Jumbo shrimp steamed with old bay.

Tender strips of chicken breast lightly seasoned and served with a honey mustard sauce.

Large shrimp flash fried and tossed with a sweet chili and sriracha sauce.

Fresh top neck clams broiled with garlic herb butter and bacon.

French cut New Zealand lamb chops marinated in olive oil and rosemary.

Fresh beet salad fresh red beets served over a baby spinach salad with crumbled goat cheese, California yellow raisins and sliced almonds; served with a poppy seed dressing.

Jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce.

Fresh romaine lettuce with croutons, Caesar dressing and shaved romano cheese.

Served hot and spicy with celery sticks and bleu cheese dressing.

Flatbread baked with mozzarella and romano cheese, fresh tomato, red onion and pesto.

By the cup, homemade with all lump crabmeat.

Fresh baby spinach with mushrooms, grape tomatoes, hard boiled egg and bacon bits; your choice of dressing.

A wedge of iceberg lettuce with fresh tomatoes, bacon bits and our chunky bleu cheese dressing.

Fresh oysters steamed in a buttery, savory broth.

Large shrimp flash fried and tossed with a sweet chili and sriracha sauce.

By the cup, homemade with all lump crabmeat.

A 6 ounce filet cut from the tenderloin, charbroiled and topped with sauteed mushrooms, served with our 5 ounce crab cake.

A ten ounce aged center cut corn fed Angus sirloin steak.

A 6 ounce filet cut from the tenderloin, charbroiled and topped with sauteed mushrooms.

Two 5 ounce lump crab cakes, your choice broiled or fried.

A robust cut of aged corn fed Angus beef, slow roasted in house; served au jus.

Two 5 ounce New England cold water lobster tails, broiled and served with drawn butter.

Homemade quiche with ham, bacon, onions and Swiss cheese: served with fresh fruit.

Oven roasted Turkey breast, bacon, hard boiled egg and tomatoes chopped with iceberg lettuce; topped with sliced avocado.

Fresh North Atlantic salmon grilled and served over fresh field greens with vidalia onion vinaigrette dressing.

With old bay seasoning, garnished with egg wedges and grape tomatoes; served with 1 vegetable.

Charbroiled chicken breast served over iceberg lettuce with diced tomatoes and cucumbers, topped with shredded mozzarella and cheddar cheese.

Solid white albacore tuna, garnished with egg wedges and grape tomatoes; served with 1 vegetable.

All fresh breast meat, garnished with egg wedges and grape tomatoes; served with 1 vegetable.

Fresh North Atlantic salmon, blended with scallions and fresh dill, broiled and served with a lemon dill sauce.

A single 5 ounce New England cold water lobster tail, broiled and served with drawn butter.

Fresh North Atlantic salmon, broiled in garlic butter and served over fresh baby spinach.

An 8 ounce Angus burger charbroiled, then topped with bacon and jalapeno pepper jack cheese; served on a brioche roll with lettuce, tomato and French fries.

With old bay seasoning, garnished with egg wedges and grape tomatoes.

Beer battered cod, deep fried and served with a seafood dipping sauce and French fries.

Boneless chicken breast sauteed with mushrooms in a marsala wine sauce, served over barilla angel hair pasta.

Strips cut from the tenderloin, sauteed with fresh broccoli, snow peas, onions, mushrooms and red peppers; served over rice with a teriyaki glaze.

Thinly sliced from our prime rib, served warm on a toasted split top roll, served au jus with French fries.

A junior cut of aged corn fed Angus beef, slow roasted in house, served au jus.

A five ounce all jumbo lump crab cake, your choice broiled or fried.

Shrimp salad, Swiss cheese, bacon and sliced tomato, baked on an English muffin.

Grilled on white bread, a tangy treat.

Flavorfully seasoned with old bay seasoning, for a spicy taste.

Thinly sliced from our prime rib, served warm on a split top roll, with a side of au jus.

One of the following deli meats served on your choice of bread.

Boneless chicken breast charbroiled and sliced, served in a whole wheat wrap with bacon, romaine, tomatoes, cheddar cheese and vidalia onion dressing.

A 5 ounce all lump crab cake, served with lettuce and tomato, your choice of bread.

All fresh breast meat blended with mayonnaise, Dijon mustard and celery.

Solid white albacore tuna blended with mayonnaise and celery.

Served with a cup of soup.

A triple Decker, with our in house roasted Turkey breast, applewood smoked ham, bacon, lettuce, tomato and mayonnaise.

Thinly sliced first cut lean corned beef, sauerkraut and Swiss cheese, grilled with Thousand island dressing on marble rye bread, served open faced.

An eight ounce Angus burger charbroiled, then topped with bacon and jalapeno pepper jack cheese; served on a brioche roll.

