Medium large shrimp.

Tuna with soy glaze and wasabi glaze over greens.

Breaded in zesty spices.

Dusted in Cajun spices and side of marinara.

Stone-ground grits flavored with zesty country ham and Cajun sauteed shrimp.

Half portion of our entree.

Fried lobster bites, Cajun calamari and crabcake.

Half portion of our entree.

Tenderloin tips on skewer.

Hearty, zesty chowder.

Served with seafood sauce.

Skewer of grilled marinated shrimp.

Cagney's original creamy recipe.

Cajun oysters served with salsa.

Greens, veggies, chicken, feta and peppers.

Romaine tossed dressing, crouton and Parmesan.

Rare tuna over mixed greens and wasabi-ginger.

Lowcountry crabcake with fries and seafood sauce.

Served with homemade tartar sauce.

Thin slice of prime served with au jus and fries.

Closely trimmed 13 oz. strip topped with blue cheese crumbles.

11 oz. Ribeye dusted in our Cajun spices topped with a dollop of Cajun salsa.

10 oz. cut of filet laced with bearnaise.

Closely trimmed 13 oz. dusted in our homemade Cajun spices.

6 oz. filet topped with blue cheese crumbles.

Closely trimmed 13 oz. strip on a bed of zesty marinara sauce topped with mushrooms.

10 oz. blackened filet topped with bleu cheese crumbles.

6 oz. tenderloin laced with bearnaise or Cajun.

Very closely trimmed. Eat every bite aged in-house. Honest 13 oz. cut of the classic steak.

6 oz. filet mignon accompanied by fried lobster chunks and sauce bearnaise.

Fried shrimp and crabcake combo, served with seafood and cocktail sauces.

6 oz. filet with bearnaise accompanied by skewer of lemmon pepper shrimp.

2 skewers of shrimp marinated in our lemon-pepper-served with bearnaise.

Two 4 oz. crabcakes made with backfin crabmeat and seasoned filling with seafood sauce.

Fried shrimp seasoned with our Cajun spices, served with cocktail sauce.

6 oz. filet with zesty side of Cajun fried shrimp.

Flounder filet "baked" in herb-wine butter over a bed of Parmesan tomatoes.

Lobster chunks fried in a light batter served with side of bearnaise.

6oz. filet with bearnaise and 4 oz. backfin crabcake with seafood sauce.

Rare ahi tuna, pan-seared in peppercorns, flavored with soy glaze and wasabi mayo.

8 oz. breast topped with bearnaise.

Chicken breast topped with crabmeat, asparagus and bearnaise.

8 oz. chicken breast dusted in Cajun spices tossed with a dollop of Cajun chutney.

Grilled breast laced with bearnaise, scallops and asparagus.

Grilled breast with provolone and mushrooms, on a bed of marinara.

Cajun breast, topped with bleu cheese.

One 9 oz. broiled tail with drawn butter.

Sauteed scallops, mushrooms, tomato, tossed with pesto fettucini and Romano.

Fettuccini, small shrimp and broccoli, sauteed in creme, ginger and Parmesan.

Chicken medallions sauteed in wine butter, lemon, capers - tossed in linguine.

Linguine tossed with marinara served with a skewer of Greek shrimp.

Fettuccini noodles tossed with marinara.

Fried chicken fingers and fries.

Served with cocktail sauce and fries.

Pasta topped with chunky marinara.

4 oz. chicken breast and fries.

Vanilla ice cream, choc syrup and peanuts.

Tart and yummy.

Chocolaty, nutty concoction.

Yummy-cious peanut butter and chocolate combo.

Cheesecake wrapped in a crepe topped with whipped cream.