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Blue crab cakes, pan-seared to perfection and finished with a spicy remoulade sauce.
Colossal shrimp wrapped in apple-wood bacon, pan-seared, bedded on red thai curry sauce and asian noodle salad.
Jumbo coastal beauties served with a horseradish cocktail sauce.
Stuffed mushrooms served with herb cream sauce.
Prepared in the traditional italian style with a duo of dipping sauces.
Three crispy shells with braised duck. Served with fresh salsa and guacamole.
Hearts of romaine with toasted croutons and parmesan cheese.
Served with goat cheese, smoked bacon, candied walnuts and sweet raspberry dressing.
Mixed baby lettuces and iceberg tossed with croutons, tomatoes, green onions and peppercorn parmesan ranch dressing.
Creamy and decadent brandied crab broth.
Traditional in every way with gruyere cheese.
22 Ounces, best of both sides.
18 Ounces, bone-in, blackened or grilled.
14 Ounces, topped with crispy straw onions.
8 Ounces, butter knife tender.
6 Ounces, butter knife tender.
Served on friday and saturday night only. 14 Ounces, captain's cut, slow roasted with cracked pepper and fresh garlic.
Deep waters best catch split for your enjoyment tossed with drawn garlic butter.
Broiled with drawn butter and a lemon wrap.
Pan seared jumbo diver scallops finished in a white wine butter sauce.
Basted with citrus butter.
Prepared blackened, pan-seared or grilled with a butter sauce and chef's vegetable.
Shrimp, scallop, crab and lobster in a lemon and herb broth tossed with linguini.
Three tender veal cutlets lightly seasoned and sautéed with a rich sauce. Served with buttered pasta.
A pan roasted chicken breast finished with white wine and artichokes served over two cheesy potato griddlecakes.