Havarti cheese and portabella mushrooms on freshly grilled flatbread served with olive tomato tamponade.

Four jumbo prawns with cocktail sauce and lemon.

Four beer-battered jumbo prawns, flash-fried, served with cocktail sauce and shruzu.

Maryland lump crab cakes pan-seared served with a red remoulade and fresh lemon.

Blackened shrimp served on kasseri cheese laced with sambuca sauce.

Crispy fried Calamari served with red remoulade.

Chicken tenders in our famous seasoned breading topped with Louisiana hot sauce.

A Shugrue's favorite served with pita or tortilla chips.

Blackened served rare with shruzu, pickled ginger, and wasabi.

Medium gulf shrimp sautéed in cream and cajun spices served with rustic toast points.

Half dozen gulf coast oysters served with cocktail sauce and lemon.

Six gulf oysters topped with seasoned spinach, garlic bread crumbs and baked.

Served with grilled vegetables and warm flatbread.

Bacon-wrapped water chestnuts tossed in a sweet maple glaze.

Assorted specialty cheeses, cured meats, and artisan crackers accompanied by seasonal garnishes.

Bacon, avocado, bleu cheese, tomato, egg, red onion, and olives tossed with your choice of dressing.

Bacon, mushrooms, tomato, egg, red onion, and hot bacon dressing.

Spring greens, julienne kale, spinach, cabbage, and red onions garnished with cucumbers, craisins, golden raisins, sunflower seeds and fresh blueberries with your choice of a lemon poppy seed or fat-free vinaigrette.

Hearts of romaine tossed with fresh grated Parmesan, croutons and traditional caesar dressing.

Baby greens topped with bleu cheese, caramelized walnuts cranberries, and balsamic Italian.

Fresh mozzarella vine-ripened tomato and red onions served with baby greens, extra virgin olive oil, and balsamic glaze.

Served au gratin with baguette, Swiss and provolone cheese.

Sautéed with spinach and mushrooms in a creamy Alfredo sauce.

Ahi halibut, salmon and shrimp sautéed with julienne vegetables and penne pasta tossed in a dill cream sauce over linguine.

Three cheese With tossed with julienne vegetables in a tomato vodka créme sauce.

broccoli, vine-ripened tomatoes, mushrooms, julienne vegetables and bell in a spicy marinara sauce or a garlic chile oil and pesto.

Italian breaded chicken or eggplant topped with marinara, ricotta, provolone, and Parmesan cheese served with garlic linguini

New York strip.

The most marbled of all beef.

Prime baseball cut.

Slow roasted, served with Au Jus and creamy horseradish.

Marinated with sweet soy, topped with sautéd peppers, onions mushrooms, and pineapple in our teriyaki glaze.

The most tender cut of beef.

Smaller but equally tender.

Medallions of beef tenderloin served on toast points with grilled shrimp, lump crab, fresh asparagus and Béarnaise sauce.

12 oz. New York seasoned in a five-star peppercorn blend topped with Jack Daniels sauce and Texas toothpicks.

Pretzel crusted special reserve loin chop topped with orange mustard sauce and balsamic glaze or have it simply broiled or Cajun-style.

Baked Alaskan halibut in a dijon garlic crust with sea scallops and tomato concasse.

Blackened or sesame seared sliced rare and served with lemon soy butter and pickled ginger.

Grilled calves Iiver topped with bacon, onions, mushrooms and balsamic demi-glaze.

New Zealand rack of lamb roasted in a carb crust with mint Bordelaise.

Sweet soy-glazed Atlantic salmon grilled with a shrimp skewer, laced with lemon butter and pineapple mango chutney.

Parmesan crusted chicken breast topped with fresh Mozzarella, vine-ripened tomatoes and prosciutto in a Marsala demi-glaze.

Boneless chicken sautéed with roasted garlic and cream sherry ina chipotle cream sauce.

Boneless chicken breast sautéed with peppers, onions, and mushrooms in a sweet masala wine sauce.

Boneless breast of chicken sautéed with shrimp, artichoke hearts and mushrooms in a garlic lemon caper sauce.

Charbroiled chicken breast topped with 2 jumbo shrimp in a spicy Indian sauce served with mango chutney.

Five jumbo shrimp sauteed with garlic herbs and butter or flash-fried served with cocktail sauce and shruzu.

Served broiled, blackened or baked with a dijon garlic crust and aced with lemon butter.

Served broiled, blackened or baked with a dijon garlic crust and aced with lemon butter.

Jumbo Sea Scallops served over braised spinach in your choice of style blackened, baked dijonnaise or sauteed scampi style.

Four jumbo shrimp stuffed with lump crab, spinach and fresh mozzarella with garlic butter.

A combination of Atlantic salmon, tempura shrimp and scampi style shrimp.

