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With wasabi and old bay cocktail sauce.
Prince Edward Island mussels done in our beloved recipe.
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Prince Edward Island mussels fired in light champagne and blue cheese sauce.
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Heavy cream marinated. Temmpuraed and served with our wasabi mayo.
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Tossed with peppers and chorizo. Served with spicy remulade.
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With two sauces, peanut and ponzu for dipping.
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With two sauces for dipping.
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Jumbo spicy shrimp. Served with house made cocktail sauce.
This is a new recipe using using jumbo lump rather than collassal on a bed of spring mix with our own citron zest remulade.
Large hard shells, locally harvested, steamed. Served with a warm butter shallot sauce.
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Tempura fried mahi mahi, with seven spice and served with cocktail sauce.
Tossed with our own spicy chipotle, lime sauce with fresh onions and cilantro. Served with wasabi mayo.
With a touch of sherry served with a crab wonton.
Our own quite famous recipe from our original Chef Winston.
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Baby greens and crostini with house dressing.
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Baby greens and roasted walnuts with crumbled bleu cheese.
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Hearts of romaine with shaved parmigiano reggiano, white anchovies and new herbed toast point.
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Grilled with a spicy blackening and served with mango, diced shallots, sherried walnuts and tossed with a light, mango vinaigrette.
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Two Chesapeake style jumbo lump crab cakes pan roasted with a side of remoulade sauce, vegetable and choice of side.
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Commander's steak plus a lump crab cake with choice of side and vegetable.
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Grilled mahi, boiled and head on jumbo shrimp, Sicilian clams (half shell) and grilled and blackened spicy jumbo shrimp, served with our own crab cupcake as a garnish.
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Jumbo shrimp, calamari and shellfish in a mild red curry with a touch of coconut over a bed of fresh linguini.
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Large gulf shrimp sauteed with garlic and white wine served over linguini and herb toast points.
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Fresh fish, jumbo shrimp and spicy chorizo sausage in a traditional gulf coast recipe with penne pasta.
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Clossal, jumbo and large combined backfin crab meat with lobster tomato cream, a nice linguini with our own mini baguette spicy toast.
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Fresh, back fin, blue crab lumps with a touch of old bay over a tureen of smashed Dijon potatoes, creamy polenta, corn salsa with skillet corn bread and vegetable.
Jumbo gulf shrimp grilled, with shallots, chorizo sausage and garlic served over creamy polenta. Served with vegetable.
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Prime 12 oz. NY strip, grilled and sliced thin and served with house made ponzu and bouillabaisse. Served with red bliss Dijon smashed potatoes and vegetables.
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w. garlic sauce
Fresh fish, colossal lump blue crab, jumbo prawns, clams mussels and calamari in a light coconut curry broth.
w. garlic sauce
Tempura shrimp in a translucent rice paper wrapper with applewood smoked bacon, fresh cherry tomato, romaine and lettuce with spicy wasabi mayo. Served with polenta batons and warm slaw.
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New York strip cooked to your satisfaction served with vegetable medley and choice of side.
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Mussels, clams, head-on-shrimp, fresh fish steamed. Served with tempura fried crab ball, bleu potato dumpling, skillet corn bread and shallot butter dipping sauce.
Served with chef's vegetable medley and choice of a side.
Blackened very rare, topped with our own citron zest ragu. Served with chef's vegetable and choice of a side.
Grilled mid-rare with our lemon, caper cream, chef's vegetables and choice of side.
Blackened, med rare with zest ragu, chef's vegetable and choice of a side.
Shrimp tempura, avocado, spicy mayo and cilantro topped with mango, maguro and sweet-spicy sauce.
Salmon, avocado and sweet potato chips. Topped with salmon, sweet potato potato chips and black tobiko.
Eight pieces of tempura Philly roll with Melvin's special light eel sauce and spicy mayo.
Fresh salmon, avocado, spicy mayo, topped with salmon and sliced jalapeno and eel sauce.
Yellow fin tuna and avocado mixed with spicy sauce and served with fresh plantain chips.
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Traditional Japanese cucumber salad with shrimp, octopus and sweet vinaigrette.
Delicious lump crab layered on top of avocado and fresh mango salsa.
Seared escolar and maguro tuna and ponzu sauce.
Escolar, maguro and spicy tuna sashimi plate.
Omega hit-salmon avocado roll, three pieces fresh salmon sashimi and three pieces of smoked salmon nigiri.
A sample of chef's choice of fish, thin slices.
Shrimp, spicy tuna, baby greens, cucumber, avocado and wasabi roe wrapped in rice paper.
Mixture of seafood with soy wasabi dressing.
Chef's thin sliced sashimi over sushi rice.
15 pieces of California roll and chef's choice of nine pieces of nigiri.
20 pieces, chef's choice fish and thinly sliced.
15 pieces, chef's choice and thinly sliced.
30 pieces. Real crab California roll, chef's choice and thinly sliced.
11 pieces. California roll, with eel, tako, shrimp and crabstick, nigiri.
Cucumber and avocado, maguro and sake rolls.
Tuna, sake, scallop rolls- all spicy.
18 pieces, chef's choice all wrapped in soy paper.
Two pieces. White tuna.
Two pieces. Tuna.
Two pieces. Yellowtail.
Two pieces. Salmon.
Two pieces.
Two pieces.
Two pieces. Salmon roe.
Two pieces. Flying fish roe.
Two pieces. Octopus.
Two pieces. Eel.
Two pieces. Crab.
Two pieces. Mackerel.
Two pieces. Tofu.
Two pieces. Shrimp.
Six to eight pieces. Spicy tuna, cucumber and cilantro topped with avocado, thinly sliced lime and seven spice and red tobiko.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces. Spicy tuna, avocado and tempura bits topped with tuna, sake, tobiko and a sweet and spicy sauce.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
Four pieces.
Six to eight pieces.
Six to eight pieces. Cream cheese, crabstick and scallions topped with toasted spicy scallop and escolar.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces. Maguro, avocado, jalapenos, spicy mayo, wasabi tobiko topped with crabmeat and tempura bits.
Six to eight pieces.
Six to eight pieces. Spicy combo of seafood topped with avocado, ebi and eel sauce.
Six to eight pieces.
Four pieces.
Four pieces. Spicy tuna, gobo and sprout topped with maguro served over mango and spicy sauce.
Six to eight pieces.
Six to eight pieces.
Six to eight pieces.
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w. mixed vegetables
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w. broccoli
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w. snow peas
Fried.
w. string beans
w. garlic sauce
szechuan style
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w. broccoli
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w. mixed vegetables
w. snow peas
w. garlic sauce
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w. garlic sauce
w. cashew nuts
w. vegetable
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