After a complete renovation of its Harborplace location, J. Paul’s has launched a winter menu with a variety of new items. J. Paul’s also added a raw bar and expanded its waterfront patio bar.
The winter menu features appetizers like warm and spicy Virginia beef chili ($7), classic Maryland crab and cheese dip ($13), and crispy pretzel-crusted chicken tenders ($9). Salads include chili-rubbed steak salad ($16) topped a spiced honey drizzle and an oak chicken salad ($15) topped with grilled natural chicken, feta cheese, tomato, onion, kalamata olives and lemon vodka vinaigrette.
Diners can choose from a variety of seafood including spiced shrimp, little neck clams, Blue Point oysters, and Alaskan snow crab from the raw bar. New sandwiches include the roasted turkey sandwich ($12) made with roasted turkey breast, housemade boursin cheese, avocado, tomato, arugula and a whole grain ciabatta bun; and the roast beef sandwich ($12) made with hand carved Swiss cheese, lettuce, tomato, onion marmalade and horseradish mayo on ciabatta.
Harbor Classic entrees include the beer-battered fish and chips ($18) served with apple coleslaw and steak fries; the signature tilapia shrimp and grits ($21) made with Andouille sausage, tomatoes and lobster cream; and the creole blackened wild salmon ($21) served with chimichurri, mashed potatoes and the chef’s vegetable.
The updated drink menu now includes ($10): J. Paul’s mojito, made with Jim Beam Red Stag bourbon muddled with fresh basil lime, brown sugar and simple syrup topped with a splash of soda; the Harbor Rita, made with Jose Cuervo, fresh mint leaves, lime juice, and a touch of triple sec with a salted rim; the Citrus Splash, made with Ketel One Citroen, fresh orange and lime juices with a sugar rim; the Paul Red Handed made with muddled strawberries, Absolut Citron, fresh lemon, elderflower and champagne; and the Oriole Magic, made with Cruzan light rum, Banana liqueur, Red Bull, and a splash of orange juice.
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