Carrol's Creek Cafe

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

Glutten-free. Barbeque shrimp wrapped in bacon and grilled, then glazed with our homemade Barbeque sauce and served with a cucumber and onion salad a house specialty.

Fried calamari lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce.

Glutten-free. Spicy seared ahi tuna with mango ginger soy sauce, house cured tea and lime salmon with caper dill sauce and bay scallop ceviche.

With an arugula salad, shaved parmigiano-reggiano and drizzled with extra virgin olive oil.

Glutten-free. Regional oysters topped with horseradish, house cured bacon and cabot Vermont cheddar.

Glutten-free. A mixture of tomatoes, red onion, cucumber and cilantro and garnished with a avocado fan.

Glutten-free. Jumbo lump crab cake appetizer cooked golden brown with carr's table water crackers and a mustard vinaigrette.

Glutten-free. Served with lime goat cheese and toasted pine nuts over a cilantro cream sauce.

Glutten-free. Topped with house cured bacon, orange segments, hardboiled egg, almonds and an orange sesame seed vinaigrette.

Glutten-free. A classic display of 6 steamed shrimp served with cocktail sauce.

Made with New England lobster with a touch of fennel in a truffle and brandy cream sauce and topped with puff pastry.

Our version with lump crab, artichoke hearts, bell peppers, parmesan cheese and French bread.

Steamed in chardonnay with a spicy pancetta tomato basil sauce.

Rich with jumbo lump crabmeat and a touch of sherry.

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

Glutten-free. A wedge of iceberg lettuce topped with our creamy blue cheese dressing, red onion, tomatoes, house cured bacon and a balsamic glaze.

Glutten-free. Over sushi rice, seaweed salad, pickled ginger and served with wasabi and ginger vinaigrettes.

The classic combination of hearts of romaine, fresh grated imported cheese and homemade croutons, tossed with our special dressing.

Glutten-free. Tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese and a fresh tarragon and raspberry vinaigrette.

With onions, tomatoes, wild mushrooms and house cured pancetta over linguini and finished with a rosemary marsala cream sauce.

Served with garlic and herb red bliss potatoes, seasonal vegetables and a mustard vinaigrette.

Glutten-free. Vegetarian version with grilled portobello mushrooms in place of salmon.

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

Glutten-free. In an acorn squash bowl, capped with a grilled portobello mushroom.

Topped with 2 shrimp and served over toasted macadamia jasmine rice, sauteed green beans and finished with a mango butter sauce.

With a mascarpone, gruyere cheese and tasso ham risotto, served with grilled asparagus and a blood orange reduction.

Glutten-free. With caramelized sweet onions, wild mushroom sautee and scalloped potatoes, finished with a cabernet glace de viande.

Glutten-free. With bacon and chive mashed potatoes, French green beans and a portobello-madeira glace de viande.

Roasted and served over sun-dried tomato pesto risotto, sauteed baby spinach, jumbo lump crab and sauced with a beurre blanc.

Glutten-free. Served with mascarpone cheese stuffed polenta, grilled asparagus and passion fruit white wine butter sauce.

With an arugula salad, shaved parmigiano-reggiano and drizzled with extra virgin olive oil.

Fried calamari lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce.

Rich with jumbo lump crabmeat and a touch of sherry.

Our version with lump crab, artichoke hearts, bell peppers, parmesan cheese and French bread.

Jumbo lump crab cake appetizer cooked golden brown with carr's table water crackers and a mustard vinaigrette.

Glutten-free. Regional oysters topped with horseradish, house cured bacon and cabot Vermont cheddar.

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

Glutten-free. A mixture of tomatoes, red onion, cucumber and cilantro and garnished with a avocado fan.

Glutten-free. Barbeque shrimp wrapped in bacon and grilled, then glazed with our homemade Barbeque sauce and served with a cucumber and onion salad a house specialty.

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

Glutten-free. Over sushi rice, seaweed salad, pickled ginger and served with wasabi and ginger vinaigrettes.

Glutten-free. A classic display of 6 steamed shrimp served with cocktail sauce.

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

A local favorite broiled to a golden brown and served with French fries also available as a platter, served with roasted garlic mashed potatoes and seasonal vegetables.

Herb marinated chicken sandwich topped with pickled red onions and sliced avocado and served on ciabatta bread with French fries.

Baked with a pesto sauce and topped with artichokes, onions, tomatoes and fresh mozzarella.

Made with country ham, roast turkey, lettuce, local tomatoes and mayonnaise on toasted brioche and served with fruit salad.

Roasted and served over sun-dried tomato pesto risotto, sauteed baby spinach, jumbo lump crab and sauced with a beurre blanc.

Two fried tilapia filets served on flour tortillas with tropical fruit salsa and a side of jicama and radish coleslaw.

Made with our house cured bacon, lettuce, local tomatoes, avocado and mayonnaise on toasted multi grain bread served with fruit salad.

Topped with 2 shrimp and served over toasted macadamia jasmine rice, sauteed green beans and finished with a mango butter sauce.

Glutten-free. With a mascarpone, gruyere cheese and tasso ham risotto, served with grilled asparagus and a blood orange reduction.

