One of our famous colossal lump crab cakes. Served with our signature sauce.

1/2 rack. Gluten-free.

Tossed with our unique blend of spices, nested on a bed of marinara and sprinkled with hot cherry peppers.

Locally harvested top necks from Barnegat Bay. Gluten-free.

Whole top necks covered with minced onions, peppers, pimentos, garlic and bacon.

Four jumbo shrimp served with our homemade cocktail sauce. Gluten-free.

Fresh scallops wrapped in hickory-smoked bacon. Gluten-free.

A dozen littlenecks served with drawn butter. Gluten-free.

A mini brie with fresh fruit, bread and raspberry sauce ? great for sharing!

Deep-fried with potato cheese filling.

Fried crisp, topped with cheddar cheese and bacon, served with sour cream. Gluten-free.

Crispy fried mozzarella sticks and cheddar cheese cubes, with marinara sauce.

A bowl of thick, rich, creamy chowder.

Char-grilled chicken breast served atop salad greens with mandarin orange segments, caramelized almond clusters, and our special vinaigrette. Gluten-free.

Fresh crisp romaine lettuce topped with seasoned croutons and Caesar dressing.

Comes with char-grilled chicken.

Served with french fries.

Served with french fries.

Served with french fries.

Served with french fries.

Served with french fries.

With butter or marinara.

A must for the true crab lover! Lightly seasoned broiled colossal lump crabmeat. Served with our signature sauce.

A full rack of barbequed pork ribs, so tender the meat falls off the bone. Gluten-free.

The best of both, 1/2 rack of ribs and one of our colossal lump crab cakes.

A generous serving of broiled or fried flounder, scallops and shrimp accompanied by of our delicious broiled colossal lump crab cakes. A true taste of summer!

Fresh Barnegat light sea scallops topped with pistachios then broiled in a light citrus broth. Gluten-free.

Fresh tilapia fillet topped with colossal lump crabmeat, broccoli, sundried tomatoes, and a light butter garlic sauce.

A fresh flounder filet stuffed with our seasoned colossal lump crabmeat served with our signature sauce.

4 jumbo shrimp stuffed with our seasoned colossal lump crabmeat served with our signature sauce.

This jewel of the sea can be fried or broiled.

This jewel of the sea can be fried or broiled.

An 8 oz char-grilled tenderloin of beef served with a port wine reduction and fire-roasted sweet yellow and red peppers.

Choice rib eye slow-roasted with au jus. Gluten-free.

10 oz chicken breast marinated in teriyaki, pineapple juice, fresh ginger, and garlic. Gluten-free.

Fresh from Barnegat light sea scallops and jumbo shrimp sauteed in our vodka sauce then tossed with penne pasta.

Fresh from Barnegat light sea scallops and jumbo shrimp sauteed in our creamy Alfredo sauce served over linguini.

Served over linguini.

Red or white.

Fresh garden vegetables with our homemade Alfredo or marinara sauce served over linguini.

A fresh chicken breast and jumbo shrimp sauteed and topped with a peppercorn brandy cream sauce served over imported linguini.

Jumbo shrimp sauteed in extra virgin olive oil with garlic, opal basil, fresh and sun-dried tomatoes then tossed with broccoli florets and fusilli pasta, topped with freshly grated pecorino Romano cheese.

Drizzled with wasabi honey mustard.

Sweet & tender calamari tossed with our classic Buffalo sauce served with celery sticks and bleu cheese.

Imported goat cheese encrusted with panko bread crumbs and finely chopped almonds topped with fresh tomatoes on a bed of greens.

Locally grown yellow and green squash panko encrusted and dusted with pecorino Romano cheese served with dipping sauce.

Fresh sea scallops from Barnegat light on a bed of greens, drizzled with wasabi honey mustard served with quinoa pilaf. Quinoa (keen-wah) is a highly nutritious gluten-free grain, which is high in protein and fiber.

Grilled or blackened. Topped with a light creamy dill sauce served with rice pilaf and vegetables.

Two 4 oz cold-water lobster tails stuffed with our delicious crab cakes and broiled to perfection, served with rice pilaf and vegetables.

Sweet red, yellow and green peppers sauteed with garlic, onions, and tomatoes then tossed with hot cherry peppers and rigatoni pasta.

On a pillow of smashed red skin potatoes in au jus with broccoli.

8 oz filet mignon accompanied by grilled sweet peppers and port wine reduction with a 4 oz cold water South African lobster tail served with smashed red skin potatoes.

Over linguini.

With au jus & sweet potato french fries.