Local on the Water - GHD

Sugar waffes with crispy fried chicken with a fried egg and Sriracha honey. Served with melted butter and maple syrup.

Creole shrimp with peppers-n-onions in a zesty tomato sauce with spicy Andouille sausage. Served over grits and a fried egg.

Thick cut toast battered and griddled golden brown, with hints of cinnamon and vanilla. Served with fresh berries, whipped butter and maple syrup.

Three eggs stuffed with jumbo lump crab and cheddar jack cheese, topped with more crab and fresh avocado. Served with fresh fruit.

Grilled thick cut toast with Applewood smoked bacon, provolone cheese, fried egg, basil and tomato. Served with sweet potato fries.

Hand breaded, deep fried calamari with cherry peppers. Served with mango chili sauce.

Rosemary seared lamb sliced from the rack, finished with extra virgin olive oil and balsamic glaze.

Trio of blackened Mahi with pineapple salsa and jalapeño aioli.

Cream cheese, parmesan cheese, sautéed spinach and artichoke hearts in a bread bowl. Served with tri-color corn chips.

Choice of Mild, BBQ, or Garlic Parm. Served with celery carrots and your choice of buttermilk ranch dressing or buttermilk bleu cheese dressing.

Lump crab and crawfish tail meat baked in a cream dip with hints of lemon and tabasco. Served with tri-colored corn tortilla or pita chips.

Pulled pork, queso, Monterey jack and cheddar cheese, black beans, corn, jalapeños, salsa, guacamole and sour cream served over tortilla chips.

Prince Edward Island mussels simmered in garlic and white wine served with a garlic bread wedge

Baked soft pretzels served with beer cheese and honey mustard.

Hand breaded panko and coconut shrimp served with pineapple sweet chili sauce.

A twist on a Southern treat, golden fried hush-puppies with cheddar and jalapeño folded into our house recipe and served with a side of home-made honey butter.

4 bones of our house-smoked ribs flash fried with our East-West BBQ sauce, topped with sesame seeds and scallions.

Creamy and full of crab with old bay spice and sherry.

Lettuce blend with cabbage, carrots, tomatoes, and cheese.

Romaine lettuce, parmesan cheese and croutons tossed in a creamy Caesar dressing.

Lettuce blend with tomatoes, bleu cheese, avocado, jumbo shrimp and seafood medley, including lobster. Your choice of dressing.

Togarashi crusted ahi tuna sliced and tossed with Napa cabbage, toasted almonds, cherry peppers, pickled onions in a wasabi and soy vinaigrette. Also available as a sandwich on a brioche bun.

A crisp iceberg lettuce wedge with tomatoes, bleu cheese and Applewood bacon. Your choice of dressing.

Thick slices of large heirloom tomatoes topped with fresh mozzarella, sea salt, extra virgin olive oil, balsamic glaze, and fresh basil.

Grilled pears, field greens, goat cheese, candied pecans and cranberry vinaigrette.

Grilled strip steak atop a blend of sweet corn, black beans, cherry tomatoes, fresh cilantro, avocado, and leaf lettuce served with an avocado cilantro-lime dressing.

A blend of baby spinach and arugula topped with fresh sliced strawberries, goat cheese, and candied walnuts with a balsamic glaze.

Prince Edward Island mussels simmered in garlic and white wine. Served with a garlic bread wedge.

On the half shell or steamed.

Steamed top neck clams. Served with drawn butter and white vinegar for dipping.

Peel and eat shrimp steamed in lager beer, onions and old bay spice, served with cocktail and lemon.

Twin snow crab clusters steamed and served with drawn butter and lemon.

Cubed Ahi tuna marinated with cucumber, jalapeño and lime juice with onions and avocado. Served with tortilla chips.

Fresh Chilean Seabass marinated in miso and sake, pan seared and oven roasted. Served on a bed of roasted mushrooms and scallions.

Hand cut NY strip, generously seasoned, seared and broiled to your desire, accompanied by seasonal vegetable and starch.

Pan-seared salmon in apricot glaze, accompanied by seasonal vegetable and starch.

Hand cut beef tenderloin, generously seasoned, seared and broiled to your desire, accompanied by seasonal vegetable and starch.

2 hand-breaded grouper filets served with old bay fries and coleslaw.

Smoked baby back ribs with choice of dry rub or classic BBQ. Served with cornbread and coleslaw.

Jumbo sautéed shrimp with garlic, white wine, and herbs in a lemon-cream sauce. Served on Linguini noodles. Add crushed red pepper to spice it up.

10 oz. skin-on airline chicken breast marinated in Jamaican jerk seasoning blend, seared and roasted topped off with pineapple salsa. Served over a bed of yellow rice and sautéed baby carrots.

