Catonsville Gourmet (Catonsville)

Nine pieces. Seasoned and slow-roasted chicken wings, flash fried crispy, tossed with one choice of our house sauces, and served with celery sticks and creamy Gorgonzola.

Steamed with Old Bay.

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Fresh green tomato slices. Lightly breaded, flash-fried and topped with local crabmeat, finished with Béarnaise sauce and cherry wood bacon.

Hand breaded local oysters. Flash fried garnished with cocktail sauce “a true Maryland delight”.

Served in a natural roasted onion bowl with hot, oven browned cheeses.

Tender calamari. Lightly dusted and flash fried slices and water crackers red pepper aioli dipping sauce.

Three pieces. Sautéed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce served over Cheddar and cherry wood bacon grits.

Sesame seared “ahi” tuna – seared then sliced “rare” served on tortilla crisps – served with seaweed salad finished with an Asian BBQ & cusabi drizzle.

Tempura battered mahi-mahi fillet wedges two pieces, layered with a house made tropical cabbage slaw with cilantro, finished with a jalapeno avocado aioii served in soft flour tortillas.

P.E.I mussels streamed in a zesty white wine creole sauce. Tossed with andouille sausage, tri-pepper medley sauté. French baguette on the side.

Tail off shrimp, seasoned and flash fried crispy. Tossed with Old Bay's signature hot sauce. Served with ranch dressing on the side.

Four pieces. Parmesan crusted, truffle spritz.

Maryland crab soup with vegetables.

Hot. Served with house rice pilaf.

Our blend of greens, tomato, onion, cucumber and celery, your choice of dressing.

Baby kale, mixed greens and arugula tossed with a roasted vegetable medley finished with a sun-dried tomato vinaigrette.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Baby spinach, bacon, chopped egg, Bermuda onion, and tomato, tossed with a sweet Vidalia onion vinaigrette.

Shrimp, Italian meats, Romano cheese, chopped egg, olives, and tomato tossed with a Romano vinaigrette.

Baby spinach greens tossed with Vidalia vinaigrette cucumber, tomato, and red onion, topped with Cajun blackened tuna bites, strawberries, and feta cheese.

Beer battered cod and pomme frits served with malt vinegar, tartar sauce and lemon.

Crisp lettuce, bacon, corn, plum tomatoes and onion, egg tossed with a Louis dressing, and topped with crispy Maryland oysters.

Sesame seared “rare” tuna on our spinach salad drizzled with cusabi dressing and wonton crisp garnish.

Blackened filet mignon tips served over toast points, topped with crabmeat and Béarnaise, served with pomme frits.

Our Maryland lump crab cake on Top of Cheddar with cherry wood bacon and Creole mustard layered between White club toast – Topped with our famous housemade shrimp salad, with lettuce and tomato.

Artisan flatbread layered with a hummus spread. Topped with roasted vegetable medley, portabella mushrooms, and soft Muenster cheese. Oven-baked, drizzled with a sun-dried tomato vinaigrette.

Huge chunks of Gulf shrimp, Old Bay mayo and celery, your choice of bread.

Lump crab cake served with lettuce and tomato with Creole mustard sauce your choice of bread.

Grilled marinated chicken breast, layered with BBQ sauce, bacon, and smoked Gouda cheese with lettuce and tomato finished with crispy fried onions served on a toasted Kaiser.

Traditional albacore tuna blended with celery red onion and mayo served open-faced on warm garlic cheese toast with melted Muenster and sliced tomato.

Hand-breaded local oysters - flash fried served on white toast with cocktail sauce.

Cajun dusted “ahi” tuna, seared to your request, horseradish aioli, cherry wood bacon, lettuce, and tomato on your choice of bread.

Our famous shrimp salad sandwich on our house-made warm garlic cheese toast a house favorite. A “true taste-tempting delight".

Individual, chef made fresh baked seafood quiche. Served with a side salad and our fresh fruit cup.

Lump crab cake served with lettuce and tomato with Creole mustard sauce. Served on a warm pretzel roll with cherry wood bacon.

Grilled marinated chicken breast layered with BBQ sauce, bacon, and smoked Gouda cheese with lettuce and tomato finished with crispy fried onions served on toasted Kaiser.

Warm oven roasted sliced turkey, layered on a warm garlic cheese toast. Lettuce, tomato and cherry wood bacon with honey mustard.

Warm oven-roasted sliced thin turkey, layered on a buttery croissant with Brie cheese and a cranberry dill spread.

Sesame crusted and seared, sliced “rare”, and served with soy sauce, wasabi, pickled ginger and wontons.

