Sally's Fish Camp

with a lemon garlic broth

with smoked sea salt pita chips

with a sweet ponzu dipping sauce

with hot peppers

with a spicy aioli over field greens

With a mandarin vinaigrette

with a Boursin cheese gratinee

with a creole mustard aioli and micro greens

with creamy gorgonzola dressing | with Asian beef or fried chicken 9.00

with shaved Parmesan, baked garlic croutons, and Caesar dressing, garnished with fried sardine (grilled shrimp add $3; grilled chicken add $2)

with shredded romaine, cabbage and peppers tossed in a Ponzu vinaigrette

with creamy gorgonzola dressing

with shaved Parmesan, baked garlic croutons, and Caesar dressing

with a cider vinaigrette and crispy pancetta garnish

with a mango vinaigrette

with a house-made cocktail sauce and mignonette

with a citrus vinaigrette and Arugula

with pickled cucumbers, shredded lettuce, tomato and a dill cucumber remoulade served with yellow rice

served with Old Bay fries, Camp slaw, house tartar and lemon Whole Belly Clams | 12.00

with a pico de gallo cilantro lime creme served with yellow rice

served on a roll with house tartar and shredded lettuce and Old Bay Fries

with a lemon aioli and Old Bay fries

with wasabi mayo and sweet ponzu sauce and Old Bay Fries

with a spicy mayo on toasted potato bread

with drawn Butter, Old Bay fries and Camp slaw

with shredded lettuce, tomato and a spicy aioli

with candied onions and a soy mayo

with crisp bacon, Vermont cheddar, pickled onion and spicy aioli

This Coconut Rum Concoction will have you Floating on Cloud 9

Vodka, Mango Liqueur, and Fresh Mango Puree

Sarah's secret recipe made with Stoli Vanilla, real espresso and 6 liqueurs

Citron Vodka, Pomegranate Liqueur and a dash of lemon Juice

Pear flavored vodka and pear liqueur, The Perfect "Pear"!

Ciroc Vodka, Couintreau Citrus Liquor, Fresh Orange, and White Cranberry Juice

A Bermuda Favorite Made with Gosling's Black Seal Rum and Ginger Beer

Red wine and our mixture of fresh fruit and select liqueurs

The Refreshingly cool summer cocktail that will send you to The Keys!

Stoli Vanilla, real espresso and 4 liqueurs

A fresh twist on the original...fresh mango nectar and a splash of mango liqueur with champagne

A Refreshing Blend of Limoncello and Champagne

Ciroc Vodka, Cassis, Pineapple Juice and a Champagne Float

Vinho Verde, Portugal

Sauvignon Blanc, Marlborough, New Zealand

Fume Blanc, Sonoma County

Sauvignon Blanc, Napa Valley

Petite Chenin, South Africa

Gruner Veltliner "Hugo" Austria

Albarino "Legado del Conde" Rias Baixas

Semi Dry Riesling, Willimette Valley, Oregon

Riesling Qba "Dr. L" (Mosel-Saar-Ruwer)

Sancerre "Silex" Loire Valley

Vielles Viegnes

Pinot Grigio, Italy

Pinot Gris/Pinot Blanc, Central Coast

Rioja Blanco

Graves Bourdeaux Blanc

Chardonnay, Mendoza, Argentina

Chardonnay, Napa Valley

Chardonnay, Sonoma Coast

Chardonnay, Central Coast

Napa Valley

Pinot Grigio, Italy

Rosato (Rose), Friuli

Pinot Noir, Chile

Pinot Noir, Edna Valley, California

Pinot Noir, Edna Valley, California

Pinot Noir, Sonoma Coast

Syrah, Central Coast

Shiraz, Coonawarra, Australia

Petite Sirah, California

Rioja Crianza, Spain

Merlot, Sonoma

Merlot, Paso Robles

Zinfandel "Incredible Red" Paso Robles

Zinfandel, Lodi, California

Merlot, Napa Valley

Malbec Reserve (Don David) Cafayates

St. Estephe, Bordeaux

Chateauneuf du Pape, Rhone Valley

Cabernet Sauvignon, Mendoza, Argentina Glass

Cabernet Sauvignon, Washington State

Cabernet Sauvignon, Napa Valley

Cabernet Sauvignon, Alexander Valley, California

Cabernet Sauvignon, Napa Valley

Pinot Noir, Santa Barbara

Pinot Noir, Oregon

Merlot, Columbia Valley

Prosecco, Veneto, NV

Brut Rose, Alsace, NV

Brut "Blue Label" Champagne, NV

Brut Champagne, NV

Brut Rosé, Champagne 1999

Brut Special Cuvee Champagne, NV

"Palmes d'Or" Brut Champagne 1997

with a Dijon glaze, mashed potatoes & haricot verts

little neck clams steamed in parsley, olive oil, garlic, and white wine over linguini

with shrimp studded rice, artichoke & sundried tomato tapanade, drizzled with basil aioli

with wild mushroom and pancetta risotto, porcini créme, laced with white truffle oil

with a roasted garlic chive butter sauce

with drawn butter accompanied by Camp fries and slaw

fish, shrimp, clams, mussels, and scallops in a seafood broth with red pepper rouille toast

served with Old Bay fries and baby asparagus

with shrimp, crab and scallops served with drawn butter and asparagus

with mushrooms, and asparagus baked in sherry cream sauce topped with golden puff pastry

shrimp, fish, clams and calamari

with olive oil, garlic, chopped tomatoes, green olives & arugula

with a garlic herb veloute

with garlic herb butter, fries, and baby carrots

with mashed potatoes, asparagus and a red wine & gorgonzola cheese reduction