Bayard House Dinner Menu

In addition to the listed entrees, we offer weekly specials for both lunch and dinner. Please select the Specials link for this weeks special offerings.

APPETIZERS

SHRIMP SPRING ROLLS
Tender gulf shrimp, Napa cabbage, cilantro, and ginger rolled in Oriental pastry fried and served with a plum, green onion, sweet and sour sauce.

SMOKED SALMON
Colorado smoked salmon served warm on garlic dill toast with marinated plum tomatoes and fresh mozzarella cheese.

WARM BRIE IN PUFF PASTRY
Soft Brie cheese, honey and chopped almonds
backed in a puff pastry and adorned with fresh fruit.

QUESADILLA CHESAPEAKE
Warm floured tortilla wrapped around sautéed shrimp, lump crabmeat, shiitake mushrooms, green chili salsa and melted cheddar cheese. Garnished with sour cream and a tomato cilantro salsa. 

OYSTERS ON THE HALF SHELL
Six fresh Long Island Oysters served with cocktail sauce and lemon.  Or with sour cream and caviar.

SOUPS

MARYLAND CRAB SOUP (see our awards page!)

SOUP DU JOUR

SALADS

BAYARD HOUSE SPECIAL MIXED FIELD GREENS
Topped with black olives, onions, vine ripened tomatoes and cucumber slices.

CAESAR SALAD 

ENTREES

MARYLAND CRAB CAKES
Black fin and lump crabmeat perfectly seasoned and broiled golden brown. 

SEAFOOD IMPERIAL
Morsels of shrimp, lobster and lump crabmeat. A traditional favorite.

PAN ROASTED SALMON
Pan roasted, brown sugar encrusted salmon served with sweet potato cakes and a toasted pine nut plum tomato compote. 

TOURNEDOS BALTIMORE
Twin petite filets broiled medium rare. One topped with a crab cake; the other with a lobster cake. Finished with two sauces: a Madeira cream and a seafood champagne.  

GRILLED FILET MIGNON
Sea salt rubbed seven ounce Angus filet grilled to your desire.  Served on garlic spinach and Yukon gold potatoes.  Topped with a pancetta balsamic demi glace.

PORK LOIN
Cumin seared boneless pork loin served with mashed Yukon gold potatoes, sautéed spinach and a Granny Smith apple marmalade.

STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with roasted garlic pancetta and Boursin cheese.  Pan roasted and served with Yukon gold potatoes and spinach.  Topped with a light mushroom sauce.

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