Concase of tomato, olive oil, balsamic vinaigrette, black olives and peccorino Romano cheese, served atop garlic toast with roasted red pepper garnish.
Chicken wings coated in frank's red hot sauce, served with bleu cheese and celery.
Quesadillas filled with diced chicken, cheeseand tomato, served with salsa, jalapenos and sour cream on the side.
Jumbo shrimp and lump crabmeat served over a bed of field greens, remoulade and cocktail sauce.
Large portabella mushroom topped with our lump crabmeat mixture, drizzled with butter and baked.
Golden brown potato halves filled with a blend of cheddar and monterey jack cheese, topped with bacon bits.
Breaded ring style served with marinara and creole chili mayo.
Toasted flatbread topped with crab mix, roasted red peppers, spinach and a 4 cheese blend.
Fries topped with a blend of cheddar and monterey jack cheese and bacon, served with ranch dressing.
Whole littleneck clams topped with our homemade onion, pepper and bacon mix.
Served with marinara.
Horseradish stuffed shrimp wrapped in bacon, deep fried golden brown, served with a honey-Dijon sauce.
Fritter style fingers served with fries and honey mustard dipping sauce.
Marinated roasted peppers, black olivesand feta cheese, served atop garlic toast.
Creamy dip served with garlic toast.
Coconut breaded fantail shrimp, served with raspberry horseradish sauce.
Mixed field greens topped with dried cranberries, mandarin oranges, bleu cheese crumbles, purple onions and sliced almonds with Caribbean mango vinaigrette dressing.
Crisp romaine tossed with our caesar dressing, topped with croutons and peccorino Romano cheese.
Rich deep broth, loaded with caramelized onions, croutonsand topped with a 6 cheese blend, baked au gratin.
Mixed field greens, purple onions, black olives, roasted red peppers, diced tomatoes and feta cheese with balsamic vinaigrette dressing.
Grilled chicken breast topped with bacon, cheddar and monterey jack cheese blend, field greens and tomato.
Our delicious crab cake served on a Kaiser roll with field greens, tomato and a side of remoulade sauce.
Cooked medium well with cheese, field greens, tomatoand pickles.
Home cooked center cut roasted pork loin sliced with cheese.
Sauteed shrimp in a garlic white wine sauce topped with peccorino Romano cheese.
Choice center cut of beef, hand trimmed, then char-grilled.
Choice center cut of super lean beef tenderloin.
Broccoli florets in a white wine garlic sauce topped with peccorino Romano cheese.
Choice of a filet or strip steak, served with a casserole of stuffed shrimp.
Choice of a filet or strip steak, topped with lump crabmeat in a seasoned brown sauce.
Scallops, shrimp and lamb crabmeat in a rosa sauce topped with peccorino Romano cheese also available in a garlic wine sauce or alfredo.
20 oz. certified Angus Beef, juicy and tender.
Filet of salmon stuffed with lump crab mix, topped with shrimp in a cream sauce.
Filet of tilapia, lightly broiled.
Italian breaded breast topped with marinara and a provolone mozzarella cheese blend served over linguine.
Scallops, shrimpand tilapia, lightly broiled.
Shrimp topped with lump crab mix, then broiled.
Two lump crab delights, if you like crab meat that is.
Pepperoni and black olives to our chicken Parmesan for a jazzier taste.
Filet of tilapia stuffed with our lump crab mix, then broiled.
Sauteed boneless breast of chicken, roasted red peppers, feta cheeseand honey-Dijon sauce, blends together for a delicious sweet and tangy taste.
Chicken breast sauteed and finished in a mushroom wine brown sauce.
Pan-seared, tender and juicy.
Topped with shrimp and crab in a garlic cream sauce.
Pan-seared, tenderand juicy, topped with lump crabmeat mix.
Lump crabmeat baked au gratin, topped with 2 shrimp.
Sauteed chicken breast topped with Italian prosciutto ham and a provolone-mozzarella cheese blend in a garlic cream sauce.