Carrol's Creek Cafe

ITALY - CA' LA BIONDA AMARONE'/ ARGENTINA - TIKAL "AMORIO" MALBEC/ FRANCE - VINCENT GIRADIN CRU SNATENAY

CERTIFIED ORGANIC

(78% CAB, 8% MERLOT, 6% PETITE VERDOT, 6% CAB FRANC, 2% MALBEC

(2019 Release)

(SINGLE SERVING)

Made with glazed donuts, served with coffee-chocolate chip ice cream and a Makers Mark sea salt caramel sauce

With a crunchy caramelized sugar crust GF

With fresh berries and a raspberry puree

Small-batch flavors, hand crafted in a nut-free, egg-free and seasme-free facility. Ask your server for selection.

Dusted with Zatarain's fry mix and quickly fried, served with cocktail sauce and fresh fruit

Served with French fries

Tossed with cream a sauce or butter

AMERICAN CIDER | East Boston, MA, USA | Availability: Seasonal | ABV: 5.0% – Gluten free. An unfiltered pomegranate-infused cider. The pomegranate flavor is well-balanced with the cider base and provides sweet, floral notes with a tart aftertaste.

AMERICAN BLONDE ALE | Parkton, MD, USA | Availability: Year-round | ABV 5.2% – Balanced and highly drinkable. Taste is biscuit with light notes of lemon and grass. Medium body, smooth, with moderate carbonation. Low sweetness, Low bitterness.

AMERICAN IPA | Baltimore, MD, USA | Availability: Year-round | ABV: 7.25% – Hops balanced with floral and malt flavors. Creamy mouthfeel. Suggested pairing: Sea Scallops Appetizer.

AMERICAN IPA | Cambridge, MD, USA | Availability: Rotating | ABV: 7.4 % – Bready, mildly nutty malts support the other flavors: citrus fruits, mango, and pine. Suggested pairing: Crab & Artichoke Dip.

AMERICAN IPA | Lewes, DE, USA | Availability: Year-round | ABV: 6.3 % – Intensely bitter and pithy taste, buttressed by juicy melon/grapefruit/tangerine flavors and a slight malty sweetness. Suggested pairing: Empanadas.

AMERICAN PALE ALE | Baltimore, MD, USA | ABV: 5.5 % – Starts with grainy bread and caramel tones, then balances herbal notes and orange pith. Dry finish. Suggested pairing: Baked Oysters.

GERMAN PILSENER | Baltimore, MD, USA | Availability: Year Round | ABV: 5.1% – Light malt body and grassy citrus flavor. Refreshing and easy to drink. Suggested pairing: Mussels Appetizer.

HELLES LAGER | Washington, DC, USA | Availability: Year Round | ABV: 4.7 % – This light-bodied lager is brewed in tribute to the Navy Marine Corps. Proceeds go to Homes For Our Troops, an organization that helps disabled vets afford adapted living environments. Suggested pairing: Tuna Tartare.

ENGLISH BROWN ALE | Tampa, FL, USA | Availability: Year-round | ABV: 5.5 % – Inspired the maduro cigar's earthy and complex flavor profile, this northern english brown ale has a light flavor of dry cocoa powder and sweet rolls upfront. Goes chocolaty briefly before transitioning into hearty flavors of raisin bran muffin with hints of candied plums in the background. Finish is dry with very gentle peppery notes of tobacco and light roast coffee. Mouthfeel is medium with low carbonation. At 5.5% ABV it's reasonably sessionable without compromising on flavor. A delicious example of the style. Suggested pairing: Red Wine Onion Soup.

HEFEWEIZEN | Cambridge, MD, USA | Availability: Year-round | ABV: 5.2 % – Faint sweetness up front, then light fruit followed by wheat notes. Finishes w/hints of banana and clove. Suggested pairing: Fried Calamari.

FRUITED KETTLE SOUR | Frederick, MD, USA | Availability: Year-round | ABV: 5.8% – This crisp, refreshing sour is made with raspberries, blueberries and blackberries. Extremely juicy and slightly tart. Suggested pairing: Carrol's Creek Salad.

AMERICAN CIDER | Austin, TX, USA | ABV: 5.0 % – A crisp, smooth dry craft cider made with bittersweet apples and dessert apples. Bittersweet, with mild notes of wine and pear. Suggested pairing: 1/2 Dozen Regional Oysters.

Mango, or Cherry.

Less than 0.5% ABV.