Locally sourced and hand cut, grilled or blackened fresh fish filet served with our seasonal vegetable and starch. Choice of creamy lemon and garlic sauce, sherry cream sauce with crab or brown butter almond sauce

Field greens, balsamic marinated portobello mushroom and Cajun remoulade.

Maker's Mark bourbon glaze served with 2 sides.

Crispy fried chicken strips and jumbo shrimp served with French fries and coleslaw.

Pan seared sirloin topped with garlic butter and served with hand-cut truffle herb french fries.

Fried fresh grouper with lettuce and tomato. Served on a toasted roll.

A burger blend of alligator and pork topped with cheddar cheese, caramelized onions, jalapeño aioli and our traditional toppings. Served on a brioche bun.

Leafy greens, tomato and a side of remoulade. Served on a brioche bun.

Topped with onion straws and coleslaw. Served on a brioche bun.

6 oz. strip steak sautéed with mushrooms and swiss cheese on a French roll.

Grilled or blackened with leafy greens, pineapple salsa and jalapeño aioli. Served on a brioche bun.

Thin sliced baked ham, roasted pulled pork, pickles, mustard and swiss cheese on a toasted Cuban roll served with yellow rice.

Half-pound burger topped with lettuce, onion, tomato and choice of cheese.

Fresh poached lobster claws. Served on a toasted roll with spring mix and a drawn butter side.

A plant-based burger topped with lettuce, onion, tomato and choice of cheese.

6 oz. chicken breast marinated in Jamaican jerk seasoning and grilled, served on a toasted brioche roll with lettuce, tomato, pineapple salsa, remoulade sauce and sweet potato fries.

Turkey, basil pesto, applewood smoked bacon and Muenster cheese, topped with an over-easy egg and served on grilled sourdough.

Smoked brisket, tangy BBQ sauce and fried pickle chips on a buttery brioche bun.

Grilled chicken, bacon, Swiss, avocado, lettuce, tomato, and a roasted garlic aioli served on toasted sourdough bread.

Battered shrimp, shredded lettuce, thinly sliced tomato, and Cajun remoulade served on French bread.

Fresh local mahi served grilled or blackened with house tartar, lettuce, and tomato served on a brioche bun.

Brushed with garlic infused olive oil, thin slices of Roma tomatoes, fresh mozzarella, fresh basil, extra virgin olive oil and balsamic glaze.

Bermuda onions, avocado, seafood medley with lobster and goat cheese, topped with simply dressed baby arugula.

Tips of seared beef tenderloin with bleu cheese, mozzarella, Bermuda onions and baby arugula.

Spinach artichoke spread, grilled chicken, mozzarella, red onion, and roasted red pepper balsamic vinaigrette drizzle.

Buffalo chicken, Jack and bleu cheese, scallions and ranch drizzle.

Garlic and herb sautéed shrimp with mozzarella, parmesan, and a hint of lemon.

Smoked and shredded brisket with BBQ sauce topped with mozzarella and cheddar cheeses, caramelized onions, diced tomatoes, and cilantro.

Served with malt vinegar.

Lobster and a creamy house 4 cheese blend.

Moist yellow cake served hot with a drizzle of lemon cream sauce.

Raspberry infused ganache, served on a bed of whipped cream, and topped with flame torched marshmallow, graham crackers and Heath Crunch Bar.

Caramelized custard topped with fresh berries.

Fresh ripe and locally sourced when available, strawberries, blueberries, raspberries and blackberries, topped with a dollop of whipped cream and mint.

Inquire with your server.

Traditional creamy Pimento cheese dip served with pita chips, celery and carrots for dipping.

Trio of slow roasted, vinegar simmered pulled pork with crispy onions on a mini brioche rolls.

4 falling off the bone, battered and fried ribs served with traditional BBQ dipping sauce.

Steamed edamame tossed in spicy red pepper butter sauce.

6 clams steamed and served with drawn butter.

Deep fried cauliflower florets tossed in sweet and spicy chili sauce.

Served with onion straws and mayo slaw on a brioche bun.

Served with leafy greens and lemon aioli on a brioche bun.

Fried fresh grouper with lettuce and tomato on a toasted French roll.

Served grilled or blackened with leafy greens, pineapple salsa, and jalapeno aioli on a brioche bun.

6oz strip steak sautéed with mushroom, Swiss, and horseradish crema on a french roll.

Black and white sesame crusted ahi tuna, vinegar slaw, pickled red onion and lemon aioli.

Thick marbled rye, house made corned beef, Thousand Island dressing, kraut and melted Swiss.

1/2 lb. burger with your choice of cheese and our traditional toppings.

1/2 lb. burger, Swiss cheese, Thousand Island dressing and mayo slaw on marble rye.

Cheddar cheese, caramelized onion, jalapeño aioli, and our traditional toppings on a brioche bun.

A plant-based burger with your choice of cheese and our traditional toppings.