On-Site Restaurant

The Compass Rose

Coastal New American cuisine celebrating the Chesapeake. Chef Emily Hartwell sources from the bay and Eastern Shore farms within 80 miles.

Annapolis, Maryland

The Chesapeake Table

At The Compass Rose, we believe the finest cooking begins with the finest ingredients. Our team works directly with Chesapeake watermen, Eastern Shore farms, and Maryland dairy producers whose commitment to their craft mirrors our own. Every menu changes with the seasons and with what is finest that week.

Our 200-label wine cellar is curated by sommelier Daniel Harrow, with particular attention to small-production Atlantic coast whites — Finger Lakes Rieslings, Virginia Viognier, and Maryland Gruner Veltliner — alongside classic Burgundy and Chablis pairings for our shellfish program.

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Tuesday – Sunday, 5:30 – 10:00 pm

Dinner Menu

Starters

Chesapeake Blue Crab Bisque

$18

House-made with jumbo lump crab, sweet corn, and a splash of Old Bay cream. Maryland watermen, Rock Hall.

Oysters Rockefeller

$24

Six East Coast oysters, spinach, herbsaint, and gruyère. Oysters from Choptank River, MD.

Chilled Shrimp Cocktail

$22

Gulf shrimp, housemade cocktail sauce, fresh horseradish. Ask your server for today’s catch.

Burrata & Heirloom Tomato

$19

Stracciatella, tomatoes from Calvert County farms, basil oil, sea salt.

Duck Confit Crostini

$17

Roasted mushrooms, fig mostarda, crispy shallots. Eastern Shore duck.

Main Courses

Pan-Seared Rockfish

$42

Chesapeake Bay striped bass, spring pea puree, pickled ramps, crispy capers. Line-caught, Havre de Grace.

Dry-Aged Maryland Beef Tenderloin

$58

8 oz. tenderloin, truffle butter, roasted bone marrow, pomme purée, sauce bordelaise.

Soft-Shell Crab (Seasonal)

$46

Chesapeake soft-shell sautéed in brown butter, corn succotash, lemon-caper sauce. May–September only.

Lamb T-Bone

$52

Blue Ridge lamb, herbed breadcrumb crust, ratatouille, lamb jus.

Risotto Primavera

$34

Arborio, spring vegetables, Parmesan, white truffle oil. Vegetarian.

Half Roasted Chicken

$38

Amish free-range bird, roasted garlic jus, wilted greens, crispy skin. Simple and perfect.

Desserts

Chesapeake Honey Panna Cotta

$14

Sourwood honey from the Eastern Shore, berry coulis, candied walnuts.

Dark Chocolate Torte

$15

Valrhona 70%, sea salt caramel, vanilla bean ice cream.

Maryland Peach Galette

$13

Seasonal. Butter crust, almond frangipane, crème fraiche. June–August.

Artisan Cheese Board

$22

Three selections, honeycomb, seasonal fruit, house crackers. Ask for today’s cheeses.

Sunday, 10:00 am – 2:30 pm

Sunday Brunch

The most beloved ritual at The Alderton. Arrive unhurried.

Crab Benedict

$28

Jumbo lump crab cake, poached eggs, hollandaise, Old Bay hash. Weekend favorite.

Buttermilk Waffles

$18

Seasonal compote, whipped butter, Maryland maple syrup.

Smoked Salmon Plate

$24

House-cured salmon, capers, red onion, cream cheese, bagel.

Lobster Scrambled Eggs

$32

Butter-poached Maine lobster, farm eggs, chives, brioche toast.

The Alderton Frittata

$21

Rotates weekly. Seasonal vegetables, local cheese, mixed greens.

Pancakes Maryland

$16

Buttermilk stacks, blueberry compote, lemon curd. A Sunday institution.

Daily, 4:00 pm – Midnight

Bar & Lounge

Chesapeake Old Fashioned

$18

Old Forester, Chesapeake spiced bitters, orange peel, house-smoked cherry.

Compass Rose Negroni

$17

Tanqueray, Campari, Carpano Antica, lemon oil.

Bay Spritz

$16

Prosecco, elderflower, cucumber, mint. Light and nautical.

Oyster Shooter

$12

Single Choptank oyster, mignonette, house hot sauce, lemon.

Blue Crab Flatbread

$22

Jumbo lump crab, Old Bay crème fraiche, micro greens. Bar menu only.

Deviled Eggs (4)

$14

Old Bay, pickled jalapeño, smoked paprika.

Celebrations & Corporate

Private Dining

The Library seats up to 18 guests for private dinners, rehearsal suppers, board meetings, and intimate celebrations. Our private dining team works with you on a custom menu, wine pairing, and table styling. Complimentary audio-visual available for corporate events.

For groups of 20 or more, please inquire about The Terrace or The Ballroom. All menus are prepared by Executive Chef Emily Hartwell and her kitchen team.

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Your Annapolis escape awaits.

(410) 555-0128

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