Dusted with Zatarain's fry mix and quickly fried, served with cocktail sauce and French fries

Served with daily vegetables and roasted garlic mashed potatoes

Served with daily vegetables and roasted garlic mashed potatoes

Rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach, lump crab and proscuitto ham with a shrimp cream sauce. A house specialty

Lightly dusted with seasoned rice flour, fried crisp and served with sriracha basil aoli dipping sauce

Kaffir lime and sweet chili sauce

Lump crabmeat with spinach, artichokes, red bell peppers, fresh herb cream cheese sauce, molten jack cheese, served with Old Bay house chips and vegetable crudités

Regional oysters topped with horseradish, house made bacon and cabot vermont cheddar GF

A classic display of six steamed shrimp served with cocktail sauce GF

Maple syrup, corn & roasted jalapeño butter

Rich with crabmeat and a touch of sherry

A mixture of baby greens topped with toasted sunflower seeds, dried cranberries, blue cheese and a fresh tarragon and raspberry vinaigrette GF

Wedges of iceberg lettuce, vine ripe tomatoes, Vidalia onion, crumbles of crisp bacon and blue cheese with black pepper-blue cheese dressing GF

Blackened and grilled beef tenderloin tips tossed with blue cheese over iceberg and artisan lettuces, with boiled egg, red onion, heirloom cherry tomatoes, croutons, and house ranch dressing GF

Hydroponic bibb & artisan lettuce, heirloom cherry tomatoes, burrata, white peaches, blueberries, granola, peach vinaigrette

Garlic mashed potatoes, seasonal vegetables, and mustard vinaigrette

Roasted, served over green herb and asparagus risotto, topped with sautéed baby spinach and lump crab meat, finished with lemon beurre blanc

Gemelli pasta with fresh corn, cherry tomatoes, asparagus, grilled vegetables, lemon zest, basil, and lemon-white wine sauce

Our version features a fresh fish filet, clams, mussels, scallops, and shrimp in a tomato basil broth

Grilled 8oz. butchers cut hanger steak, sautéed spinach and spring green onions, French fries and bearnaise butter

Israeli cous cous with asparagus, arthichokes, grilled eggplant, basil, roasted red peppers, feta cheese, crispy chickpeas, lemon-garlic vinaigrette

A local favorite broiled and served with French fries

Wrapped in bacon and grilled, then glazed with our home made bbq sauce and served with a cucumber and onion salad. A house specialty GF

Cooked golden brown and served with mustard vinaigrette

Lightly dusted with seasoned rice flour, fried crisp and served with sriracha basil aoli dipping sauce

Regioanl oysters topped with horseradish, house made bacon and cabot vermont cheddar GF

Lump crabmeat with spinach, artichokes, red bell peppers, fresh herb cream cheese sauce, molten jack cheese, served with Old Bay house chips and vegetable crudités

Filled with beef tenderloin, wild mushrooms and gouda cheese, served with guacamole and a roasted red pepper sauce

Rich with crabmeat and a touch of sherry. Judged Maryland's best

A richer version of the french classic topped with a trio of cheeses and baked golden brown

Tossed with a mixture of baby greens, toasted sunflower seeds, dried cranberries, blue cheese, and a fresh tarragon and raspberry vinaigrette GF

Hydroponic bibb lettuce, fresh strawberries, granola crumble, heirloom cherry tomatoes, fresh burrata, strawberry-basil vinaigrette

Iceberg and artisan lettuces with dried cranberries, Honeycrisp apple, heirloom tomatoes, boiled eggs, apple smoked bacon, x-sharp Tillamook cheddar, house ranch dressing and pickle brined fried chicken tenders

Wedges of iceberg lettuce, vine ripe tomatoes, Vidalia onion, crumbles of crisp bacon and blue cheese with black pepper-blue cheese dressing GF

Roasted, served over green herb and asparagus risotto, topped with sautéed baby spinach, lump crab meat, finished with lemon beurre blanc

Grilled Canadian salmon, roasted broccoli and sweet bell peppers, scallion mashed potatoes, tomato-caper-castelvetrano olive and artichoke sauce, potato strings

Jumbo scallops with baby bok choy, shiitake mushrooms, red bell pepper and red onion, cilantro and sesame jasmine rice, ginger and hoisin BBQ sauce

Grilled 5 oz filet with garlic, spinach and wild mushrooms, sour cream and chive potato cake, and garlic-herb butter

Israeli cous cous with asparagus, artichokes, grilled eggplant, basil, roasted red peppers, feta cheese, crispy chickpeas, lemon-garlic vinaigrette. Available with salad toppers

Three flour tortillas topped with blackened shrimp, coleslaw, pickled red onions, and cilantro-lime aioli

Piled with large gulf shrimp tossed in a light dressing with a touch of old bay on a croissant and served with fruit salad. also available as a platter

Served on a sub roll with Cajun remoulade and French fries

Fresh tomato, hard boiled egg, crackers, fruit salad GF AVAILABLE