Sushi rice on the outside. Made with lump crabmeat, avocado, cucumber, wasabi mayo. Sesame seeds with a sprinkle of Old Bay on the outside.

A lightly spiced Gulf shrimp and sesame tuna combo with cucumber, Daikon sprouts and, sriracha mayo.

Sushi rice on the outside. Yellowfin “ahi” tuna, pineapple, cilantro, jalapeno, and Asian BBQ sauce, tempura crunch on the outside.

Vegetarian. Sushi rice on the outside. Carrot, cucumber, Daikon sprouts, asparagus spears, avocado, and hummus with sesame seeds on the outside.

Fresh Atlantic salmon, lobster and crab cream cheese, fresh green scallions and tempura crunch.

Sushi rice on the outside. Salmon, yellow fin “ahi” tuna, spicy crab, avocado, carrot and spicy mayo with dried bonito flakes dusted on the outside.

Sushi rice on the outside. Fresh fried breaded VA. oyster, Daikon sprouts, cucumber, speckled with tobiko. Served with a Chincoteague red mayo for dipping.

Two pieces jumbo Gulf shrimp - lightly tempura battered and flash-fried - Daikon sprouts and avocado. Eel sauce and spicy mayo served on the side.

Seasoned and grilled filet with demi glaze garnish.

Topped with jumbo Gulf shrimp and garlic butter.

Topped with crabmeat and Baérnaise.

Topped with cold-water lobster tail with butter.

Maryland lump crab cake served with our potato-ham hash, French beans with a Creole drizzle.

Jumbo Texas brown Gulf shrimp sautéed with a trinity of peppers, onions, and a zesty andouille sausage finished with a garlic herb white wine sauce, served over Cheddar and cherry wood bacon grits.

Choice beef ribs, hand-seasoned and infused with our house demi-glace, slow oven roasted - finished with a garlic puree and served with a creamy green pea and mushrooms risotto and garlic broccolini.

Tomato and truffle infused lobster sauce. Blended with Maine lobster meat and lump blue crab meat. Tossed with buccatinni pasta, garnished with a Parmesan cheese wheel.

Jumbo diver scallops (four pieces), pan-seared - Laced with a citrus sage sauce. Nestled over a tri-colored couscous with an heirloom tomato and dill sauté. Finished with a citrus feta cheese crumble.

Sugar mesquite grilled salmon fillet, basted with an Asian BBQ sauce & served over udon noodles garnished with stir fried veggies, Asian broth and topped with seaweed salad.

"Supreme" yellowfin tuna -chargrilled- topped with a ginger teriyaki compound butter. Served over roasted pineapple & shrimp fried rice.

Our classic version of fisherman’s stew shrimp, mussels, clams, and fresh fish, finished with a flavorful herb and garlic seafood broth and garlic toast garnish.

Local rockfish - pan blackened - topped with a cool grilled shrimp avocado salsa. Served over garlic roasted fingerling potatoes, carrots and asparagus.

Rainbow trout, herb oil basted and char grilled. Served with a crispy kale, cherry wood bacon and potato gnocchi. Fished with a saffron aioli drizzle.

Served with our house saffron rice, carrots, and asparagus.

Fresh Halibut fillet – macadamia & Kettle chip crusted – then pan-seared Topped with fresh mango, pineapple & sweet chili – “Caribbean salsa“. Served with roasted fingerlings & vegetable medley.

Chilean sea bass – sesame seed crusted – pan-seared & roasted. Laced with a cool cucumber aioli & Asian BBQ – fingerlings & veg medley.

5 lb.

Bake at 350 degrees for 10 minutes.

16 oz.

Hot. 16 oz.

32 oz.

32 oz.

Hot. 32 oz.

5 oz lump and jumbo lump crab meat, no filler.

Freshly brewed iced tea, Arnold Palmer (half lemonade, half iced tea).

16.9 oz.

20 oz.

20 oz.

"The Maryland State cake" - Eight scrumptious layers of yellow cake with a chocolate icing and peanut butter cup.

An almond cake filled with layers of amaretto buttercream & European raspberry filling, covered in buttercream, and finished with toasted almond slices.

Classic cheesecake with a Graham cracker base crust, Berger cookies throughout, topped with chocolate ganache.

"Traditional Baltimore layer cake" - moist yellow cake, layered with fresh Boston cream. Topped with chocolate ganache.

Layers of espresso drenched sponge cake separated by mascarpone cream and dusted with coco powder.

Hot flaky crust with a warm apple pie inside, topped with a caramel drizzle, served with creamy vanilla ice cream.

Gelato. Custard gelato swirled together with chocolate and pistachio gelato.

