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Backfin Blues
Creole De Graw
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Restaurant Guru 2019Best restaurant

Restaurant Guru 2019 Best restaurant

Backfin Blues

https://restaurant.opentable.com/learn/2019-diners-choice-us

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Decor & Signs Sponsored by:

Signature Creations by Sarah & Gwendolyn's Closet

All Home Decor and Signs are available for purchase!

Check out the New Look!

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See it for yourself!

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Jobs

Want a career in the hospitality industry?

Do you like working in a fast paced environment?

Join us! We will train you to become one of Cecil's Best!

Call Rob Rhoads: 4103782722

Email: BackfinBlues.Rob@gmail.com

Tasty Seafood & Steak - Hand-Craft Cocktails

Specialty Wine - Craft Beer on Tap

5 Year's of great reviews!

THANKs to YOU!

TripAdvisor's Certificate of Excellence

An Award Earned through Your Reviews!

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Host a Private Party

Host your next event at Backfin Blues Bar & Grill! We offer a wide range of exquisite meals and drinks to guarantee your complete satisfaction.

Inquire Online →Inquire Online →

Or call our private party line at 410-618-1700

A Brief History of Our Restaurant

Backfin Blues Bar & Grill was established by friends of Chef Bob Steele back in 2004. They were inspired to get into the restaurant business, never actually having experienced the business prior to that time. Their love and passion for food and great times inspired them to find a unique location in Port Deposit, MD.

Chef Bob has been in the restaurant business since 1978 and has worked his way up the ranks in the field. When the owners came to him with the opportunity to purchase Backfin Blues, he and his family decided to purchase the business in 2007.

We have received many commendations, too. Our customers have given us the label of an “upscale dining restaurant – in a casual atmosphere.” Additionally, we boast an award-winning menu. We are the winner of the 2011 CMUS Talk of the Town Award for Excellence, and we have been consistently rated 4 out 5 stars by the Reward Networks.

We aspire to give our customers great service with fine food and cocktails, along with featured wines. Our goal is to have you come in as a stranger and leave as a friend! It is our goal to serve you. As Chef Bob says, “Bon Appetit!”

Daily Specials

The Chef's Features Specials every day of the week!

Come in Tonight to see What's Cooking!

Wednesday & Thursday:

3 for $30 Menu

In addition to our regular dinner menu...

Special 3 for $30 Menu

Choose:

one Appetizer,

one Specialty Salad (normally a la carte),

and one Entree!

Friday and Saturday:

Chef's Featured Specials

We Change our Dinner Menu almost Daily!

Including Specials from the Chef

Hand-Picked Wine & Cocktail of the Week!

Sunday Brunch:

(Open 10:00 AM to 4:00 PM)

Serving Breakfast, Lunch, and Dinner

With Chef Bob's Brunch Specials!

Sasyr Bottles

Food Offerings:

Dinner Menu

Wed-Sat open @ 5:00 PM

Starters/ Dinner

Salmon Bites 13

Tempura battered, flash fried, spicy chili remoulade

Jumbo Chicken Wings 12

Choice of: jerk marinade, Bulleit bourbon BBQ sauce or orange marmalade hot sauce, bleu cheese compound butter chips

Shrimp Lejon 14

Applewood bacon wrapped jumbo shrimp; Jalapeno bourbon BBQ sauce

Southwestern Crab Artichoke Dip 12

Chef’s recipe, char-grilled naan points

Calamari 12

Lightly dusted with banana peppers, flash fried, garlic tomato dipping sauce

Flat Bread Pizza 12

Baby blue foot shrimp, asparagus, asiago cheese, garlic sauce, naan flat bread

Crab Louis 18

Colossal lump crab meat sautéed in a brown butter brandy sauce; Fresh-grilled asparagus spears, toasted crostini’s

Soup/ Dinner

Cup/Bowl

Backfin Blazin' Crab - $6/8

Roasted red pepper based crab soup

Lobster Bisque - $6/8

A perfect touch of velvet style soup

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Salads/ Dinner

Wedge

Iceberg lettuce, bleu cheese crumbles and dressing, Applewood smoked bacon bits, diced tomato

Caesar

Fresh romaine lettuce, Asiago cheese, croutons, Caesar dressing

House

Arcadian Spring mix, bleu cheese crumbles, candied walnuts, mandarin oranges, Champagne vinaigrette

Entrees/ Dinner

Stuffed Lobster Tails

Single- 39 Double-72

South African tail, crab imperial, imperial sauce

Cashew-Crusted Seabass 34

Chilean seabass, pan seared, brandy peach salsa

Stuffed Shrimp 28

Stuffed with crab imperial, imperial sauce

Australian Barramundi 28

Pan seared, sea beans, white wine lemon caper sauce

Scallop Pasta 28

Crispy-fried scallops, linguini, pesto alfredo sauce

South African Lobster Tail Single- 30 Double-45

Finest in the world! Roasted to perfection!

