Fresh and flavorful fish, shrimp, crab and lobster. Plump oysters on the half-shell.Mouth-watering steaks. Crisp salads. Heavenly appetizers. Sinfully delicious desserts.
Our eclectic, award-winning menu is executed by our extraordinary culinary team. Our desserts are prepared on premises by our Pastry Chef Javier Romero, and are the perfect way to conclude your evening. Complete your meal with an outstanding wine from our award-winning wine list.
Dining Menu
Prices subject to change without notice. An 18% gratuity will be added to parties of 8 or more.
Please choose between our lunch and dinner menus.
Dinner Menu
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Oysters
The Raw
All of TAPS' oysters are deftly shucked and presented immediately on ice. They are harvested throughout the oyster growing season from certified clean waters and are documented with harvest locations and date.
Charbroiled
Recipe compliments of Drago's Restaurant Metairie, Louisiana. Broiledwith garlic herb butter & grated Romano cheese.
Rockefeller
Fresh Pacific oysters baked with spinach, onions, Parmesan cheese and Pernod, topped with hollandaise.
Dynamite
Baked with a creamy mixture of blue crab meat, shitake mushrooms, sesame oil and baby spinach.
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Appetizers
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Starters
Grilled Mango Barbeque Pork Ribs
Dry rubbed St. Louis cut pork ribs slowly grilled & brushed with our signature sauce.
Hawaiian Style Ahi Tuna Tartar
Sashimi grade Yellowfin tuna diced then tossed with a sweet chili & soy sauces, avacado, and green scallions. Served with wonton crisps and a touch of wasabi creme fraiche.
Cajun Barbeque Shrimp
Sauteed in TAPS Irish Red Ale, andouille sausage and zesty cajun barbeque sauce.
Warm Blue Crab & Artichoke Dip
Tender artichokes & spinach blended with four cheeses. Served au gratin with tortilla chips.
Eastern Shore Jumbo Shrimp Cocktail
Traditional Chesapeake style poached & chilled with Old Bay seasoning & TAPS Cream Ale.
Calamari Provencale
Tender calamari flash fried and tossed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tabasco.
Sesame Seared Yellowfin Tuna
Sashimi grade tuna quick seared & served rare with Asian slaw & ginger wasabi aioli.
Grilled Marinated Artichoke
California artichoke is poached until tender, then marinated in herb vinaigrette & served charbroiled with lemon herb aioli.
Seafood Ceviche Cocktail
Citrus marinated shrimp, scallops, and fresh fish with tomato, cucumber, onion, avocado & cilantro
Creole Steamed Mediterrean Mussels or Manila Clams
Your choice of Mediterranean Mussels or Manila Clams simmered in TAPS Cream Ale, garlic, butter and herb broth. Enjoy with plenty of warm sourdough bread.
Maryland Jumbo Lumb Crab Cake
Served with Cajun remoulade sauce & spicy Louisiana hot slaw.
Crispy Flash Fried Calamari
Served with fresh lemon & tangy cocktail sauce.
Teriyaki Chicken & Shrimp Spring Rolls
Served with Asian slaw and passionfruit dragon sweet and sour sauce.
Bourbon Street Platter
A house specialty of our hot blue crab spinach dip, crispy calamari and Cajun Barbeque shrimp.
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Soups & Salads
New England Clam Chowder
Traditional white chowder of chopped clams, potatoes, leeks and finished with cream sherry.
N'Awlins Style Gumbo
A rich stew of chicken, smoked ham and Andouille sausage topped with Cajun dirty rice.
Soup of the Day
Our chefs daily creation using seasonal ingredients.
Soups 1-1-1
If you can't decide on one soup, try all three!
Toasted Pecan & Granny Smith Apple Salad
Vermont maple dressing, mixed baby greens, Cotija cheese and candied black pepper bacon.
Classic Caesar
Crisp Romaine and fresh baked croutons topped with grated Grana Padano cheese.
