Served with the Chesapeake Bay, and Maryland.
Served with five jumbo shrimp, and house-made cocktail sauce.
Served with seared ahi, pickled cucumber slaw, mango salsa, and hoisin sauce.
Served with watermelon, kimchi vinaigrette, spiced candied cashews, and black garlic oil.
Served with tempura battered, and creamy sweet chili glaze.
Served with crab encrusted, and basil oil.
Served with roasted corn saute, and mustard sauce.
Served with peach jam, and crostini.
Served with flash-fried with pickled peppers, chipotle aioli, and honey-sriracha glaze.
Served with traditional puff pastry, and garlic butter.
Served with vegetarian, goat cheese, buttered crouton, and brown butter.
Traditional new England style.
Served with Mediterranean-style fish chowder.
Served with blue cheese crumbles, tomato, red onion, applewood smoked bacon, and blue cheese dressing.
Served with pine nuts, blue cheese, red leaf, bibb, red onion, and maple-raspberry vinaigrette.
Served with butternut squash, roasted beets, toasted hazelnuts, parmesan, and white balsamic vinaigrette.
Served with house-made dressing, parmesan, croutons, and anchovy.
Served with chilled lobster, shrimp & crab Louie, bacon, egg, avocado, blue cheese crumbles, red onion, and white balsamic.
Served with traditional caesar, and grilled chicken breast.
Served with pine nuts, blue cheese, red leaf, bibb, red onion, maple-raspberry vinaigrette, and raspberry-glazed chicken.
Served with a sliced prime flat iron, blue cheese crumbles, applewood smoked bacon, tomato, red onion, and blue cheese dressing.
Served with a plant-based meaty vegetarian patty, lettuce, tomato, pickles, and avocado salsa.
Served with avocado, pico de gallo, mango salsa, pepper jack cheese, and dynamite sauce.
Served with goat cheese, sun-dried tomatoes, field greens, balsamic vinaigrette, and grilled focaccia.
1/2 lb grilled to your specification.
Served with swiss cheese, and thousand islands.
Served with tomato, melted cheddar, English muffin, mustard sauce.
Two courses. Please, no substitutions.
Served with butternut squash puree, and chimichurri.
Served with tarragon mustard glaze, and vegetable couscous.
Served with roasted corn sauté, mustard sauce, coconut ginger rice, and asparagus.
Served with mango salsa, sweet Thai chili butter, coconut ginger rice, and fresh vegetables.
Served with dry spice-rubbed, sweet and spicy roasted pepper sauce, and coconut ginger rice.
8oz sliced flat iron, jumbo shrimp scampi, whipped potatoes, house-made steak sauce.
Served with artichoke hearts, mushrooms, lemon beurre blanc, and whipped potatoes.
Served with grilled, sliced, chimichurri, french fries.
Served with blackened chicken, mushrooms, tomato, cilantro, and cream sauce.
Served with roasted grape tomatoes, spinach, angel hair pasta, white wine garlic sauce, and shaved parmesan.
Served with smoked marinara, and shaved parmesan.
Served with Chesapeake Bay, Maryland.
Served with five jumbo shrimp, and house-made cocktail sauce.
Served with seared ahi, pickled cucumber slaw, mango salsa, and hoisin sauce.
Served with watermelon, kimchi vinaigrette, spiced candied cashews, and black garlic oil.
Served with tempura battered, and creamy sweet chili glaze.
Served with crab encrusted, and basil oil.
Served with roasted corn saute, and mustard sauce.
Served with flash-fried with pickled peppers, chipotle aioli, and honey-sriracha glaze.
Served with peach jam, and crostini.
Served with traditional puff pastry, and garlic butter.
Served with vegetarian, goat cheese, buttered crouton, and brown butter.
Served with traditional new England style.
Served with Mediterranean-style fish chowder.
Served with 10oz, brussels sprouts, butternut squash puree, cherry demi-glace.
Served with blue cheese crumbles, tomato, red onion, applewood smoked bacon, and blue cheese dressing.
Served with pine nuts, blue cheese, red leaf, bibb, red onion, and maple-raspberry vinaigrette.
Served with butternut squash, roasted beets, toasted hazelnuts, parmesan, and white balsamic vinaigrette.
Served with house-made dressing, parmesan, croutons, and anchovy.
Served with chilled lobster, shrimp, and crab Louie, bacon, egg, avocado, blue cheese crumbles, red onion, and white balsamic.
Served with house-made tartar, coconut ginger rice, and fresh vegetables.
