I always get an earful from readers when I neglect to mention Costas in any roundup not only of crab houses but of good area restaurants in general.
Costas isn't the first restaurant that comes to mind for a Baltimore Summer Restaurant Week option -- for one thing, it's in the county. For another, some folks think it foremost as a crab house. But take a look at the menu. Looks good! And the best part --all entrees are served with choice of two sides: baked potato, herb parmesan whipped potato, mixed vegetables or corn on the cob.
Who loves Costas?
First Course (choice of one soup or salad)
Cream of Crab
Soup Du Jour
Costas House Salad
Pine nuts, feta, artichokes, tomato, cucumber, onion and capers over mesculin greens with balsamic vinaigrette.
Baby field greens, gorgonzola, walnuts and sliced strawberry, tossed with raspberry vinaigrette.
Second Course (choice of one)
1-1/4 lb. broiled wholeMaine lobster stuffed with jumbo lump crab Imperial, served with drawn butter.
Grilled medallions of Black Angus sirloin topped with colossal gulf shrimp and divers sea scallops drizzled with lemon butter sauce.
Jumbo Crab Cake
8-ounce Cake of sweet Lump Crab meat.
Grilled 12-oz Angus Certified N. Y. Strip, topped with sautéed mushrooms and a creamy Roquefort sauc.
Salmon St. Michael
Broiled fillet of Atlantic Salmon, topped with crab lumps, diced tomato & lemon butter sauce.
Costas Chicken Supreme
Blackened double breast of chicken with Julienne Virginia pit ham, crab lumps and an Old Bay flavored lemon cream sauce.
Third Course (choice of one)
Homemade Rice Pudding
Fudge Nut Brownie ala mode