Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Pan smoked jumbo shrimp seared & served on spiced pineapple, with syrah sauce
Classic crab cake made with jumbo lump crab with fresh pepper vinaigrette
Pepper encrusted & seared tuna, complimented by mixed greens & mango ginger chutney
Topped with lump crabmeat, served with Belgian endive, a tomato vinaigrette & lemon dill sauce
Maryland butter crab fried tempura style with mustard sauce & caramelized onions
Half shelled oysters, baked with spinach, smoked bacon, & finished with béarnaise sauce
Fresh oysters baked with a trio fromage, topped with jumbo lump crabmeat & jalapeno slivers
Ripe avocado with shrimp & jumbo lump crabmeat, accompanied by fresh vegetables & herbs
Fresh tomatoes, buffalo mozzarella, fresh basil, drizzled with aged balsamic & olive oil
A variety of domestic and imported cheeses with fresh fruit and assorted crackers
Traditional gumbo with shrimp, crawfish & andouille served over rice & finished with jumbo lump crab
Daily specialty soup, homemade by our chef
Gently seared, served with a honey infused chipotle sauce & sweet avocado
Wild salmon seared & served over leeks and a cream sherry sauce
Two jumbo lump crab cakes with green peppercorn au poive sauce
Seared in white wine then roasted with tapenade spread, served with celery cream sauce and crisp polenta
Grilled Ahi Tuna served with honey chipotle over asparagus and yellow peppers
Daily special prepared with our Chefs creativity
Fresh fish topped with jumbo lump crabmeat, shrimp, a sea scallop, vegetable skewer, and risotto
12 oz. Cold water tail slightly seasoned & poached
Petit filet & 6oz. Cold water Lobster split tail with bordelaise & brown butter
2 to 3 lb lobster served with brown butter
Steamed, served with brown butter
Tender aged 6 oz. center cut
Tender aged 8 oz. center cut
Tender aged 12 oz. center cut
14 oz. aged USDA Prime char- grilled
18-20 oz. aged USDA Prime fire roasted
Three semi-boneless quail grilled and finished with a 7 spice pomegranate molasses and crushed pistachios
Char-grilled Colorado lamb rack crusted with herbs and served with roasted tomatoes & red potatoes
Grilled chicken breast in a white wine mushroom cream sauce, choice vegetables & finished with parmesan reggianno
Penne pasta with shrimp and sea scallops sautéed with a shellfish stock & finished in a light cream sauce & topped with jumbo lump crabmeat
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Yukon gold, thyme, & garlic oil
with Marsala reduction
with béchamel and seasonings
with apple jelly & brown butter
with vegetables & white truffle oil
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