Served over a soy seaweed salad and served with a creole remoulade and smoked gazpacho cocktail sauce.
Baked with tomatoes, fresh herbs, and white wine.
Stuffed with spicy crab, breaded with panko and pine nuts and served over creamy polenta with pesto anda pomidori sauce.
Served over fried green tomatoes with cocktail sauce and a three mustard sauce.
Served with chopped egg and red onions with capers and presented with a wasabi horseradish cream.
A combination of stuffed top neck clams, seared scallops, and baked crab balls.
Each. Served with cocktail sauce or a champagne mignonette.
Each. Served with cocktail sauce or a champagne mignonette.
Served on a bed of soy seaweed salad with a wasabi paste and pickled ginger.
Chopped clams, onion, bacon, lemon, tabasco butter, cheese, and bread crumbs.
Jumbo scallops served with spicy passion fruit and topped with mango coulis.
Homemade pasta stuffed with crab imperial and finished with saffron cream and topped with a red pepper sauce.
Ob's annapolis classic.
Classic lobster bisque.
Served with onions, rice and jalapeno cream.
Served over a soy seaweed salad with a thai dipping sauce.
Served with goat cheese croutons with a grilled peach vinaigrette.
Vine ripe tomatoes and sweet onions in a chipotle steak sauce.
Prepared the classic way.
Chopped lettuce and vegetables mixed with a wasabi bleu cheese dressing and topped with onion crisps.
Buffalo mozzarella and vine ripe tomatoes.
16 Oz.
10 Oz.
14 Oz.
Scallops, crab, lobster, and shrimp with mixed vegetables in an alfredo sauce.
Baked with macadamia nuts and served on a coconut curry sauce.
Stuffed with lump crab and topped with a mustard cream sauce.
Grilled and served with grilled scallops and an asian pepper sauce and wasabi oil.
Served over fried green tomatoes and mustard cream.
Served in a smoked tomato butter sauce.
12 Oz. Roasted with rosemary, served with creamy polenta and a berry.
16 OZ. Prime angus (served on fridays and saturdays).
Chicken sauteed in a marsala wine and mushrooms.
Roasted with rosemary, served with creamy polenta and a berry.
Prime angus (served on fridays and saturdays).
Roasted with rosemary, served with creamy polenta and a berry.
Prime angus (served on fridays and saturdays).
Filet sauteed in shallots, garlic, brandy, worcestershire sauce, and a demiglaze.
Chicken sauteed in a marsala wine and mushrooms.
Filet sauteed in shallots, garlic, brandy, worcestershire sauce, and a demiglaze.
Chicken sauteed in a marsala wine and mushrooms.
Raspberry chambord cream.
Fresh strawberry sauce.
Served with fresh key limes and cream.
Freshly made every day.
Vanilla or chocolate.
Raspberry chambord cream.
White and dark chocolate.
Freshly made every day.