Wilted Spinach Salad
With Goat cheese, applewood smoked bacon & sweet onions, tossed in a sweet panchetta vinaigrette.
Asian Pear Salad
Tender butter lettuce lightly tossed in a simple lavender vinaigrette with toasted almonds, Asian pears & drizzled with pumpkin seed oil.
The TAPS Salad
Butter lettuce tossed in a Green Goddess dressing with bay shrimp, candied pecans, sweet onion & tomato.
The "Wedgie"
A wedge of iceberg lettuce topped with Point Reyes blue cheese, sliced beefsteak tomatoes, red onions, croutons & creamy blue cheese dressing.
Simple Green Salad
Salinas Valley organic greens with spun carrot tomato wedge with your choice of dressing.
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From The Sea
Drunken Mahi Mahi
Lightly blackened with a splash of Tequila over a tomato risotto. Accompanied by blue crab tostadas topped with tomatillo-avocado salsa and Cotija cheese.
Sake Miso Marinated Chilean Sea Bass - Market Price
Pan roasted marinated Chilean sea bass served on over Jasmine rice and sauteed spinach. Accompanied by red, green & yellow pepper jam.
Cedar Plank Salmon
Seasoned with a brown sugar glaze then broiled atop a cedar plank. Served with Thai Jasmine confetti rice & seasonal vegetables.
Pan Seared Rainbow Trout
With a sun-dried tomato, kalamata olive & basil tepenade, over Thai Jasmine rice with herb lemon butter.
Grilled Pacific Swordfish
Rosemary-pesto rubbed and served over garlic mashed potatoes, accompanied with shitake mushrooms, swiss char stir fry, finished with roasted pepper couli.
Seared Jumbo Maine Sea Scallops
Accompanied by roasted sweet corn & creamy tomato risotto finished with shrimp essence.
Grilled Albacore Tuna
Served with pineapple rice, coconut sauce, stir fried vegetables & one large Mexican white prawn.
San Fransisco Style Cippiono
Calamari, Manila clams, Mediterranean mussels, shrimp, scallops & assorted fresh fish sauteed in a spicy marinara with onions, garlic, red wine & fresh herbs.
Creole Spiced Jumbo Shrimp
On top of TAPS own dirty rice with braised Swiss chard and browned garlic butter.
Victor's Fish & Chips
New England cod dipped in our brew master's award winning Cream ale batter & fried. Served with tartar sauce, garlic parsely fries & Louisiana hot slaw.
Seared Yellowfin Tuna
Served with sauteed spinach, toasted macadamia nuts, seasonal vegetables & Japanese rice finished with a soy wasabi glaze.
Alaskan King Crab Legs - Market Price
Steamed and served with vegetable medely and roasted potatoes.
Australian Cold Water Lobster Tail - Market Price
A 12 ounce Western Australian lobster tail, broiled to perfection. Served with vegetable medley and roasted potatoes.
Colossal Surf & Turf - Market Price
A 12 ounce Western Australian lobster tail & 8 ounce filet mignon. Served with seasonal vegetables and roasted potatoes.
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From The Land
14 oz. New York Strip
Accompanied by Gorganzola walnut ravioli, carmelized shallots & herb reduction.
Prime 8 oz. Top Sirloin
Served with roasted potatoes and seasonal vegetables.
16 oz. Ribeye
Served with roasted potatoes and seasonal vegetables.
8 oz. Filet Mignon.
Served with roasted potatoes and seasonal vegetables.
Achiote Rubbed 16 oz. Pork Chop
Fire grilled to perfection then served with cumin spiked black beans and dirty rice, topped with grilled corn relish.
Hoisin Grilled Double Cut Lamb Chops
Over roasted garlic mashed potatoes, seasonal vegetables & frizzled onions.
Lemon & Thyme Half Roasted Chicken
Served with seasonal vegetables and roasted potatoes finished with garlic herb pan jus.
