Port wine, fine herbs, beef stock, caramelized onions and three cheeses.

Pork filled dumplings, Asian slaw, wasabi, pickled ginger and soy sauce.

Simmered in our house made "Sunday Sauce".

Made in the classic style, with herb garlic and lemon butter.

Black mussels, white wine, diced tomatoes, garlic & lemon butter.

Baltimore style, Chesapeake Bay Blue Crab, Old Bay, squeeze of lemon, crushed saltine cracker and spicy creole mustard aioli.

Maine lobster meat with our creamy cheese sauce and Ritz cracker topping.

Gulf oysters (4) spinach, Parmesan, roasted shallots, Pernod and mornay.

Seasoned flour, flash fried, cherry peppers and Siracha dipping sauce.

Mixed greens, cucumber, tomato, onion and choice of dressing.

Baby romaine, parmesan, herb croutons, our home-made Caesar dressing.

Iceberg, grape tomatoes, bacon and choice of dressings.

Locally sourced sliced vine ripe tomatoes, mozzarella and fresh basil.

4 cold water oysters, 4jumbo gulf shrimp, fresh crab and two sauces.

Fresh shucked cold-water oysters (6) served with zesty cocktail sauce.

4 U-10 gulf shrimp served chilled with cocktail sauce.

Bacon, pecans, sweet balsamic vinaigrette.

6oz. Filet Mignon, topped with fresh Maine lobster meat and Lobster béarnaise.

6oz. Filet Mignon, 2 Jumbo Crab Stuffed Shrimp.

Bone in rib chop, honey garlic glaze.

Boneless breast, pan seared with Imported Italian prosciutto, English peas and parmesan cream sauce.

New Zealand rack of lamb grilled, served with Port wine demi-glace.

Gulf shrimp, white wine, garlic and herbs over angel hair.

Baked in white wine, fresh herbs, shallots and a hint of sherry.

U-10 shrimp stuffed with lump crab and Ritz stuffing.

Wild caught, cedar plank, maple pecan glaze.

Pan seared, topped with mushroom, leeks and white wine cream sauce.

Topped with lump crab meat, asparagus and Hollandaise sauce.