Seasoned and slow roasted chicken wings, flash fried crispy, tossed with (1) choice of our house sauces and served with celery sticks and creamy gorgonzola.

Parmesan crusted, truffle spritz.

Tender calamari. Lightly dusted and flash fried slices and water crackers red pepper aioli dipping sauce.

Served in a natural roasted onion bowl with hot, oven browned cheeses.

Sesame seared "ahi" tuna - seared then sliced "rare" served on tortilla crisps - served with seaweed salad finished with an Asian Barbeque and cusabi drizzle.

Tempura battered mahi - mahi fillet wedges 2 pieces, layered with a house made tropical cabbage slaw with cilantro, finished with a jalapeno avocado aioii served in soft flour tortillas.

Sauteed gulf shrimp and andouille sausage with a trinity of bell peppers and onion, in a garlic herb wine sauce served over cheddar and cherry wood bacon grits.

Steamed PEI mussels tossed with a garlic butter or a Tuscan Italian marinara sauce. 1 lb.

Fresh green tomato slices. Lightly breaded, flash fried and topped with local crabmeat, finished with bearnaise sauce and cherry wood bacon.

Hand breaded local oysters. Flash fried garnished with cocktail sauce "a true Maryland delight".

Hot and creamy seafood dip. Served with baguette slices and water crackers.

Maryland crab soup with vegetables.

Served with house rice pilaf.

Baby spinach, bacon, chopped egg, Bermuda onion and tomato, tossed with a sweet vidalia onion vinaigrette.

Sesame seared "rare" tuna on our spinach salad drizzled with cusabi dressing and wonton crisp garnish..

Shrimp, Italian meats, romano cheese, chopped egg, olives and tomato tossed with a romano vinaigrette.

Beer battered cod and pomme frits served with malt vinegar, tartar sauce and lemon.

Our blend of greens, tomato, onion, cucumber and celery, your choice of dressing.

Crisp romaine hearts tossed with creamy Caesar dressing and croutons.

Crisp lettuce, bacon, corn, plum tomatoes and onion, egg tossed with a louis dressing and topped with crispy Maryland oysters.

Baby spinach greens tossed with vidalia vinaigrette cucumber, tomato and red onion, topped with Cajun blackened tuna bites, strawberries and Feta cheese.

Blackened filet mignon tips served over toast points, topped with crabmeat and bearnaise, served with pomme frits.

Baby kale, mixed greens and arugula tossed with a roasted vegetable medley finished with a sun-dried tomato vinaigrette.

Chilean Sea Bass - Sesame Seed Crusted - Pan Seared and Roasted * Laced with a Cool Cucumber Aioli and Asian Barbeque - Fingerlings and Vegy Medley *

Two lump crab cakes served with our potato-ham hash, French beans with a creole drizzle.

Fresh Halibut Fillet - Macadamia and Kettle Chip Crusted - Then Pan Seared Topped With a Fresh Mango, Pineapple and Sweet Chili - "Caribbean Salsa " * Served With Roasted Fingerlings and Vegetable Medley *

Jumbo Texas brown Gulf shrimp sauteed with a trinity of peppers, onions and a zesty andouille sausage finished with a garlic herb white wine sauce, served over cheddar and cherry wood bacon grits.

Crispy pan -fried rockfish fillet dressed with a rosey red grape tomato and shrimp reduction served over a braised garlic broccolini with truffle mashed potatoes.

Our classic version of fisherman's stew shrimp, mussels, clams and fresh fish, finished with a flavorful herb and garlic seafood broth and garlic toast garnish.

Rainbow trout - herb oil basted and char grilled, served with a crispy kale, cherry wood bacon and potato gnocchi saute, finished with a saffron aioli drizzle.

Choice beef ribs, hand seasoned and infused with our house demi-glace, slow oven roasted - finished witha garlic puree and served with a creamy green pea and mushroom risotto and garlic broccolini.

Supreme yellow fin tuna, chargrilled, topped with a ginger teriyaki compound butter served over roasted pineapple and shrimp fried rice, fried wonton garnish.