Gelato. Smooth hazelnut gelato made with hazelnuts from Piedmont, swirled with chocolate sauce.

Sorbet. Sorbetto served in the natural fruit shell.

Refreshing lemon gelato made with lemons from Sicily, swirled with limoncello sauce.

Mixed berry gelato with a hint of lemon juice swirled with raspberry sauce.

Beer battered cod and pomme frit served with malt vinegar, tartar sauce, and lemon.

Seasoned and slow-roasted chicken wings, flash-fried crispy, tossed with (1) choice of our house sauces, and served with celery sticks and creamy Gorgonzola.

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Sautéed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce, served over cheddar, and cherry wood bacon grits.

Topped with jumbo gulf shrimp and garlic butter. Hand-cut Angus filet mignon or Angus NY strip steak. Montreal-seasoned and char-grilled served (4) ways prepared as you like.

Seasoned and slow-roasted chicken wings, flash-fried crispy, tossed with (1) choice of our house sauces, and served with celery sticks and creamy Gorgonzola.

P.E.I mussels streamed in a zesty white wine creole sauce. Tossed with andouille sausage and tri-pepper medley sauté. French baguette on the side.

Parmesan crusted and truffle spritz.

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Fresh green tomato slices. Lightly breaded, flash-fried and topped with local crabmeat finished with béarnaise sauce, and cherry wood bacon.

Hand-breaded local oysters. Flash fried garnished with cocktail sauce a true Maryland delight.

Steamed PEI mussels tossed with garlic butter or a Tuscan Italian marinara sauce.

Tail off shrimp seasoned and flash-fried crispy, tossed with old bay’s hot sauce, served with ranch dressing for dipping.

Tender calamari. Lightly dusted and flash-fried slices and water crackers red pepper aioli dipping sauce.

Sautéed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce, served over cheddar, and cherry wood bacon grits.

Sesame seared ahi tuna seared then sliced rare served on tortilla crisps served with seaweed salad finished with an Asian BBQ and cusabi drizzle.

Tempura battered mahi-mahi fillet wedges 2 pieces, layered with a house-made tropical cabbage slaw with cilantro, and finished with a jalapeno avocado aioli served in soft flour tortillas.

(2) jumbo gulf shrimp lightly tempura battered and flash-fried daikon sprouts and avocado. Eel sauce and spicy mayo served on the side.

Made with lump crabmeat, avocado, cucumber, and wasabi mayo. Sesame seeds with a sprinkle of an old bay on the outside.

A lightly spiced gulf shrimp and sesame tuna combo with cucumber, daikon sprouts and, sriracha mayo.

Sushi rice on the outside. Yellowfin ahi tuna, pineapple, cilantro, jalapeno, and Asian BBQ sauce tempura crunch on the outside.

Sushi rice on the outside. Carrot, cucumber, daikon sprouts, asparagus spears, avocado, and hummus with sesame seeds on the outside.

Fresh Atlantic salmon, lobster and crab cream cheese, fresh green scallions, and tempura crunch.

Salmon, yellowfin ahi tuna, crab, avocado, carrot, and spicy mayo with dried bonito flakes dusted on the outside.

Fresh fried breaded VA oyster, crab meat, daikon sprouts, cucumber, and finished with a spicy mayo drizzle.

Our blend of greens, tomato, onion, cucumber, and celery your choice of dressing.

Baby kale, mixed greens, and arugula tossed with a roasted vegetable medley finished with a sun-dried tomato vinaigrette.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Baby spinach, bacon, chopped egg, Bermuda onion, and tomato tossed with a sweet Vidalia onion vinaigrette.

Shrimp, Italian meats, romano cheese, chopped egg, olives, and tomato tossed with a romano vinaigrette.

Baby spinach greens tossed with Vidalia vinaigrette cucumber, tomato and red onion topped with Cajun blackened tuna bites, strawberries, and feta cheese.

Crisp lettuce, bacon, corn, plum tomatoes and onion, egg tossed with a Louis dressing, and topped with crispy Maryland oysters.

Beer battered cod and pomme frit served with malt vinegar, tartar sauce, and lemon.

Sesame seared rare tuna on our spinach salad drizzled with cusabi dressing and wonton crisp garnish.

Blackened filet mignon tips served over toast points, topped with crabmeat, and béarnaise. Served with pomme frits.

Made with the freshest ingredients. Served in a bowl with oyster crackers.

Maryland crab soup with vegetables. Made with the freshest ingredients. Served in a bowl with oyster crackers.

Served with house rice pilaf. Made with the freshest ingredients. Served in a bowl with oyster crackers.

