DATE / TIME 01/18/2020 12:00 PM
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Date/Time
Date(s) - 01/18/2020
12:00 PM - 4:00 PM

Location
Joint Force Headquarters Fifth Regiment Armory


TICKETS:

Tickets purchased by credit card are subject to convenience fee.

*Menu items may be subject to change without notice.

Bull & Oyster Roast

100th consecutive event, one of the largest indoor events of it’s kind in the State of Maryland and the oldest continuous running.

Tickets are $70 & partially tax deductible. Benefits go to the charities of Maryland

Catered by La Fontaine Bleue Catering

Best event in Maryland – You’re not going to want to miss it!

Menu

~RAW BAR~

THE PRIDE OF MARYLAND

Selected succulent Chesapeake Bay oysters and clams shucked to order and
served on the half shell in a bed of glistening ice, presented with lemon wedges and Wye River cocktail sauce and horseradish

~ON THE PIT~

BALTIMORE STYLE PIT ROAST BEEF

(Automatic slice the “Old Fashion Way” by our chefs)
A Baltimore favorite, Top round of beef, slowly roasted over an open flame, shaved and piled high, accompanied by BBQ sauce, sliced onions, horseradish, ketchup, mustard and assorted breads

WESTERN MARYLAND PIT ROASTED HAM

Country cured Western Maryland Cumberland Gap Esskay Ham, roasted over an open flame and basted in its own juices, accompanied by honey mustard, bar-b-que sauce, and assorted breads

DELMARVA ROASTED TURKEY

(Automatic slice the “Old Fashion Way” by our chefs)
A Baltimore favorite, Top round of beef, slowly roasted over an open flame, shaved and piled high, accompanied by BBQ sauce, sliced onions, horseradish, ketchup, mustard and assorted breads

~ BUFFET ~

OYSTER STEW

Freshly shucked Maryland oysters simmered in a creamy butter broth

SOUR BEEF WITH POTATO DUMPLINGS

Tender chunks of  beef marinated with a sweet and tangy sauce made with ginger snaps; then slowly simmered until fork tender and served with fluffy potato dumplings

FRIED SHRIMP

Sweet pink shrimp in a light golden breading served with Wye River cocktail sauce

FRIED OYSTERS

Plump oysters in a light golden breading served with Wye River cocktail sauce

GARDEN SALAD BOWL

CAROLINA PULLED PORK BARBEQUE

Shredded pork simmered in a special bar-b-que sauce with fresh herbs and diced tomatoes, served on assorted fresh rolls.

KIELBASI AND SAUERKRAUT

Fresh Polish sausage on a bed of caraway dusted sauerkraut

ITALIAN SAUSAGE WITH HOLLAND PEPPERS

Italian sausages grilled over an open flame and sauteed with green bell, sweet red peppers and sliced Vidalia onions

CHICKEN FAJITAS

Breast of chicken marinated in a green chile sauce, served sizziling hot  on a flour tortillas with sour cream, Cheddar cheese, Picante sauce, Pico Di Gallo, fresh chopped onions, tomatoes and peppers

MASHED POTATOES WITH GRAVY

MACARONI AND CHEESE

Elbow macaroni, blended with cheddar cheese and oven baked with a crispy light brown top, served from chafers, piping hot

IDAHO POTATO SALAD

Creamy Idaho potato salad, par-boiled Idaho potatoes, thinly sliced and blended with homemade mayonnaise dressing, finely diced Holland peppers, onions and celery

CREAMY COLE SLAW

FRESH FRUIT BOWL

PASTA SALAD

Pasta cooked al dente and served with chopped onions, tomatoes, green peppers, black olives and thin slices of pepperoni and tossed with an Italian dressing.

DECORATED SHEET CAKE