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