Grape tomatoes, fresh basil and garlic in a creamy sherry pan sauce tossed with orecchiette pasta lump blue crab meat and fresh mozzarella balls drizzled with a balsamic glaze with a fried basil garish.

Sugar mesquite grilled salmon fillet, basted with an Asian Barbeque sauce and served over udon noodles garnished with stir fried veggies, Asian broth and topped with seaweed salad.

Jumbo diver scallops (4), pan seared, finished with a sun dried tomato gastrique served with green pea and mushroom risotto and fresh asparagus spears.

Fresh Atlantic salmon, lobster and crab cream cheese, fresh green scallions and tempura crunch.

A lightly spiced gulf shrimp and sesame tuna combo with cucumber, daikon sprouts and , sriracha mayo.

Sushi rice on the outside. Carrot, cucumber, daikon sprouts, asparagus spears, avocado and hummus with sesame seeds on the outside.

Sushi rice on the outside. Fresh fried breaded VA. Oyster, dikon sprouts, cucumber, speckled with tobiko. Served with a chincoteague red mayo for dipping.

Sushi rice on the outside. Made with lump crabmeat, avocado, cucumber, wasabi mayo. Sesame seeds with a sprinkle of old bay on the outside.

Sesame crusted and seared, sliced "rare"and served with soy sauce, wasabi, pickled ginger and wontons.

Sushi rice on the outside. Salmon, yellow fin "ahi" tuna, spicy crab, avocado, carrot and spicy mayo with dried bonito flakes dusted on the outside.

Sushi rice on the outside. Yellowfin "ahi" tuna, pineapple, cilantro, jalapeno and Asian Barbeque sauce, tempura crunch on the outside.

Lump crab cake served with lettuce and tomato with creole mustard sauce your choice of bread.

Hand-breaded local oysters - flash fried served on white toast with cocktail sauce.

Grilled marinated chicken breast, layered with Barbeque sauce, bacon and smoked gouda cheese with lettuce and tomato finished with crispy fried onions served on a toasted kaiser.

Cajun dusted "ahi" tuna, seared to your request, horseradish aioli, cherry wood bacon, lettuce and tomato on your choice of bread.

Huge chunks of gulf shrimp, old bay mayo and celery, your choice of bread.

Roasted vegetable medley on a portabella cap topped with a soft muenster cheese and dikon sprouts with a sun dried tomato vinaigrette - on a toasted herb foccacia roll with a hummus spread.

Traditional albacore tuna blended with celery red onion and mayo served open-faced on warm garlic cheese toast with melted muenster and sliced tomato.

Individual, chef made fresh baked seafood quiche. Served with a side salad and our fresh fruit cup.

Topped with crabmeat and baernaise.

Seasoned and grilled filet with demi glaze garnish.

Topped with jumbo gulf shrimp and garlic butter.

Topped with a cold water lobster tail with butter.

"Traditional Baltimore Layer Cake" - Moist Yellow Cake, layered with fresh Boston Cream. Topped with Chocolate ganache.

Classic Cheesecake with a graham cracker base crust, Berger cookies throughout, topped with chocolate ganache.

Layers of espresso drenched sponge cake separated by mascarpone cream and dusted with coco powder.

Sorbetto served in the natural fruit shell.

Hot flaky crust with a warm apple pie inside, topped with a caramel drizzle, served with creamy vanilla ice cream.

Sorbetto served in the natural fruit shell.

Almond Cake filled with layers of Amaretto buttercream and European raspberry filling, covered in buttercream and finished with toasted almond slices.

Refreshing lemon gelato made with lemons from Sicily, swirled with limoncello sauce.

Smooth hazelnut gelato made with hazelnuts from Piedmont, swirled with chocolate sauce.

Custard gelato swirled together with chocolate and pistachio gelato.

Mixed Berry gelato with a hint of lemon juice swirled with raspberry sauce.

Freshly Brewed Iced Tea, Arnold Palmer (Half Lemonade, Half Iced Tea).