Seared ahi tuna paired with ginger aioli slaw, pickled ginger and wasabi.

Authentic low country recipe made with lump and claw crabmeat, served with a sweet onion remoulade and roasted corn salsa.

Fresh blue crab and spinach in a creamy mornay sauce, served with pita chips and toast points.

Fried shrimp tossed with cherry peppers and served with roasted garlic ranch.

Green tomatoes breaded with a mixture of cracked cornmeal and lightly seasoned flour, deep fried and served with a chipotle cream sauce.

Fresh calamari, flash-fried and dusted with crushed pecans and Romano cheese, served with a sweet onion remoulade.

An appetizer portion of our signature dish with adluh stone ground grits, creek shrimpandouille sausage and tasso gravy.

"pimento cheese" housemade with aged white cheddar, served with low country pita chips.

Grilled salmon with a salad of mixed greens, carrotsand cucumbers, tossed with a herb vinaigrette and garnished with lemon aioli.

Barbecued salmon fillet on a bed of mixed greens, julienne tortillas and vine ripe tomatoes tossed in a cilantro lime vinaigrette and drizzled with barbecue sauce.

A tossed version of this classic salad. Grilled chicken, avocado, blue cheese crumbles, bacon, tomato, diced egg, cucumbers and crispy greens tossed in our herb vinaigrette dressing.

Mixed greens, danish bleu cheese, candied pecans, dried cranberries and herb vinaigrette topped with grilled chicken.

Mixed greens tossed with avocado, baconand herb vinaigrette, drizzled with ranch dressing and topped with our charleston crab cake.

Deep fried green tomatoes served on a bed of mixed greens with goat cheese, diced tomatoes and herb vinaigrette drizzled with a chipotle cream sauce.

Grilled chicken, crisp greens, vine ripe tomatoes and bacon tossed with ranch dressing.

An original New Orleans recipe with shrimp, crawfishandouille sausage and okra bowl.

Fresh Crabmeat in a rich, creamy soup served with a spoonful of sherry

Crispy greens and vine ripe tomato tossed in ranch dressing and topped with sliced crispy chicken breast and swiss cheese.

The low country recipe made with lump and claw crab meat served on a toasted brioche bun with fried green tomato, arugula, goat cheese, and sweet onion remoulade

Lightly breaded and served with lettuce, tomato, pickle slices, onion, mustard and mayo.

Fresh ground and served with lettuce, tomato, pickle slices, onion, mustard and mayo

Crispy romaine, housemade caesar dressing, seasoned croutonsand grated Parmesan.

Iceberg wedge with creamy bleu cheese dressing, candied pecans, bacon, blue cheese crumbles and vine ripe tomatoes.

Iceberg and romaine lettuces, vine ripe tomato and bacon tossed with ranch dressing.

Spring mix with candied pecans, blue cheese, dried cranberriesand herb vinaigrette.

Apalachicola oysters with seasoned fries, tortilla slaw and tartar sauce.

Fillet of flounder breaded in our special firecracker seasoning and served with creamy grits, collards and firecracker sauce

Lightly breaded in our seasoned flour served with housemade cocktail sauce, tartar sauce, seasoned friesand tortilla slaw.

A mild flaky fish fillet with homemade mashed potatoes, green beans and tartar sauce.

Boneless catfish breaded in our special salt and pepper seasoning served with fries, tortilla slaw and tartar sauce.

Topped with our shrimp and crab cream sauce with collard greens and adluh stone ground grits.

Our signature dish. Adluh stone ground grits topped with creek shrimpandouille sausage and tasso gravy.

Chile-rubbed grilled chicken breast with Asiago cream sauce smoked bacon, and penne pasta topped with green onions & tomatoes.

Authentic low country recipe made with lump and claw crabmeat served with sweet onion remoulade, roasted corn salsa, savannah red rice and collards.

Cajun or plain grilled catfish fillet, stone ground adluh grits and collard greens.

Grilled or Cajun tilapia fillet with choice of creole or charleston sauce, served with adluh stone ground grits and succotash.

Blue marlin's original creole sauce with bacon tossed with sauteed shrimp over rice.

Ravioli with sauteed spinach and vine ripe tomatoes in a rich portabella mushroom broth.

Homemade gooey chocolate fudge cake, vanilla ice cream, chocolate sauce, caramel sauce and whipped cream.

Vanilla bean cheesecake with a caramelized sugar topping, vanilla wafer crust and topped with fresh berries and strawberry sauce.