Chicken & Portobella Ravioli 24

Char-grilled chicken, lobster mushroom, tomato, cream sauce

Berkshire Porkchop 29

Cajun-dusted, super lump crab, spinach salsa cream sauce

Or… Try your porkchop with Chef’s smoked crawfish Spanish style topping (limited availability)

Homemade Crab Cakes Single- 24 Twin- 30

Homemade crab cakes with your choice of sauce/aioli

Filet Au Poivre 33

Pepper Crusted, Grand Marnier demi

Filet Louis 48

Pepper Crusted, colossal lump crab, asparagus, brown butter brandy sauce

Crowned Filet 45

Pepper crusted, colossal lump crab, Imperial Sauce

All Menu Items, descriptions, and/or prices-

Subject to change at the Chef's discretion

Brunch Menu

Sunday Brunch Appetizers

Flat Bread Pizza 12

Grilled Nann topped with fresh grilled asparagus, garlic tomato sauce, asiago cheese, and super lump crab meat

Calamari Provencal* 12

Tender Calamari & banana peppers lightly dusted in corn meal,

served with chef’s garlic tomato sauce on the side

Fire & Ice* 11

Fresh ahi tuna encrusted with cracked black pepper and thinly sliced; Accompanied with wasabi and sesame dressing

Shrimp Lejon 12

Jumbo shrimp dipped with horseradish, Dijon mustard, and panko; Wrapped with Applewood Smoked Bacon, topped with creamy horseradish sauce, and accompanied with key lime cocktail sauce

Southwest Crab Artichoke Dip 12

Served with crispy nann bread points

Gravlox*12

Cured salmon served over toasted crostinis;

Topped with sour cream dill sauce, capers, and red onion

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Sunday Brunch: Eggs and Things

Traditional Eggs Benedict 9

English muffin topped with Canadian bacon, poached egg and chef’s hollandaise

Chesapeake Eggs Benedict 15

English muffin topped with Canadian bacon, poached egg, Colossal Lump Crab Meat, and hollandaise

Lox Eggs Benedict 14

English muffin topped with Cured Salmon, poached egg and chef’s hollandaise

Filet Eggs Benedict 18

English muffin topped with petite sliced

Filet Mignon, poached egg and your choice of sauce:

* Lobster Velvet Cream Sauce

* Roasted Red Pepper Crab Sauce

* Hollandaise Sauce

Classic Three Egg Breakfast 6

Three Eggs cooked to order with choice of toast

Add a breakfast meat (ham, scrapple, bacon or sausage) -2

Hand Breaded Oysters & Eggs 17

Hand breaded oysters finished with lemon aioli, accompanied with two eggs cooked to order and choice of toast

Stockyard Filet Mignon & Eggs 21

Char-grilled petite filet mignon with 3 eggs cooked to order;

Choice of toast & side

Homemade Chipped Beef Gravy 8

Served over your choice of toast or rosemary home fries

Belgian Waffle

Homemade waffle topped with whipped cream 6

Topped with Banana Fosters and whipped cream 10

Topped with Chipped Beef Gravy 12

Hawaiian French Toast

Hawaiian bread dipped in chef’s Grand Manier egg batter

Plain 8 Topped with banana fosters 12

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Sunday Brunch: Salad/ Soup

Salad sm./lg.

Iceberg Wedge 5/8

served with blue cheese crumbles, apple wood bacon, diced cherry tomatoes and blue cheese dressing

Classic Caesar 5/8

Char-grilled romaine lettuce tossed with croutons, asiago cheese and classic Caesar dressing

Backfin’s House 5/8

spring lettuce served with blue cheese crumbles, mandarin oranges and our house French vinaigrette

Soup cup/bowl

Backfin’s Blazing Crab 6/8

Roasted Red Pepper Purée with Super Lump Crab meat,

Lobster Bisque 6/8

The perfect touch of velvet style soup6/8

Soup Du Jour 6/8

Chef’s Choice of homemade soup

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Sunday Brunch Sandwiches

French Dip 13

Thin-sliced prime rib served with horseradish sauce and au jus

Homemade Crab Cake Sandwich 15

Chefs homemade crab cake baked to perfection with choice of sauce

Southwest Wrap 12

Grilled chicken, tomato, spring mix greens, and

Southwest crab & artichoke cheese sauce

Chicken Caesar Wrap 12

Grilled chicken, fresh cut romaine, onion, tomato and Caesar dressing

Prime Burger 11

The finest grade of prime chuck, char-grilled and served

on a brioche bun with your choice of cheese.

