| Jumbo Lump Crab Cakes |
$14.50 |
Made with lump crabmeat and a roasted red pepper remoulade |
| Ahi Tuna |
$15.00 |
Blackened and seared rare. With pickled vegetables and a strawberry soy glaze |
| Filet Bites |
$14.00 |
Perfectly seasoned and marinated. Served with parker house rolls and a creamy horseraddish sauce |
| Crab Fingers |
$10.00 |
Well seasoned crab fingers served with melted butter |
| White Madagascar Shrimp Cocktail |
$16.00 |
Jumbo pearl white shrimp with homemade spicy cocktail sauce |
| Seared Diver Scallops |
$15.00 |
Served with pickled vegetables and coconut curry sauce |
| Smoked Salmon Bruschetta |
$11.00 |
Sliced foccacia brushed with thyme infused oil. Topped with scallion tomatoes and a balsamic reduction. Served with caper cream cheese |
| Gourmet Baked Brie |
$13.00 |
Topped with sweet cranberry chutney. Served with fresh seasonal fruit |
| Steak Tartare |
$16.50 |
Seasoned raw beef tenderloin with capers, shallots, tomatoes. Served with a horseraddish aioli and thyme infused olive oil |
| Spicy Crab Dip |
$11.00 |
Served with slices of french bread |
| Sausage and Cheese Plate |
$15.00 |
Two kinds of homemade sausage. Served with smoked cheddar and goat cheese. |
| Baker Peter's Lobster Bisque |
$5.00 - $7.00 |
Fresh maine lobster, cream and sherry |
| Iceberg Lettuce Wedge |
$8.00 |
Roma tomatoes, red onions, bleu cheese vinaigrette and a balsamicthyme reduction. Topped with benton's bacon |
| Baker Peters Seasonal Salad |
$6.50 |
Fresh seasonal fruits and vegetables, gourmet cheeses and a homemade dressing |
| Caesar Salad |
$6.50 |
Creamy anchovy caesar dressing, grated parmesan, garlic croutons and baked parmesan crisps |
| Salmon Caesar Salad |
$15.00 |
Our classic caesar salad served with pan seared pacific salmon |
| Chevre |
$7.00 |
Warm, toasted goat cheese and a silky balsamic reduction |
| Dianne |
$5.00 |
Prepared with garlic and pepper melange, seared in butter and topped with dianne sauce |
| Oscar |
$11.00 |
Tender lump crab meat topped with a bearnaise and veal demi-glace |
| Di Mare |
$16.00 |
20 oz. of lobster meat served with a compound butter |
| Chesapeake |
$12.00 |
A spicy jumbo lump crab cake with a roasted red pepper remoulade |
| Baker Peters House Filet (12 oz.) |
$34.00 |
|
| Petit Filet (8 oz.) |
$28.00 |
|
| 14oz. Ribeye |
$36.00 |
|
| 20 oz. Delmonico Ribeye |
$49.00 |
|
| 12 oz. New York Strip |
$31.00 |
|
| Chef's Cut Bone-in Steak |
|
|
| Seafood Risotto |
$39.00 |
Jumbo shrimp, lump crabmeat, and scallop over creamy risotto with mushrooms, spinach and tomatoes |
| Benton's Bone in Pork Chop |
$32.00 |
Two juicy pork chops with an apple, walnut, benton's bacon chutney. Served with garlic and herb mashed potatoes and asparagus |
| Baker Burger |
$15.00 |
Fresh ground filet with creamy smoked cheddar. Served on a knot roll with lettuce, tomato and onion. Accompanied by blackened roasted potatoes |
| Seared Pacific Salmon |
$25.00 |
Served over a bed of sauteed spinach and topped with a bearnaise |
| Chicken Creole |
$25.00 |
Two roasted chicken breasts served over seared polenta and covered in a rich creole sauce |
| Half Rack of Lamb |
$26.00 |
Pine cut and mint encrusted rack of lamb served with garlic and herb mashed potatoes and asparagus. Topped with dianne sauce |
| Full Rack of Lamb |
$40.00 |
A dinner sized portion of baker peters famous rack of lamb |
| Fresh Catch |
|
Chef's choice of the seafood from all over the world |
| Wild Game Feature |
|
|
| Garlic and Herb Mashed Potatoes |
$6.25 |
|
| Seared Polenta |
$6.20 |
|
| Smoked Cheddar Spaetzle |
$8.00 |
|
| Fire Roasted Asparagus |
$7.50 |
|
| Sauteed Spinach |
$6.50 |
|
| Seasonal Squash |
$6.50 |
|
| Brussels Sprouts |
$6.25 |
|
