Carrol's Creek Cafe

ITALY - SANTA MARGHERITA PINOT GRIGIO/ GERMANY - BURKLIN-WOLF HOMMAGE A' LUISE RIESLING/ MARYLAND, USA, - BLACK ANKLE VIONIER

UNOAKED

By Wente

(78% CAB, 8% MERLOT, 6% PETITE VERDOT, 6% CAB FRANC, 2% MALBEC

(served cold)

(organic and vegan)

With a warm white chocolate ganache center, vanilla ice cream and raspberry puree GF

Served warm, with salted caramel ice cream

A flavorful assortment of fresh berries GF

Served with daily vegetables and garlic mashed potatoes

Served with BBQ sauce fresh fruit or French fries

FRUITED KETTLE SOUR | Gambrills, MD, USA | Availability: Year-round | ABV: 5.5% – A tasty sour ale brewed with fresh blueberries. Tart, fruity, crisp, and balanced. Released to celebrate Naval Academy Commissioning Week.

AMERICAN IPA | Lewes, DE, USA | Availability: Seasonal | ABV: 7.0 % – This triple dry-hopped IPA is cold-conditioned on mint leaves and vanilla beans, and brewed with lactose. The resulting flavor is sweet citrus, then vanilla and mint, with some spicy hops on the backend. A surprising springtime flavor combination.

AMERICAN AMBER LAGER | Aston, PA, USA | Availability: Year-round | ABV: 4.0 % – A delicious straight up easy-to-drink lager. Toasted biscuit and caramel malt notes up front, nicely balanced with very light earthy/grassy hops. Crisp mouthfeel, well-carbonated. Sessionable at 4% ABV. Suggested pairing: Maryland Crab Dip.

AMERICAN PALE ALE | Chico, CA, USA | Availability: Year-round | ABV: 5.6% – Complex and balanced. A lightly toasted malt backbone carries the bright citrus, pine and grass from the hops. Finishes dry with a piney bitter/grassy bite. Light to medium body with a very pleasing carbonation. Suggested pairing: Fried Calamari. Fun Fact: Sierra Nevada is now the oldest survivor of the pioneer class of American craft breweries. Forty-two years ago the first batch of their Pale Ale was brewed. Remarkably, it remains in production and brewed to basically the same formulation as it was that day. It still holds it own against current offerings. Very few beers can claim that.

IMPERIAL / DOUBLE IPA | Washington, DC, USA | Availability: Limited | ABV: 9.4 % – You might want to know up front that the name for this double IPA is basically a warning for what you will turn into if you drink a glass of it. A sturdy malt backbone balances the assertive hop bitterness and heavy citrus hop character, providing an overall flavor reminiscent of orange marmalade. Slightly resinous. Long bitter finish. Medium-bodied and appropriately carbonated. The subtle heat on the finish reminds you that this animal sits at 9.4% ABV, so be careful if you poke the bear. Suggested Pairing: Texas BBQ Shrimp.

AMERICAN IPA | Cambridge, MD, USA | Availability: Rotating | ABV: 7.4 % – Bready, mildly nutty malts support the other flavors: citrus fruits, mango, and pine. Suggested pairing: Crab & Artichoke Dip.

AMERICAN IPA | Lewes, DE, USA | Availability: Year-round | ABV: 6.3 % – Intensely bitter and pithy taste, buttressed by juicy melon/grapefruit/tangerine flavors and a slight malty sweetness. Suggested pairing: Empanadas.

AMERICAN PALE ALE | Baltimore, MD, USA | ABV: 5.5 % – Starts with grainy bread and caramel tones, then balances herbal notes and orange pith. Dry finish. Suggested pairing: Baked Oysters.

IRISH RED ALE | Hagerstown, MD, USA | Availability: Rotating | ABV: 5.0% – Irish-style Red Ale brewed with British malts & hops. Perfectly balanced and smooth with subtle notes of caramel and a creamy, full body. Brewed to support of IAFF Local 1605 Firefighters for their "Bonanza Extravaganza", which raises money to support important local causes. Suggested pairing: Crab Dip.

VIENNA LAGER | Roseland, VA, USA | Availability: Year-round | ABV: 5.2 % – Hints of bread, caramel, and faint floral hops. Semi-sweet, light in body. Fair carbonation. Suggested pairing: Texas BBQ Shrimp.

