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Yellowfin Steak & Fish House, Edgewater Maryland
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25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
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수변 스테이크 및 해산물 다이닝
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Blue Cheese.
Any Steak, any Seafood.
with Jumbo Lump & hollandaise.
Pappardelle egg pasta tossed in garlic, white wine, cream, four cheese Italian blend with seven jumbo shrimp.
Blackened Chicken tossed with pappardelle egg pasta, Chesapeake mornay, tomatoes, green onions and garlic.
Beef tenderloin tossed with pappardelle, sautéed Vidalia onions, sour cream, mushrooms and poivrade.
Cavatappi pasta tossed in four cheese sauce with chunks of lobster tail.
Served over garlic mashed potatoes. Topped with jumbo lump crab with Chesapeake mornay and haricot vert.
Mixed field greens, egg, red onion, blue cheese crumbles, green beans, red & yellow peppers, olives and sesame dressing. Topped with blackened, seared rare tuna.
Mixed field greens, chopped tomatoes, shaved red onion, blue cheese crumbles, diced cucumbers and balsamic vinaigrette. Topped with 6 ounce Maryland style crab cake.
Spring mix with bacon, blue cheese crumbles, red onion, tomatoes, smoked mozzarella and blue cheese vinaigrette. Topped with a grilled CAB® New York Strip Steak.
Chopped romaine tossed with black beans, tortilla strips, chopped red onion, red & yellow peppers, spicy andouille and ranch dressing. Topped with blackened salmon.
Mixed field greens, Napa cabbage, carrots, daikon, nori strips, fried wontons and toasted sesame vinaigrette. Topped with grilled teriyaki jumbo shrimp.
Blackened with blue cheese.
Smoked bacon, mozzarella.
Yellowfin Tuna and Norwegian salmon nori poke with sticky rice, seaweed salad, avocado, cucumber, tobiko, scallions, nori paper and sesame seeds drizzled with zesty aioli.
Sautéed in garlic butter. Served over Spanish rice with corn ragout with bacon, andouille sausage, lime, garlic, tomato and cilantro.
Sesame seed encrusted and pan seared. Served rare. Served over rice noodles sautéed with carrots, peppers, Napa cabbage, scallions in a sesame/citrus broth.
Broiled. Topped with sautéed Jumbo Lump crab. Served over rosemary scented red bliss potatoes. Smothered in house made hollandaise. Served with grilled asparagus.
Served over Spanish rice with Creole sauce. Topped with five blackened shrimp and drizzled with jalapeno ranch crème fraiche. Served with zucchini linguine.
Blackened and pan seared. Served over creamy seafood risotto with lobster, crab meat and shrimp with a roasted tomato/bacon cream sauce. Topped with asparagus.
Blackened. Seared rare. Served over shrimp fried rice and topped with Asian stir fry vegetables. Drizzled with cusabi crème fraiche and sprinkled with roasted sesame seeds.
Cabbage, carrots, ginger, Sambal Oelek and #Juan salsa. Served with a side of Spanish rice and lime wedges.
Dredged in Fordham Gypsy Lager batter and fried crispy. Served with shrimp fried rice and zesty aioli.
Jumbo sea scallops served over creamy seafood risotto with lobster, crab meat and shrimp with a roasted tomato and bacon cream sauce.
Lobster, shrimp, mussels, scallops, clams, calamari & andouille sausage tossed in creamy risotto.
100% Jumbo Lump 6 ounce crab cakes sautéed in butter. Served with wild rice blend and sautéed haricot vert with Ken's ® tartar sauce.
Lobster, shrimp, mussels, scallops, clams, & fresh salmon tossed in garlic infused tomato broth with long grain rice.
Lobster, shrimp, and crab meat with Chesapeake mornay, eda mame, potatoes, carrots and asparagus tips.
Atlantic Cod dipped in Fordham Gypsy lager and flash fried. Served with fresh, hand pulled beach style fries.
Soy beans in the pod sprinkled with sea salt.
Fried bean curd, kobayaki, smoked bonito flakes.
Tuna/Salmon Poke or Crab Imperial. Choose two.
Fresh, sliced cucumbers in rice wine vinegar.
Spiced ham and rice wrapped in nori paper.
Tuna & salmon nori poke, rice, seaweed salad, cucumber, tobiko, scallions, avocado, zesty aioli.
