Shad's Restaurant

A FIFTH GENERATION FAMILY RECIPE USING THE FRESHEST CRABMEAT AVAILABLE. SERVED WITH SUNDRIED TOMATO COUS COUS AND GREENS.

DUCK BREAST MARINATED IN GRAND MARINIER, GRILLED OVER OPEN FLAMES SERVED WITH SUNDRIED TOMATO COUS COUS AND GREENS.

WE LEARNED THIS TRICK FROM "BIG DADDY" WHILE ON THE "SOUTH BEACH DIET" , GRILLED SKIN-ON. SERVED WITH RICE AND GREENS.

SESAME DIPPED SEARED FRESH TUNA, SERVED OVER SAUTEED SOY-WASABI VEGETABLES.

GRILLED CENTER CUT FILET SEASONED WITH KOSHER SALT AND FRESH GROUND PEPPER. SERVED WITH MASHED POTATOES AND GREENS.

1" THICK RIB-EYE WELL-MARBLED FOR SUPERIOR FLAVOR, GRILLED OVER OPEN FLAMES, COOKED TO YOUR SPECIFIATIONS. SERVED WITH MASHED POTATOES AND GREENS.

GULF SHIRMP SAUTEED IN CAJUN CREAM SAUCE, SERVED OVER SUNDRIED TOMATO COUS COUS.

CHICKEN TENDERLOINS PAN-SEARED THEN DEGLAZED WITH MARSALA WINE AND FINISHED WITH MUSHROOMS AND CREAM. SERVED WITH RICE AND GREENS.

ALSO KNOWN AS A "BUTCHERS STEAK" OR "HANGING TENDER". LONG SINCE A SPECIALTY OF BUTCHERS, THIS STEAK OFFERS THE FALVOR OF A FILET WITH THE SATISFACTION OF A RIB-EYE. SERVED WITH MASHED POTATOES AND GREENS.

SALMON TRILOGY 21, TUNA TRILOGY 21, WITH CRAB CAKE AND GRILLED SCALLOPS WITH RICE & GREENS.

LARGE SEA SCALLOPS, PAN SEARED IN BROWNED HERB BUTTER, WITH SUN DRIED TOMATO COUS COUS AND GREENS.

BATTERED CRISPY SHRIMP DREDGED IN A SPICY SAUCE, SERVED WITH 1000 ISLAND DRESSING.

STACKS OF CRISPY TORTILLA CHIPS TOPPED WITH CHILI, QUESO, LETTUCE, TOMATO AND JALAPENOS.

BATTERED OYSTERS SERVED WITH A LEMON PEPPERCORN MAYONNAISE.

ARTICHOKE HEARTS, SPINACH, GARLIC, BUTTER, CREAM & PARMESAN CHEESE, BAKED & SERVED WITH TOAST POINTS.

DILL PICKLES BREADED IN A CRISPY BATTER, SERVED WITH HONEY MUSTARD DRESSING.

CHEESE FONDUE SERVED TABLE-TOP WITH CRUSTY BREAD AND FRUIT.

QUESADILLA FILLED WITH CHICKEN TENDERLOIN, JALAPENOS AND CHEESE.

QUESADILLA FILLED WITH SMOKED DUCK, CARAMELIZED ONIONS & CHEESE.

WITH MARINARA SAUCE, FRESH HERBS, ITALIAN SAUSAGE AND MOZZARELLA CHEESE.

WITH BROCCOLI, GARLIC, AND MOZZARELLA CHEESE.

MUSSELS SAUTEED IN OLIVE OIL, GARLIC AND CHARDONNAY TOPPED WITH TOMATOES.

SEASAME SEARED TUNA, WITH RED ONIONS, TOMATO, RED PEPPERS, AND GOAT CHEESE. SERVED WITH A SESAME DRESSING OVER HOUSE GREENS.

SEARED SALMON, SERVED OVER HOUSE GREENS, DRESSED WITH CUMIN LIME VINAIGRETTE, FRESH FRUIT AND NUTS.

FRESH CRISP PEARS, NUTS AND HERBS DE PROVENCE CHEVRE CHEESE OVER HOUSE GREENS, DRIZZLED WITH FRENCH VINAIGRETTE.

OUR CLASSIC CHICKEN SALAD WITH ALMONDS, GRAPES AND CELERY, SERVED OVER HOUSE GREENS WITH FRESH FRUIT.

TENDER LEAVES OF BABY SPINACH TOSSED WITH A HONEY-DIJON VINAIGRETTE, ACCOMPANIED WITH FRESH FRUIT, NUTS AND GRATED PARMESAN.

GRILLED CHICKEN ATOP CRISP ROMAINE LETTUCE TOSSED WITH HOUSE-MADE GARLIC CROUTONS, SHREDDED PARMESAN CHEESE AND A SESAME DRESSING.

HAM, TURKEY, SWISS, CHEDDAR, BACON, HARD BOILED EGG AND TOMATOES OVER SHREDDED LETTUCE WITH 1000 ISLAND DRESSING.

WITH TOMATO, NUTS, RED ONION, AND CHOICE OF DRESSING.

ROMAINE LETTUCE WITH PARMESAN CHEESE, CROUTONS & SESAME DRESSING.

YOU BE THE CHEF. TOP OUR 8-OUNCE GROUND BEEF BURGER WITH YOUR FAVORITE TOPPINGS.

A FIFTH GENERATION FAMILY RECIPE USING THE FRESHEST CRABMEAT AVAILABLE, SERVED ON FRESH WHITE BREAD.

GRILLED RIB-EYE OPEN-FACED WITH CARAMELIZED ONIONS ON TOP OF GRILLED FRENCH BREAD.

GRILLED CHICKEN TOPPED WITH A SLICE OF APPLE, CHEDDAR CHEESE, BACON AND HONEY DIJON DRESSING. SERVED ON TOASTED BUN.

SMOKED PORK, HAM, SWISS CHEESE, PICKLES & MUSTARD.

SELECT GRILLED VEGETABLES, MOZZARELLA CHEESE WITH PESTO SPREAD.

OUR CLASSIC CHICKEN SALAD TOPPED WITH CHEDDAR CHEESE, SERVED ON WHEAT BREAD.

LEAN CORNED BEEF, SAUERKRAUT, SWISS AND 1000 ISLAND DRESSING ON RYE BREAD.

HAM, TURKEY, SWISS, CHEDDAR, BACON, LETTUCE, AND TOMATO ON 3 PIECES OF TOASTED BREAD.