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Tossed in a sweet chili and garlic sauce.
Served with sauteed spinach and Parmesan cheese.
Served with marinara.
Beef tips stuffed with bleu cheese and wrapped in bacon, then broiled and served with a creamy horseradish sauce.
Our crab cake (bite-size) in a pool of creole lobster bisque.
Served with a scallion sour cream.
Choose between red, white, or fra Diablo-style.
Served with peppers, celery, onions, and parmesan cheese topped with hickory-smoked bacon.
Served with a fruit chutney sauce.
Served over a bed of sauteed spinach.
Romaine hearts tossed in our lime Caesar dressing and dusted with grated Parmesan. Add garlic butter shrimp for an additional charge.
Tossed in our pomegranate vinaigrette with crumbled bleu cheese, candied nuts, and apples. Add grilled chicken for an additional charge.
8 oz.
Served with jumbo lump crab cake.
12 oz.
1/2 lb.
1/2 lb. Served with jack cheese, applewood bacon, mushrooms and onions.
1/2 lb. Served with garlic butter charred jumbo shrimp.
1/2 lb.
Tossed in a sun-dried tomato garlic white wine sauce.
Served with red, white, or fra diablo sauce.
Finished in a lemon, caper, and garlic white wine sauce.
Shrimp, scallops, clams, snow crab, and salmon over fresh linguine.
Tender gulf shrimp tossed in a spicy red sauce.
Over a bed of linguini.
Served with a stone-ground mayo.
In old bay and butter with fresh lemon.
2 of our homemade cakes served golden brown
Fillet of Atlantic salmon.
Finished in a warm time Chutney.
Chicken breast stuffed with jumbo lump crab meat and finished in a creamy spinach Florentine sauce with marinated artichoke hearts.
2 of our crab cakes layered with honey goat cheese, spinach, and fire-roasted bell peppers.
Fillet of salmon, jumbo shrimp, scallops, crab cake, and a snow crab cluster.
Dusted with toasted sesame.
Finished in a lemon, caper, and garlic white wine sauce.
Topped with warm fruit chutney.
Sweet and tender pink gulf shrimp.
8 tender gulf shrimp.
Jumbo lump crab cake, fillet of flounder, jumbo butterflied shrimp, and sea scallops.
Served with a sesame ginger soy broth.
Served with a sesame ginger soy broth.
Topped with bleu cheese and mushroom stock.
Served with a creole mustard sauce.
Romaine hearts tossed in a lime caesar vinaigrette and Parmesan cheese.
Candied nuts, crumbled blue cheese, Granny Smith apples, and sundried cranberries, tossed in a pomegranate vinaigrette.
Mixed baby greens, Kalamata olives, artichoke hearts, marinated beans, roasted peppers, and feta cheese, in Greek dressing.
Stone ground mayonnaise.
Stoneground dipping sauce.
Lettuce, tomato, red onion.
Stuffed with crab meat.
Stuffed with jumbo chunks and served with roasted red pepper aioli.
Topped with Monterey jack cheese.
In a lemon butter caper sauce.
Shrimp, scallops, and salmon.
Stuffed with honey goat cheese, spinach, and fire-roasted sweet bell peppers.
Baked blue cheese and mushroom broth.
Jumbo lump crabmeat.
Tomatoes, mushrooms, asparagus, and artichokes in a white wine broth.
Served in splashy garlic basil and wine broth.
Roasted garlic and chicken stock.
Clams, shrimp, scallops, and salmon with garlic and basil.