Crab Imperial, Tuna Tartare & Salmon Nori Poke.
Seaweed salad infused with toasted sesame oil.
Blackened, seared rare. Soy, wasabi & ginger.
$Tuna with shallots, sesame, cilantro & Sambal.
Tuna sautéed in chili oil with cusabi.
Tuna, scallions, shallots, nori, Sambal Oleik.
Seared Tuna, Tuna Poké & Tartare combination.
Blackened, seared rare. Soy, wasabi & ginger.
Shallots, sesame, cilantro & Sambal Oliek.
Onion, egg, caper, horsy crème, crostinis.
Salmon, scallions, shallots, nori, Sambal Oleik.
Salmon Nori Poke, Tartare and Seared Salmon.
Yellowfin Tuna, Shallots, Sambal Oleik.
Jumbo Lump Crab, Avocado & Old Bay.
Avocado, Cucumber, Asparagus & Red Pepper.
Yellowfin Tuna & Avocado.
Crunchy Tempura Shrimp.
Snow Crab, Avocado, Tobiko, zesty aioli.
Smoked Salmon, Cream Cheese, capers.
Crunchy Tempura Lobster Tail.
Smoked River Eel, Cucumber & Kobayaki Sauce.
Smoked Salmon, Asparagus & Feta Cheese.
Spicy Tuna, Jalapeno & zesty aioli.
Tuna, crab meat, eel & avocado with tobiko.
Crab meat, salmon, avocado, tobiko, zesty aioli.
Crab meat, smoked salmon, asparagus, roe.
Spicy Salmon, Cucumber, tobiko, Jalapeno.
Bock style. A beautiful clear amber lager with notes of caramel, malts, spices, bread and light, non-bitter hops.
Golden in color with a light body and pleasant hop bouquet of traditional German hops blended with the intense citrus of American hops. $7 donated to Chesapeake Bay Foundation for each keg sold.
Toasty malt, gentle sweetness, flash of fresh hop bitterness. The malt and hops are perfectly balanced.
First brewed in 1900. "Clara" means clear or blonde. Taste is light, with some sweet malt and normal clean adjunct lager taste.
Unprecedented depth of character with increased acidity and a light essence of fruit without too much sweetness.
Munich and Vienna malts provide a honeyed backbone that is contrasted with the clean bitterness of Perle Hops.
This crisp and refreshing cider mixes the sweetness of the apples with a subtle dryness for a balanced cider taste.
Special lager yeast is used to produce that long lasting, smooth finish. The "toasted" part of the name refers to our direct-fire brew kettle; hot flames imparts a toasted flavor.
Its full, characteristic flavor and high quality is assured through a superior brewing process and by using only the finest ingredients available.
Belgian witbier. Brewed for creaminess with a combination of orange peel and coriander. Uncommonly smooth taste.
Perpetual IPA utilizes our hopback and dry-hopping to engineer a bold Imperial Pale Ale. We're always testing the boundaries of modern brewing.
Loose Cannon IPA. Brewed In Baltimore, MD. Burnished gold with citrus hop aromas. Big hop flavor with notes of grapefruit, herbs and pine.
Crab velouté, Jumbo Lump Crab, Old Bay®, basil & Gruyere.
Tomato sauce, pineapple, Canadian Bacon and Gruyere blend.
Tomato basil sauce with pepperoni, pepperoni and Gruyere blend.
Garlic butter, basil, Applewood smoked bacon and Gruyere blend.
Crab velouté, shrimp, crab, meat, lobster & Gruyere.
BBQ, chicken, basil, onions, and Gruyere blend.
A large basket of fresh cut pomes frites, double fried and served with sweet tomato reduction.
Cavatapi pasta tossed in a four cheese sauce with chunks of lobster. Light, panko crust.
Tuna & Salmon Nori poke with rice, seaweed salad, cucumber, tobiko, scallions, avocado & zesty aioli.
1 cluster of steamed snow crab legs. Served with melted butter and Old Bay®.
Dredged in Fordham Gypsy Lager batter and fried. Served with zesty sesame aioli.
Sautéed with white wine, thyme and garlic. Served with garlic crostinis.
Jumbo lump crab, artichoke hearts & garlic, with Borsin, Gruyere & cream cheeses.
Ginger, cabbage, carrots & #Juan salsa.
