Romaine hearts tossed in a lime Caesar vinaigrette and Parmesan cheese.

Mixed baby greens, kalamata olives, artichoke hearts, marinated beans, roasted peppers and Feta cheese, in a Greek dressing.

Candied nuts, crumbled blue cheese, granny smith apples and sun-dried cranberries, tossed in a pomegranate vinaigrette.

Stone ground mayonnaise.

Lettuce, tomato, red onion.

Stone ground dipping sauce.

Clams, shrimp, scallops and salmon with garlic and basil.

Tomatoes, mushrooms, asparagus and artichokes in a white wine broth.

Roasted garlic and chicken stock.

Served in a splashy garlic basil and wine broth.

Stuffed with crab meat.

Stuffed with jumbo chunks and served with a roasted red pepper aioli.

Baked blue cheese and mushroom broth.

In a lemon butter caper sauce.

Shrimp, scallops and salmon.

Stuffed with honey goat cheese, spinach and fire-roasted sweet bell peppers.

Topped with Monterey Jack cheese.

Jumbo lump crabmeat.

20 clams sautéed in garlic, lemon, white wine and crushed red pepper.

Served over a bed of sauteed spinach.

Served with a scallion sour cream.

Served with marinara.

With sautéed spinach and Parmesan cheese.

Tossed in a sweet chili and garlic sauce.

With peppers, celery, onions and Parmesan cheese topped with hickory smoked bacon.

Our crab cake (bite size) in a pool of creole lobster bisque.

Beef tips stuffed with Bleu cheese and wrapped in bacon, then broiled and served with a creamy horseradish sauce.

20 tender gulf shrimp steamed in old bay, served with cocktail sauce and lemon.

Tossed in our pomegranate vinaigrette with crumbled Bleu cheese, candied nuts and apples.

Baby greens, tomatoes, cucumbers and chic peas.

Romaine hearts tossed in our lime Caesar dressing and dusted with grated Parmesan.

Served with a sesame ginger soy broth.

Served with a creole mustard sauce.

Served with a sesame ginger soy broth.

Topped with blue cheese and mushroom stock.

Shrimp, scallops, clams, dungeness and salmon over fresh linguine.

Tossed in a sun-dried tomato garlic white wine sauce.

Topped with brandied mushrooms.

Center cut of aged beef.

Finished in a warm lime chutney.

Topped with a warm fruit chutney.

Grilled to your liking or layered with goat cheese, spinach and fire roasted red bell peppers.

Two of our crab cakes layered with honey goat cheese, spinach and fire roasted bell peppers.

Two of our homemade cakes served golden brown.

Filet of Atlantic salmon.

Served with a stone ground mayo.

Sweet and tender pink gulf shrimp.

Filet of salmon, jumbo shrimp, scallops, crab cake and a dungeness crab cluster.