FountainSide Restaurant

Homemade marinara and lemon.

Local oysters, spinach, and butter sauce.

Teriyaki glazed baby back ribs served with Asian slaw.

Cream cheese dip with lump crab served with bread rounds.

Fresh horseradish cocktail sauce.

Tempura battered jumbo shrimp with ginger plum sauce.

Romaine hearts, herb-scented croutons, Parmesan cheese with house Caesar dressing.

Fresh spinach, fresh strawberries, red onion, applewood bacon, and cooked egg served with strawberry vinaigrette.

Romaine, red onion, kalamata, olives, tomatoes, cucumber, pepperoni, oregano, and feta cheese. Served with extra virgin olive oil and red wine vinegar.

Masculin, fresh mozzarella, vine ripe, tomatoes, and grilled chicken breast with balsamic dressing.

Chargrilled free-range chicken breast served atop filed greens with applewood bacon, gorgonzola cheese, green onion, tomato, hard-cooked egg, and avocado with balsamic vinaigrette.

Bistro filet served atop crisp iceberg lettuce with crumbled gorgonzola cheese, diced tomato, red onion, and bacon, drizzled with blue cheese dressing.

Blackened wild tilapia fillet served with rice pilaf and steamed broccoli.

Sauteed Parmesan coated wild colorado rainbow trout served with Parmesan risotto and grilled asparagus.

Pan-seared center-cut wild salmon fillet glazed with lemon dill beurre blanc. served with brown rice and sauteed spinach.

Jumbo gulf shrimp topped with Maryland style jumbo lump crab and glazed with Bearnaise sauce. Served with rice pilaf and seasonal vegetables.

Jumbo gulf shrimp, driver scallops, fresh salmon, baby clams, and mussels in a light saffron tomato seafood broth.

Charbroiled jumbo lump crab cakes served atop whole grain mustard beurre blanc with buttered baby carrots and baked potato.

Sauteed free-range chicken breast with Maryland laced iced mushrooms. Served with rice pilaf and seasonal vegetables.

Slow roasted free-range half chicken, served with Yukon gold mashed potatoes and fresh green beans.

Slow roasted fall off the bone baby back ribs glazed with bourbon BBQ sauce. Served with baked beans, red bliss mashed potatoes, and seasonal vegetables.

Roasted domestic rack of lamb served with bourbon mint syrup, Yukon gold mashed potatoes, and seasonal vegetables.

Seasoned char-grilled prime center-cut strip loin served with baked potato and asparagus with baby carrots.

Seasoned char-grilled prime tenderloin served with blackberry demi-glace, Yukon gold mashed potatoes, and steamed broccoli.

Portobello mushrooms, zucchini, squash, peppers, and red onions char grilled and presented on crispy Parmesan polenta.

Summer vegetables served atop egg-free angel hair pasta in our homemade basil marinara.

Breaded eggplant layered with basil marinara, mozzarella, and Parmesan cheeses.

Parmesan risotto, crimini, portabello, and button mushrooms.

Giant homemade Italian meatball served over spaghetti with basil marinara and garlic toast. Side of vegetable medley.

Jumbo shrimp, oregano, feta cheese, and kalamata olives in our basil marinara served atop linguine.

Chicken breast, andouillette sausage, gulf shrimp, diver scallops, and served atop fettuccini with creole sauce.