Tossed in a sweet chili and garlic sauce

With sautéed spinach and parmesan cheese

Served with marinara

Beef tips stuf fed with bleu cheese and wrapped in bac on, then broiled and served with a creamy horser adish sauce

Our crab cak e (bite size) in a pool of creole lobster bisque

Served with a scallion sour cream

Choose between Red, White, or Fra Diablo style

With peppers, c elery, onions, and parmesan cheese topped with hickory smoked bac on

Served with a fruit chutney sauce

Served over a bed of sautéed spinach

Romaine hearts tossed in our lime caesar dressing and dusted with grated parmesan

Tossed in our pomegranate vinaigrette with crumbled bleu cheese, candied nuts, and apples

Served with jumbo lump crab cake

Served with jumbo lump crab cake

With jack cheese, applewood bacon, mushrooms and onions

Served with garlic butter charred jumbo shrimp

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 spicey red sauce

Over a bed of linguini

Served with a stone ground mayo

In Old Bay and butter with fresh lemon

Two of our homemade cakes served golden brown

Fillet of atlantic salmon

Finished in a warm lime chutney

Chicken breast stuffed with jumbo lump crab meat and finished in a creamy spinach Florentine sauce with marinated artichoke hearts

Two 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 a warm fruit chutney

Sweet and tender pink gulf shrimp

Eight 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