Seasoned fried baby shrimp.

Traditional recipe served with hollandaise.

Lump crab meat and creamed spinach in a fine pastry, and crispy fried.

Lightly battered and fried, served over chef's curry pasta.

Fried oysters on a bed of creamed spinach and mushrooms with a touch of hollandaise.

Drizzled with homemade Cajun remoulade sauce.

Simmered for hours and served over rice pilaf and topped with crab meat.

Lump crab meat tossed with chopped vidalia onions (when available) and tomatoes in our housemade herbal vinaigrette.

Blend of romaine and iceberg tossed in our homemade creamy vinaigrette dressing.

Served on a bed of lettuce with our herbal vinaigrette.

Cauliflower, broccoli, mushrooms, and more tossed in our herbal vinaigrette.

Combine any 3: snapper, shrimp, scallops, or oysters.

Sauteed lightly floured filet topped with toasted almonds, crab meat, and hollandaise.

Sauteed lightly floured filet topped with shrimp and mushrooms in fresh ginger sauce.

Sauteed lightly floured filet with crab meat, artichoke hearts, and mushrooms in a light lemon butter sauce.

Sauteed lightly floured filet, and toasted almonds.

Sauteed lightly floured filet topped with crab meat and mushrooms in a 3-flavor sauce.

Sauteed lightly floured filet with a touch of lemon browned butter.

Served in our Thai curry sauce.

Topped with crab meat and cream.

Sauteed with onions and bell peppers in spicy tangy sauce.

Served with mushrooms, served over pasta.

Served with broccoli in a light cream sauce, topped with Parmesan cheese.

Sauteed with onions and bell peppers in our chef's red curry, and served over rice pilaf.

Served with mushrooms in a light lemon butter sauce, and served over rice pilaf.

Combine any 2: shrimp, scallops, or fresh lump crab meat in a light lemon butter with mushrooms, and served over rice pilaf.

Strips of fried chicken with vegetables in a savory sauce, served over rice pilaf.

Crushed black peppercorns, served with a savory mushroom sauce.

Seasoned fried baby shrimp.

Drizzled with homemade Cajun remoulade sauce.

Fried oysters on a bed of creamed spinach and mushrooms with a touch of hollandaise.

Lump crab meat and creamed spinach in a fine pastry, crispy fried.

Simmered for hours, served over rice pilaf and topped with crab meat.

Blend of romaine and iceberg tossed in our creamy vinaigrette.

Cauliflower, broccoli, mushrooms, and more tossed in our herbal vinaigrette.

Served on a bed of lettuce with our herbal vinaigrette.

Lump crab meat tossed with chopped Vidalia onions (when available) and tomatoes in our herbal vinaigrette, served with fresh fruit.

Shrimp, lump crab meat, and salmon tossed with finely chopped onions and tomatoes in our herbal vinaigrette, served with fresh fruit.

Boneless filet, fried and served on French bread with seasoned fries.

Filet lightly dusted with flour and sauteed with a touch of browned butter.

Filet lightly dusted with flour and sauteed, topped with shrimp and mushrooms in a fresh ginger sauce.

Topped with shrimp and mushrooms in a light cream sauce.

Filet lightly dusted with flour and sauteed, topped with toasted almonds.

Topped with crab meat and cream.

Sauteed with onions and green peppers in our chef's red curry, served over rice pilaf.

Served with mushrooms, served over rice pilaf.

Served with mushrooms in garlic lemon butter sauce, served over pasta.

Served with fresh vegetables in a light cream sauce.

Choice of seasoned fries or vegetables.

Choice of seasoned fries or vegetables.

Choice of seasoned fries or vegetables.

Combine any 3: snapper, shrimp, scallops or oysters.

Strips of fried chicken with vegetables in a savory sauce, served over rice pilaf.