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Everything In Between
Alaskan King Crab Linguini
Tequila lime cream sauce with shitake mushrooms, tomatoes, onions & cilantro, topped with Manchego cheese.
Chicken Penne Pasta
Herbed grilled chicken breast tossed with sun dried tomatoes, broccoli florets, fresh herbs in a white wine sauce & Grana Padano cheese.
Linguine Szechwan
Marinated beef tenderloin & jumbo shrimp over linguine tossed in spicy Thai sauce with shiitake mushrooms and slivered green onions.
Shellfish Ravioli with Sauteed Gulf Shrimp
Sauteed gulf shrimp served with lobster, crab and shrimp filled ravioli in a classic white wine, herb butter sauce.
Jerome & Jose's Jambalaya
Family friends Jerome & Jose brought this recipe from Louisiana. Shripm, chicken, andouille sausage & smoked ham simmered in a secret tomato cayenne broth. Served with dirty rice.
TAPS Burger
12 ounces of lean ground chuck broiled to order, topped with aged cheddar, garnished with red onion, beefsteak tomato, mayonnaise, lettuce and served on a potato roll with garlic and parsley fries.
Dungeness Crab & Shrimp Louie Salad
The classic Louie with shredded iceberg lettuce, avocado, cucumber, hard boiled egg'roma tomato & Louie Dressing.
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Side Dishes
Herb Roasted Potatoes
Roasted Garlic Mashed Potatoes
Creamed Corn
Thai Jasmine Confetti Rice
Roasted Corn Off-the-Cob
Sauteed Garlic Spinach
Gorgonzola Walnut Ravioli
Garlic and Sherry Mushrooms
Garlic and Parsley Fries
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Desserts
Your dessert selections have been created and hand made by our Pastry Chefs.
The Chocolate Indulgence
The ultimate chocolate experience that cannot be taken down alone! Served in a martini tower, filled with moist chocolate cake, vanilla bean ice cream, and bananas. Smothered in Belgium chocolate and caramel sauces and topped with whipped cream.
Classic Creme Brulee
Caramelized Tahitian vanilla bean custard, with fresh seasonal berries and a sliced almond tuile.
Ice Box Cheesecake
Sweetened cream cheese with Tahitian vanilla and graham cracker crust, served with seasonal berry coulis.
Fruit Cobbler
Chefs seasonal selection of fresh fruit, slowly cooked and topped with buuter crumbles & carmel sauce. Served ala mode.
Traditional Bananas Foster
Originally created at Brennan's in New Orleans. Fresh bananas sauteed in dark rum caramel sauce, served with banana cake and vanilla bean ice cream.
Chocolate Souffle
Served with chocolate hazelnut creme anglaise, fresh whipped cream and topped with powdered sugar.(Please allow our pastry chef twenty-five minutes to prepare.)
Flourless Chocolate Gateau
Flourless chocolate cake layered with dark chocolate mousse and finished in a vanilla creme anglaise, Valrhona chocolate sauce, accompanied by Bailey's Irish Creme liqueur.
Crepes and Nutella
Home made crepes smothered with French hazelnut chocolate sauce, crispy almond brittle, fresh berries and finished with Tahitian vanilla bean ice cream.
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Oysters
The Raw
All of TAPS' oysters are deftly shucked and presented immediately on ice. They are harvested throughout the oyster growing season from certified clean waters and are documented with harvest locations and date.
Charbroiled
Recipe compliments of Drago's Restaurant Metairie, Louisiana. Broiledwith garlic herb butter & grated Romano cheese.
Rockefeller
Fresh Pacific oysters baked with spinach, onions, Parmesan cheese and Pernod, topped with hollandaise.
Dynamite
Baked with a creamy mixture of blue crab meat, shitake mushrooms, sesame oil and baby spinach.
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Appetizers
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Starters
Hawaiian Style Ahi Tuna Tartar
Sashimi grade yellowfin tuna diced and tossed with sweet chili & soy sauces, avocado, green onion. Served withwonton crisps & a touch of wasabi creme fraiche.
