Bookbinder's Seafood & Steakhouse

stuffed with country ham, goat cheese & fine herbs

served with roasted red pepper mayonnaise

oysters topped with spinach, pernod, parmesan & cheddar cheese

with fresh grape tomatoes, baby arugula & balsamic drizzle

seared rare, served with a ginger soy dressing & wasabi

sautéed with mushrooms, red wine & garlic butter

half-dozen top neck clams topped with peppers, onions & smoked bacon

two jumbo lump crabcakes, two oz. each, with rémoulade & chinese pepper sauce

served with Bookbinder's cocktail sauce

served with Bookbinder's cocktail sauce

Bayshore oysters local from Kent Island, MD. mildly salty with a buttery flavor. served with Bookbinder's cocktail sauce & mignonette sauce

four oz. of the finest grade of jumbo lump blue crabmeat, served with Bookbinder's cocktail sauce

Feeds Three to Four; four chilled jumbo shrimp, four two oz. jumbo lump crabcakes, four prosciutto wrapped mozzarella & fried calamari

Feeds Two to Three; four chilled jumbo shrimp, four oz. jumbo lump crabmeat & nine oysters on the half shell

Feeds Three to Four; half of a chilled two-pound Maine lobster, six chilled jumbo shrimp, nine oysters & four oz. jumbo lump crabmeat cocktail

rich, dark stew of snapping turtle cooked with mirepoix & veal bone, finished with sherry

shrimp stock enhanced with cream & tomato purée

a creamy classic with celery, onion, potato & loads of chopped clam

fresh romaine lettuce, parmesan cheese, garlic croutons with caesar dressing

baby arugula, tomato, lemon, extra virgin olive oil & shaved parmesan

greens, bleu cheese, tomatoes, onions & black olives, with balsamic dressing

wedge of iceberg lettuce topped with diced tomatoes, bleu cheese & bacon finished with a gorgonzola dressing

wedge of iceberg lettuce topped with our signature Louie dressing, hard-boiled egg, tomato, scallion & jumbo lump crabmeat

served over wilted spinach with our artichoke & caper piccata sauce

fourteen oz. with caramelized apples and cider glaze

eight oz. grilled with a garlic-fennel compound butter

eight oz. grilled

twelve oz. grilled

eighteen oz. bone-in, creamy horseradish on the side

eighteen oz. bone-in, topped with chimichurri

sixteen oz. grilled

grilled eight oz. petite filet, five oz. jumbo lump crabcake

grilled eight oz. petite filet, broiled eight oz. lobster tail with hot drawn butter

Tuscan white beans, baby arugula & bacontomato jam

seared rare, with a spicy shrimp & cucumber salad, samurai sauce

lemon asparagus risotto

Scottish salmon stuffed with our signature crabcake, beurre blanc to finish

jumbo shrimp butterflied, breaded & fried with shoestring potatoes

served with remoulade & chinese red pepper sauce

Chilled jumbo lump crabmeat & jumbo shrimp, mixed greens & vegetables, crumbled bleu cheese, balsamic vinaigrette. Can be requested gluten-free

all of our fresh seasonal fish selections may be prepared grilled or broiled, enhanced with fine herbs, white wine, lemon juice & sea salt

steamed & served with drawn butter, sizes ranging from 2 to 5 pounds, ask your server for current availabilities

broiled and stuffed with a jumbo lump crabcake, served with a beurre blanc sauce, sizes ranging from 2 to 5 pounds

served over arugula & topped with chimichurri

zucchini noodles cooked in extra-virgin olive oil with tomato, olives & capers

classic hollandaise with tarragon essence

broiled with bleu cheese

cream sauce with mushrooms, shallots, mustard & cognac

jumbo shrimp fried to a golden-brown

jumbo shrimp with white wine & garlic butter

four ounces sautéed with white wine & garlic butter

grilled asparagus, jumbo lump crabmeat, hollandaise, broiled to finish

broiled eight oz. lobster tail with hot drawn butter

maine lobster with white cheddar, gruyere & goat cheese

steamed with classic hollandaise

marinated, grilled & finished with chimichurri

with béchamel, pernod & applewood smoked bacon

idaho potato bites, deep fried to a golden brown

baked with béchamel & white cheddar

whipped with cream, butter, roasted garlic & chives

loaded with butter, sour cream, chives, bacon & white cheddar

stuffed with Virginia country ham, goat cheese and fine herbs

served with remoulade and chinese red pepper sauce

field greens, tomatoes, onions, radishes, black olives, topped with bleu cheese, balsamic vinaigrette

