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New England or Manhattan.
Two 2 oz cakes, lightly breaded, deep-fried or sauteed.
Wild from the gulf.
Made with crostini.
Wild from the Gulf tossed in Buffalo sauce.
Baked with seasoned spinach and cheese.
Made with garlic, mushrooms and French bread.
Baked with our classic vegetable and bacon topping.
Thick and creamy.
Made with marinara sauce
Oysters Rockefeller and clams casino.
Finished with a lemon butter suace.
Sauteed with white wine, garlic and fresh herbs.
Local.
2 oysters, 2 shrimp cocktail, 2 clams, 2 oyster Romanoff.
Chilled, topped with caviar, shallots and sour cream.
Mixed greens, tomatoes, artichoke hearts, scallions, kalamata olives, toasted California almonds and feta, tossed with balsamic vinaigrette.
Crisp romaine and croutons tossed in our housemade dressing with Parmesan and anchovies.
Sauteed with sun-dried tomatoes, basil, Parmesan and garlic butter sauce over linguine.
Sun-dried tomatoes, artichoke hearts, capers, Kalamata olives, and fresh basil, sauteed in garlic, served over linguine. Parmesan cheese upon request. Vegan.
Coated with cornflakes.
Coated with sweet coconut flakes.
Coated with almonds.
Crabmeat and seasoned panko crumbs finished with lemon butter sauce.
Four 2 oz. cakes, lightly breaded, deep-fried or sauteed.
Broiled with seasoned crumbs, fried or grilled.
Red grouper coated in cornflakes.
8 oz. marinated breast, topped with a lemon butter caper sauce.
6 oz. USDA choice cut from the top butt.
6 oz. USDA choice cut from the tenderloin.
6 oz. USDA Choice cut from the tenderloin.
Stuffed, grilled and crunchy gulf shrimp.
Skewered shrimp, scallops and grouper.
Gulf shrimp and crunchy grouper.
Scallops and gulf shrimp.