Calamari Provencale
Flash freied and tossed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tobassco.
Grilled Mango Barbeque Pork Ribs
Dry rubbed St. Louis pork ribs slowly grilled & brushed with our signature sauce.
Warm Blue Crab & Artichoke Dip
Tender artichoke hearts & baby spinach blended with four cheeses. Served augratin with crispy tortilla chips.
Crispy Flash Fried Calamari
Served with fresh lemon & tangy cocktail sauce.
Cajun Barbeque Shrimp
Sauteed in TAPS Irish Red Ale, andouille sausage and zesty cajun barbeque sauce.
Grilled Marinated Artichoke
A California artichoke is poached until tender, then marinated in herb vinaigrette & served charbroiled with lemon aioli.
Seafood Ceviche Cocktail
Citrus marinated shrimp, scallops, and fresh fish with tomato, cucumber, onion, avocado & cilantro
Eastern Shore Jumbo Shrimp Cocktail
Traditional Chesapeake style poached and chilled with Old Bay seasonong & TAPS Cream Ale.
Creole Steamed Mediterranean Mussels or Manila Clams
Your choice of Mediterranean Mussels or Manila Clams simmered in TAPS Cream Ale, garlic, butter and herb broth.
Maryland Style Crab Cake
Served with cajun remoulade & spicy Louisiana slaw.
Sesame Crusted Yellowfin Tuna
Served with Asian slaw and ginger wasabi aioli.
Bourbon Street Platter
A house specialty of our hot blue crab spinach dip, crispy calamari and Cajun Barbeque shrimp.
Teriyaki Chicken & Shrimp Spring Rolls
Served with Asian slaw and passionfruit dragon sweet and sour sauce.
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Soups
N'Awlins Style Gumbo
A rich stew of chicken, smoked ham & andouille sausage topped with cajun dirty rice.
New England Clam Chowder
Traditional white chowder of chopped clams, potatoes, leeks & finished with creamy sherry.
Soup of the Day
Our chef's daily creation useing seasonal ingredients.
1-1-1
If you can't decide on one soup, try them all. You will get to sampleeach of our delicious soups.
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Small Plates
Classic Caesar
Crisp romaine & freshly baked croutons topped with grated Padano cheese.
The "Wedgie"
A wedge of iceberh lettuce topped with Point Reyes blue cheese, sliced beefsteak tomatoes, red onion, croutons & creamy blue cheese dressing.
Toasted Pecan & Granny Smith Apples
Vermont maple dressing, mixed baby greens, Cotija cheese and candied black pepper bacon.
TAPS Salad
Butter lettuce tossed in a green goddess dressing with bay shrimp, candied pecans, sweet onions and tomato.
Wilted Spinach
With goat cheese, applewood smoked bacon & sweet onions, topped with a sweet panchetta vinaigrette.
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Large Plates
Chop Chop Salad
Herb balsamic grilled vegetables, Feta cheese, Kalamata olives & mixed baby greens atop toasted flat bread. Charbroiled Chicken - add $4 Grilled Jumbo Shrimp - add $6
The Cobb
Grilled chicken breast, applewood smoked bacon, avocado, tomato, chopped egg and Point Reyes blue cheese with shredded iceberg lettuce, tossed tableside in our blue cheese dressing.
Dungeness Crab & Gulf Shrimp Louie Salad
The classic Louie with shredded iceberg lettuce, avocado, cucumber, hard boiled egg'roma tomato & Louie Dressing.
Barbecue Chopped Salad
Roasted corn, black beans, tomatoes, charbroiled chicken & avocado over shredded iceberg lettuce with a sweet chipotle vinaigrette, garnished with fried tortilla strips & barbecue sauce.