topped with pecan crème fraîche

four jumbo shrimp served with Bookbinder's cocktail sauce

rockfish stuffed with our famous crabcake, served over wilted spinach, lemon beurre blanc

topped with sautéed lump crabmeat, accompanied by an orange ginger sauce

16-ounce prime cut with red wine & truffle compound butter

8-ounce crabcake served with rémoulade & chinese red pepper sauce

8-ounce grilled filet mignon served with green peppercorn sauce

served over arugula, topped with chimichurri

with an oreo cookie crust

with a pecan crust & caramel sauce

field greens, tomatoes, onions, radishes, black olives, topped with bleu cheese, balsamic vinaigrette

topped with black walnut crème fraîche

classic she crab soup with a touch of sherry

over roasted root vegetables finished with a beurre rouge sauce

pan-seared chesapeake rockfish served over a pecan wild rice medley, drizzled with a horseradish crème fraîche

grilled filet mignon with a classic hunter's sauce, topped with a crispy puff pastry

roasted "free range" turkey breast with a sage & sausage stuffing, cranberry relish & turkey gravy

with an oreo cookie crust

with a pecan crust

with seasonal berries & melba sauce

with an oreo cookie crust

with a pecan crust & caramel sauce

a la mode

chocolate or vanilla sundae

assorted flavors

white wine, belle isle blood orange, citrus & strawberries

vodka, lime, pineapple & ginger beer

bourbon, bitters, simple syrup, muddled with orange & cherry

includes a 1 oz. pour of the 10-year, the Lasanta, and the 18-year

includes a 1 oz. pour of three of Virginia's finest whiskeys

try 1 oz. pours of all three varieties

Elderberry blossom and wisteria rises from the glass leading to a mouthful of apricot, orange blossom, honeysuckle, and ripe peach

Mouthwatering blend of aromas: passionfruit, guava, elderflower, black currant and citrus. The flavor profile brings a concentrated mix of white peach and tropical fruit, with a crisp acid backbone and mineral finish

Exotic honey and tropical fruit aromas leap from the glass. Nice mouthfeel with a lingering finish

Open textured and lush with toasty accents to glazed pear and lemon meringue flavors. The buttery finish shows a savory richness that lingers with smoky hints

This is a classic Columbia Valley Riesling that is versatile, charming and fun to drink. Flavors of white peach, apricot, pear and zesty grapefruit

Notes of honeysuckle, green tea, and jasmine. Lime chiffon sidles up to balanced acidity that remains fresh to the end

Aromas of spring blossoms. Bright and savory. Bartlett Pear, lemon drop candy and an inviting hint of bread dough alongside tangy acidity

Rich in Cabernet Sauvignon, with a touch of white Rolle in the blend, this textured rose comes from an estate that helped pioneer quality roses. It is ripe in red berry fruits and lifted by juicy acidity

Fresh floral aromas and fresh fruit on the palate. One of the purest expressions of chardonnay in Burgundy

Full aromas of pear, white peach and lemon blossom. Flavors of apple and red pear are clean and very expressive

Elegant red fruit flavors, pleasantly balanced fruit and terroir

Juicy blackberry flavors, blackcurrant, black cherries and a hint of spice

Aromas of dark berries and crushed violets. Flavors of spiced dried cherries, florals and a hint of white pepper supported with a generous mouthfeel

Exudes ripe fruit & floral notes of violets and roses with undertones of cypress & cedar. The palate is lush, fully, chewy, laden with cherry & plum with notes of honeysuckle

Floral and fruit aromas with spicy and smoky notes from oak aging. Velvety and smooth with fine, juicy tannins

Exudes aromas of mint, cedar, and ripe blackberry. The nose mimics the palate, which sees the addition of a dusting of chocolate as well as violets and savory Italian herbs

Crème de cassis, spicy oak, chocolate, and graphite all flow to a full-bodied Cabernet that has sweet tannins and beautiful balance

Featuring sweet red and blue fruits, hints of spring flowers, and a medium body with a great texture

Intense aromas of red and black fruit and cases, raisins, dried figs and blueberry jam. Aged in French oak

Aromas of black berries and roasted almonds with hints of toasted marshmallow and brown sugar

Aromas of raspberry, bing cherry and cranberry fruit w/ black pepper & light roasted coffee beans

Green apple and fragrant spring-blossom aromas with creamy white peach, citrus & pear on the palate

Sweet red sparkling wine made with 100% Brachetto grape from Piedmont Italy. Hint of raspberries, strawberries & rose petals

