Half dozen.

Half dozen.

6 large gulf shrimp with house cocktail sauce.

AAA sashimi grade yellowfin tuna, topped with three sauces.

Hand cut, hand breaded, and served with house marinara sauce.

12 hand-dipped, made-to-order hushpuppies that are filled with crawfish and fresh corn and served with a raspberry chipotle sauce.

Hand-battered and fried gulf shrimp.

AAA sashimi grade yellowfin tuna.

6 fresh gulf oysters, hand breaded and served with house remoulade and cocktail sauce.

Tilapia and shrimp mixed with lime juice, cilantro, pineapple, and poblano and jalapeño peppers.

Mussels, clams, crab fingers, and sausage in a white-wine butter sauce.

Seared Scottish salmon over chopped kale, tri-color quinoa, and dried cranberries, tossed in a zesty lemon vinaigrette dressing.

Mixed greens and fresh local ingredients tossed in a seasonal dressing.

Radish, carrots, cucumber, sesame seeds, and avocado, with rice wine vinaigrette dressing.

Gulf shrimp, tossed and seasoned in house remoulade, with chopped celery and onions and served on a bed of mixed greens.

Romaine lettuce and parmesan cheese tossed in a house Caesar dressing.

Chopped kale tossed in an Asian peanut dressing and mixed with Granny Smith apples, manchego cheese, and pine nuts.

Battered and served with fresh cut fries and your choice of 1 side.

Served with raspberry chipotle sauce.

Pan seared and served with lemon butter.

Served with brown butter caper sauce.

Pecan crusted and served with honey lemon sriracha.

6 large hand battered gulf shrimp served with fresh cut fries and 1 additional side.

Sesame crusted and lightly seared.

Parmesan crusted and served with lemon butter.

Served with house remoulade.

Blackened and served with lemon caper butter.

Served with a ginger miso glaze.

Blackened gulf shrimp, served over fettuccine Alfredo.

Gulf crab with house rosa sauce, served over linguini.

Mussels, clams, white wine, lemon juice, clam juice, parmesan, and garlic, served over angel hair pasta.

1) New England Style - Lobster salad in a toasted brioche bun 2) Connecticut Style - Warm lobster meat and drawn butter.

House made crab cake on a buttery bun with lettuce, tomato, and onion, on the side.

Bacon, lettuce, tomato, and remoulade, on ciabatta bread.

Catch of the day, blackened salmon, gulf shrimp.

Slaw, remoulade, and provolone cheese on marble rye.

Fresh tuna salad with kale, tomato, avocado, Swiss cheese, and jalapeño ranch, on marble rye.

Catch of the day, blackened salmon, gulf shrimp.

Chopped clams, bacon, mozzarella, and Italian seasoning, with an Alfredo sauce.

Fresh lump crab, diced tomatoes, mozzarella, and basil, with a balsamic glaze.

House smoked with capers, red onion, goat cheese, and garlic oil topped with cucumber dill sauce.

Kale, onion, and tomato with cucumber dill sauce on brioche.

Ground pork and beef, lettuce, tomato, and onion.

Yellowfin Tuna steak, wasabi slaw, tomato, avocado, fried onion strings, and sriracha aioli, on brioche.

A crab cake on top of toasted ciabatta with a poached egg covered with béarnaise sauce.

Crab, avocado, and pico de gallo, on toasted whole grain wheat toast.

Cod, fried in a red velvet batter, on top of a large Belgian waffle and topped with a balsamic fig reduction, whipped cream, and strawberries.

4 grilled shrimp on top of southern-style, spicy cheese grits with Tabasco remoulade.

Scrambled eggs with onion, tomato, jalapeño, and tortilla strips; Served with a side of toast.

Sourdough English muffin, in-house smoked salmon, cream cheese, avocado, kale, red onion, and a sunny side up egg.

Our version of the West Coast "Hangtown Fry": Fried-oyster omelette with bacon, cheese, and lobster sauce.

Lump crab, shrimp, spinach, grape tomatoes, red onion, and cheddar & goat cheese.

Grilled Wagyu ribeye and eggs to order.

Classic French toast with syrup, whipped cream, fresh fruit, and powdered sugar.

Per LB.

Per LB.

Per LB.

Per pound.

1/2 Pound.

1/2 Pound.

Per dozen.

1/2 Pound.

Manhattan or New England.