Up to date Backfin Blues Bar & Grill prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
| Flat Bread Pizza |
$7.00 |
Grilled Nann, topped with blend of seasoned mushrooms, garnished with reggiano parmigiano |
| Calamari Provencal |
$12.00 |
Tender calamari lightly dusted in cornmeal, fried and tossed in a garlic tomato sauce |
| Fire and Ice |
$10.00 |
Fresh ahi tuna dusted with cracked black pepper, served with wasabi and sesame dressing |
| Shrimp Lejon |
$12.00 |
Skewered jumbo shrimp, horseradish dipped and wrapped with applewood baco |
| Southwest Crab and Artichoke Dip |
$12.00 |
Served with crispy nann chips |
| Backfin Blazin’ Crab |
$6.00 – $8.00 |
Roasted red pepper based crab soup |
| Lobster Bisque |
$5.00 – $8.00 |
A perfect touch of velvet style soup |
| Soup Du Jour |
$5.00 – $8.00 |
Chef’s choice of homemade soup |
| House Salad |
$5.00 – $8.00 |
Hearts of Hearts spring mix served with candied walnuts, mandarin oranges, blue cheese crumbles and a house dressing |
| Iceberg Wedge |
$5.00 – $8.00 |
Crisp iceberg wedges topped with apple wood bacon, blue cheese crumbles & dressing, garnished with balsamic glace |
| Iceberg Wedge |
$8.00 |
Crisp lettuce served with Blue cheese crumble, Applewood bacon, diced cherry tomatoes and blue cheese dressing |
| Classic Caesar |
$8.00 |
Crisp chopped romaine hearts complimented with croutons, Asiago cheese and classic Caesar dressing |
| Backfin’s House Salad |
$8.00 |
Spring greens accompanied with mandarin orange segments, candied walnuts, blue cheese crumbles and finished with our house dressing |
Entrees
| Add Crab Cake – $18, Add South African Lobster Tail – $20. Ask your server for wine pairings |
| Filet Au Poivre |
$32.00 |
9 ounce center cut, pepper encrusted tenderloin, pan seared and finished with Grand Marnier sauce |
| Grilled Rib Eye |
$28.00 |
Stockyard char-grilled hand cut beef, garnished with a Stilton compound butter and crisp onions |
| Mixed Grill |
$ |
A weekly chef’s choice of a trio of grilled items and garnishment |
| Veal Oscar |
$27.00 |
Pan seared veal medallions, topped with colossal crab, grilled asparagus and chef hollandaise |
| Spinach and Fontina Raviolo |
$22.00 |
Finished with a fresh tomato and basil cream sauce |
| South African Lobster |
$45.00 |
Finest in the world, twin cold water lobster tails baked to perfection |
| Stuffed Lobster |
$38.00 |
South African lobster tail stuffed with our super lump crab imperial |
| Blackened Barramundi |
$25.00 |
Pan seared in a chefs blend of Cajun seasonings and garnished with a lemon aioli |
| Scallops au Gratin Florentine |
$25.00 |
Pan seared scallops, finished in a spinach and cream au gratin |
| Chilean Sea Bass |
$26.00 |
Pan roasted sea bass, complimented with a shiitake, sherry cream reduction |
| Twin Crab Cakes |
$30.00 |
Homemade crab cakes with super lump crab, complimented with your choice of sauce or aioli |
| Stuffed Jumbo Shrimp |
$28.00 |
Jumbo shrimp stuffed with crab imperial finished with a chefs imperial sauce |
| Flat Bread Pizza |
$5.00 |
Grilled Nann, topped with fresh tomato sauce and Asiago cheese |
| Flat Bread Seafood Pizza |
$7.00 |
Grilled Nann, topped with fresh tomato sauce, Asiago cheese and choice of crab or shrimp |
| Petite Filet |
$15.00 |
Char grilled 5 ounce center cut tenderloin finished with roasted demi-glace and two sides |
| Crab Cake |
$14.00 |
Single homemade crab cake served with two sides and choice of sauce |
| Tempura Shrimp |
$13.00 |
Fresh hand dipped Jumbo shrimp served with an oriental sauce and choice of two sides |
| Fish ‘n Chips |
$12.00 |
Fresh made to order hand dipped tempura fish, served with house fries, tartar sauce and choice of on side |
| Southwest Crab Dip |
$12.00 |
Chef’s homemade spicy crab and artichoke dip, accented with adobe and chipotle peppers |
| Calamari Provincial |
$12.00 |
Lightly dusted calamari rings, tossed in a marinated tomato white wine and sliced garlic sauce |
| Shrimp Lejon |
$12.00 |
Jumbo shrimp, dipped in a dijon and horseradish sauce and wrapped with smoked apple-wood bacon |
| Crab Louis |
$12.00 |
Sauteed colossal lump crab in a brandied butter garlic sauce, served with grilled asparagus and crustini |
