Served over rice. Toasted baguette on the side.

CHICKEN & SAUSAGE GUMBO

Buffalo, Teriyaki, Old Bay, or BBQ - Served with celery and choice of Ranch or Blue Cheese Dressing.

WINGS

FRIED PICKLES

Served with a toasted baguette and crackers.

BACK CREEK CRAB DIP

VEGGIE BURGER

Served with celery sticks & blue cheese dressing.

BUFFALO FRIED CAULIFLOWER

Shaved roast beef topped with melted provolone. Add sauteed onions or mushrooms.

FRENCH DIP

Cheese, lettuce, tomatoes, jalapenos, sour cream and salsa. Add chili, crab dip, buffalo style strips, grilled chicken breast, or pork BBQ.

NACHOS

BEER BATTERED ONION RINGS

Hickory smoked bacon, lettuce, and sliced tomato. Choice of white, wheat, rye or sourdough.

Choice of white, wheat, rye or sourdough. Add bacon or tomato.

GRILLED CHEESE

Cod filet slightly breaded and deep fried. Served with coleslaw, fries, and tartar dipping sauce.

FISH & CHIPS

Savor the rich, juicy flavors of our Classic Black Angus Burger, expertly grilled to perfection and served on a toasted bun with fresh toppings and your choice of condiments.

CLASSIC BLACK ANGUS BURGER

CRAB BALLS

Lightly breaded Cod filet served with coleslaw and tartar sauce.

FRIED COD SANDWICH

Homemade tomato based soup full of vegetables and lump crab.

MARYLAND CRAB SOUP

Chipotle Habanero - Topped with purple citrus slaw. Southern Style - Served with coleslaw.

PULLED PORK BARBECUE SANDWICH

Two pan seared 4 oz. crab cakes over saltine crackers with fries and coleslaw.

CRAB CAKE PLATTER

Breaded chicken topped with bacon and melted cheese.

CHICKEN TENDER MELT

Served with choice of honey mustard, barbecue or ranch.

CHICKEN TENDERS

4 oz. pan seared crab cake on crackers or roll with fries and coleslaw.

CRAB CAKE SANDWICH

Fresh cut Ahi Tuna filet grilled to temperature. Cajun Style available upon request.

FRESH GRILLED TUNA STEAK SANDWICH

Succulent grilled chicken breast served on a toasted bun with fresh lettuce, ripe tomatoes, and a tangy aioli sauce for a deliciously satisfying meal.

GRILLED CHICKEN SANDWICH

A pub classic with diced onions, melted cheddar, and tortilla chips.

DAVIS CHILI

In a large pot, heat the vegetable oil over medium heat. Add equal parts flour and oil (about 1/4 cup each) to the pot and stir continuously for about 15-20 minutes until the mixture turns a dark brown color.

Prepare the Roux

Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Cook for about 5-7 minutes, stirring frequently until the vegetables are softened.

Add Vegetables

Add the sliced Andouille sausage and chicken thighs to the pot. Cook until the chicken is browned on all sides.

Add Meats

Stir in the chicken broth, diced tomatoes, okra (if using), bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes.

Simmer the Gumbo

Remove the bay leaves before serving. Spoon the gumbo over cooked rice and serve with sliced baguette on the side.

Serve

Chicken thighs, boneless and skinless

Andouille sausage, sliced

Onion, diced

Bell pepper, diced

Celery, diced

Garlic, minced

Chicken broth

Diced tomatoes, canned

Okra, sliced (optional)

Bay leaves

Thyme, dried

Cayenne pepper

Salt

Black pepper

Vegetable oil

Cooked rice

Baguette, sliced (for serving)

Preheat the oven to 400°F (200°C). Rinse the chicken wings and pat them dry with paper towels. In a large bowl, toss the wings with olive oil, salt, and black pepper.

Prep the Wings

Place the wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until they are crispy and golden brown.

Bake the Wings

While the wings are baking, prepare the sauces you want to use. For Buffalo sauce, melt butter in a small saucepan, then mix in hot sauce and garlic powder. For Teriyaki, combine soy sauce, brown sugar, rice vinegar, and minced garlic in another saucepan, heating until sugar dissolves.

Prepare the Sauce

Once the wings are done, remove them from the oven. Toss them in the sauce of your choice: Buffalo, Teriyaki, or BBQ. For Old Bay, simply sprinkle Old Bay seasoning over the hot wings.

Toss with Sauce

Serve the wings hot with celery sticks and your choice of Ranch or Blue Cheese dressing on the side.

Chicken Wings

Olive Oil

Black Pepper

Hot Sauce

Unsalted Butter

Garlic Powder

Soy Sauce

Brown Sugar

Rice Vinegar

Old Bay Seasoning

BBQ Sauce

Celery Sticks

Ranch Dressing

Blue Cheese Dressing

Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a bowl, combine flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Make the Breading

Pour buttermilk into a separate bowl. Dip each pickle slice into the buttermilk, then dredge in the breading mixture until fully coated.