6 ounce all Jumbo lump crab meat with mayo, Dijon mustard & Old Bay®. Sautéed in butter.
Cold smoked Atlantic salmon. Served with eggs, capers, chopped onion and garlic crostinis.
Atlantic Cod filet dipped in Fordham Gypsy Lager and fried. Hand pulled beach style fries.
Dusted in seasoned flour and flash fried. Served with Mai Ploy™ sweet chili sauce.
Shrimp, carrots, daikon, cilantro and Napa cabbage with a hint of Sambal Oelek. Spicy Chinese mustard.
Served with creamy seafood risotto with lobster, crab, & shrimp with a tomato & bacon cream sauce.
Jumbo shrimp, fire roasted and chilled. Served with horseradish cocktail sauce and celery heart.
½ pound of shrimp dusted with Old Bay® and steamed with Vidalia onions.
Grilled, TerryYaki marinated chicken. Served over grilled pineapple, Canadian bacon with Kabayaki.
Baked imported mini brie. Drizzled with honey with assorted fresh fruits and garlic crostinis.
Pork shank dry rubbed and slow cooked. Glazed in Sweet Baby Ray's® barbeque sauce.
8 ounce lobster tail. Baked and served with a side of seafood risotto and butter.
Two avocado halves stuffed with Crab Imperial, tuna poke^ or salmon nori poke^. Choose two.
Chicken, black beans, green onions, mozzarella, Creole sauce & Spanish rice. Flour/corn tortillas.
Skewered heirloom tomatoes and fresh Ciliegine mozzarella with fresh basil and drizzled with balsamic reduction.
Fresh spinach, crumbled bacon, egg, diced red onions, hot bacon dressing, mushrooms, crispy fried onions.
Wedges of iceberg lettuce, tomatoes, peppers and Vidalia onions with chunky Blue Cheese dressing.
Chopped romaine hearts, Caesar-Lime dressing, garlic croutons and Italian four cheese blend.
Soy Beans in the pod, sprinkled with sea salt.
Fresh, sliced cucumbers in rice wine vinegar.
Spiced ham & sticky rice wrapped in seaweed.
Fried tofu tossed in Kabayaki with smoked bonito.
Sesame Seaweed Salad with roasted sesame seeds.
Vegetable Crab, Cream of Crab, Bipartisan, Onion Soup.
Seaweed, sticky rice, crab meat, Old Bay®.
Tuna sautéed in chili oil, served with Cusabi crème fraiche.
Seared rare with wasabi, pickled ginger and soy.
Baked. Drizzled with honey. Seasonal fresh fruit.
Roasted garlic, four cheese blend, Applewood smoked bacon.
Shrimp, carrots, daikon, cilantro, and Napa cabbage.
Tomato/Basil sauce loaded with thin sliced pepperoni.
Atlantic Cod in Fordham Lager with beach style fries.
Cavatapi pasta tossed in a four cheese sauce with lobster.
Chicken, Spanish rice, Creole sauce, black beans, tortillas.
Peel and eat shrimp tossed in Old Bay®.
Scallions, tomatoes, onions, nori, spicy sauce on wontons.
Dredged in Fordham Gypsy Lager with zesty aioli.
Patron, Cointreau, Fresh Squeezed Lime, Salted Rim.
Absolut Citron, Triple Sec, Cranberry.
Tito's, Sour Apple Pucker.
Malibu, Blue Curaco, Pineapple.
Tito's, Triple Sec, Pomegranate.
Stoli Razz, Chambord, Cranberry.
Absolut Citron, Lemonade, Strawberry Mix.
Stoli Peach, Peach Schnapps, Cran, Pineapple.
Absolut Citron, Triple Sec, Sour Mix.
El Jimador Gold, Triple Sec.
Patron Silver, Grand Marnier.
El Jimador, Mango.
Avion Anejo, Cointreau.
Bacardi, mint, lime.
Tito's, George's.
Gosslings, Ginger Beer.
Pomegranate, Champagne.
New Amsterdam, Ginger Beer.
Sweet Tea Vodka, Lemonade.
Shirley Temple, Tito's.
Absolut Elyx and Vermouth.
Stoli O, Triple Sec, OJ, Club Soda.
Patron Silver, Patron Citronge, Club Soda.
Finlandia Grapefruit, Club Soda.
Pinnacle Whipped, Orange, Club Soda.
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