Marina Grog & Galley

calamari hand breaded and served with cocktail sauce

a large, fresh portabella mushroom grilled and brushed with herb-butter, served over bordelaise sauce

our baby back pork ribs glazed and cut into riblets.

chilled jumbo shrimp served with cocktail sauce

jumbo lump Maryland blue crab mixed with classic components and created into two crab cakes

crab meat, parmesan cheese, artichoke hearts and seasonings, topped with almonds and served with pita triangles

brie cheese is wrapped in phyllo, glazed with brown sugar and pecans, baked and served with lavosh crackers and seasonal fruit

baked in rich garlic butter, topped with bread crumbs, served with two mini baguettes

mediterranean mussels steamed and served with a light white wine cream sauce and dusted with parmesan

only center cut tenderloin cooked over mesquite charcoal to perfection (bacon wrapped and steak butter optional)

try one of our filet mignons topped with shrimp, scallops crab meat and mushrooms in a garlic cream sauce

this is the bes filet anywhere only center cut dry aged tenderloin cooked over mesquite charcoal. Steak butter optional

only center cut dry aged strips are served. This steak has been coated with our sweet glaze and cooked over mesquite charcoal. If steak is cooked above medium well or well done, the sweet glaze will be left off the steak

this dry aged steak is seasoned with kosher salt and course ground black pepper then cooked over mesquite charcoal

this dry aged steak is full of flavor and coated with our sweet glaze seasoned with kosher salt and course ground black pepper then mesquite grilled

compliment your steak or prime rib with fresh sauteed to order mushrooms and onions.

our pork ribs are fully trimmed and rubbed with our blend of 12 seasonings, smoked for 6 hours then glazed with the marina's sweet sauce just before serving.

two t-bone pork chops brushed with a sweet and spicy hoisin glaze and grilled

pork rib chop split and stuffed with pancetta bacon, fresh spinach and Italian cheeses then baked

three pork tenderloin fillets wrapped in an apple smoked bacon, grilled and accompanied by bordelaise sauce

wild coho salmon flame broiled with orange hollandaise

tomato bouillabaisse of shrimp, scallops, mussels, clams and a small lobster tail. Served over linguine pasta. This item is served with a choice of soup du jour, clam chowder or house salad

five jumbo shrimp butterflied and breaded served with cocktail sauce.

large scallops baked in white wine, garlic and gruyere cheese, topped with bread crumbs

we served only Alaskan king crab from the far north. Each order will feature the whole legs and claws served with drawn butter

baked and served in a cassoulette and features crab meat and a seafood blend with five different types of cheeses, bread crumbs and garlic butter

a large tail lightly breaded and deep fried, then placed on freshly breaded onion rings, served with drawn butter

a large 9oz tail broiled to perfection and served with drawn butter.

a fresh hawaiian pineapple hallowed and roasted. It is filled with sweet Thai rice and topped with sautéed shrimp, scallops and lobster tossed in a pineapple lobster sauce

2oz lobster tail wrapped with an 8oz chicken breast, baked in the oven then sliced into medallions. Served with a champagne-lobster sauce

a large 9oz tail coated in a crunchy coconut breading and fried then served with a side of orange sauce

a 9oz tail oven broiled then sliced into medallions and topped with a delicate morel cream sauce

pan seared big portion of hawaiian pink snapper crusted in a toasted macadamia nut garlic rub. It's layered between yukon gold potato tales and a shiitake mushroom-corn risotto. The snapper is drizzled with a mango puree and citrus vinaigrette.

seasoned with a cumin and sauteed, it's served over potato-parsnip puree and steamed vegetables. Topped with a shallot-red wine vinaigrette and- garlic-mustard vinaigrette

brushed with a szechuan sauce, the 8oz portion is grilled and accompanied by wasabi mashed potatoes and a vegetable lumpia

coated with a black and white sesame spice rub and pan seared. Served with a chili lime sauce, sesame rice and the vegetable of the day. These entrees are served with your choice of soup du jour, clam chowder or house salad

warm chocolate cake with a liquid center made to order. Please order with your meal

classic vanilla creme brulee crusted with a sugar top

our 6oz filet and three of our hand breaded shrimp

our 9oz filet and three of our hand breaded shrimp

our 6oz filet and one large Alaskan king crab legs

our 9oz filet and one large Alaskan king crab legs

our 6oz filet and one large Alaskan king crab legs

our 9oz filet and one large Alaskan king crab legs

our 6oz filet and a 5oz lobster tail

our 9oz filet and a 5oz lobster tail

our 9oz filet and a 5oz lobster tail

Our 9oz filet and a 9oz deep fried lobster

one large Alaskan king crab legs and a 5oz lobster tail

two large alaskan king crab legs and a 5oz lobster tail