Shackleford's

served with blue cheese dressing and julienne celery.

mildly spiced crab dip. served with warm french bread.

served with warm french bread.

a healthy portion of calamari lightly herb breaded, fried and served with a traditional red sauce.

large shrimp with a light coconut breading, fried and served over mixed greens with a sriracha aioli.

fried gulf oysters served over mixed greens, accompanied by a side of cocktail sauce.

two broiled petite lump crabcakes with dressed bab.

cucumbers, grape tomatoes, carrots, red onions, herb croutons.

caesar dressed romaine hearts, parmesan wafer, fresh parmesan shavings.

baby spinach, roasted red peppers, cherrywood smoked bacon, grape tomatoes, fresh parmesan shavings, sherry vinaigrette.

grilled chicken breast with mixed field greens, grape tomatoes, sliced strawberries, cucumbers, carrots and red onion. served with fresh herb croutons and a strawberry vinaigrette.

grilled chicken brushed with an apple brown sugar glaze and topped with sliced apple and monterey jack cheese. served over baby spinach with roasted peppers, cherry wood smoked bacon, sliced egg, and grape tomatoes. served with balsamic vinaigrette.

six-ounce certified angus sirloin cooked to your liking and served over mixed field greens with fresh tarragon, tobacco onions, and gorgonzola. served with a roasted grape tomato inaigrette.

grilled chicken breast served over caesar dressed romaine hearts, accompanied by a parmesan wafer and freshly shaved parmesan.

chilled jumbo shrimp and romaine hearts in a fresh herb cognac aioli dressing. tossed with asparagus tips, grape tomatoes and egg.

grilled salmon served over a baby spinach, roasted peppers, asparagus and grape tomato salad. finished with toasted pine nuts and parmesan shavings. with sherry vinaigrette.

seven-ounces of choice ground beef grilled to order.(don't forget tuesdays!)

grilled with an apple brown sugar glaze. topped with sliced apple and monterey jack cheese, served on toasted ciabatta bread.

roasted red peppers, tomatoes, red onions, and spinach with brie. served on toasted ciabatta bread.

six-ounce certified angus sirloin steak grilled to your liking and topped with crisp fried tobacco onions, served open faced on herb focaccia with a side of chipotle horseradish spread.

fried oysters served on a toasted kaiser with a side of tarragon aioli.

a lump crab cake served on herb focaccia with a side of tartar sauce.

lightly beer battered fried fish accompanied by cole slaw, french fries and tartar sauce.

jumbo shrimp with artichoke hearts in a parmesan and lump crab casserole, served with jasmine rice and sauteed vegetables.

grilled salmon fillet topped with lump crab meat and bearnaise, served over a three cheese polenta cake and sauteed asparagus tips.

half rack slow roasted and topped with a sweet barbecue sauce. served with a baked sweet potato and a cabbage, grated horseradish, apple and white raisin cole slaw.

sauteed lump crab cakes served with a pan fried three cheese polenta cake. served with dressed baby greens and a tarragon aioli.

grape tomatoes, buffalo mozzarella, artichoke hearts, shallots and fresh basil tossed with penne pasta in olive oil and butter. finished with a balsamic reduction.

jumbo shrimp sauteed with shallots, garlic and basil, tossed with fettuccini, roasted red peppers and red onions in a light white wine, tomato sauce. finished with fresh shaved parmesan and basil.

stuffed and baked with lump crab meat and smithfield ham. served over mashed potatoes and asparagus tips. accompanied by a light dijon cream sauce.

sauteed jumbo shrimp tossed with fettuccini pasta in a classic alfredo sauce.

lightly beer battered fried fish accompanied by cole slaw, french fries and tartar sauce.

chicken breast lightly breaded and pan fried. served over fettuccini pasta and finished with melted provolone cheese and marinara.

jumbo shrimp with artichoke hearts in a parmesan cheese and lump crab casserole, served with jasmine rice and sauteed vegetables.

nine-ounce certified angus center-cut sirloin cooked to your liking and served with au gratin potatoes, accompanied by a side house salad and sauteed vegetables.

six-ounce certified angus filet mignon cooked to your liking and served with au gratin potatoes. accompanied by a side house salad and sauteed vegetables.

twelve-ounce certified angus ribeye steak cooked to your liking. accompanied by mashed potatoes and sauteed vegetables.

3 oysters, 3 clams, and ¼ lb shrimp.

6 oysters, 6 clams, and ½ lb shrimp.

9 oysters, 9 clams, and ½ lb shrimp.

9 oysters, 9 clams, ½ lb shrimp, and ½ lb snow crablegs.

(sour cream, cheese, scallions, bacon and tomatoes.)