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 a greek dressing

Stone ground mayonnaise

Stuffed with crab meat

Stuffed with jumbo chunks and served with a 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

omatoes, mushrooms, asparagus, and artichokes in a white wine broth

Served in a splashy garlic basil and wine broth

Roasted garlic and chicken stock

Clams, shrimp, scallops, and salmon with garlic and basil

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

(soda, coffee, tea, etc., excluding pelegrino and espresso)

Tossed in a honey basil balsamic vinaigrette

With a creole lobster bisque dipping sauce

Garlic crostini and fresh basil

With aged balsamic vinegar

With a horseradish sour cream dipping sauce

Served with a roasted red pepper aioli

Stuffed with crab, spinach, and mushrooms

Finished with fresh lime

Blackened and finished in a beefy mushroom stock

Finished with smoked bacon over linguine

Honey goat cheese, fire roasted red bell peppers, spinach

Broiled and then stuffed to the “gills”

(soda, coffee, tea, etc., excluding pelegrino and espresso)

Tossed in a honey basil balsamic vinaigrette

Fluke fillet stuffed with jumbo lump

Honey goat cheese, fire roasted red bell peppers, sauteed spinach, garlic & oil

Finished in a chile honey oil drizzle

Served over rigatoni, loaded with roasted vegetables in a garlic broth

Served over cool cucumber slices

Pan seared medium rare, with ginger soy dipping sauce

With ginger soy dipping broth

Garlic crostini and fresh basil

(soda, coffee, tea, etc., excluding pelegrino and espresso)

Tossed in a honey basil balsamic vinaigrette

Served over rigatoni, loaded with roasted vegetables in a garlic broth

Baked salmon with a crispy basil coating

Topped in a lemon caper berry butter sauce

Served with a creole mustard sauce

Garlic crostini and fresh basil