Madigan’s Waterfront Menu (Update 2025)

Crab Avocado Eggrolls, Mini Crab cakes, Crab Dip with seasoned flatbread and homemade tortilla chips

Lightly floured shrimp fried to a golden brown then tossed in a spicy chile sauce

Our house favorite, three mini backfin crab cakes lightly fried and served with remoulade sauce

12 dozen oysters freshly shucked, served with cocktail sauce and crackers

Steamed shrimp seasoned with classic old bay and butter

Chefs selection of brie, bleu and boursin cheese served with crackers, flatbread and seasonal fruit

Crab, avocado and cilantro wrapped in rice paper and fried golden brown. Served with spicy mango chutney

Fresh oysters lightly floured and fried to a golden brown

Served with a sweet spicy kale slaw

Creamy blend of tender crab meat, artichoke hearts, white wine and cheese in a light cream sauce served with flatbread and tortilla chips

5 chilled shrimp served with chopped avocado and pico de gallo

Roasted garlic Hummus topped with roasted red peppers and served with celery sticks, carrots and seasoned flatbread

Romaine lettuce and parmesan cheese tossed in our Caesar dressing topped with freshly baked croutons

A wedge of Iceberg lettuce drizzled with bacon, red onions, crumbled bleu cheese and a balsamic glaze vinaigrette

Mixed greens, beets, asparagus, roasted corn, red onions, goat cheese, red and bell peppers tossed in our signature balsamic vinaigrette dressing

Shredded kale, spinach leaves, red cabbage, carrots, roasted corn, red onions, toasted pine nuts, pineapple, red and bell peppers tossed in a mango pineapple dressing

Chopped mixed greens, avocado, bacon, cheddar cheese and fried chicken tenders tossed in our buttermilk ranch dressing

Baked Tilapia served over seasoned flat bread and topped with fresh tomatoes, basil, parmesan cheese and a balsamic glaze

Grilled Salmon topped with our crabcake and served toasty brown

A fresh filet of Flounder stuffed with Crab meat, Bay Shrimp and monterey jack cheese then baked in an exquisite beurre blanc sauce

Two Chesapeake Bay Style Crab cakes made with jumbo lump Backfin Crab meat and a blend of our secret spices. Served with remoulade sauce

A bonein Ribeye Steak grilled to perfection served with garlic mashed potatoes

8oz. Filet Mignon grilled to perfection, topped with fresh basil and boursin cheese

A mouthwatering 6 oz. centercut Sirloin and our succulent Crab cake

Two skewers of Swordfish, pineapple, red peppers, onions and tomatoes grilled and served over wild rice with a tropical salsa

Two bonein Pork Chops grilled then topped with sauteed mushrooms and marsala wine sauce

Five jumbo Shrimp stuffed with lump Crab meat and broiled to perfection

A sauteed Chicken breast stuffed with Crab meat asparagus then topped with melted provolone cheese and served over a creamy bearnaise sauce

Our tender grilled Chicken Breast topped with goat cheese, roasted red peppers and lemon butter

Two Grilled Portabella Mushrooms topped with goat cheese and roasted pine nuts then smothered with melted provolone cheese. Served with sauteed mixed vegetables. You may want to top this with our bruschetta topping

A combination of Shrimp, Scallops and Crab meat tossed in a white wine cream sauce tossed with penne pasta

Shrimp sauteed with garlic, white wine, herbs and lemon butter, tossed with penne pasta

A grilled Chicken Breast served over a bed of penne pasta with spicy sausage, mushrooms, and cheese, tossed in a cajun cream sauce, topped with scallions, tomatoes and parmesan cheese

Large Sea Scallops sauteed then tossed with penne pasta in a basil pesto sauce

3 flour tortillas filled with lightly battered then fried Mahi Mahi, crisp lettuce, pico de gallo and our cilantro sour cream. Served with chips salsa

Our secret blend of Chicken Breast, almonds, sweet chutney, spices, and mayo, served on a croissant

12 lb. Burger, grilled to temperature then topped with hickory smoked bacon and cheddar cheese on a toasty brioche bun

Oversized, succulent, battered Haddock served on a fresh bun with lettuce and tartar sauce

Thinly sliced Corn Beef, sauerkraut, and thousand island dressing between two thick slices of marble rye bread, grilled to a toasty brown

12 lb. Burger, grilled to temperature then topped with roasted red peppers, goat cheese, spinach leaves and a basil pesto spread on a toasty brioche bun

Served with French Fries

Served with French Fries

Served with French Fries

Grilled to well temperature And served with French Fries

Penne Pasta tossed with Alfredo Sauce