Classic Caesar
Crisp Romaine and fresh baked croutons topped with grated Grana Padano Cheese.Charbroiled Chicken - Add $4 Blackened Salmon - Add $8 Grilled Jumbo Shrimp - Add $6
Asian Pear Salad
Tender butter lettuce lightly tossed in a simple lavender vinaigrette with toasted almonds, Asian pears & drizzled with pumpkin seed oil.Charbroiled Chicken - Add $4
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Sandwiches
All sandwich creations served with garlic & parsley fries and your choice of Louisiana hot slaw, fresh fruit or sliced beefsteak tomatoes.
TAPS Burger
12 ounces of lean ground chuck broiled to order, topped with aged cheddar, garnished with red onion, beefsteak tomato, mayonnaise, lettuce and served on a potato roll with garlic and parsley fries.
B.L.A.T.T.
Applewood smoked bacon, lettuce, avocado, roasted turkey and tomato on toasted ciabatta bread with Green Goddess dressing.
Beefeater Sandwich
Thinly sliced roast beef served on horseradish & parmesan crusted bread with onion straws, Swiss cheese and Au Jus for dipping.
Albacore Tuna Salad
Fresh Albacore Tuna poached in court bouillon. Dressed with lemon aioli on squaw bread with green leaf lettuce and beefsteak tomato.
Crab Cake Sandwich
MAryland style crab cake on a potato roll served with lettuce, tomato, homemade tartar sauce and garlic parsely fries.
Croque Monseur Panini
Tradional French inspired sandwich with shaved honey baked ham & Gruyere cheese on toasted sourdough.
Rosemary Grilled Chicken
Rosemary grilled chicken on toasted ciabatta bread with roasted red peppers, Cotija cheese and charred red onion mayonnaise.
Add a Salad - $2
Order a Classic Caesar salad or a Simple green salad with your choice of dressing along with your sandwich.
Add a Soup - $3
Choose either a cup of N'Awlins Gumbo or New England Clam Chowder.
Add a Soup & Salad - $7
Order a Classic Caesar salad or a Simple green salad with your choice of dressing & a cup of N'Awlins Gumbo or New England Clam Chowder.
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Pizza
Smoked Salmon
Topped with smoked salmon, capers red onions & drizzled with horsereadish cream.
Swampfire
Blackened chicken, mozzarella cheese, Point Reyes blue cheese, mushrooms, green onions, cilantro & our signaure swampfire glaze.
Pepperoni
Sliced pepperoni, Mozzarella cheese & marinara sauce.
Barbecue Chicken
Grilled barbecued chicken, smoked Gouda, roasted corn, red onion, cilantro & barbecue sauce.
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From The Sea
Drunken Mahi Mahi
Lightly blackened with a splash of Tequila over a tomato risotto. Accompanied by blue crab tostadas topped with tomatillo-avocado salsa and Cotija cheese.
Sake Marinated Chilean Sea Bass - Market Price
Pan roasted marinated Chilean sea bass served on over Jasmine rice and sauteed spinach. Accompanied by red, green & yellow pepper jam.
Cedar Plank Salmon
Seasoned with a brown sugar glaze then broiled atop a cedar plank. Served with Thai Jasmine confetti rice & seasonal vegetables.
Seared Yellowfin Tuna
Served with sauteed spinach, toasted macadamia nuts, seasonal vegetables & Japanese rice finished with a soy wasabi glaze.
Pan Seared Rainbow Trout
With a sun-dried tomato, kalamata olive & basil tepenade, over Thai Jasmine rice with herb lemon butter.
Grilled Albacore Tuna
Served with pineapple rice, coconut sauce, stir fried vegetables & one large Mexican white prawn.
Creole Spiced Jumbo Shrimp
On top of TAPS own dirty rice with braised Swiss chard and browned garlic butter.
Seared Jumbo Maine Sea Scallops
Accompanied by roasted sweet corn & creamy tomato risotto finished with shrimp essence.
Grilled Pacific Swordfish
Rosemary-pesto rubbed and served over garlic mashed potatoes, accompanied with shitake mushrooms, swiss char stir fry, finished with roasted pepper couli.
top
From The Land
Served with seasonal vegetables and roasted potatoes.