Made fresh in house, our traditional key lime pie is made with a graham cracker crust and topped with fresh whipped cream.

Seared Ahi tuna paired with ginger aioli slaw, pickled ginger, and wasabi

The authentic low country recipe made with lump and claw crabmeat served with a sweet onion remoulade and roasted corn salsa.

Fresh blue crab and spinach in a creamy mornay sauce, served with pita chips and toast points.

Fried shrimp tossed with cherry peppers and served with roasted garlic ranch.

Green tomatoes breaded with a mixture of cracked cornmeal and lightly seasoned flour, deep-fried and served with a chipotle cream sauce.

Fresh Calamari, flash-fried and dusted with crushed pecans and Romano cheese, served with a sweet onion remoulade.

An appetizer portion of our signature dish with adluh stone-ground grits, creek shrimp, andouille sausage and Tasso gravy.

Seared scallops over a bed of sauteed spinach, roasted tomatoes, finished with beurre blanc, and an asiago crisp.

"Pimento Cheese" House-made with aged white cheddar, served with low country pita chips.

Crispy romaine, house-made Caesar dressing, seasoned croutons, and grated parmesan.

A tossed version of this classic. Mixed greens, avocado, blue cheese crumbles, bacon, tomato, diced egg, cucumbers, grilled chicken and crispy greens tossed in our herb vinaigrette dressing.

Iceberg wedge with creamy bleu cheese dressing, candied pecans, bacon, blue cheese crumbles, and vine ripe tomatoes.

An original New Orleans recipe with Shrimp, crawfish, andouille sausage, and okra Bowl.

Fresh Crabmeat in a rich, creamy soup served with a spoonful of sherry.

Iceberg and romaine lettuces, vine ripe tomato, and bacon tossed with ranch dressing.

Spring mix with candied pecans, blue cheese, dried cranberries, and herb vinaigrette.

Our signature dish. Stone Ground Adluh grits topped with creek shrimp, andouille sausage and tasso gravy

Lump and claw crab meat, "skillet-grilled" served with savannah red rice, sauteed green beans, sweet onion remoulade and roasted corn salsa.

Sustainably harvested North Atlantic salmon served with savannah red rice and sauteed mixed vegetables and teriyaki glaze.

An original recipe. Apalachicola oysters in a shrimp and tasso ham cream sauce. Served in a sizzling skillet with pita chips and creamy adluh grits.

Ravioli with sauteed spinach and vine ripe tomatoes in a rich portabella mushroom broth.

Fresh salmon fillet with blackened shrimp and scallops, finished with a mornay sauce and served with adluh grits cakes and sauteed green beans.

Fresh pan seared tilapia with a shrimp and crab cream sauce, served with creamy adluh grits and sauteed green beans.

Fire roasted chicken breast topped with sauteed spinach, sun-dried tomatoes and goat cheese served with mashed potatoes and finished with a roasted garlic butter sauce.

Our choice New York strip, blackened and topped with melted blue cheese, served with mashed potatoes and sautéed green beans.

Bacon wrapped, lightly seasoned, grilled with thyme-garlic butter.

Our most marbled steak, lightly seasoned or blackened.

Crispy flounder, Charleston crab cake and fried shrimp served with tortilla slaw, French fries, house-made tartar, and cocktail sauce.

A half-pound of Apalachicola oysters fried to perfection with seasoned fries, tortilla slaw, and tartar sauce.

Fillets of flounder breaded in our firecracker seasoning and served with creamy grits, tortilla slaw, and special firecracker sauce.

Lightly breaded in our seasoned flour served with house-made cocktail sauce, tartar sauce, seasoned fries, and tortilla slaw.

Fresh mahi mahi, topped with shrimp and crabmeat in a wine butter sauce served with garlic mashed potatoes and sauteed green beans.

Fresh white fish filet pan seared served with roasted new potatoes and mixed vegetables finished with a roasted corn, tomato and beurre blanc.

Seared scallops served with roasted new potatoes and sauteed mixed vegetables finished with a beurre blanc.

Homemade gooey chocolate fudge cake, vanilla ice cream, chocolate sauce, caramel sauce, and whipped cream.

Vanilla bean cheesecake with a caramelized sugar topping, vanilla wafer crust and topped with fresh berries and strawberry sauce.

Made Fresh in house, our traditional key lime pie is made with a graham cracker crust and topped with fresh whipped cream.