Diced tuna, avocado, cucumber, cilantro and sesame seeds tossed in ponzu with grilled baguette.

Gluten-Free. Poached shrimp with cocktail sauce and lemon.

Hash browns, creme fraiche and spoonbill caviar.

Fried calamari tossed in balsamic reduction, with pickled onion jam.

Crab Rangoon dip with sweet Thai chili and fried wonton chips.

Lump crab cakes with mustard sauce.

Steak fries drizzled with truffle oil, tossed in Parmesan, cheese served with roasted garlic and truffle aioli.

Gluten-Free, vegetarian. Mixed greens, cherry tomatoes, cucumber, carrot, lemon cheese and lemon vinaigrette.

Gluten-free. Spinach, bacon, charred onions, bleu cheese crumbles and hot bacon dressing.

Romaine lettuce, Caesar dressing, crispy fried brussels sprouts, croutons and Parmesan.

Cheddar, bacon, crispy fried onions, lettuce, house tomato jam, brioche bun or wrap, served with fries or slaw.

Swiss, sautéed mushrooms, au jus gravy, charred red onions, brioche bun or wrap, served with fries or slaw.

Swiss, bacon, fried egg, roasted garlic truffle mayo, brioche bun or wrap, served with fries or slaw.

Crab cake, swiss, mustard sauce, sour dough, served with side.

Pan-Seared Chilean sea bass with sake, soy and ginger glaze, topped with crispy fried mung bean noodles and served a top basmati rice and seasonal vegetables.

Gluten-Free. Grilled salmon topped with lump crab, asparagus and hollandaise, served with fingerling potatoes.

Gluten-Free. Sautéed grouper and chorizo over chipotle chimichurri rice, with sautéed peppers and onions and avocado purée.

Gluten-Free. Snow crab, shrimp, mussels, clams andouille sausage, potatoes and corn tossed in a flavor packed creole butter sauce.

Pan roosted grouper with sweet potato purée and English style vegetable pie with feta cheese, spinach, butternut squash and leeks.

Sesame seared Atlantic ahi tuna with carrot and ginger gostrique, with basmati rice, collared greens and ponzu dipping sauce.

Gluten-Free. Barbecue bacon wrapped scallops with Alabama white sauce, sweet potato purée and creamed corn.

Gluten-Free. One and a half pounds of snow crab with drawn butter, fingerling potatoes and asparagus.

Steamed rock fish over lemon butter orzo pasta with pan Sun-Dried tomatoes, white beans, spinach, feta and kalamata olives.

Shrimp, clams and mussels in a light and briny tomato sauce with capers, kalamata olives and sambuca over linguine with fresh basil and grilled baguette.

Gluten-Free. Blackened rockfish over shrimp and andouille jambalaya with rice and remoulade.

Gluten-Free. At least one pound of king crab with drawn butter, fingerling potatoes and asparagus.

Gluten-Free. Blackened pan roasted selection served with lemon, remoulade, chipotle chimichurri rice and vegetable medley.

Gluten-Free. Cedar plank roasted salmon with candied pecans and spicy maple glaze, with sweet potato purée and asparagus.

Grilled 8 ounces filet and au jus gravy with fingerling potatoes and asparagus.

Vegetarian. Spinach and cheese ravioli in vodka sauce.

Vegetarian. Creamy risotto with cremini mushrooms, onions, garlic and Parmesan.

Slow roasted teres major sliced and served with mushroom risotto and braised collard greens.

Vegetarian. Creamed corn, collared greens, asparagus, sweet potato purée and vegetable medley.

Bone-In pork chop with bourbon bacon jam and white BBQ sauce, sweet potato purée and corn casserole.

14 ounces trimmed grilled rib eye with our house rub with fingerling potatoes and vegetable medley.

A half dozen fried oysters served with remoulade.

A half dozen oysters baked with spinach, butter, pemod and panko Parmesan breading.

A half dozen oysters broiled with bacon, worcestershire, garlic and chives.

A half dozen fried oysters tossed in Nashville hot sauce and pickles.

A half dozen fresh fried oysters with bacon, smokey cream corn and pickled onion jam.