in the tradition of new england with chopped chowder clams, potatoes and vegetables

plum tomatoes, squashes, cannelini, pinto bean, kidney bean, long grain rice, monterey jack, english white cheddar, green onion, sour cream, crisp tortilla moon

lettuce, tomatoes, seedless cucumbers, crumpled blue cheese, scallions, oven roasted turkey, cured bacon, grated egg, candied walnuts, scallions, sweet basil vinaigrette

fresh cut romaine hearts tossed in our recipe creamy caesar dressing with toasted garlic, herb crusted croutons

rope grown mussels, garlic, fresh herbs, plum tomatoes, pub draught ale, toasted baguette

prepared to order, lightly dusted, spiced and fried crisp with tomato arrabiata sauce

buffalo wings, conch lollipops, bbq ribs, voodoo shrimp (per platter)

lump crabmeat, aged cheddar, monterey jack, imported parm cheese crostini

you pick…maple mustard, honey teriyaki, buffalo or voodoo bbq (‘nuff said)

gulf shrimp crisped lightly with cornmeal, louisiana vegetable relish and creamed grits

southern fried, bbq, buffalo or honey teriyaki sauce…all served with bleu cheese and celery

conch fritters on lollipop sticks…try this old recipe from negril with island spice, ginger scented sriracha pineapple sauce

chilled gulf shrimp, with traditional tomato horseradish sauce, lemon and micro greens

reggiano parmesan crumb dusted tilapia filet, cooked crisp and topped with traditional remoulade, lettuce, tomato on a soft roll

more burger than buns, half pound ground certified angus beef… grilled to your liking on a soft country bun with your choice of toppings and cheese

garden vegetables, aioli picante, mango relish, pan crisped flour tortilla, salsa, sour cream

our signature st. louis cut pork spare ribs, dry rubbed, slow smoked and fallin’ off the bone, house made cole slaw

half-cut barnyard fryer, made fresh to order, golden crisp with our well kept secret recipe and house vegetables

lump crab, hand picked crab and mo’ crab, chef’s vegetable medley, cajun remoulade sauce

inspired by my grandmothers kitchen… chicken, shrimp, andouille, trinity vegetables and long grain rice steeped in seasoned tomato broth spiked with a little southern heat

certified angus beef, black angus rib steak, custom aged, true cut …dry rubbed, grilled and covered with caramelized georgia vidalia onion and mushrooms (tell us if you like it with “long hots” roasted Italian peppers)

chilean sea bass, mussels, shrimp, scallops, calamari, white clam stock, herb infused tomato basil broth, fedelini pasta

southern fish fry in mt. airy…farm raised catfish dusted with yellow cornmeal, select spices