Served with French fries.

Glutten-free. Served in a roasted acorn squash bowl, capped with a grilled portobello mushroom.

Glutten-free. Sauteed with tomatoes, mushrooms and onions in a brandy- cabernet demi with a touch of cream and served with jasmine rice and French green beans.

Sliced roasted pork loin and country ham with sweet pickles, yellow mustard and melted Swiss cheese served on Cuban bread with house fried truffle salted potato chips.

With bell peppers, Sautéed onions and white American cheese and served on a sub roll with house fried truffle salted potato chips.

Glutten-free. With caramelized sweet onions, wild mushroom sautee and scalloped potatoes, finished with a cabernet glace de viande.

With wasabi mayonnaise and French fries.

Glutten-free, vegetarian version with grilled portobello mushrooms in place of salmon.

Glutten-free. Served with mascarpone cheese stuffed polenta, grilled asparagus and passion fruit white wine butter sauce.

Piled with large gulf shrimp, tossed in a light dressing with a touch of old bay, served on toasted ciabatta with fruit salad.

Served on a sub roll with a creole mustard sauce and French fries.

Glutten-free. Topped with house cured bacon, orange segments, hardboiled egg, almonds and an orange sesame seed vinaigrette.

A combination of soup with choice of salad.

The classic combination of hearts of romaine, fresh grated imported cheese and homemade croutons, tossed with our special dressing.

Glutten-free. Grilled adobo marinated shrimp salad over baby greens with orange, tomato, grilled mango, raspberries, avocado and a red onion lime vinaigrette.

Glutten-free. With jumbo lump crabmeat, steamed shrimp, feta cheese, black olives, pepperoncini, tomatoes, cucumbers and red onions over crisp iceberg lettuce in our own special Greek salad dressing.

Glutten-free. Tossed with a mixture of baby greens, walnuts, dried cranberries, blue cheese and a fresh tarragon and raspberry vinaigrette.

Glutten-free. A wedge of iceberg lettuce topped with our creamy blue cheese dressing, red onion, tomatoes, house cured bacon and a balsamic glaze.

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

Lightly dusted with seasoned rice flour, fried crisp and served with tamarind and smoked chipotle sauce.

Hearts, bell peppers, parmesan cheese and French bread.

Glutten-free. With a touch of creme fraiche.

Glutten-free. With our homemade Barbeque sauce and served with a cucumber and onion salad - a house specialty.

With vanilla Greek yogurt and berries.

Cooked golden brown, served with carr's table water crackers and a mustard vinaigrette.

Stuffed with banana cinnamon cream cheese and topped with foster sauce.

With hollandaise (served with home fries).

A combination of country ham, scrambled eggs, home fries and a buttermilk biscuit.

Served with home fries or creamy grits and a buttermilk biscuit.

Served with home fries or creamy grits and a buttermilk biscuit.

Topped with strawberries and whipped cream.

With hollandaise and old bay (served with home fries).

Corn tortillas layered with black beans and corn and topped with fried eggs and guajillo chili sauce.

With maple syrup.

Made with anson mills heritage grits and our house cured tasso, a low country classic.

With maple syrup.

New York strip steak with scrambled eggs, home fries and a buttermilk biscuit.

Rich with jumbo lump crabmeat and a touch of sherry -judged Maryland's best.

Glutten-free. A mixture of baby greens topped with walnuts, dried cranberries, blue cheese and a fresh tarragon and raspberry vinaigrette.

The classic combination of hearts of romaine, fresh grated imported cheese and homemade croutons, tossed with our special dressing.

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

With baby greens, cherry tomatoes, fresh mozzarella and a lemon vinaigrette.

Glutten-free. With jumbo lump crabmeat, steamed shrimp, feta cheese, black olives, pepperoncini, tomatoes, cucumbers and red onions over crisp iceberg lettuce in our own special Greek salad dressing.

Served with French fries.

Made with our house cured bacon, lettuce, local tomatoes, avocado and mayonnaise on toasted multi grain bread served with fruit salad.

Glutten-free. Served in a roasted acorn squash bowl, capped with a grilled portobello mushroom.

A local favorite broiled to a golden brown and served with French fries.

Piled with large gulf shrimp, tossed in a light dressing with a touch of old bay, served on toasted ciabatta with fruit salad.

Glutten-free. With a mascarpone, gruyere cheese and tasso ham risotto, served with grilled asparagus and a blood orange reduction.

Glutten-free. With caramelized sweet onions, wild mushroom sautee and scalloped potatoes, finished with a cabernet glace de viande.

Served on a sub roll with a creole mustard sauce and French fries.

Roasted and served over sun-dried tomato pesto risotto, Sautéed baby spinach, jumbo lump crab and sauced with a beurre blanc.

With garden vegetables and parmesan or a creamy primavera.

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

Made with multi-grain bread and cheddar and served with fresh fruit.

With French fries.

With fresh fruit and Barbeque sauce.

With daily vegetables and roasted garlic mashed potatoes.

With daily vegetables and jasmine rice.

With daily vegetables and roasted garlic mashed potatoes.

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

With garden vegetables and parmesan or a creamy primavera.