Minerally undertow imparts a subtle, smoky note that blends with flavors of dried pineapple, biscuit, salted almond & white peach

stuffed with country ham, goat cheese & fine herbs

served with roasted red pepper mayonnaise

oysters topped with spinach, pernod, parmesan & cheddar cheese

with fresh grape tomatoes, baby arugula & balsamic drizzle

seared rare, served with a ginger soy dressing & wasabi

sautéed with mushrooms, red wine & garlic butter

half-dozen top neck clams topped with peppers, onions & smoked bacon

two jumbo lump crabcakes, two oz. each, with rémoulade & chinese pepper sauce

served with Bookbinder's cocktail sauce

served with Bookbinder's cocktail sauce

Bayshore oysters local from Kent Island, MD. mildly salty with a buttery flavor. served with Bookbinder's cocktail sauce & mignonette sauce

four oz. of the finest grade of jumbo lump blue crabmeat, served with Bookbinder's cocktail sauce

Feeds Three to Four; four chilled jumbo shrimp, four two oz. jumbo lump crabcakes, four prosciutto wrapped mozzarella & fried calamari

Feeds Two to Three; four chilled jumbo shrimp, four oz. jumbo lump crabmeat & nine oysters on the half shell

Feeds Three to Four; half of a chilled two-pound Maine lobster, six chilled jumbo shrimp, nine oysters & four oz. jumbo lump crabmeat cocktail

rich, dark stew of snapping turtle cooked with mirepoix & veal bone, finished with sherry

shrimp stock enhanced with cream & tomato purée

a creamy classic with celery, onion, potato & loads of chopped clam

fresh romaine lettuce, parmesan cheese, garlic croutons with caesar dressing

baby arugula, tomato, lemon, extra virgin olive oil & shaved parmesan

greens, bleu cheese, tomatoes, onions & black olives, with balsamic dressing

wedge of iceberg lettuce topped with diced tomatoes, bleu cheese & bacon finished with a gorgonzola dressing

wedge of iceberg lettuce topped with our signature Louie dressing, hard-boiled egg, tomato, scallion & jumbo lump crabmeat

served over wilted spinach with our artichoke & caper piccata sauce

fourteen oz. with caramelized apples and cider glaze

eight oz. grilled with a garlic-fennel compound butter

eight oz. grilled

twelve oz. grilled

eighteen oz. bone-in, creamy horseradish on the side

eighteen oz. bone-in, topped with chimichurri

sixteen oz. grilled

grilled eight oz. petite filet, five oz. jumbo lump crabcake

grilled eight oz. petite filet, broiled eight oz. lobster tail with hot drawn butter

Tuscan white beans, baby arugula & bacontomato jam

seared rare, with a spicy shrimp & cucumber salad, samurai sauce

lemon asparagus risotto

Scottish salmon stuffed with our signature crabcake, beurre blanc to finish

jumbo shrimp butterflied, breaded & fried with shoestring potatoes

served with remoulade & chinese red pepper sauce

Chilled jumbo lump crabmeat & jumbo shrimp, mixed greens & vegetables, crumbled bleu cheese, balsamic vinaigrette. Can be requested gluten-free

all of our fresh seasonal fish selections may be prepared grilled or broiled, enhanced with fine herbs, white wine, lemon juice & sea salt

steamed & served with drawn butter, sizes ranging from 2 to 5 pounds, ask your server for current availabilities

broiled and stuffed with a jumbo lump crabcake, served with a beurre blanc sauce, sizes ranging from 2 to 5 pounds

served over arugula & topped with chimichurri

zucchini noodles cooked in extra-virgin olive oil with tomato, olives & capers

classic hollandaise with tarragon essence

broiled with bleu cheese

cream sauce with mushrooms, shallots, mustard & cognac

jumbo shrimp fried to a golden-brown

jumbo shrimp with white wine & garlic butter

four ounces sautéed with white wine & garlic butter

grilled asparagus, jumbo lump crabmeat, hollandaise, broiled to finish

broiled eight oz. lobster tail with hot drawn butter

maine lobster with white cheddar, gruyere & goat cheese

steamed with classic hollandaise

marinated, grilled & finished with chimichurri

with béchamel, pernod & applewood smoked bacon

idaho potato bites, deep fried to a golden brown

baked with béchamel & white cheddar

whipped with cream, butter, roasted garlic & chives

loaded with butter, sour cream, chives, bacon & white cheddar

stuffed with Virginia country ham, goat cheese and fine herbs

served with remoulade and chinese red pepper sauce

field greens, tomatoes, onions, radishes, black olives, topped with bleu cheese, balsamic vinaigrette

