonnaise

with Asian or American BBQ

smoked or traditional style

spinach and feta cheese pies

Greek cheese pies

with fresh fish or vegetables OR Sushi with eel, crabstick, fresh crab, etc

with greens and cider vinaigrette

with Smithfield ham on a stick (Summer only!)

with sides and roast pepper tartar sauce

grilled, or pan seared with assorted sauces and side dishes

with Maryland clams, scallops, and shrimp served in a Chesapeake clam broth with lemon, Old Bay, herbs, tomatoes, and corn bread served on the side

with tomato remoulade sauce and side dishes

cooked in a sherry demi glace or local pecan and peach chutney with side dishes

with Maryland crab imperial and lemon champagne sauce with side dishes

plain French or with white chocolate or extracts

American style with limited butter and economical

acorn, and spaghetti squashes simmered with Chesapeake goats cheese, porcini mushrooms, pancetta, leeks and topped with white truffle oil

with applewood smoked bacon, wilted greens, and cider vinaigrette

with artesian cheeses, smithfield ham, salami, cured olives, and roast pepper-feta tapanade and served with crackers and crisps

served with root vegetable slaw and spicy tomato remoulade

served with seaweed salad, mandarin orange sambal dipping sauce and Mongolian BBQ sauce

with BBQ duck breast, napa cabbage, shiitake mushrooms, and pickled ginger and served with Chef Nancy's Longolian BBQ sauce

baltimore coddies, corn fried oysters with remoulade sauce, clams casino, and roasted red pepper tartar sauce (great for sharing)

steamed and served in a clam and coconut curry broth with leeks and foccocia for dipping

served with a silver queen corn cake and roasted red pepper tartar

served with brussel sprout slaw, matchstick fries, and roasted red pepper tartar sauce; Options: smoked, traditional, or one-of-each

pan caramelized scallops served with creamy asiago ravioli, wilted spinach, and cointreau butter

maryland rockfish, chesapeake clams, mussels, jumbo shrimp, and diver scallops simmered in a saffron tomato clam broth and served with foccocia for dipping

four (4) jumbo shrimp pan seared and served with aged parmesan cheese grits, andouille sausage gumbo and topped with sweet potato crisps

served to order with wilted spinach topped with andouille and bacon, crisp granny smith apple cake, and demi glace

served with parmesan cheese grits, warm greens, and pecan ginger sauce

served to order with pan seared vegetables, saffron mashed potatoes, peach chutney and lime cilantro yoghurt sauce

grilled to order and served with fingerling potato and gorgonzola hash, blistered vegetables, and chianti demi glace

crispy fried eggplant layered with roast garlic, marinara, and buffalo mozzarella and topped with parmesan cheese and balsamic syrup

pumpkin and butternut squash pierogi dumplings served in a gorgonzola cream with pine nuts and topped with white truffle oil

with grape tomatoes, red onion, yellow squash, and cucumber offered with pomegranate-balsamic vinaigrette OR maytag blue cheese dressing

foccocia croutons, peppered sliced tomato, and Parmesan cheese crisp

with mustard seed vinaigrette and shrimp, smoked crab ball, corn fried oysters, smoked salmon wrapped breadsticks, grape tomatoes and topped with sweet potato crisps

of market greens and creamy herb vinaigrette with julienne cucumber, red onions, grape tomatoes, feta cheese, kalamata olives, roasted red peppers, and pepperoncini

with ponzu vinaigrette, sliced panang curry and lemongrass marinated beef, julienne cucumbers, red onions, grape tomatoes, and topped with crispy rice noodles

with oatmeal crumb, granola butter, and shortbread crust served warm and topped with vanilla bean gelato

served with banana chocolate spring roll, Chef Nancy's famous chocolate fork and spoon, chocolate gelato ice cream sandwich, and espresso chocolate pate

with praline topping served warm with vanilla bean gelato

with flavors of mandarin orange, chocolate, and ginger chai

with chocolate cookie crust and chocolate ganache icing

almonds, walnuts, honey, and molasses with a shortbread crust served warm with vanilla bean gelato

gelato and sorbet flavors change at chef's whim, and served with shortbread cookie