BELGIAN STRONG PALE ALE | Melle, Belgium | ABV: 8.5 % – Banana and honey flavors with a tart finish. Light body. Suggested Pairing: Mini Brie.

FRUITED KETTLE SOUR | Gambrills, MD, USA | Availability: Year-round | ABV: 5.5% – A tasty sour ale brewed with fresh blueberries. Tart, fruity, crisp, and balanced. Released to celebrate Naval Academy Commissioning Week.

AMERICAN CIDER | Dallastown, PA, USA | Availability: Year-round | ABV: 6.0 % – This cider is a blend of Gold Rush, Stayman, Northern Spy and Jonagold apples sourced from Adams County PA. A full juice cider with bright acidity and an off-dry finish. Suggested pairing: Carrol's Creek Salad.

Served with daily vegetables and roasted garlic mashed potatoes

Served with daily vegetables and roasted garlic mashed potatoes

Tossed in a cream sauce or butter

Wrapped in bacon and grilled, then glazed with our home made bbq sauce and served with a cucumber and onion salad. A house specialty GF

Cooked golden brown and served with mustard vinaigrette

With horseradish and cocktail sauce GF

Filled with beef tenderloin, wild mushrooms and gouda cheese, served with guacamole and a roasted red pepper sauce

Raw ahi tuna with ginger-soy dressing, sushi rice, avocado and cucumber salad, Asian red cabbage and edamame slaw and wonton crisps

Sautéed mussels with Thai green coconut curry sauce, cilantro, grilled baguette

Old Bay corn tortilla chips, green Tabasco pico de gallo, cilantro - lime sour cream

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

Hydroponic bibb lettuce, fresh strawberries, granola crumble, heirloom cherry tomatoes, fresh mozzarella, strawberry-basil vinaigrette GF

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

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

Grilled 8 oz filet with garlic, spinach and wild mushrooms, sour cream and chive potato cake, and garlic-herb butter

Grilled Canadian salmon, roasted broccoli and sweet bell peppers, scallion mashed potatoes, tomato-caper-castelvetrano olive and artichoke sauce, potato strings

Jumbo scallops with baby bok choy, shiitake mushrooms, red bell pepper and red onion, cilantro and sesame jasmine rice, ginger and hoisin BBQ sauce

Grilled to order 13 oz lamb rack, sauteed corn, asparagus and green beans, parmesan mashed potatoes, mint chimichurri sauce GF

Mushroom and champagne cream sauce with green beans and wild mushroom and herb risotto cake

Piled with large gulf shrimp, tossed in a light dressing with a touch of Old Bay, served on a croissant with fruit salad. Also available as a platter.

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

Raw ahi tuna with ginger-soy dressing, sushi rice, avocado and cucumber salad, Asian red cabbage and edamame slaw and wonton crisps

Six fried shrimp with kaffir lime and sweet chili sauce

With fresh horseradish and cocktail sauce GF

A classic display of six steamed shrimp served with cocktail sauce GF

Rich with crabmeat and a touch of sherry. Judged Maryland's best

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

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

Blackened and grilled beef tenderloin tips tossed with blue cheese over iceberg and artisan lettuces, with boiled egg, red onion, heirloom cherry tomatoes, croutons, and house ranch dressing

Grilled Canadian salmon, roasted broccoli and sweet bell peppers, scallion mashed potatoes, tomato-caper-castelvetrano olive and artichoke sauce, potato strings

Jumbo scallops with baby bok choy, shiitake mushrooms, red bell pepper and red onion, cilantro and sesame jasmine rice, ginger and hoisin BBQ sauce

Grilled 5 oz filet with garlic, spinach and wild mushrooms, sour cream and chive potato cake, and garlic-herb butter

Israeli cous cous with asparagus, artichokes, grilled eggplant, basil, roasted red peppers, feta cheese, crispy chickpeas, lemon-garlic vinaigrette. Available with salad toppers

Three flour tortillas topped with blackened shrimp, coleslaw, pickled red onions, and cilantro-lime aioli

Piled with large gulf shrimp tossed in a light dressing with a touch of old bay on a croissant and served with fruit salad. also available as a platter

Served on a sub roll with Cajun remoulade and French fries