GBCs.

8 pieces beer-boiled shrimp, 4 pieces steamed clams, 2 pieces oysters rock, 4 pieces steamed mussels, 2 pieces baked clams.

3 oz. luxury crab meat, 3/4 cup ceviche, 2 pieces oysters, 2 pieces clams, 8 pieces peel and eat shrimp.

Fish stew, topped with Parmesan.

Sushi-grade tuna marinated in a soy dressing. Served on a salad of cabbage, mixed greens, bell pepper, daikon sprouts, snow peas, crispy wontons, and sesame vinaigrette.

Tossed in spicy Louie & basil vinaigrette dressing, with avocado

Roasted corn, jicama, bell pepper, bacon, blue cheese, tossed with our house dressing.

Seared salmon, chopped romaine, green cabbage, carrot, snow peas, crispy wonton, sliced almonds, with a sesame vinaigrette.

Served with assorted vegetables and cheese on ciabatta.

Grilled, topped with guacamole, pickled onions, lettuce, & tomato.

Served with onion, lettuce, tomato & cheddar cheese.

Chilean snow crab, breaded, pan-seared and served with a roasted red bell pepper aioli.

Gulf shrimp and sea scallops sautéed with garlic, lemon, white wine, tomato, basil, and served over linguini, topped with Parmesan cheese.

Grilled and served with guacamole and salsa.

Dusted in Cajun spices, pan-blackened in a red hot skillet and served with drawn butter

10 oz. New York steak grilled and served with white wine, lemon, garlic, and tomato butter sauce

Jumbo shrimp sautéed with white wine, lemon, garlic and diced tomato

Grilled and served with a mango and papaya relish.

Breaded with roasted cashews, sautéed and served with a tarragon and mustard cream sauce.

Grilled and served with a spinach and shrimp cream sauce