Annapolis Favorites

Rockfish Annapolitan
Fillet of Rockfish pan-seared and topped with sautéed jumbo lump crab meat and sauce béarnaise. Accompanied by fresh vegetables and rice with black bean sauce. 

Maryland Crab Cakes
Two pan-seared, jumbo lump crab cakes with a special blend of herbs and spices based on a local 1890s recipe. Served with tartar sauce, lemon, & sides of steamed vegetables & rice with black bean sauce. 

Tilapia Chesapeake
The tropics meet the bay with twin Tilapia fillets surrounding jumbo lump crab imperial baked & finished under the broiler with imperial sauce topping.  Served with steamed vegetables and rice with black bean sauce.

Steamed Lobster
Whole Maine Lobster steamed and served with drawn butter, red jacket potatoes and corn on the cob. 

Pusser’s Favorites

Barbecued Salmon Tower
An Atlantic Salmon fillet char-grilled and basted with our “Pusser’s Rum” citrus barbecue sauce and topped with mango corn relish. Served over whipped yams with a jerk rice cake and steamed vegetables.

Caribbean Blackened Mahi-Mahi
Fillet of fresh Atlantic Mahi dredged with our eastern Caribbean blackening spice and seared in the cast iron skillet. Accompanied by steamed vegetables and rice with black bean sauce and garnished with mango corn relish. 

Jerk Rubbed Tuna Steak
Sashimi grade Yellow fin Tuna steak rubbed with spicy hot Jamaican jerk seasoning, char-grilled medium rare.  Served thinly sliced with whipped yams and steamed vegetables and garnished with mango corn relish. 

Bacon Wrapped Shrimp Skewers
Jumbo shrimp skewers wrapped in bacon, grilled and basted with our “Pusser’s Rum” citrus barbecue sauce.  Served with grilled pineapple, vegetables and rice with black bean sauce. 

Coconut Fried Shrimp
8 jumbo Gulf shrimp dipped in our beer batter, rolled in rum-flavored coconut breading and deep fried.  Accompanied with gingered yellow tomato chutney dipping sauce, fresh steamed vegetables and rice with black bean sauce. 

Shrimp and Scallop Chimichurri
Jumbo shrimp and scallops tossed with garlic, peppers and onions. Finished with white wine, lemon and cilantro Chimichurri (Western Caribbean pesto sauce) and tossed with penne pasta. 

Haitian Creole Seafood Gumbo
First place three years running at the Annapolis gumbo cook-off! Sautéed jumbo lump crab, shrimp and scallops stewed in a rich gumbo broth with vegetables and Andouille sausage. Finished with steamed mussels, clams and rice.

Hand-Cut Steaks

Choice quality beef, hand-cut, char-grilled and seasoned with “Pusser’s” steak butter, a unique blend of butter, wines and seasonings. Served with Pusser’s “twisted loaf,” butter and the Chef’s appropriate accompaniments.

9 Oz. Filet Mignon
Our most tender cut, closely trimmed. Served with a baked potato and freshly steamed vegetables. 

14 Oz. NY Strip
This hand-cut strip steak has a full-bodied texture that is slightly firmer than a ribeye. Aged for tenderness and well marbled for peak flavor. Served with a baked potato and steamed vegetables.

Island Favorites

Olde English Fish And Chips
A basket of pub battered North Atlantic Halibut deep fried. Served with French fries, slaw, tartar sauce and lemon.
 
Jamaican Grilled Baby Back Ribs
Slow braised pork ribs brushed with a sweet and savory Jamaican jerk sauce and char-grilled. Accompanied by “Pusser’s Papas” and fresh steamed vegetables. 

West Indian Pork Steaks
Twin boneless pork steaks rubbed with spicy jerk seasoning and char-grilled. Served with roasted garlic smashed potatoes, steamed vegetables and a side of “Pusser’s Rum” glaze for dipping. 

Jamaican Half Chicken
Semi-boned half chicken marinated in passion fruit and dry jerk seasoning rub. Char-grilled and finished with “Pusser’s Rum” citrus barbecue sauce. Served with “Pusser’s Papas”, steamed vegetables and garnished with a mango corn relish. 

Cruz Bay Papaya Glazed Chicken
Twin breasts of chicken, grilled and basted with a papaya and honey glaze. Served with whipped yams and fresh steamed vegetables.
 
Curried Chicken Sauté
Boneless chicken thighs, jerk rubbed, seared and sliced then tossed with grilled pineapple, peppers, onions and garlic. Finished with our West Indian curried coconut sauce and served with rice.
 
St. Lucia Seafood Pasta
Fresh scallops, shrimp and fish tossed in a white wine sauce flavored with fresh basil, garlic, olive oil and pine nuts over linguine. Topped with shredded parmesan cheese.

St. John’s Garden Pasta
Broccoli, carrots, red peppers, Bermuda onions, snow peas and artichokes sautéed in garlic oil and finished with a pesto wine sauce. Served over penne pasta with Parmesan cheese.