Dip the Pickles

In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded pickles to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, flipping halfway through.

Fry the Pickles

Remove fried pickles with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with ranch dressing on the side.

Drain and Serve

sliced dill pickles

all-purpose flour

cornmeal

garlic powder

onion powder

cayenne pepper

salt

black pepper

buttermilk

vegetable oil

ranch dressing

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.

Prepare the Crab Dip

Fold in the cooked crab meat, chopped green onions, shredded cheddar cheese, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently until well combined.

Add Crab and Seasonings

Cover the bowl with plastic wrap and refrigerate the crab dip for at least 1 hour to allow flavors to meld.

Chill

While the dip is chilling, preheat your oven to 350°F (175°C). Slice the baguette and arrange the slices on a baking sheet. Bake for 10-15 minutes or until lightly toasted.

Prepare the Baguette

Serve the chilled crab dip with toasted baguette slices and crackers.

cream cheese

sour cream

mayonnaise

cooked crab meat

green onions, chopped

sharp cheddar cheese, shredded

lemon juice

Old Bay seasoning

pepper

baguette, sliced

crackers

In a large bowl, mash the black beans with a fork or a potato masher until mostly smooth, leaving some chunks for texture.

Prepare the Veggie Patty

Add the rolled oats, grated carrot, chopped onion, minced garlic, cumin, salt, and pepper to the mashed beans. Mix until well combined.

Mix Ingredients

Divide the mixture into 4 equal portions and shape each into a patty.

Form Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side or until golden brown and heated through.

Cook the Patties

Place each patty on a burger bun, top with lettuce leaves and tomato slices.

Assemble the Burger

Serve immediately and enjoy your homemade veggie burger!

black beans, drained and rinsed

oats, rolled

carrot, grated

onion, finely chopped

garlic, minced

cumin powder

olive oil

burger buns

lettuce leaves

tomato, sliced

Remove the leaves from the cauliflower and cut it into bite-sized florets.

Prepare the Cauliflower

In a large bowl, mix together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Gradually add cold water until you get a smooth batter.

Make the Batter

Dip each cauliflower floret into the batter, ensuring it is well-coated.

Coat the Cauliflower

In a deep frying pan, heat oil over medium-high heat until hot (around 350°F or 175°C).

Fry the coated cauliflower florets in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Fry the Cauliflower

Transfer the fried cauliflower to a large bowl, and pour buffalo sauce over them. Toss gently to coat.

Toss in Buffalo Sauce

Serve the buffalo fried cauliflower with celery sticks and blue cheese dressing on the side.

Cauliflower florets

All-purpose flour

Cornstarch

Garlic powder

Onion powder

Paprika

Cold water

Buffalo sauce

Celery sticks

Blue cheese dressing

Oil for frying

In a saucepan, combine beef broth, soy sauce, Worcestershire sauce, and garlic powder. Bring to a simmer over medium heat and let it cook for about 10 minutes.

Prepare the Au Jus

In a skillet, heat a tablespoon of oil over medium heat. Add sliced onions or mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Set aside.

Sauté Onions or Mushrooms

Preheat your oven to 350°F (175°C). Cut the French rolls in half and place the bottom halves on a baking sheet. Layer shaved roast beef on each roll, top with sautéed onions or mushrooms, and add a slice of provolone cheese.

Assemble the Sandwich

Place the baking sheet in the oven and bake for about 5-10 minutes, or until the cheese has melted and the bread is toasted.

Melt the Cheese

Remove from the oven, place the top halves of the rolls on, and serve with the warm au jus for dipping.

Roast beef, shaved

Provolone cheese, sliced

French rolls or baguette

Preheat your oven to 180°C (350°F). Spread the tortilla chips evenly on a large baking sheet.

Prepare the Base

Sprinkle the shredded cheese generously over the tortilla chips.

Add Cheese

If using, add any optional toppings such as chili, crab dip, buffalo strips, grilled chicken, or pork BBQ on top of the cheese.

Add Optional Toppings

Place the baking sheet in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and top with shredded lettuce, diced tomatoes, sliced jalapenos, sour cream, and salsa.

Chicken & Sausage Gumbo

Wings

Fried Pickles

Back Creek Crab Dip

Veggie Burger

Buffalo Fried Cauliflower

French Dip

Nachos

Beer Battered Onion Rings

Blt

Grilled Cheese

Fish & Chips

Classic Black Angus Burger

Crab Balls

Fried Cod Sandwich

Maryland Crab Soup

Pulled Pork Barbecue Sandwich

Crab Cake Platter

Chicken Tender Melt

Chicken Tenders

Crab Cake Sandwich

Fresh Grilled Tuna Steak Sandwich

Grilled Chicken Sandwich

Davis Chili