| Little Neck Clams |
$11.00 |
Pan-roasted clams with a white wine and garlic butter sauce |
| Chef Pizza |
$ |
Grilled Naan bread, with chef’s topping |
| Oscar Omelet |
$13.00 |
Jumbo lump crab, grilled asparagus, and wheel-aged shredded Asiago with chef’s hollandaise |
| Shrimp or Salmon Omelet |
$13.00 |
Fresh seafood sauteed with baby spinach and brie |
| Kennett Square Mushroom Omelet |
$11.00 |
Chef’s blend of mushrooms served with your choice of cheese |
| Chef’s Veggie Omelet |
$11.00 |
Chef’s seasonal blend of veggies along with local goat cheese |
| Build-Your-Own Three Tier Cheese Omelet |
$10.00 |
Choose two of the following plus cheese: pepper, onion, mushroom, ham, sausage, bacon, spinach |
| Hawaiian French Toast |
$8.00 |
Hawaiian bread dipped in a Grand Manier-infused egg batter, grilled to perfection |
| Waffle Fosters |
$11.00 |
Homemade belgium waffles topped with bananas foster, can be served plain |
| Chipped Beef |
$8.00 |
Homemade chipped beef, served over your choice of biscuit, toast or muffin |
| Eggs Benedict |
$9.00 |
Poached eggs with Canadian bacon, wolfermans muffin and chef’s hollandaise sauce |
| Chesapeake Benedict |
$15.00 |
Poached egg served with Canadian bacon, colossal lump crab, wolfermans muffin, finished with a chef’s hollandaise |
| Stockyard Filet and Eggs |
$19.00 |
Char-grilled filet mignon, served with your style of eggs |
| Oyster and Eggs |
$14.00 |
Hand-breaded oysters topped with chef Aioli and your choice of style of eggs |
| Two-Egg Breakfast |
$6.00 – $8.00 |
Eggs served with home fries and toast. Add choice of meat: apple-wood bacon, maple sausage, scrapple or ham |
From The Grill
| All items include single choice of starch, veggie or salad |
| French Dip |
$12.00 |
Hand sliced rib-eye served on a brioche bun with cheddar cheese, ajus and horseradish sauce |
| Backfin Signature Crab Cake Sandwic |
$14.00 |
Chef’s homemade broiled jumbo lump crab cake sandwich baked to perfection with your choice of sauce |
| Southwest Wrap |
$12.00 |
Grilled chicken breast, lump crab, onion, tomato, spring lettuce and a southwest cheese sauce wrapped in a grilled tortilla |
| Chicken Caesar Wrap |
$12.00 |
Grilled Chicken, fresh cut romaine, onion, tomato and chef Caesar dressing |
| Stockyard Prime Chuck Burger |
$11.00 |
Stockyard’s superior cuts of prime angus meat on a decadent brioche bu |
| Chesapeake Prime Burger |
$15.00 |
The finest grade of prime chuck topped with colossal crab or crab cake, topped with a chef’s hollandaise |
| Marinated Chicken Breast |
$10.00 |
Your choice of char-grilled or blackened chicken breast, served on a brioche bun with a choice of Aioli |
| Fish N Chips |
$15.00 |
Chef’s choice of fresh tempura fish of the day, accompanied with homemade slaw and chef’s potato |
| Chef’s Quesadilla |
$10.00 – $13.00 |
Fresh grilled quesadilla accompanied with a chef’s pico de gallo. Choice of chicken or seafood |
| Annabella Chardonnay |
$9.00 |
| Toasted Head Chardonnay |
$8.00 |
| Principe dei Conti Pinot Grigio |
$7.00 |
| Ponga Sauvignon Blanc |
$7.00 |
| Relax Riesling |
$7.00 |
| Annalisa Moscato |
$8.00 |
| Montelliana Prosecco |
$9.00 |
| Talijanich White Solero |
$9.00 |
| 2009 Silverado Estates Chardonnay, Carneros/Napa |
$45.00 |
Big Butter notes and full bodies with a velvet finish, aged in French Oak |
| 2010 Annabella Chardonnay, Napa |
$33.00 |
Balanced with complex flavors of lemon, apricot and figs with a smooth finish |
| 2011 Toasted Head Chardonnay, Napa |
$29.00 |
Rich tropical fruit, vanila, butterscotch, coconut |
| 2010 Jekel Chardonnay, Monterey 2009 |
$27.00 |
Citrus notes of pineapple and mango; light bodied but bold finish |
| 2011 Principe dei Conti Pinot Grigio, IGT Italy |
$25.00 |
Crisp and dry honey with peach with a light body perfect for seafood pairings |
| 2011 A to Z Pinot Gris, Oregon |
$33.00 |
| 2010 Torre Sella, Italy |
$27.00 |
IGT light and crisp with hints of honeysuckle and dry finish; perfect with seafood |
| 2012 Beyond Sauvignon Blanc Costal Range, South Africa |
$31.00 |
Passionfruit, green pepper, kiwi and lime backed with herbal notes and minerals |
