encrusted with pecan herb breading, angel hair pasta and roasted pecans, lemon butter and mango curry chutney

river shrimp and chicken, julienne red and green peppers, onions sauteed in a garlic teriyaki chicken baked rice

the shrimp factory, salad followed by a shrimp salad sandwich with a cup of seafood bisque or okra gumbo

river shrimp: diced eggs, green peppers celery and lemon mayonnaise, tomato wedge and

flounder, shrimp, oyster crab and scallops, Southern bouillabaisse with potatoes, onions and seasonings, a kettle full

lightly seasoned, chicken baked rice, hush puppies and specialty sauces, mango curry chutney and honey mustard

river shrimp and cajun sausage sauteed, simmered in a red pepper tomato sauce, chicken baked rice

shrimp, crab, spinach and feta cheese baked in phyllo leaves, snow peas and dill butter garnish

native blue crab meat with veggies, herbs, spices and sherry, chicken rice, hush puppies and specialty sauces

steamed in shell with herbs and spices, cocktail and remoulade sauces

river shrimp and chicken simmered with mushrooms, peas and chardonnay cream over a crisp pastry, chicken baked rice

bay shrimp and crab meat baked in a classic mornay sauce, golden cheddar crown, chicken baked rice

fantail shrimp and garlic crumb four-pepper classique herbs sauteed, chicken baked rice and lemon butter

lightly seasoned, pan sauteed, angel hair pasta and mushroom-caper butter sauce

charbroiled; sauteed snow peas, tomatoes and artichoke heats, angel hair pasta and dill butter

four pepper classique herbs, sweet red peppers, angel hair pasta and lemon butter

double boneless breast and four pepper classique herbs, sauteed; green onions and mushrooms, chicken baked rice and lemon butter

river shrimp and sea scallops sauteed in garlic butter, cheese tortellini with chef's sauce of the day

native blue crab meat, mango curry chutney and honey mustard

fried, garlic toast points, mango curry chutney and honey mustard

eight fantails with mango curry chutney and honey mustard

creamy seafood broth with crabs, shrimp and fish, sauteed onions and celery

tomato base with okra, tomatoes, green peppers and chicken

steamed in shell with herbs and spices, cocktail and remoulade sauces

eight skewered, honey-baked barbeque, sauce

salad greens with scallions, bacon bits, parmesan, herb croutons and our own Caesar dressing

shrimp, crab, spinach and feta cheese baked in phyllo leaves, lemon butter