Blue crab all claw meat crab cakes with creole spices served with Louisiana remoulade and finished with microgreens.
Baked oysters on the half shell topped with spinach, crab and a blend of cheeses.
Crab and spinach in a blend of cheeses baked golden brown and served with toasted pita points.
Green tomato slices fried with sunflower herb crust served with house remoulade.
Fried calamari tossed with Parmesan and herbs, served with marinara and finished with fried pancetta.
Sauteed Shrimp,? corn and black beans in four-cheese nacho sauce, served over corn tortillas with salsa, sour cream and guacamole. Finished with scallions.
Apple wood-smoked bacon, tomatoes, bleu cheese dressing.
Mixed greens tossed with granny smith apples, craisins, candied pecans, crumbled blue cheese and a cider mustard vinaigrette.
Sunflower crusted green tomatoes with fresh mozzarella over artisan lettuce. Finished with balsamic reduction and basil chiffonade.
Cajun grilled shrimp over mixed greens with cucumber, red onion, grape tomato, craisins, and bleu cheese crumbles, served with balsamic vinaigrette.
Pecan crusted Salmon over mixed greens with red onion, fresh strawberries and bleu cheese crumbles, served with raspberry vinaigrette.
Fried Shrimp or Catfish served on toasted Ciabatta with mixed greens, tomato, onion, and Louisiana remoulade. Served with sweet potato fries.
10oz char-grilled burger topped with swiss cheese and applewood smoked bacon. Served with steak fries on a kaiser roll with lettuce, tomato, red onion, and pickles.
Grilled salmon on ciabatta with mixed greens, fresh tomato, and applewood smoked bacon. Finished with Louisiana remoulade and served with sweet potato fries.
Grouper pan-seared with southwest spices over red cabbage with iceberg lettuce, topped with fresh salsa and guacamole. Served with a side of sauteed black beans and corn.
Pick any two.
Pick three.?
Shrimp, scallops, tilapia, and oysters.
8oz Filet? char-grilled and served with baked potato and sauteed vegetables. Finished with garlic veal demi.
Served with mashed potatoes and asparagus, finished with garlic veal demi.
Deep-fried chicken breast drizzled with a honey dijon glaze. Served with sweet potato fries and coleslaw.
Shrimp and Scallops sauteed with mushrooms, onions, roasted red peppers and spinach in Parmesan risotto.
Sweet, flaky? tilapia filet topped with rich crab meat and cream cheese stuffing, oven-roasted and finished with sherry cream. Served over toasted orzo and grilled asparagus.
Shrimp sauteed with spinach, sun-dried tomato, mushrooms, capers and basil tossed with linguine in white wine garlic sauce.
Pan-seared grouper with a Parmesan and herb crust, topped with claw crab meat. Served over toasted orzo with asparagus, finished with chardonnay butter.
Topped with apricot chutney and amaretto butter sauce. Served over mashed potatoes with asparagus.
Sesame crusted tuna fillet served over wasabi mashed potatoes with sauteed vegetables, finished with sweet chili glaze and seaweed salad.
Salmon lightly dusted with corn tortillas, served with grilled shrimp over wild rice sauteed with black beans, corn, red cabbage, and salsa, finished with fresh guacamole.
Mushrooms, squash, zucchini, sun-dried tomato and cashews sauteed in sesame oil with fresh ginger and garlic in sweet chili glaze with a splash of soy. tossed in linguine and finished with scallions and bell pepper ribbons.
Chef's selection of fresh fish served over linguine tossed with mushrooms, red pepper and snow peas. Finished with bearnaise.
Rich white sauce, topped with cheddar cheese and baked. Served with rice pilaf and fresh vegetables.
Chicken with mushrooms, broccoli, and linguine baked with parmesan alfredo sauce and jack cheddar cheese.
Flounder filet oven roasted with a rich crab and ritz cracker stuffing and finished with mornay sauce. Served with wild rice and sauteed spinach.
Grilled jumbo Caribbean shrimp, fried shrimp, and apple-wood smoked bacon wrapped stuffed shrimp. Served with grits and sauteed greens.
Grouper and shrimp sauteed with savannah sausage company andouille sausage, onion, and roasted red pepper over stone-ground yellow grits in cajun cream sauce.
Two 8-10oz clusters.
Two clusters with half a pound of peel and eat shrimp.
Shrimp, smoked sausage, corn, and new potatoes.
A full pound of peel n' eat shrimp.