6 oz. Mahi mahi boded with Sonoran spices served in grilled corn tortillas with tomato, shredded cabbage, fresh avocado mixed cheeses, served with white rice and lime wedge.

Broiled chicken breast topped with peppers, onions, mushrooms, and pineapple tossed in a sweet and sour glaze. Served wet white rice.

Ahi, halibut, salmon & shrimp in a dill cream sauce, topped with bacon, cheese, and chives. Served with wild rice & garlic toast.

Beer battered crispy fried fish filet with coleslaw & fries.

Wok fired Asian vegetables in a svæet-n-sour hoisin sauce with cashews, wonton chips over steamed jasmine rice, served with an eggroll.

Baked tilapia, served over jasmine rice with fresh fruit salsa.

A nine-ounce new york steak served texas toast with crispy fried onions, french fries, and sliced tomatoes.

An eight-ounce top sirloin Without can Juk Daniel's sauce served with Texas toothpicks & wild rice.

Charbroiled one-half premium burger patty served over mixed greens and a grilled portabella mushroom, topped with sliced tomato, Havarti cheese , grilled red onions, and balsamic glaze.

Atlantic salmon broiled in a sweet soy marinade, served over jasmine rice charred baby bok choy, topped with pineapple mango salsa.

Breed of chicken served over wild rice pilaf and asparagus spears, topped with tomato-caper relish.

Broiled breast of chicken served in a flour tortilla with hummus, spring greens, tomato, red onion, feta cheese, and herb vinaigrette. Served with fresh fruit.

Grilled cüken breast with marinated crispy fried onions & Havarti cheese on a wheat bun with pesto mayonnaise.

Thinly sliced roast beef topped with Swiss cheese on au jus.

Thinly sliced corned beef topped with sauerkraut, Swiss cheese & thousand island dressing served on grilled rye.

Oven-roasted turkey, smoked ham, salami & melted provolone cheese served on rosemary focaccia with lettuce. tomato, onion dijonaise & herb vinaigrette.

Turkey, bacon, green chile, tomato & cheddar cheese on sourdough bread.

Layered ham, turkey & cheese deep fried in a tempura batter, sprinkled with powdered sugar.

8 oz. top sirloin served on rosemary focaccia with sauteed onions, mushrooms, lettuce, tomato, and aioli.

Charbroiled one-half pound premium burger on a grilled Kaiser bun served with lettuce, tomato onion & pickle.

Two one quarter pound premium beef patties on a sesame seed bun smothered with grilled onions, bacon, white American cheese & thousand island dressing.

A garden patty with avocado tomato cucumbers, sprouts, portabella mushrooms & lettuce flavored with dijonaise & a thick slice of cheddar cheese on a whole wheat bun.

Served with grilled vegetables and warm flatbread.

Four jumbo prawns served with our cocktail sauce & lemon.

Four jumbo prawns dipped in beet batter & flash-fried served with cocktail & shruzu sauce.

A Shugrue's favorite served with pita or tortilla chips.

Maryland lump crab cakes pan-seared served with a red remoulade & fresh lemon.

Havarti cheese & portabella mushrooms on freshly grilled flatbread served with tomato tapenade.

Medium Gulf shrimp sautéed in cream & cajun spices served with rustic toast.

Chicken tenders in our famous seasoned breading topped with Louisiana hot sauce.

Blackened Ahi served rare with Shruzu pickled ginger & wasabi.

Hearts of romaine tossed with fresh grated parmesan, croutons & traditional caesar dressing.

Spring greens, julienne kale, spinach, cabbage, and red onions tossed in a lemon poppyseed dressing with crai$ins. 90Ben raisins and sunflower seeds garnished with cucumbers and fresh blueberries.

Broiled chicken breast, celery, caramelized walnuts, cranberries & apples tossed with spring greens in a creamy Italian dressing.

Macadamia-coconut chicken fingers served over oriental greens %ith bok choy, snow peas. Orange sections & toasted ramen noodles & sour vinaigrette.

Oven-roasted turkey. Blue cheese, bacon, avocado, boiled egg , tomato, red onion, and black olives tossed with your choice of dressing.

8 oz marinated top sirloin steak broiled & sliced,served over spring greens with blue cheese grape tomatoes, cucumber & Bermuda onion in a white balsamic Italian dressing.

Sonoma bacon, button mushrooms, grilled portabella slices, egg,tomato, and hot bacon dressing.

Marinated chicken breast broiled & sliced with napa cabbage, bok choy, fried wonton noodles and caramelized walnuts topped with honey-lime vinaigrette.

Grilled shrimp served over romaine & iceberg lettuce with cucumber, red onion, grape tomatoes, feta cheese & pita points topped with herb vinaigrette & olive tomato tapenade.

A large cup of hearty homemade soup & garden salad with your choice of dressing.

Served au gratin with baguette with provolone and Swiss cheese.

One full sandwich.