One of the following deli meats served on your choice of bread.

A dinner portion of fresh oysters individually hand patted, deep fried and served with cocktail sauce.

A combo of orange roughy and sea scallops broiled in lemon and butter and jumbo shrimp broiled in garlic butter.

Jumbo shrimp dredged in coconut, fried and served with an orange marmalade sauce.

All lump crab meat, sauteed with fresh mushrooms, scallions and tomatoes, served over barilla angel hair pasta with a light cream sauce.

A 6 ounce filet cut from the tenderloin, charbroiled and topped with sauteed mushrooms, served with a 5 ounce New England cold water lobster tail.

Sauteed in butter, served with onions and bacon.

With imperial sauce.

Orange roughy dipped in egg, sauteed in butter and served with a lemon and white wine sauce.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms, served with our five ounce crab cake.

Homemade meatloaf served with mashed potatoes and brown gravy.

Fresh eggplant breaded with panko, fried and topped with marinara sauce and mozzarella cheese: served with a side of barilla angel hair pasta.

Jumbo shrimp stuffed with lump crab meat, broiled and topped with imperial sauce.

Fresh North Atlantic salmon broiled, topped with champagne sauce.

Fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs.

A frenched center cut pork chop breaded and baked.

Two five ounce lump crab cakes, your choice broiled or fried.

A ten ounce aged center cut corn fed Angus sirloin steak.

A six ounce filet cut from the tenderloin, charbroiled and topped with sautéed mushrooms.

Two 5 ounce New England cold water lobster tails, broiled and served with drawn butter.

An 8 ounce pork rib eye seasoned with olive oil, salt and pepper; grilled to your liking and served with a sweet potato.

A robust cut of aged corn fed Angus beef, slow roasted in house; served au jus.

A full rack of French cut New Zealand lamb, marinated in olive oil and rosemary.

Boneless chicken breast lightly breaded with panko, sauteed and topped with marinara sauce and mozzarella cheese, served with barilla angel hair pasta.

Boneless chicken breast with jumbo lump crab meat, fresh mushrooms and mozzarella cheese in a light cream sauce.

Our fried oysters served on your choice of bread with lettuce, tomato slices, potato chips and pickle.

Fresh oysters steamed in a buttery, savory broth.

Fresh oysters individually hand patted, deep fried and served with cocktail sauce; served with choice of a vegetable.

Fresh North Atlantic salmon, blended with scallions and fresh dill, broiled and served with a lemon dill sauce.

Fresh North Atlantic salmon broiled in garlic butter and served over fresh baby spinach.

Beer battered cod, deep fried and served with a seafood dipping sauce and French fries.

Fresh North Atlantic salmon filet broiled in butter and lemon, topped with champagne sauce.

Orange roughy dipped in egg, sauteed in butter and served with a lemon and white wine sauce.

Topped with imperial sauce.

Premium French vanilla or chocolate ice cream.

French vanilla ice cream topped with hot fudge, whipped cream and a cherry.

A high topped pie.

Cool and refreshing.

A classic creamy New York style cheesecake.

Homemade by our pastry chef tina.

A classic presentation of a creamy homemade custard with a crystallized sugar topping.

Strips cut from the tenderloin, sauteed with fresh broccoli, snow peas, onions, mushrooms and red peppers: served over rice with a teriyaki glaze.

Tenderloin tips and jumbo shrimp sauteed and topped with bearnaise sauce, served over rice.

All lump crab meat, sauteed with fresh mushrooms, scallions and tomatoes, served over barilla angel hair pasta with a light cream sauce.

Aged corn fed Angus beef, slow roasted in house, served au jus.

Boneless chicken breast with jumbo lump crab meat, fresh mushrooms and mozzarella cheese in a light cream sauce.

A French cut center cut pork chop breaded and baked.

Jumbo shrimp dredged in coconut, fried and served with orange marmalade sauce.

Homemade meatloaf served with mashed potatoes and brown gravy.

Fresh oysters individually hand patted, deep fried and served with cocktail sauce.

A 6 ounce filet cut from the tenderloin, charbroiled and topped with sauteed mushrooms.

Fresh eggplant breaded with panko, fried and topped with marinara sauce and mozzarella cheese; served with a side of barilla angel hair pasta.

Boneless chicken breast lightly breaded with panko, sauteed and topped with marinara sauce and mozzarella cheese, served with barilla angel hair pasta.

An 8 ounce pork rib eye seasoned with olive oil, salt and pepper; grilled to your liking and served with a sweet potato.

Sauteed in butter, served with onions and bacon.

Fresh sea scallops and jumbo shrimp broiled in garlic butter and topped with seasoned bread crumbs.