Blue crab claw meat, horseradish, cream cheese, and grilled bread.

Mixed greens, goat cheese, lemon vinaigrette, and truffle chive beurre blanc.

Lemon aioli and marinara sauce.

Wood-Grilled and basted in Pomegranate BBQ glaze.

Bacon blue cheese slaw and flour tortillas.

Wood-grilled fish in flour tortillas, guacamole, citrus slaw, and tropical salsa.

Seasonal salad and dijonnaise.

Garlic white wine broth.

Hot and spicy shrimp with blue cheese dipping sauce.

Sweet pepper relish and red pepper aïoli.

House-made remoulade.

Fresh shellfish, lime, chile, cilantro, red onion and plantain chips.

Selection of all 3 ceviches.

Cocktail sauce and lemon.

Blue crab, scallops, pico de gallo, lemon, lime, orange and corn chips.

Tomato, lime, chile, cilantro, onions and corn chips.

House-made cocktail sauce.

6 oysters baked with creamy spinach, bacon, tomatoes, panko and cheese.

Drizzled with creme fraiche.

Local clams and blackened fish, potatoes, bacon, cream and mirepoix.

Shrimp, crab, bacon, grape tomatoes and avocado, over iceberg lettuce with blue cheese vinaigrette and crumbles.

Iceberg lettuce, bacon, tomatoes, red onion, blue cheese crumbles, creamy blue cheese dressing and balsamic glaze.

Romaine lettuce, parmesan, croutons, and anchovy caesar dressing.

Julienne vegetables, tomatoes, and cucumber, blue cheese vinaigrette, green goddess or lemon vinaigrette.

Julienne sweet bell peppers and onions, tasso ham gravy, bacon cheese grits.

Baked tilapia topped with crab, chives, Parmesan cream and Breadcrumbs, sauteed green beans, parmesan mashed potatoes, and roasted pepper relish.

Bacon cheese grits, grilled vegetables, and pineapple chili salsa.

Simply baked with lemon and old bay, blue cheese bacon slaw, seasoned fries, and remoulade.

Jalapeno cheddar cornbread, blue crab etouffee, scallions.

Sauteed vegetables and Parmesan mashed potatoes, beurre blanc.

Almond and herb encrusted salmon, bacon cheese grits, brussels sprouts, and beurre blanc. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dusted with cashews and peanuts, sticky rice, wok vegetables, ginger soy reduction, and sweet chili sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Shrimp, clams, mussels, blue crab, calamari, rich tomato shellfish broth with jasmine rice.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Bacon blue cheese slaw, seasoned fries, house cocktail, and tartar.

Topped with cheddar, crumbled jalapeno bacon and scallions with bacon blue cheese slaw, mashed potatoes, and pomegranate BBQ Sauce.

Wood-grilled jumbo scallops, English peas, crispy onions, bacon and cherry tomatoes over orzo pasta tossed in a cream sauce.

Seasonal vegetable Caprese, brussels sprouts, portabella, roasted peppers and goat cheese empanada.

Sauteed shrimp and vegetables over penne pasta tossed in a light and spicy tomato sauce.

Blue cheese butter, creamed spinach, and seasoned fries. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Parmesan mashed potatoes, creamed spinach, garlic parsley butter, and chimichurri. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Seasoned fries and honey mustard sauce.

Seasoned fries and cocktail sauce.

Alfredo sauce, marinara or butter sauce.

Seasoned Fries

Seasoned fries and tartar sauce.

Silky light custard, cookie crumb crust.

Dark chocolate ganache, raspberry coulis.

Served warm with cappuccino Anglaise.

Fresh berries, candied nuts, caramel, and chocolate sauce.