| 2011 Ponga Sauvignon Blanc, Marlborough New Zealand |
$27.00 |
Lime, white peach, and grapefruit |
| 2010 Nimbus Sauvignon Blanc, Chile |
$28.00 |
Crisp, light and fruit forward with citrus notes and dry finish |
| 2011 Dr. Loosen Riesling, mosel-Saar-Ruwar |
$29.00 |
Dry with light sweetness and a tropical fruit finish |
| 2011 Relax Riesling, Mosel-Saar-Ruwar |
$27.00 |
Semi-sweet with lush tropical fruit and light aromatic notes |
| 2010 Annalisa Moscato, Italy |
$29.00 |
Peach blossom and citrus with nectarine and apple notes |
| 2010 Montelliana Prosecco, Ital |
$28.00 |
DOC Extra Dry Prosecco with subtle hints of honeysuckle and lemon |
| Root: 1 Cabernet Sauvignon |
$2.00 |
| Finca el Origen, Malbec |
$9.00 |
| Finca el Origen Cabernet Sauvignon |
$9.00 |
| Angeline Pinot Noir |
$8.00 |
| Terra Rosa Malbec |
$9.00 |
| Campus Oaks Old Vine Zinfandel |
$9.00 |
| Apothic Red |
$9.00 |
| Cypress Merlot |
$7.00 |
| 2006 Kunde Merlot, Sonoma Valley |
$37.00 |
Vivid flavors of cherry with hints of toffee and spice |
| 2010 Folie a Deux Merlot, Sonoma Valley |
$35.00 |
Ripe, juicy black cherry flavors complimented with vanilla and tea notes |
| 2011 Apothic Red, Blend California |
$31.00 |
Rhubarb and black cherry with hints of mocha, chocolate, and vanilla |
| 2010 Cypress Merlot, California |
$25.00 |
Soft and subtle flavors of cherry and cocoa mild tannin |
| 2010 Red Right Hand, Blend Australia |
$35.00 |
Juicy Plum and soft spices compliments delicate finish |
| 2010 Finca el Origen, Argentina |
$28.00 |
High vine grapes with robust flavors of spice, tea, and cocoa |
| 2010 Sophenia Reserve, Argentina |
$35.00 |
Subtle dry fruit with a hint of mint and roasted spices |
| 2010 Terra Rosa, Argentina |
$33.00 |
| 2010 Hullabaloo Zinfandel, Napa |
$34.00 |
Sweet black currants, raspberry and finished with French Oak |
| 2009 Campus Oaks Zinfandel, Lodi, California |
$31.00 |
Full bodied, bursting with berry flavors and a strong spicy finish |
| 2010 Folie a Deux Zinfandel, Dry Creek Valley, California |
$32.00 |
Classic dry and spice with bold finish; perfect with steak |
| 2008 Silverado Estate, napa |
$69.00 |
Balanced structure and velvety texture, black cherry aroma, huge finish |
| 2010 Louis Martini Reserve, Sonoma |
$60.00 |
Estate Vineyard with ripe plums dark cherry and heavy tannins |
| 2011 Root:1; Chile |
$30.00 |
Black Currant, mocha, and chocolate notes with a nice finish |
| 2010 Educated Guess, Napa |
$45.00 |
Ripe blackberry and cherry fruit with cocoa and hints of mint |
| 2010 Artisen 5, Napa |
$90.00 |
Dark roasted berry finish with exquisite body and robust tannins |
| 2011 Angeline Pinot Noir, Sonoma |
$30.00 |
Ripe raspberries and strawberries with nuances of vanilla oak |
| 2011 Folie a Deux Pinot Noir, Sonoma |
$32.00 |
Dark and robust with smoky notes and tobacco finish |
Weekend Dinner Specials
| Try one of Chef’s delicious creations. |
| Pickled Beet and Feta Salad |
$7.00 |
Home-made pickled beets served over arugula, sliced red onion, feta cheese and finished with French Vinaigrette. |
| Beef Carpaccio |
$12.00 |
Beef carpaccio with a scallion and caper relish, topped with asiago and balsamic drizzle. |
| Oysters Rockefeller |
$12.00 |
Oysters on the half shell baked with spinach, bacon, and an Asiago cheese sauce. |
| Stuffed Mushrooms |
$12.00 |
Mushrooms stuffed with a crab, dill, and Asiago cheese stuffing and topped with Hollandaise sauce. |
| Prince Edward Island Flounder |
$26.00 |
Fresh flounder stuffed with a baby shrimp, prosciutto, and crab stuffing. |
| Baked Icelandic Haddock |
$24.00 |
Fresh Icelandic Haddock topped with an almond and fresh herb crumb topping. |
| Lobster Ravioli |
$28.00 |
Squid ink striped lobster ravioli served with a Chef’s baby shrimp and plum tomato scampi sauce. |
Hand-Crafted Cocktails
| Our head bartender Cam is sure to wow you with his fresh and unique drinks. |
| Orange Mojito |
Fresh muddled mint and orange, house made simple syrup, fresh squeezed lime juice and rum. |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Backfin Blues Bar & Grill directly.
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