Soy ginger glazed scallops are grilled and served over a bed of tropical salsa.

Made to order, lightly seasoned and fried to a golden brown. Served with our homemade marinara sauce.

House guacamole with Maryland lump crab, sweet chili lime, scallions and served with tortilla chips for dipping.

Jumbo tiger shrimp chilled and served with our zesty bia cocktail sauce.

Lightly blackened served with a chunky blue cheese dipping sauce.

Spice dusted tuna steak sliced atop a bed of greens, sliced cucumbers and radishes in a wasabi vinaigrette.

Field greens tossed with gorgonzola cheese, roasted pecans, grapes and raspberry honey balsamic vinaigrette.

Creamy fresh burrata cheese, over a pool of basil pesto sauce and garnished with sauteed grape tomatoes, mixed field greens and toasted pita triangles.

Chopped iceberg lettuce tossed with asparagus, egg, artichokes, bacon bits and kalamata olives. Dressed with our homemade blue cheese vinaigrette.

Pan seared day boat scallops with lemon aioli, lemon rice pilaf and sauteed garlic spinach.

Maryland jumbo lump crab cakes with roasted red pepper remoulade, red cabbage slaw and whipped potatoes.

Jumbo tiger prawns in a scampi butter served with lemon rice pilaf and sauteed garlic spinach.

Grilled center cut with a green peppercorn demi glaze. Accompanied by whipped potatoes and seasonal vegetable.

Grilled center cut filet mignon paired with a succulent 6 oz. lobster tail. Served with whipped potatoes and seasonal vegetable.

Chicken cutlet sauteed in a white wine, caper butter sauce. Served with lemon rice pilaf and sauteed garlic spinach.

Penne tossed with sun dried tomato, artichoke and kalamata olive pesto and sprinkled with Romano cheese.

Our 10 oz. juicy burger topped with caramelized onion, fresh field greens and vine ripe tomato on a brioche bun with french fries.