Always prepared fresh and delicious. Sometimes unique, sometimes traditional, always exciting.

Cuban-style black bean soup simmered with Latin spices. Garnished with rice and scallions.

A delicate cream of crab soup made with sherry, cream and plenty of lump crabmeat.

Fresh ground beef with chopped tomatoes and fresh vegetables simmered in classic chili spices, served with grated cheese, scallions and tortilla chips.

Simply the best in town! Six large shrimp hand-dipped in Fordham beer batter then fried golden brown. Served with an orange marmalade and Dijon sauce.

A delicate blend of cream cheese, lump crabmeat and jalapeños. Served bubbling hot with a toasted baguette and pita wedges.

A half-pound of gulf shrimp steamed to perfection in Fordham Copperhead Ale and dusted with classic crab seasoning. Served with cocktail sauce and a lemon wedge.

Thickly sliced and hand-dipped to order in Fordham beer batter, then fried golden brown. Served piled high with a side of chipotle mayonnaise.

A dozen fresh chicken wings coated in a Texas style pepper sauce. Served with bleu cheese dipping sauce and celery sticks.

Thick potato slices, fried and generously topped with bacon, shredded cheese, sour cream and scallions.

A large flour tortilla filled with grilled chicken breast, green chiles, pico de gallo and Cheddar-Jack cheese. Folded, toasted and served with a side of sour cream & salsa.

Domestic calamari and fresh spinach, hand-tossed in seasoned flour and panko bread crumbs, then fried to a golden brown. Served with lemon and ponzu sauce.

Pink ahi coated in sesame seeds and pan seared OR try it fried in a wasabi batter. Served over seaweed salad with Thai chili and ponzu sauces.

Southern fried chicken tenders served with fries, Texas style BBQ sauce and honey mustard dipping sauce.

Hummus seasoned with roasted red peppers and herbs served with fresh vegetables and toasted pita bread.

Over a pound of fresh, PEI mussels roasted with fresh garlic, diced tomatoes, basil and white wine. Served with warm bread.

Fresh milk mozzarella balls, hand breaded with panko and Parmesan, then flash fried. Served with a side of fresh basil marinara.

Crisp tortilla chips layered with vegetarian refried beans and melted cheese. Topped with shredded lettuce, diced tomatoes, sour cream and scallions. Choose from the following toppings: black beans, grilled chicken, Roadhouse chili or “the Works” with eve

Fresh flaky flounder stuffed with a mixture of spinach, crab and mushrooms, then baked with lemon and butter. Served with rice and vegetable of the day. Brewmaster Recommends: Fordham Light

Large gulf shrimp, andouille sausage and chicken breast, sauteed in garlic butter, then stewed in a light tomato sauce with spicy red rice. Brewmaster Recommends: Tavern Ale

Large gulf shrimp, sea scallops and lump crab sautéed with Cajun blackening spice, then finished with a creamy Alfredo sauce over fettuccine. Brewmaster Recommends: Tavern Ale

Popcorn shrimp and tender bay scallops ovenroasted with a touch of lemon juice, served on warm pita bread with cucumbers, kalamata olives, tomatoes, feta cheese and tzatziki sauce. Served with a Greek salad. Brewmaster Recommends: Fordham Lager

Seasoned ground beef and mixed vegetables topped with garlic mashed potatoes and mushroom gravy. Brewmaster Recommends: Copperhead Ale

Fresh salmon fillet grilled over an open flame and set atop mashed potatoes topped with gulf shrimp and lump crabmeat. Finished with jalapeño béarnaise. Brewmaster Recommends: Fordham Lager

Large flour tortilla filled with spicy rice, Cheddar-Jack cheese, tomatoes, scallions and vegetarian refried beans; oven-baked to a crispy brown and then topped with shredded lettuce, diced tomato and sour cream with a side of salsa., With any combination

The largest crab cake in town! A 10 oz. super lump crab cake, broiled in butter and presented on remoulade. Served with rice pilaf and vegetable du jour. Brewmaster Recommends: Fordham Lager

Tender penne noodles mixed with homemade cheese sauce and lump crabmeat, topped with a mixture of panko bread crumbs and Parmesan cheese browned in the oven. Brewmaster Recommends: Copperhead Ale

Pan-seared gulf shrimp and beef tenderloin sautéed with fresh spinach and roasted red peppers. Finished with a sun-dried tomato pesto cream sauce over fettucine topped with Parmesan cheese. Brewmaster Recommends: Copperhead Ale

Whole baby clams sautéed with garlic, shallots and tomatoes. Finished with a classic white wine clam sauce then tossed with linguine. Served with garlic bread. Brewmaster Recommends: Fordham Light

12 large gulf shrimp hand-dipped to order in Fordham beer batter, then fried golden brown. Served with rice pilaf, vegetable du jour & orange marmalade Dijon sauce. Brewmaster Recommends: Copperhead Ale

Fresh chicken breast, bell peppers, onions and mushrooms, sautéed with crushed red pepper and fresh garlic. Finished with basil marinara and fresh mozzarella balls. Brewmaster Recommends: Copperhead Ale

Pink ahi, coated in sesame seeds and pan seared OR try it flash fried rare in a wasabi tempura batter. Served with seaweed salad, pickled ginger and a Thai chili sauce. Brewmaster Recommends: Fordham Light