Lily's Seafood Grill & Brewery

Hickory-spice rubbed salmon char-grilled. Served with tarragon mustard, garlic red skins, and julienned vegetables.

Smoked, pastrami-spiced salmon, crunchy slaw, Swiss, and Russian dressing on a grilled marbled rye. Served with tortilla chips, salsa, and dill pickle.

Roasted with herbs de Provence, shallots and butter. Served with crispy red skin potato and julienned vegetables.

Lily's Pilsner beer-battered cod. Served with sweet potato or seasoned fries, coleslaw, and remoulade.

Angus beef chargrilled and served on brioche with romaine, tomato, and red onion. Served with tortilla chips, salsa, and dill pickle.

Smoked pastrami spiced salmon, crunchy slaw, Swiss, and Russian dressing on a grilled marbled rye. Served with tortilla chips, salsa, and dill pickle.

Sweet blue crab, aged parmesan, artichoke hearts and baby spinach served warm with hand cut tortilla chips.

Triple cream brie crowned w/ a delicious walnut & cinnamon butter. Served w/ warm French bread.

Seared sesame ahi tuna with soy miso, jasmine rice, stir fry vegetables, eel sauce, and crispy fried spinach garnish.

Plump, crispy jumbo lump crabcake layered with leaf lettuce, sliced tomato, slivered onion, and honey mustard on a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

Maryland crab cakes with poblano, bell peppers, cilantro, onion, Island spices, and calypso honey mustard.

Plump sea scallops and tender jumbo shrimp in a classic scampi sauce. Served w/ red skin potatoes and julienne vegetables.

Seared sesame ahi tuna with soy miso, jasmine rice, stir fry vegetables, eel sauce, and crispy fried spinach garnish.

Baja seasoned, seared tilapia with queso, pico de gallo, cilantro sour cream, and slaw on flour tortillas. Served with tortilla chips, salsa, and dill pickle.

Chargrilled pesto shrimp, w/ ripe tomato, tender greens, fresh mozzarella drizzled w/ a balsamic reduction and freshly cracked peppercorn.

Beer battered Alaskan cod with romaine, remoulade, and pepperoncini relish on a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

Crispy calamari rings and tentacles. Served over roasted red pepper aioli and pepperoncini relish.

Smoked pastrami spiced salmon, crunchy slaw, Swiss, and Russian dressing on a grilled marbled rye. Served with tortilla chips, salsa, and dill pickle.

Seared sesame ahi tuna with soy miso, jasmine rice, stir fry vegetables, eel sauce, and crispy fried spinach garnish.

Beer battered Alaskan cod with romaine, remoulade, and pepperoncini relish. On a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

Creamy New England clam chowder loaded with tender chopped clams, sweet carrot, potato and a pinch of New England spices.

Crisp romaine, croutons, aged Parmesan, and anchovy. Tossed with creamy Caesar dressing.

Sesame crusted chicken over tender greens w/ cucumber, onion & carrot tossed w/ our ginger soy miso dressing and drizzled w/ toasted sesame oil.

Chargrilled pesto shrimp, w/ ripe tomato, tender greens, fresh mozzarella drizzled w/ a balsamic reduction and freshly cracked peppercorn.

Spinach, romaine, onion, dried cranberries, candied walnuts, huntsman cheese, cucumber, and green goddess dressing.

Andouille sausage, shrimp, and chicken in a broth of chunky tomatoes and vegetables.

Field greens with grape tomato, cucumber, carrot, red onion, and your choice of dressing.

Jumbo shrimp with garlic, parsley, tomato, caper, and lemon, crisp white wine, and a touch of butter.

Maryland crab cakes with poblano, bell peppers, cilantro, onion, Island spices, and calypso honey mustard.

Smoky salmon mousse made with dill and onion. Served with capers, onion, and toast points.

Sweet blue crab, aged parmesan, artichoke hearts and baby spinach served warm with hand cut tortilla chips.

Sweet blue mussels in a broth of garlic, shallots, leeks, chardonnay, butter, bleu, and cheddar cheeses.

Crispy calamari rings and tentacles. Served over roasted red pepper aioli and pepperoncini relish.

Triple cream brie crowned w/ a delicious walnut & cinnamon butter. Served w/ warm French bread.

Crispy spears. Served with creamy horseradish dipping sauce.

Dusted with brown sugar and nutmeg. Served with chipotle ketchup.

Hand cut and house seasoned. Served with chipotle ketchup.

Smoked, pastrami-spiced salmon, crunchy slaw, Swiss, and Russian dressing on a grilled marbled rye. Served with tortilla chips, salsa, and dill pickle.

Baja seasoned, seared tilapia with queso, pico de gallo, cilantro sour cream, and slaw on flour tortillas. Served with tortilla chips, salsa, and dill pickle.

Freshly ground yellow fin tuna with zesty southwest spices, chargrilled with roasted red pepper aioli, leaf lettuce, red onion and ripe tomato on a toasted brioche roll.

Beer battered Alaskan cod with romaine, remoulade, and pepperoncini relish on a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

Angus beef chargrilled and served on brioche with romaine, tomato, and red onion. Served with tortilla chips, salsa, and dill pickle.

Plump, crispy jumbo lump crabcake layered with leaf lettuce, sliced tomato, slivered onion, and honey mustard on a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

A tender flash fried chicken breast layered w/ Buffalo hot sauce, leaf lettuce, tomato and cool & creamy green goddess dressing on a toasted brioche roll. Served with tortilla chips, salsa, and dill pickle.

Char-grilled, herb-marinated chicken breast, roasted peppers, mozzarella, and basil pesto on a brioche roll. Served with tortilla chips, salsa, and dill pickle.

Aged cheddar, Swiss & mozzarella layered w/ tomato, red onion and pesto on grilled Texas toast.

Shrimp, sea scallops and blue mussels tossed w/ garlic & parsley linguine in a luscious, zesty white wine cream.

Hickory-spice rubbed salmon char-grilled. Served with tarragon mustard, garlic red skins, and julienned vegetables.

Plump sea scallops and tender jumbo shrimp in a classic scampi sauce. Served w/ red skin potatoes and julienne vegetables.

Lily's Pilsner beer-battered cod. Served with sweet potato or seasoned fries, coleslaw, and remoulade.

Shrimp, snow crab, mussels calamari and tender potato in a fragrant saffron, orange, fennel and tomato broth.

Roasted with herbs de Provence, shallots and butter. Served with crispy red skin potato and julienned vegetables.

Seared sesame ahi tuna with soy miso, jasmine rice, stir fry vegetables, eel sauce, and crispy fried spinach garnish.

Pan-fried with a cracker crust, lemon dill aioli, sauteed vegetables, and wild rice.

Maryland crab cakes. Served with garlic redskins, julienned vegetables, and clover-honey infused mustard.

Smoked salmon tossed w/ cheese ravioli, roasted tomato & spinach in a zesty chipotle cream.

Light, tart, sweet, and glazed with key lime. Served with a dollop of vanilla mousse.

A rich, smooth & creamy chocolate cheesecake studded with chocolate chips over a crumbly chocolate oreo cookie crust. Garnished w/ shaved chocolate and whipped cream.