Served with crispy bacon and onion hashbrowns, and fresh vegetables.
Served with sweet bourbon reduction, granny smith apples, sun-dried cherries, and wild rice risotto.
Served with tarragon mustard glaze, and vegetable couscous.
Served with sherried scallops, mushrooms and scallions, coconut ginger rice, and fresh vegetables.
Served with parmesan-crusted, lump crab, lemon beurre blanc, coconut ginger rice, and asparagus.
Served with blackened chicken, mushrooms, tomato, cilantro, and cream sauce.
Served with roasted grape tomatoes, spinach, angel hair pasta, white wine garlic sauce, and shaved parmesan.
Served with smoked marinara, and shaved parmesan.
Served with butternut squash puree, and chimichurri.
Served with roasted corn sauté, mustard sauce, coconut ginger rice, and asparagus.
Served with Sixty South salmon, crab cakes, coconut shrimp, coconut ginger rice, and fresh vegetables.
Served with coconut ginger rice, and asparagus.
Served with mango salsa, sweet Thai chili butter, coconut ginger rice, and fresh vegetables.
Served with coconut ginger rice, and fresh vegetables.
Served with maitre d'butter, whipped potatoes, and asparagus.
Served with 12oz, mushroom-shallot confit, whipped potatoes, and asparagus.
Served with 8oz sliced flat iron, oven-roasted lobster tail, whipped potatoes, house-made steak sauce, and drawn butter.
Served with 8oz sliced flat iron, jumbo shrimp scampi, whipped potatoes, and house-made steak sauce.
Served with artichoke hearts, mushrooms, lemon beurre blanc, and whipped potatoes.
Served with crab, asparagus, and bearnaise.
Served with zesty crab glacage.
Served with sherried scallops, and mushrooms.
Served with grilled or blackened.
With french fries.
With fresh vegetables.
With creamy four-cheese sauce.
With french fries.
With fresh vegetables.
With french fries.
With french fries.
With fried shrimp and chicken strips with fries.
With iceberg lettuce, tomatoes, house-made croutons, and ranch dressing.
Served with a molten chocolate center, Frangelico creme Anglaise, vanilla ice cream, fudge sauce, and heath bar crunch.
Served with maple syrup, and whipped cream.
Our signature house recipe, made with fresh key lime juice, and graham cracker crust.
Served with smooth & creamy custard, real vanilla bean, and caramelized sugar crust.
Handcrafted by David brooks in Ohio, shortbread crust, and seasonal fruit compote.
Served with five jumbo shrimp; house-made cocktail sauce.
Served with Chesapeake Bay, Maryland, each.
Served with white wine, garlic, and fresh herbs.
Served with crab encrusted, and basil oil.
Served with pine nuts, blue cheese, red leaf, bibb, red onion; maple-raspberry vinaigrette.
Served with house-made dressing, parmesan, and anchovy.
Served with blue cheese, tomato, applewood smoked bacon, red onion; blue cheese dressing.
Served with chilled lobster, shrimp, and crab Louie, bacon, egg, avocado, red onion, blue cheese crumbles, and white balsamic.
Served with tarragon mustard glaze; coconut ginger rice, and fresh vegetables.
Served with crispy bacon and onion hashbrowns, and fresh vegetables.
Served with sherried scallops, mushrooms and scallions, coconut ginger rice, and steamed vegetables.
Served with coconut ginger rice, and asparagus.
Served with lemon beurre blanc, coconut ginger rice, and steamed vegetables.
Served with one full pound; Drawn butter, fresh vegetables, and coconut ginger rice 2 pounds, 85.
Served with mushroom-shallot confit, asparagus, and smashed redskin.
Served with smashed redskins, and fresh asparagus.
Served with artichoke hearts, mushrooms, lemon beurre blanc, and smashed redskin potatoes.
Served with 6oz filet, lobster tail; asparagus, andsmashed redskin potatoes.
Served with Chesapeake Bay, Maryland, each.
Served with crab encrusted, and basil oil.
Served with watermelon, kimchi vinaigrette, spiced candied cashews, and black garlic oil.
Served with five jumbo shrimp, and house-made cocktail sauce.
Served with tempura battered, and creamy sweet chili glaze.
Served with white wine, garlic, and fresh herbs.
Served with roasted corn saute, mustard sauce, and traditional tartar.
Served with peach jam, and crostini.
Served with flash-fried, pickled peppers, chipotle aioli, and honey-sriracha glaze.
Served with seared ahi, pickled cucumber slaw, mango salsa, and hoisin sauce.