Breakfast, lunch, dinner. Full bar. Open 7 days.
The Grill at Quarterfield Station serves delicious food prepared with the freshest seasonal ingredients.
Conveniently located near Glen Burnie and Severn Maryland.

$29.
Three courses.
Ten days only!
Maryland Restaurant Week is September 18–27, and The Grill at Quarterfield Station is in!
Start with our famous curry chicken and apple soup (or a salad), then homemade chicken potpie, California pasta, or braised short ribs for the main dish. Finish with vanilla cheesecake — Quarterfield-style with pears, candied pecans, and caramel if you know what’s good.
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Today's Specials
Wednesday Dinner Special
Steak and Cake...$26.99
This surf and turf combination pairs a hearty 8oz. Sirloin steak with a rich handmade 5 oz Maryland crab cake. This dish is balanced by creamy red skinned mashed potatoes and freshly sautéed vegetables. Upgrade to a Filet for $7
Drink Specials
Caramel Apple Martini…$8.00! Leinenkugel’s Summer Shandy…$5.00 a bottle!
Maryland Restaurant Week is September 18-27!
We are Participating Restaurant!
View our Special Menu for the Week!
Summer Seasonal Menu
Cajun Crab & Sweet Corn Fritters…$14.99
Golden, crispy, hush puppy style fritters loaded with sweet corn, tender lump crab meat, Cajun spices and green onions; served hot with a generous dollop of bright, creamy lemon herb ricotta.
Pineapple Relish Pork Chop…$25.99
14 oz. center cut bone in pork chop is grilled to perfection and topped with caramelized pineapple & tomato relish, made with sweet caramelized pineapple, ripe tomatoes, white wine and fresh herbs; served with aromatic basmati rice and roasted asparagus.
Lemon Ricotta Penne…$23.99
Penne pasta in a zesty lemon ricotta cream sauce tossed with fresh spinach and sun dried tomatoes; finished with grilled shrimp seasoned with lemon pepper and a sprinkle of toasted pine nuts.
Asian Sesame Crusted Tuna…$24.99
Spice and sesame crusted tuna, sliced and drizzled with a sweet and savory teriyaki glaze; served over seasoned rice alongside a crisp Asian cucumber salad with red onions, carrots and soy ginger sauce with a side of cusabi.















