Crisp dill pickle chips dipped in locally brewed fordham beer batter, fried golden. Served with housemade ranch.

Tortilla chips layered with cheddar jack cheese and refried beans. Topped with lettuce, tomato, sour cream, scallions, jalapenosand salsa.

Cream cheese, jalapenosand cheddar jack cheese baked and topped with lump crab meat. Served with carrots, celery and a warm baguette.

Hoffman's bratwurst prepared with locally brewed fordham copperhead ale and wrapped in pretzel dough.

Tuna tartare marinated in soy sauce, stacked high atop seaweed salad, chopped cucumber, tomato and avocado. Served with crisp fried wontons and both a coconut wasabi and sriracha sauce.

Flatbread topped with cheddar jack cheese, crispy chicken tenders tossed in buffalo sauce, bacon and drizzled with chipotle ranch.

Tater tots topped with crab dip, cheddar jack cheese and old bay seasoning, baked and finished with scallions.

Housemade chicken tenders battered in buttermilk and fried crispy. Served with fries and housemade honey mustard.

6 jumbo shrimp dipped in locally brewed fordham beer batter and fried golden. Served with chipotle aioli.

A dozen wings fried crisp and tossed with your choice of sauce. Served with celery and bleu cheese.

Lightly seasoned and floured then flash fried crispy and served with cocktail sauce.

Two eggs any style, choice of meat, spuds, fruit and toast. Simple and tasty!

Two toasted and fluffy buttermilk biscuits stuffed with scrambled eggs, cheddar cheese and bacon. Served with spuds and fruit.

Thick slices of brioche dipped in grand marnier custard and fried golden. Served with fresh strawberries, powdered sugar, choice of meat and maple syrup.

A house favorite of 3 soft flour tacos stuffed with chorizo sausage, scrambled eggs and cheddar jack cheese. Served with spuds and fruit.

Lump crab cake split onto an English muffin with sliced tomato, poached eggs and Hollandaise.

Topped with lump crab meat, sherry and Old Bay.

Topped with cheddar jack cheese, scallions and tortilla chips.

Topped with scallions and rice.

Quinoa combined with cucumbers, red and green peppers, red onions, grape tomatoes, olives, feta cheese and aegean Greek dressing.

Traditional iceberg wedge topped with bacon, tomato, red onions, bleu cheese crumbles and bleu cheese dressing.

Half a heart of romaine lettuce, seasoned with sea salt and olive oil then flash grilled and topped with roman Caesar dressing.

Mixed greens topped with hoffman's sirloin, bleu cheese crumbles, grape tomatoes, ranch potato strings and balsamic vinaigrette.

Mixed greens topped with blackened shrimp and scallops, roasted corn salsa, sliced avocado and jalapeno cilantro vinaigrette.

Mixed greens topped with grilled chicken, egg, bacon, bleu cheese crumbles, shredded cheesesand tomatoes.

Spinach topped with bleu cheese crumbles, red onion, dried fruit, candied cayenne cashews, roasted pears and housemade grilled peach vinaigrette.

Ground lamb grilled and topped with mint creme fraiche, spinach and red onions. Served on onion and poppy seed potato slider buns.

Sliced blackened chicken breast wrapped in a flour tortilla with corn salsa, avocado, lettuce, tomato and jalapeno cilantro vinaigrette.

Alaskan pollock dipped in fordham beer batter, fried crisp and topped with cilantro and lime cabbage slawand chipotle mayo. Served in 2 flour tortillas with black beans, rice, housemade salsaand guacamole.

Belgian waffle, fried boneless breast of chicken and rum cream sauce.

Corned beef, 1000 island dressing, sauerkraut and Swiss cheese grilled on marble rye or try it with turkey, coleslaw and muenster cheese for a twist!

Grilled salmon on rosemary flat bread, topped with bacon, lettuce, tomato and dill aioli.

Whole large shrimp tossed in seafood dressing with chopped celery and garlic. Served on toasted brioche.

Chopped sirloin seared and topped with white American cheese, lettuce, tomato and mayonnaise.

Slow cooked pulled pork in housemade dominion root beer Barbeque sauce, topped with a cilantro and lime cabbage slaw. Served on toasted brioche.

Housemade chicken tenders tossed in honey sriracha sauce and wrapped in a warm flour tortilla with lettuce, tomato and bacon.

Chopped chicken seared and topped with melted provolone cheese, jalapenos, lettuce, tomatoes and chipotle mayonnaise.

5 Ounces Lump crab mixed with Maryland spices and dressing then broiled. Served on toasted brioche.

Thinly sliced turkey and ham grilled on a crispy hoagie roll with spicy mustard spread, dill pickles and melted Swiss cheese.

Sliced turkey breast, bacon, ham and provolone cheese on warm French toast with plum preserves.

Grilled chicken breast topped with cheddar cheese, an onion ring and crab dip. Served on a rustic brioche roll.

8 Ounces angus beef burger topped with scrapple, bacon, cheddar cheese and a fried egg.

Grilled vegetarian black bean burger topped with fresh spinach, sliced red onion and avocado.

Grilled fresh ground turkey burger mixed with herbs and garlic and topped with lettuce, red onion and tomato.

8 Ounces angus beef burger topped with cheddar cheese, bleu cheese crumbles, onion ring, chipotle Barbeque and ranch dressing.

8 Ounces angus beef burger topped with lettuce and tomato. Simple.

8 Ounces angus beef burger blackened then topped with candied cayenne bacon, chipotle aioli, American cheese and a fried jalapeno on top.

8 Ounces angus beef burger topped with mac and cheese, candied cayenne bacon, lettuce and tomato.

Jumbo shrimp sauteed with chorizo sausage, onions, peppers and tomatoes. Served over creamy, stone ground grits.

Hoffman's thick cut 12 Ounces New York strip. Served with baked potato and grilled asparagus.

Hoffman's bratwurst, prepared with fordham copperhead ale and chargrilled. Served over mashed potatoes with sauerkraut, whole grain mustard gravyand topped with pickled red cabbage.

Ground beef and vegetables smothered in gravy and topped with mashed potatoes.

Hoffman's sirloin steak marinated with whole grain mustard, honey and fordham copperhead ale. Served with rosemary garlic frites and au jus.

4 savory cheeses blended with cavatappi pasta, topped with panko and baked golden brown.

Alaskan pollock dipped in fordham beer batter and fried crisp. Served with fries and tartar sauce.

Grilled filet of salmon served over mashed potatoes, topped with lump crab and jumbo shrimp, finished with jalapeno bearnaise sauce.

8 Ounces duck breast marinated in oak barrel stout and bourbon, topped with Manhattan cherries. Served with sauteed spinach and cheesy grits.

8 Ounces lump crab cake broiled and served with grilled asparagus and a shrimp and scallop risotto.

Carrots, celery, wild mushrooms, onions and broccoli simmered in cilantro and teriyaki sauce served over white rice.

P.E.I. mussels steamed in Fordham copperhead ale, bacon, garlic and herb sauce. Served over linguine pasta.

The official dessert of Maryland, this sweet treasure is made of thin layers of cake and frosting. Seasonal selection.

Housemade, creamyand tart with a graham cracker crust.

A modern take on the carnival classic. Sprinkled with powdered sugar and served with caramel dipping sauce.

Simply delicious! Our locally brewed root beer with vanilla bean ice cream, topped with whipped cream.

A muehlhauser home favorite. Simply sinful.