Served in a natural roasted onion bowl with hot and oven-browned cheeses. Made with the freshest ingredients. Served in a bowl with oyster crackers.

Seasoned and grilled with demi-glaze garnish. Hand-cut Angus filet mignon or Angus NY strip steak. Montreal-seasoned and char-grilled served (4) ways prepared as you like.

Topped with a cold-water lobster tail with butter. Hand-cut Angus filet mignon or Angus NY strip steak. Montreal-seasoned and char-grilled served (4) ways prepared as you like.

Topped with jumbo gulf shrimp and garlic butter. Hand-cut Angus filet mignon or Angus NY strip steak. Montreal-seasoned and char-grilled served (4) ways prepared as you like.

Topped with crabmeat and béarnaise. Hand-cut Angus filet mignon or Angus NY strip steak. Montreal-seasoned and char grilled served (4) ways prepared as you like.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Steamed PEI mussels tossed with a garlic butter or a Tuscan Italian marinara sauce. 1 lb.

Seasoned and slow roasted chicken wings, flash fried crispy, tossed with (1) choice of our house sauces and served with celery sticks and creamy gorgonzola.

Parmesan crusted, truffle spritz.

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Fresh green tomato slices. Lightly breaded, flash fried and topped with local crabmeat, finished with béarnaise sauce and cherry wood bacon.

Hand breaded local oysters. Flash fried garnished with cocktail sauce “a true Maryland delight”.

Steamed PEI mussels tossed with a garlic butter or a Tuscan Italian marinara sauce. 1 lb.

Served in a natural roasted onion bowl with hot, oven browned cheeses.

Tender calamari. Lightly dusted and flash fried slices and water crackers red pepper aioli dipping sauce.

Sautéed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce served over cheddar and cherry wood bacon grits.

Sesame seared “ahi” tuna – seared then sliced “rare” served on tortilla crisps – served with seaweed salad finished with an Asian BBQ & cusabi drizzle.

Tempura battered mahi - mahi fillet wedges 2 pieces, layered with a house made tropical cabbage slaw with cilantro, finished with a jalapeno avocado aioii served in soft flour tortillas.

Maryland crab soup with vegetables.

Served with house rice pilaf.

Our blend of greens, tomato, onion, cucumber and celery, your choice of dressing.

Baby kale, mixed greens and arugula tossed with a roasted vegetable medley finished with a sun-dried tomato vinaigrette.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Baby spinach, bacon, chopped egg, Bermuda onion and tomato, tossed with a sweet vidalia onion vinaigrette.

Shrimp, Italian meats, romano cheese, chopped egg, olives and tomato tossed with a romano vinaigrette.

Baby spinach greens tossed with vidalia vinaigrette cucumber, tomato and red onion, topped with Cajun blackened tuna bites, strawberries and Feta cheese.

Crisp lettuce, bacon, corn, plum tomatoes and onion, egg tossed with a louis dressing and topped with crispy Maryland oysters.

Beer battered cod and pomme frits served with malt vinegar, tartar sauce and lemon.

Blackened filet mignon tips served over toast points, topped with crabmeat and béarnaise, served with pomme frits.

Sesame seared “rare” tuna on our spinach salad drizzled with cusabi dressing and wonton crisp garnish..

Chilean Sea Bass – Sesame Seed Crusted – Pan Seared & Roasted * Laced with a Cool Cucumber Aioli & Asian BBQ – Fingerlings & Vegy Medley *

Two lump crab cakes served with our potato-ham hash, French beans with a creole drizzle.

Fresh Halibut Fillet – Macadamia & Kettle Chip Crusted – Then Pan Seared Topped With a Fresh Mango, Pineapple & Sweet Chili – “Caribbean Salsa “ * Served With Roasted Fingerlings & Vegetable Medley *

Jumbo Texas brown Gulf shrimp sautéed with a trinity of peppers, onions and a zesty andouille sausage finished with a garlic herb white wine sauce, served over cheddar and cherry wood bacon grits.

Crispy pan -fried rockfish fillet dressed with a rosey red grape tomato and shrimp reduction served over a braised garlic broccolini with truffle mashed potatoes.

Our classic version of fisherman's stew shrimp, mussels, clams and fresh fish, finished with a flavorful herb and garlic seafood broth and garlic toast garnish.

Rainbow trout - herb oil basted and char grilled, served with a crispy kale, cherry wood bacon and potato gnocchi sauté, finished with a saffron aioli drizzle.

Choice beef ribs, hand seasoned and infused with our house demi-glace, slow oven roasted - finished witha garlic puree and served with a creamy green pea and mushroom risotto and garlic broccolini.