14 oz. New York Strip
Accompanied by Gorganzola walnut ravioli, carmelized shallots & herb reduction.
Prime 8 oz. Top Sirloin
Served with seasonal vegetables and roasted potatoes.
16 oz. Ribeye
Served with seasonal vegetables and roasted potatoes.
8 oz. Filet Mignon
Served with seasonal vegetables and roasted potatoes.
Achiote Rubbed 16 oz. Pork Chop
Fire grilled to perfection then served with cumin spiked black beans and dirty rice, topped with grilled corn relish.
Hoisin Grilled Double Cut Lamb Chops
Over roasted garlic mashed potatoes, seasonal vegetables & frizzled onions.
Lemon & Thyme Roasted Half Chicken
Served with seasonal vegetables and roasted potatoes finished with garlic herb pan jus.
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Everything In Between
Alaskan King Crab Linguini
Tequila lime cream sauce with shitake mushrooms, tomatoes, onions & cilantro, topped with Manchego cheese.
Linguini Szechwan
Marinated beef tenderloin & jumbo shrimp over linguine, tossed in spicy Thai sauce with shiitake mushrooms and slivered green onions.
Chicken Penne Pasta
Herbed grilled chicken breast tossed with sun dried tomatoes, broccoli florets, fresh herbs in a white wine sauce & Grana Padano cheese.
Mahi Mahi Fish Tacos
Blackened Mahi Mahi in corn tortillas with shredded cabbage, guacamole, and chipotle sour cream. Served with dirty rice, pico de gallo and black beans.
Shellfish Ravioli with Sauteed Gulf Shrimp
Sauteed gulf shrimp served with lobster, crab and shrimp filled ravioli in a classic white wine, herb butter sauce.
Jerome & Jose's Jambalaya
Family friends Jerome & Jose brought this recipe from Louisiana. Shripm, chicken, andouille sausage & smoked ham simmered in a secret tomato cayenne broth. Served with dirty rice.
San Fransisco Style Cioppino
Calamari, Manila clams, Mediterranean mussels, shrimp, scallops & assorted fresh fish sauteed in a spicy marinara with onions, garlic, red wine & fresh herbs.
Victor's Fish & Chips
New England cod dipped in our brewmaster's award winning Cream Ale batter & fried. Served with our tartar sauce, garlic parsey fries & Louisiana hot slaw.
top
Desserts
Your dessert selections have been created and hand made by our Pastry Chefs.
The Chocolate Indulgence
The ultimate chocolate experience that cannot be taken down alone! Served in a martini tower, filled with moist chocolate cake, vanilla bean ice cream, and bananas. Smothered in Belgium chocolate and caramel sauces and topped with whipped cream.
Classic Creme Brulee
Caramelized Tahitian vanilla bean custard, with fresh seasonal berries and a sliced almond tuile.
Ice Box Cheesecake
Sweetened cream cheese with Tahitian vanilla and graham cracker crust, served with seasonal berry coulis.
Seasonal Fruit Cobbler
Chefs seasonal selection of fresh fruit, slowly cooked and topped with buuter crumbles & carmel sauce. Served ala mode.
Traditional Bananas Foster
Originally created at Brennan's in New Orleans. Fresh bananas sauteed in dark rum caramel sauce, served with banana cake and vanilla bean ice cream.
Chocolate Souffle
Served with chocolate hazelnut crme anglaise, fresh whipped cream and topped with powdered sugar. (Please allow our pastry chef twenty-five minutes to prepare.)
Flourless Chocolate Gateau
Flourless chocolate cake layered with dark chocolate mousse and finished in a vanilla creme anglaise, Valrhona chocolate sauce, accompanied by Bailey's Irish Creme liqueur.
Crepes and Nutella
Home made crepes smothered with French hazelnut chocolate sauce, crispy almond brittle, fresh berries and finished with Tahitian vanilla bean ice cream.
Copyright, TAPS Fish House & Brewery