Many menu i tems may be modif ied to meet g luten free requirements

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BLACK ANGUS BURGER half pound Kansas beef, grilled brioche (add

a buck for cheese or bacon) 12

SHRIMP SALAD WRAP house sauce, lettuce, tomato,

�our tortilla 15

ROT ISSER IE CH ICKEN SALAD chopped romaine, sliced avocado, diced tomatoes, BlueStone bacon,

blue cheese, lemon-Dijon vinaigrette 16

SHRIMP TACOS fried shrimp, salsa, cilantro purée,

mango mole, feta 14

STEAK SALAD mesclun greens, brandy-horseradish

vinaigrette, tomatoes, cucumbers, Danish blue cheese, crispy Tabasco onions 19

An 18% service charge will be added to groups of 6 or moreConsuming raw or undercooked meats, poultry, seafood, shell�sh or eggs may increase your risk of foodborne illness

I T ’ s R e stau ran t we e k O u r S p e c i a l s

We are pleased to o�er any house salad or soup, any entree and one of our selected house desserts for $39 or $32

L ITTLE JUMBOS broiled jumbo lump baby crab cakes,

grainy mustard aioli 15

SEARED RARE AH I TUNA Cajun seasoned, cusabi, pickled ginger,

cucumber salad 11

SUMMER BABY BACKS slow roasted meaty pork ribs, sweet and

tangy bbq glaze, served with fries and tomato-cucumber salad 24

CHILLED SEAFOOD AND AVOCADO SALADjumbo lump crab meat and shrimp salad, Old Bay, avocado, baby greens, heirloom

tomatoes, cucumbers and red onion tossed in our house honey-mustard vinaigrette 24

SEAFOOD CLUB shrimp salad, crab cake (fried), bacon, L+T,

toasted brioche 22

FR IED GREEN TOMATOES shallots, chives, garlic, jumbo lump crab meat,

lemon beurre blanc 13

CAPRESE FLATBREAD red & yellow tomatoes, parmesan, mozzarella,

basil pesto, red onion 11

CHESAPEAKE BAY SOFT SHELL CRABStwo (whales) pan roasted, three mustard drizzle,

served with fresh corn pudding and asparagus 29

(subject to availability)

STEAK AND CAKE�ve ounce tenderloin and crab cake,

mashed potatoes, lemon scented asparagus 36

We lco m e To B lu e S to n e

THE CR ISF IELD STEW fresh �sh, scallops, shrimp, mussels and potatoes

simmered in our zesty tomato and vegetable broth, Italian bread 26

JUMBO LUMP CAKEbroiled, served with corn pudding

and asparagus 22

CHICKEN AND CHEVRÈherb marinated and grilled chicken breasts

(skin on), soft goat cheese, sundried tomato and caper butter sauce, served with roasted Yukon gold

and asparagus 17

MEDITERRANEAN BRANZ INO capers, kalamatas, garlic, tomatoes, asparagus,

roasted potatoes, extra virgin Greek olive oil 25

POP ’S SHR IMP EGG ROLLS duck sauce and Chinese hot mustard 6

HOUSE CUT CALAMARI

�ash fried, sesame mist, Thai dipping sauce 13

SEAFOOD BAKEcrab, scallops, shrimp, three cheese blend, crispy pitas 13

THE BLUESTONE SALAD warm brown sugar bacon, romaine and baby greens, pecans, grape tomatoes,

honey mustard dressing 7 / 9.5

CREAM OF CRAB SOUP a touch of sherry 7.5

MARYLAND CRAB SOUP eight vegetables, house spices with a little heat 7

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LOCAL TOMATOES AND MOZZARELLA SALAD

Maryland tomatoes, mozzarella, infused olive oil, ground black pepper 8

CAESAR SALADromaine, house dressing, croutons,

parmesan cheese 8

NEW ENGLAND SEA SCALLOPSpan seared, served with seasoned

Mexican street corn, asparagus and lemon beurre blanc 29

TWO JUMBO LUMP CAKES

broiled, served with corn pudding and asparagus 34

S a n g r i aA blend of Mediterranean Red and California Merlot,

Oranges, Apples, & Berries6 / 28

OOEY GOOEY BROWNIEa warm brownie

covered with hot fudge, vanilla bean ice cream, whipped cream, cherry on top 8

KEY L IME P IEgraham cracker and cinnamon crust,

mango coulis, mint garnish and whipped cream 7

CREME BRÛLÉErich vanilla bean, caramelized crust,

seasonal berries 7

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�������� �� �CHILEAN SEA BASS

pan seared and �nished in the oven, served with a chunky tomato dill cream sauce, Chef’s rice and

steamed asparagus 33

OCEAN AND GULFcrab cake, scallops and shrimp,

honey-garlic beurre blanc, Mexican street corn 33

F I LET M IGNON eight ounce premium beef, served with

buttermilk-chive mashed potatoes and warm spinach with feta crumbles 35

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‘ F IRECRACKER ’ SALMON cold water Canadian farmed salmon, spicy

�recracker sauce, Thai glass noodles - pineapple, mango, carrots, and a sweet and sour Southeast

Asian sauce 25

TUNA TWO WAYS sesame crusted and ginger glaze; blackened with

cucumber-wasabi, served with lump crab fried rice and zucchini ‘noodles’ 24

RA INBOW TROUT Cajun cornbread stu�ng with andouille,

Gulf shrimp and lump crab, lightly steamed asparagus, rosemary bacon butter, New Orleans

hollandaise 26

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DINNER MENU

I T ’ s R e stau ran t we e k T h ro ugh Aug u st 1 8 t h , 20 1 9

We are pleased to o�er any house salad or soup, any entree and one of our selected house desserts for $39 or $32

Richardson Farms - White Marsh Zahradka Farms - Essex, MD Baywater - Salisbury, Hummingbird - Ridgely (across the bridge) Fifer Orchids - Delaware

Spring�eld Farms - Monkton Landisville Produce - New Jersey Fresh H20 Farms - Stevenburg, VA

Join us for Restaurant Week - Through August 18thEvery Sunday is Restaurant Week at BlueStone!

RIBEYECreekstone Farms fourteen ounce cut, house rub, served with buttermilk-chive

mashed potatoes, creamed spinach and feta, steak sauce on the side, 413 Cour s e s Ava i l ab l e f o r $45