Supreme yellow fin tuna, chargrilled, topped with a ginger teriyaki compound butter served over roasted pineapple and shrimp fried rice, fried wonton garnish.

Grape tomatoes, fresh basil and garlic in a creamy sherry pan sauce tossed with orecchiette pasta lump blue crab meat and fresh mozzarella balls drizzled with a balsamic glaze with a fried basil garish.

Jumbo diver scallops (4), pan seared, finished with a sun dried tomato gastrique served with green pea and mushroom risotto and fresh asparagus spears.

Sugar mesquite grilled salmon fillet, basted with an Asian BBQ sauce & served over udon noodles garnished with stir fried veggies, Asian broth and topped with seaweed salad.

Sesame crusted and seared, sliced “rare”, and served with soy sauce, wasabi, pickled ginger and wontons.

Sushi rice on the outside. Made with lump crabmeat, avocado, cucumber, wasabi mayo. Sesame seeds with a sprinkle of old bay on the outside.

A lightly spiced gulf shrimp and sesame tuna combo with cucumber, daikon sprouts and , sriracha mayo.

Sushi rice on the outside. Yellowfin “ahi” tuna, pineapple, cilantro, jalapeno and Asian BBQ sauce, tempura crunch on the outside.

Sushi rice on the outside. Carrot, cucumber, daikon sprouts, asparagus spears, avocado and hummus with sesame seeds on the outside.

Fresh Atlantic salmon, lobster and crab cream cheese, fresh green scallions and tempura crunch.

Sushi rice on the outside. Salmon, yellow fin “ahi” tuna, spicy crab, avocado, carrot and spicy mayo with dried bonito flakes dusted on the outside.

Sushi rice on the outside. Fresh fried breaded VA. Oyster, dikon sprouts, cucumber, speckled with tobiko. Served with a chincoteague red mayo for dipping.

Our Maryland lump crab cake on top of cheddar with cherry wood bacon and creole mustard layered between white club toast – topped with our famous housemade shrimp salad, with lettuce and tomato.

Roasted vegetable medley on a portabella cap topped with a soft muenster cheese and dikon sprouts with a sun dried tomato vinaigrette - on a toasted herb foccacia roll with a hummus spread.

Huge chunks of gulf shrimp, old bay mayo and celery, your choice of bread.

Lump crab cake served with lettuce and tomato with creole mustard sauce your choice of bread.

Grilled marinated chicken breast, layered with bbq sauce, bacon and smoked gouda cheese with lettuce and tomato finished with crispy fried onions served on a toasted kaiser.

Traditional albacore tuna blended with celery red onion and mayo served open-faced on warm garlic cheese toast with melted muenster and sliced tomato.

Hand-breaded local oysters - flash fried served on white toast with cocktail sauce.

Cajun dusted “ahi” tuna, seared to your request, horseradish aioli, cherry wood bacon, lettuce and tomato on your choice of bread.

Our famous shrimp salad sandwich on our house-made warm garlic cheese toast a house favorite. A “true taste tempting delight".

Individual, chef made fresh baked seafood quiche. Served with a side salad and our fresh fruit cup.

Seasoned and grilled filet with demi glaze garnish.

Topped with a cold water lobster tail with butter.

Topped with jumbo gulf shrimp and garlic butter.

Topped with crabmeat and baérnaise.

Mixed Berry gelato with a hint of lemon juice swirled with raspberry sauce.

Refreshing lemon gelato made with lemons from Sicily, swirled with limoncello sauce.

"The Maryland State Cake" - Eight scrumptious layers of yellow cake with a chocolate icing and peanut butter cup.

Almond Cake filled with layers of Amaretto buttercream & European raspberry filling, covered in buttercream and finished with toasted almond slices.

Classic Cheesecake with a graham cracker base crust, Berger cookies throughout, topped with chocolate ganache.

"Traditional Baltimore Layer Cake" - Moist Yellow Cake, layered with fresh Boston Cream. Topped with Chocolate ganache.

Layers of espresso drenched sponge cake separated by mascarpone cream and dusted with coco powder.

Hot flaky crust with a warm apple pie inside, topped with a caramel drizzle, served with creamy vanilla ice cream.

Custard gelato swirled together with chocolate and pistachio gelato.

Smooth hazelnut gelato made with hazelnuts from Piedmont, swirled with chocolate sauce.

Sorbetto served in the natural fruit shell.

Sorbetto served in the natural fruit shell.

Freshly Brewed Iced Tea, Arnold Palmer (Half Lemonade, Half Iced Tea).