three tacos made with fresh fish, diced tomatoes, lettuce, onions, and chipotle aioli sauce.
wow! full half-pound burger with crab dip and grilled shrimp on top, covered with american cheese to hold it all in place!
fried oyster, fried onion, chipotle.
bacon, bbq, and swiss.
bacon, avocado, and havarti.
american or swiss.
Blackened Catfish Sandwich
Soft Shell Crab
a local jumbo soft shell, delivered fresh daily from tilghman island, pan fried and served with a side of chipotle aioli to enhance the baltimore experience.
Fish And Chips
english pub-style cod deep fried in our homemade batter along side our homemade potato chips.
all of our entrees come with a twice-baked potato and seasonal vegetables, except where noted, extras to add to your entrée!: single crab cake $15, broiled lobster tail $19, grilled shrimp $7, or grilled salmon $14
our famous backfin cake beer battered and deep fried.
Grilled Sea Bass
a thick, generous portion of chilean sea bass rubbed with sea- sonings and grilled with an herbed butter blend.
Lime Grilled Scallops
skewered hand-picked colossal scallops grilled with our homemade honey-lime vinaigrette.
fresh salmon cooked to perfection. you can have it grilled or broiled. topped with a zesty lemon-dill compound butter.
Jumbo Lump Crab Cakes
baltimore’s best! the same recipe howard “bo” brooks first used. two of our jumbo lump crab cakes served with tartar sauce and lemon
a true maryland tradition. two jumbo tilghman island soft crabs, battered slightly in corn meal and sauteed to retain the true flavor of the chesapeake.
eight of our jumbo gulf shrimp, battered and perfectly fried. best in town!
Hard Fried Crab
our classic backfin crab cake stuffed inside a hard shell crab, battered and fried.
a huge selection of local, fresh seafood including shrimp, classic crabcake and fresh fish. served broiled or fried.
seasoned and broiled chicken breast topped with our lump crab cake and an imperial cream sauce, then baked.
New York Strip
iowas best new york strip rubbed with our own steak seasoning and grilled to your liking.
Land & Sea
grass-fed nebraskan filet accompanied by your choice of surf. for the marylander, our famous crabcake. or try the mason-dixon combo, with both a crabcake and a lobster tail. $49
For The Northerner At Heart, A Broiled Lobster Tail$42.00
chesapeake select oysters, breaded and fried.
Bacon Wrapped Scallops
huge diver scallops wrapped in bacon, and broiled to perfection in butter and garlic.
a generous portion of the maryland state fish, battered and fried.
Bawlmer Steam Pot
crab claws, lobster tail, corn, red potatoes, old bay sausage.
our signature dessert. a flavorful fruit blend of fresh blueberries and strawberries, nestled between layers of cinnamon whipped cream and huge pieces of fluffy white cake.
two warm walnut brownies wedged around vanilla ice cream, our homemade chocolate sauce and whipped cream.
Smith Island Cake
maryland's official dessert. coconut, raspberry truffle, or chocolate.
Peanut Butter Pie
bo brooks’ first dessert. same homemade recipe, same sweet taste.
layered chocolate mousse cake with a rich chocolate cake topping.
Junior's Devil's Skyscraper
two cheesecakes in one.
Junior's Naughty Angel
you'd have to see it to believe it.
Key Lime Pie
not that imitation green stuff. sweet and sour filling topped with cream. great dessert after crabs.
Bo Brooks was founded in 1964 by Howard “Bo” Brooks and two partners. This answers the commonly asked question, “Is there really a ‘Bo Brooks’?” In reality, Mr. Brooks hasn’t owned the business for over thirty years, is in no way related to Brooks Robinson, and is unable to get a table for even his “closest” friends on a busy Saturday night. The restaurant’s original location was in the East Baltimore neighborhood of Gardenville. During the early years, the steam room consisted of only two burners and newspaper was used to cover the tables. Because Bo’s was one of the only crab houses in Baltimore at the time, business thrived and the restaurant quickly earned a reputation and strong following for excellent steamed crabs.