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Phillips
12 Dock St
Annapolis, MD 21401
Uber
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Main Menu
Oysters & Clams
Oysters On The Half Shell
$11.00
one half dozen mixed oysters from the chesapeake bay & atlantic seaside
Middle Neck Seaside Clams
$12.00
steamed with butter
Clams Casino
$12.00
baked with bacon & peppers
Pan Fried Oyster Fritters
$15.00
two 3-oyster fritters with buttered toast & charred corn and bacon relish
Clams On The Half Shell
$9.00
eight, raw & shucked to order
Tolly Point Baked Oysters
$14.00
spinach & butter
Soups
Maryland Vegetable Crab Soup
$7.00
tomato based; stocked full of vegetables & crab
Cream Of Crab Soup
$7.00
rich, smooth & creamy
Shore Classics
Classic Ocean City Crab Cake
$14.00
skillet fried; served with crackers
Crab Deck Steamed Shrimp
$12.00
1/2 lb, peel & eat, cocktail, drawn butter & bread
Crackermeal Flounder & Oc Fries
$17.00
local catch, cooked to order
Shrimp Salad
$10.00
with lettuce, tomato, potato roll & utz chips
Cousin Chessie’s Oyster Po’boy
$12.00
fried oysters, with a nod to nola - spicy remoulade
Phillips Oyster Pot Pie
$15.00
just like ‘down the ocean’; filled with spinach, country ham, oysters, vegetables, cream sauce & pastry crust
Fresh Catch
Rum Runner’s Tuna On Toast
$12.00
from annapolis to barbados & back with mt. gay rum - adults only
Oak Plank Wild Rockfish Fillet
$25.00
served with lemon, butter & side salad with cider dressing
Crab Stuffed Clear-cut Rainbow Trout
$24.00
roasted potatoes & side salad with cider dressing
Landlubbers
Leafy Green Salad
$5.00
road stand vegetables, apple cider dressing & oyster crackers
Farmer’s Salad
$7.00
mixed greens, crumbled fresh cheese, garlic croutons & apple cider dressing
Delmarva Pride Chicken Salad
$8.00
with lettuce, tomato, potato roll & utz chips
Crispy Sliced Chicken Breast
$11.00
cracker meal breading & buttermilk dip, oc fries & market sauce
Miss Lillie’s Pot Roast
$16.00
braised short rib, bone out, mixed vegetables & spicy broth
Roasted Half Chicken
$14.00
with apple & shallot stuffing, basted with strips of bacon & glazed with thyme infused honey
Chesapeake Bay Blue Crabs
Live, Wild Local Crabs
prices & sizes vary, check the chalkboard for today’s offerings served with melted butter, seafood seasoning & vinegar
Market Fresh Combos
Crab Feast
$46.00
6 crabs & 1/2 lb steamed shrimp, drawn butter, 2 ears of corn, watermelon
Shellfish Plate
$20.00
3 half shell oysters, 3 half shell clams, 1/2 lb steamed shrimp, crackers & bread
Market Special
$28.00
2 oyster fritters, 1 crab cake with crackers, road stand salad, red potato salad & buttered toast
Road Stand Sides
Crab House Corn
$4.00
2 ears, local, steamed & buttered
Smashed Potatoes
$3.00
warm red skinned potatoes with butter & milk
Road Stand Salad
$4.00
cucumbers, tomatoes & red onion, tossed in sugared vinegar dressing
Charred Corn Relish
$4.00
with bacon
St. Mary’s Chopped Slaw
$3.00
apple cider vinaigrette
Watermelon Rind Pickle
$3.00
delightfully old fashioned sweet & sour pickle
Oc Fries & Market Sauce
$4.00
crispy, with tangy sauce
Browse Nearby
General Info
Hours
Monday:
11:30am - 9:00pm
Tuesday:
11:30am - 9:00pm
Wednesday:
11:30am - 9:00pm
Thursday:
11:30am - 9:00pm
Friday:
11:30am - 9:00pm
Saturday:
11:30am - 10:00pm
Sunday:
11:30am - 10:00pm
About Us
Hell Point Seafood brings fine dining to the downtown Annapolis waterfront accompanied by a scenic view of Spa Creek right at Ego Alley. Enjoy the bar downstairs, a delightful meal with a full view to watch the boats, and afterwards take a stroll on the dock. Hell Point's menu features fresh, seasonal ingredients, while truly inspirational flavors and elegant preparation create an exciting dining experience. Whether you order a classic such as New England Clam Chowder or Jumbo Lump Crab Cakes for lunch, or an innovative dish such as Blue Hill Bay Mussels with Thai yellow curry for dinner, our goal is to be your favorite neighborhood seafood restaurant. Bob Kinkead, chef and owner of Hell Point Seafood, also operates Kinkead's, the legendary restaurant in Washington, D.C., and Sibling Rivalry in Boston. Beginning his career as a self-trained chef in several of New England’s finer restaurants and hotels, Chef Kinkead was named to Food & Wine Magazine’s Honor Roll of Sixty of the Nation’s Most Promising Culinary Talents. In the years since, Chef Kinkead has won nearly every major award in the food service industry, including the prestigious James Beard Award, and has written a cookbook which features many of his famous seafood dishes.