six jumbo shrimp served with traditional coctail sauce

lobster, crab and seafood-stuffed mushrooms, bacon-wrapped scallops and lightly breaded clam strips

choose from- crispy calamari and vegetables clam strips, chicken breast strips mozzarella cheesesticks stuffed mushrooms- substitute selection for $1.50 additional

shrimp and sweet crabmeat in a creamy lobster cheese sauce served in a warm and crispy sourdough bread bowl

hand- dipped in coconut and captain morgan's parrot bay rum batter, then fried to a golden brown.Served with pina colada sauce

a generous portion of hand-breaded, golder-fried calamari, broccoli and red bell peppers. Served with tangy marinara and creamy ranch

raw or steamed amero[ire pusters served with cocktail sauc. Easonal

served spicy hot with celery sticks and blue cheese dressing

two crab cakes made with sweet lump cram meal, celery, onions and bell peppers. Drizzled with remoulade sauce

lightly breaded and fried to a golden brown. Served with honey mustard

crisp-fried shells filled with Lobster, crawfish, black beans, corn bell pepper and a spicy five- cheese blend

a crisp thin-crust pizza topped with maine lobster meat, melted mozzarella cheese, fresh tomatoes and sweet basil

fresh mushrooms stuffed with seafood, smothered in monterey jack cheese and baked until golden brown

served with tangy marinara

a creamy three-cheese blend with artichokes, spinach, maine and iangostino lobster, and seafood. Served with chips and salsa

with andouille sausage

maine and langostino lobster with shrimp served warm over crisp romaine, with caesar dressing and grated parmesan

filed greens, warm grilled chicken red bell peppers, sun-dried tomatoes, apples, toasted walnuts and blue cheese with balsamic vinaigrette

join us every Monday for sweet snow crab legs

enjoy lots of delicious shrimp on thesdays- fried shrimp, scampi, coconut shrimp bites or popcorn shrimp

hand-breaded, butterflied shrimp fried to a golden brown. Add 1/2 dozen more $3.50

two skewers of Jumbo shrimp brushed with a savory garlic-herb marinade and grilled to perfection. Served with seasonal vegetables

bite-size shrimp fried until golden brown

choose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp

hand-dipped in coconut and aptain morgan's parrot bay rum batter, then fried to a golden brown. Served with pita colada sauce. Add four more $3.50

tender shrimp tossed in a garlic parmesan cream sauce on a bed of linguini

skewered jumbo shrimp and fresh salmon fire-grilled, then brushed with our sweet and spicy glaze. Served over wild rice pilaf with grilled pineapple

a 1.75 pound lobster broiled with crab and seafood stuffing. Larger sizes priced at $20.99 per pound plus $1.99 fpr stiffing

prepared oven-broiled and served fluffed on the shell

1 pound, steamed and served with melted butter. Add 1/2 pound more $4.00

sweet snow crab tossed in a parmesan cream sauce on a bed of linguini

1.5 pounds, steamed and served with melted butter

a maine lobster tail with skewered jumbo shrimp and sea scallops, fire-grilled and topped with a shite-wine and butter sauce, over wild rice pilaf

tender shrimp with maine and tangostino lonbster meat tossed in a garlic parmesan cream sauc on a bed of linguini

a fresh, steamed 1.75 pound lobster served whole or split, larger sizes priced at $20.99 per pound

fire-grilled steak with hand-breaded walt's favorite shrimp

fire-grilled steak with hand-breaded walt's favorite shrimp

rock lobster tail paired with your choice of a seasoned, grilled center-cut sirloin or New York strip steak

rock lobster tail paired with your choice of a seasoned, grilled center-cut sirloin or New York strip steak

lightly seasoned and prepared to your liking

jumbo shrimp in a creamy honey BBQ sauce over grilled BQQ rubbed chicken breast and mashed potatoes. Garnished with pico de gallo

spicy tender chicken breast tossed in a garlic parmesan cream sauce on a bed of linguini

marinated in tangy balamic vinaigrette and fire-grilled. Served over wild rice pilaf

fire-grilled chipotle BBQ rubbed chicken breast topped with tequila-lime auce, sour cream and pico de gallo. Served with seasonal vegetables

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