Chesapeake Prime Burger 15

Topped with Colossal Lump Crab or Homemade Crab Cake

Garnished with Chef’s hollandaise

Grilled Chicken Sandwich 11

Grilled chicken, bacon, cheddar jack, and your choice of chef’s aioli

Aioli choices: Lemon – Wasabi – Sriracha

Blackened Chicken Sandwich 10

Blackened chicken breast, cheddar cheese, Choice of Aioli

Fish & Chips 15

Chef’s tempura fish of the day accompanied with French fries

Chefs Grilled Quesadilla

Peppers, onions, & cheddar jack cheese;

Chicken 10

Seafood (choice of crab or shrimp) 13

Hangover Burger 14

Prime burger topped with crispy fried scrapple and an egg, sunny side up

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Sunday Brunch Entrees(Open 10:00 AM - 4:00 PM)

Grilled Chicken Oscar 22

Marinated chicken, char-grilled and topped with asparagus, colossal lump crab meat, and chef’s hollandaise sauce

Stuffed Shrimp 28

Jumbo shrimp topped with crab imperial, baked, and complemented with imperial sauce

Super Lump Crab Cake

Single 20 / Twin 30

Broiled crab cake accompanied with your choice of chef’s sauces

Scottish Salmon 22

Char-grilled and garnished with balsamic glaze

Prime Rib

Queen Cut 28 - King Cut 30

Roasted prime rib, char-grilled to order; Served with creamy horseradish sauce and au jus

Oysters Imperial 25

Hand breaded Pacific oysters topped with crab imperial and finished with Chefs imperial sauce

Stockyard Petite Filet Mignon 22

Char-grilled, center cut filet mignon;

Complemented with a demi-glace

Filet Au Poivre 33

Pepper crusted, center-cut filet mignon complemented with Chef’s Grand Manier sauce

All Menu Items, descriptions, and prices are subject to change at the Chef or Managers discretion

Wine Menu

White Wine Menu

	Glass	Bottle
Chardonnay
Silverado Estates Chardonnay, Napa Valley		$50
Annabella Chardonnay, Napa Valley	$9.5	$35
Toasted Head Chardonnay, Napa Valley	$8.50	$31
Josh Cellars Chardonnay, California		$32

Pinot Grigio
Stella Pinot Grigio, Italy	$7.5	$27
Torre Sella Pinot Grigio, Italy		$38

Sauvignon Blanc
Ponga Sauvignon Blanc, Marlborough New Zealand	$7.50	$27
Josh Sauvignon Blanc, North Coast California		$34

Riesling
Dr. Loosen Riesling, Mosel-Saar-Ruwar		$29
Clean Slate Reisling	Glass

Sparkling
Annalisa Moscato, Italy	$8	$29
Montelliana Prosecco, Italy	$8	$29

White Zinfandel
Beringer White Zinfandel, California	$6	$22

Ask Your Server or Bartender for Pairing Suggestions

Samples are Available for Any Wine Served by the Glass

Red Wine Menu

	Glass	Bottle
Merlot
Cypress Merlot, California	$7.5	$27
Folie à Deux Merlot, Sonoma		$43
Kunde Merlot, Sonoma		$42

Malbec
Finca el Origen Malbec, Argentina	$8.5	$31
Sophenia Reserve Malbec, Argentina		$36

Zinfandel

Hullabaloo Red Zinfandel, Napa

$36

Campus Oaks Old Vine Zinfandel, Lodi

$8.50

$32

Folie à Deux Red Zinfandel, Dry Creek

$42

Cabernet Sauvignon
Silverado Estate Cabernet Sauvignon, Napa		$90
Louis Martini Cabernet Sauvignon, Napa		$67
Root 1 Cabernet Sauvignon, Chile	$9	$33
Finca el Origen Cabernet Sauvignon, Argentina	$8	$29

Pinot Noir
Angeline Pinot Noir, California	$8.50	$30
The Crossings Pinot Noir, California		$34

Different Reds
Louis Jadot Beaujolais, France	$9	$33
Red Right Hand Blend, Australia		$38

Ask Your Server or Bartender for Wine Pairing Suggestions

Samples are Available for Wine Served by the Glass

Some Local Bed and Breakfasts

Try a stay at The Carriage House (Port Deposit)

https://www.airbnb.com/rooms/27891464?guests=1&adults=1

Column

Bed and Breakfast at Rolling Hills Ranch

Blue Max Inn

Column

Elk Forge

http://bluehenbnb.com/

Blue Hen Bed & Breakfast

Column

Fairwinds Farm & Stables

North Bay, Inc.

Book a Dining Reservation Today!

What are you waiting for? Head over to our restaurant today and treat your palate to amazing flavors. Our customers flock to us from all over Cecil County, MD, the surrounding areas, and every part of the country just to try the amazing food that Chef Bob Steele makes in our kitchen. A glance at any of our menus tells the story. We do in-house and catered events as well. If you want to try some French and Creole dishes,

you can visit Backfin Blues: Creole De Graw. Give us a call or send us a message to learn more.