Appetizers | Salads | Soups | Entrees |
Cheese Board
Our hand crafted Cheeses are served at perfect ripeness with Lavash Crackers, Truffle Honey, Fig Olive Tapenade & Fresh Grapes. The following Cheeses are served as a 2 oz. portion: Morbier, Double Cream Brie, Montgomery Cheddar, and Gruyere
Hummus
Purée of Garbanzo Beans and Fresh Herbs lightened with Extra Virgin Olive Oil, garnished with Cucumbers, Tomatoes, Kalamata Olives, Avocados, and Grilled Pita Points
Pork Pot Stickers
Pork Stuffed Dumplings fried until Golden Brown and served with a Sweet Soya Dipping Sauce
Clams Casino
A Half Dozen Clams Shucked to order, topped with a Succulent Casino Butter and Applewood Smoked Bacon
Crab & Shrimp Cocktail
Jumbo Lump Crab and Plump Poached Shrimp served with Cocktail Sauce
Short Rib Spanikopita Raviolis
Hand stuffed Short Rib, Feta Cheese, and Pine Nut Raviolis served with a Tomato Demi
Lobster Fritters
Crispy Lobster & Corn Fritters served with a Sweet Chili drizzle
Hot & Sweet Calamari
Crispy Calamari tossed with Hot Peppers, Sweet Peppers, and Freshly Squeezed Lemon served with a Spiced Tomato Sauce
Tuna Tartar Tower
Sushi Grade Tuna and fresh Avocados with Crispy Fingerling Potato Chips drizzled with Wasabi Sour Cream and Sweet Soy Reduction
Lobster Risotto
Creamy Arborio Rice seasoned with Saffron and finished with Lobster, Baby Spinach, Asiago Cheese and a splash of Truffle Oil
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Sizzling Halloumi Cheese & Panzanella Salad
A Traditional Italian Bread Salad tossed with Fresh Tomatoes, Roasted Red Peppers, Olives, Shallots, and Roasted Garlic, Accented by Fresh Basil, topped with grilled Halloumi Cheese, which is a firm cheese from Greece with a texture of Feta and a flavor of Mozzarella
At the Rail's Salad
Mesclun Greens, Winter Pickled Golden Beets, and Dried Figs, tossed with a Hazelnut-Raspberrry Vinaigrette topped with a Goat Cheese Crostini
Spinach Salad
Spinach Leaves, Smoked Mozzarella, Toasted Pine Nuts, Shitake Mushrooms, Pancetta, and Fingerling Potato Ruffles tossed in a Balsamic Vinaigrette
Caesar Salad
Romaine Lettuce, Herbed Croutons, and a Traditional Dressing in a Parmesan Cheese Basket
Wedding
Spinach, Meatballs, Chicken, and Pasta in a Savory Chicken Broth
Lobster Bisque
Our Home Made Lobster Bisque is a Traditional Rich and Creamy Soup that is accented by Cold Water Lobster and a Cruet of Sherry Chipotle Clam Chowder
Our Award Winning rendition of the New England Classic with a touch of Chipotle Pepper
Triple the Cheese French Onion
Caramelized Onions in a Rich Beef Broth topped with Swiss, Asiago and Provolone Cheeses
~Eating Raw or undercooked foods may cause illness~
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Seafood Combination
A Grilled Half Lobster Tail, Sesame Seared Atlantic Salmon, Broiled Crab Stuffed Jumbo Shrimp, a Sweet Chile Glazed Day Boat Scallop, and crispy Calamari served with Grilled Asparagus and Basmati Rice
 White Meritage
Hawaiian Walu
Grilled Walu rested atop a sauté of Grilled Baby Artichokes & Hand-rolled Gnocchi
Pouilly-Fuisse
Delaware Park Crab Cakes
Oven roasted Jumbo Lump Crab Cakes with Lemon Basmati Rice, and a sauté of Chinese Broccoli
Vouvray
The Rail's Crab & Pasta
Rigatoni Pasta tossed with Jumbo Lump Crab, Asparagus, Shitake Mushrooms and a Boursin Cheese Fondue
White Meritage
Lobster Risotto
Creamy Arborio Rice seasoned with Saffron and finished with Lobster, Baby Spinach, Asiago Cheese and a splash of Truffle Oil
Chardonnay
Braised Beef Short Rib and Day Boat Scallops
Fork Tender Beef Rib Braised in Port Wine with roasted Potatoes Anna accompanied by a Trio of seared Day Boat Scallops garnished with Horseradish, Lemon, and Parsley
Cabernet Sauvignon
Surf & Turf Kabob
Dry Aged New York Strip and Jumbo Shrimp, grilled and basted with a Mango, Chipotle Glaze, rested on a bed of Vegetable Couscous
Gerwurztraminer
New Zealand Lollipop Lamb Chops
Grilled Lamb Chops rested on a Silky Eggplant Puree, accented with Fig Olive Demi
Merlot
Sesame Glazed Chicken
Pan Seared Chicken Breast resting on Whole Grain Mustard Potato Puree & Raspberry and Apple Braised Red Cabbage
Pinot Noir
Petit Filet
A Grilled six ounce filet accompanied by smoked Mozzarella smashed Fingerling Potatoes, and Grilled Asparagus finished with a Truffle Demi Glace. (Add a Broiled Cold Water Lobster Tail +$25.00; add a Crab Cake +$10.00)
Cabernet Blend
Dry Aged NY Strip
Rested Atop a Montgomery Cheddar Cheese Potato Puree, with Frizzled Onions & a Zinfandel Ancho Chile Sauce
Cabernet Sauvignon
20 oz. Cowboy Ribeye
Grilled Bone-in USDA Prime Cut with a Herb-Bacon Potato Puree and grilled Asparagus
Malbec
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From Our Entire At the Rail Team
We Thank You!
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Manager: Michael Pham
Assistant Manager: Samuel and Elise
Chef: Joe Joyce
Sous Chefs: Betsy & Josh
Danielle, Stephanie, Brittany, Kasey, Rona, Jennifer, Brittan, Jamie, Megan, Anna, Gary, Jose, Steve, Corie, James, Terry, John, Bill, Rob, Jesus, Jan, Chris, Curtis, Lewis, Jacob
Sunday Champagne Brunch
Corporate Dinners
Social Gatherings
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