topped with pecan crème fraîche

four jumbo shrimp served with Bookbinder's cocktail sauce

rockfish stuffed with our famous crabcake, served over wilted spinach, lemon beurre blanc

topped with sautéed lump crabmeat, accompanied by an orange ginger sauce

16-ounce prime cut with red wine & truffle compound butter

8-ounce crabcake served with rémoulade & chinese red pepper sauce

8-ounce grilled filet mignon served with green peppercorn sauce

served over arugula, topped with chimichurri

with an oreo cookie crust

with a pecan crust & caramel sauce

with seasonal berries & melba sauce

with an oreo cookie crust

with a pecan crust & caramel sauce

a la mode

chocolate or vanilla sundae

assorted flavors

white wine, belle isle blood orange, citrus & strawberries

vodka, lime, pineapple & ginger beer

bourbon, bitters, simple syrup, muddled with orange & cherry

includes a 1 oz. pour of the 10-year, the Lasanta, and the 18-year

includes a 1 oz. pour of three of Virginia's finest whiskeys

try 1 oz. pours of all three varieties

field greens, tomatoes, onions, radishes, black olives, topped with bleu cheese, balsamic vinaigrette

topped with black walnut crème fraîche

classic she crab soup with a touch of sherry

pan-seared chesapeake rockfish served over a pecan wild rice medley, drizzled with a horseradish crème fraîche

grilled filet mignon with a classic hunter's sauce, topped with a crispy puff pastry

roasted "free range" turkey breast with a sage & sausage stuffing, cranberry relish & turkey gravy

over roasted root vegetables finished with a beurre rouge sauce

with an oreo cookie crust

with a pecan crust

with seasonal berries & melba sauce

with an oreo cookie crust

with a pecan crust & caramel sauce

a la mode

chocolate or vanilla sundae

assorted flavors

white wine, belle isle blood orange, citrus & strawberries

vodka, lime, pineapple & ginger beer

bourbon, bitters, simple syrup, muddled with orange & cherry

includes a 1 oz. pour of the 10-year, the Lasanta, and the 18-year

includes a 1 oz. pour of three of Virginia's finest whiskeys

try 1 oz. pours of all three varieties

Elderberry blossom and wisteria rises from the glass leading to a mouthful of apricot, orange blossom, honeysuckle, and ripe peach

Mouthwatering blend of aromas: passionfruit, guava, elderflower, black currant and citrus. The flavor profile brings a concentrated mix of white peach and tropical fruit, with a crisp acid backbone and mineral finish

Exotic honey and tropical fruit aromas leap from the glass. Nice mouthfeel with a lingering finish

Open textured and lush with toasty accents to glazed pear and lemon meringue flavors. The buttery finish shows a savory richness that lingers with smoky hints

This is a classic Columbia Valley Riesling that is versatile, charming and fun to drink. Flavors of white peach, apricot, pear and zesty grapefruit

Notes of honeysuckle, green tea, and jasmine. Lime chiffon sidles up to balanced acidity that remains fresh to the end

Aromas of spring blossoms. Bright and savory. Bartlett Pear, lemon drop candy and an inviting hint of bread dough alongside tangy acidity

Rich in Cabernet Sauvignon, with a touch of white Rolle in the blend, this textured rose comes from an estate that helped pioneer quality roses. It is ripe in red berry fruits and lifted by juicy acidity

Fresh floral aromas and fresh fruit on the palate. One of the purest expressions of chardonnay in Burgundy

Full aromas of pear, white peach and lemon blossom. Flavors of apple and red pear are clean and very expressive

Elegant red fruit flavors, pleasantly balanced fruit and terroir

Juicy blackberry flavors, blackcurrant, black cherries and a hint of spice

Aromas of dark berries and crushed violets. Flavors of spiced dried cherries, florals and a hint of white pepper supported with a generous mouthfeel

Exudes ripe fruit floral notes of violets and roses with undertones of cypress cedar. The palate is lush, fully, chewy, laden with cherry plum with notes of honeysuckle

Floral and fruit aromas with spicy and smoky notes from oak aging. Velvety and smooth with fine, juicy tannins

Exudes aromas of mint, cedar, and ripe blackberry. The nose mimics the palate, which sees the addition of a dusting of chocolate as well as violets and savory Italian herbs

Crème de cassis, spicy oak, chocolate, and graphite all flow to a full-bodied Cabernet that has sweet tannins and beautiful balance

Featuring sweet red and blue fruits, hints of spring flowers, and a medium body with a great texture

Intense aromas of red and black fruit and cases, raisins, dried figs and blueberry jam. Aged in French oak

Aromas of black berries and roasted almonds with hints of toasted marshmallow and brown sugar

Aromas of raspberry, bing cherry and cranberry fruit w/ black pepper light roasted coffee beans

Green apple and fragrant spring-blossom aromas with creamy white peach, citrus pear on the palate

Sweet red sparkling wine made with 100% Brachetto grape from Piedmont Italy. Hint of raspberries, strawberries rose petals

Minerally undertow imparts a subtle, smoky note that blends with flavors of dried pineapple, biscuit, salted almond white peach

stuffed with country ham, goat cheese fine herbs

served with roasted red pepper mayonnaise

oysters topped with spinach, pernod, parmesan cheddar cheese

with fresh grape tomatoes, baby arugula balsamic drizzle

seared rare, served with a ginger soy dressing wasabi

sautéed with mushrooms, red wine garlic butter

half-dozen top neck clams topped with peppers, onions smoked bacon

two jumbo lump crabcakes, two oz. each, with rémoulade chinese pepper sauce

served with Bookbinder's cocktail sauce

served with Bookbinder's cocktail sauce

Bayshore oysters local from Kent Island, MD. mildly salty with a buttery flavor. served with Bookbinder's cocktail sauce mignonette sauce

four oz. of the finest grade of jumbo lump blue crabmeat, served with Bookbinder's cocktail sauce

Feeds Three to Four; four chilled jumbo shrimp, four two oz. jumbo lump crabcakes, four prosciutto wrapped mozzarella fried calamari

Feeds Two to Three; four chilled jumbo shrimp, four oz. jumbo lump crabmeat nine oysters on the half shell

Feeds Three to Four; half of a chilled two-pound Maine lobster, six chilled jumbo shrimp, nine oysters four oz. jumbo lump crabmeat cocktail

rich, dark stew of snapping turtle cooked with mirepoix veal bone, finished with sherry

shrimp stock enhanced with cream tomato purée

a creamy classic with celery, onion, potato loads of chopped clam

fresh romaine lettuce, parmesan cheese, garlic croutons with caesar dressing

baby arugula, tomato, lemon, extra virgin olive oil shaved parmesan

greens, bleu cheese, tomatoes, onions black olives, with balsamic dressing

wedge of iceberg lettuce topped with diced tomatoes, bleu cheese bacon finished with a gorgonzola dressing

wedge of iceberg lettuce topped with our signature Louie dressing, hard-boiled egg, tomato, scallion jumbo lump crabmeat

served over wilted spinach with our artichoke caper piccata sauce

fourteen oz. with caramelized apples and cider glaze

eight oz. grilled with a garlic-fennel compound butter

eight oz. grilled

twelve oz. grilled

eighteen oz. bone-in, creamy horseradish on the side

eighteen oz. bone-in, topped with chimichurri

sixteen oz. grilled

grilled eight oz. petite filet, five oz. jumbo lump crabcake

grilled eight oz. petite filet, broiled eight oz. lobster tail with hot drawn butter

Tuscan white beans, baby arugula bacontomato jam

seared rare, with a spicy shrimp cucumber salad, samurai sauce

lemon asparagus risotto

Scottish salmon stuffed with our signature crabcake, beurre blanc to finish

jumbo shrimp butterflied, breaded fried with shoestring potatoes

served with remoulade chinese red pepper sauce

Chilled jumbo lump crabmeat jumbo shrimp, mixed greens vegetables, crumbled bleu cheese, balsamic vinaigrette. Can be requested gluten-free

all of our fresh seasonal fish selections may be prepared grilled or broiled, enhanced with fine herbs, white wine, lemon juice sea salt

steamed served with drawn butter, sizes ranging from 2 to 5 pounds, ask your server for current availabilities

broiled and stuffed with a jumbo lump crabcake, served with a beurre blanc sauce, sizes ranging from 2 to 5 pounds

served over arugula topped with chimichurri

zucchini noodles cooked in extra-virgin olive oil with tomato, olives capers

classic hollandaise with tarragon essence

broiled with bleu cheese

cream sauce with mushrooms, shallots, mustard cognac

jumbo shrimp fried to a golden-brown

jumbo shrimp with white wine garlic butter

four ounces sautéed with white wine garlic butter

grilled asparagus, jumbo lump crabmeat, hollandaise, broiled to finish

broiled eight oz. lobster tail with hot drawn butter

maine lobster with white cheddar, gruyere goat cheese

steamed with classic hollandaise

marinated, grilled finished with chimichurri

with béchamel, pernod applewood smoked bacon

idaho potato bites, deep fried to a golden brown

baked with béchamel white cheddar

whipped with cream, butter, roasted garlic chives