Our Menu

Fresh, jumbo asparagus, encrusted in Parmesan cheese, topped with jumbo lump crab and diced tomatoes

Tender and plump whole artichoke, seasoned and accompanied by sun-dried tomato hollandaise

Our version of a classic French delicacy with perfectly seared scallops, gulf shrimp, and Duchesse potatoes nestled in a creamy mushroom sauce and baked to perfection

Delicate jumbo lump crab meat hand-formed with a blend of spices, lightly pan-seared to a golden brown with a tender, flavorful center

Eight (8) boiled and chilled gulf shrimp served with our house-made cocktail sauce

Marinated Portobello mushroom topped with our homemade hoisin sauce, accompanied by homemade tenderloin meatballs and crispy wontons, garnished with Asian slaw

Six extra-large Burgundy snails, sautéed in garlic herb butter topped with Gouda cheese and puff pastry

Spinach and artichokes in a cheesy cream sauce, served with crostinis

Three wonton tacos filled with diced Ahi Tuna, tossed in ginger ponzu and topped with an avocado puree

Beef stock, caramelized onions, seasoned crostini, brûléed provolone cheese

Luscious, cream-based bisque, blending lobster meat and a velvety texture, enhanced by a hint of sherry for depth

Thick and creamy potato soup, slow-cooked and blended with applewood smoked bacon, cheddar cheese and crispy leeks

Vibrant and refreshing mixed greens with grape tomatoes, feta cheese, red onions, and red wine vinaigrette

Crisp romaine lettuce, house-made croutons, shaved Parmesan, rich and creamy Caesar dressing

Crunchy iceberg lettuce, topped with diced tomatoes, crumbles of bleu cheese, crispy bacon, and creamy bleu cheese dressing

Juicy beefsteak tomatoes, layered with bleu cheese, fresh mixed greens, and red onions, striped with a balsamic glaze

Seared Ahi Tuna, spinach, mango, red onions, tomatoes, avocado, sesame vinaigrette

Six (6) flame grilled oysters topped with lemon garlic butter, Parmesan cheese, savory bacon and fresh jalapeños

Golden-brown combination of gulf shrimp, oysters, and fish of the day White cornmeal breading. All served with French fries, cocktail and remoulade

Flame-grilled chicken breast finished with melted provolone cheese, caramelized onions and serrano peppers

Lightly breaded chicken breast resting over fettuccine pasta tossed with house-made alfredo sauce and fresh basil, served with garlic bread

Tender chicken breast dipped in egg, pan-sautéed in a tangy, buttery lemon caper sauce

Signature dish featuring angel hair pasta, juicy scallops, gulf shrimp, jumbo lump crab, asparagus, and sun-dried tomatoes tossed together in a white wine, garlic butter and finished with Parmesan cheese

Southern classic with a bold twist, including savory andouille sausage, sautéed shrimp, onions, and Cajun spices served atop buttery, cheesy grits

Gulf shrimp and scallops perfectly sautéed with mushrooms and scallions, finished in a paprika cream sauce, served over angel hair pasta

Luxurious dish starring delicate lobster meat, Cajun blackened scallops, drizzled in a lemon cream sauce over a bed of creamy risotto

Two (2) lightly battered and fried soshell crabs topped with jumbo lump crab, crisp asparagus, and finished with hollandaise sauce

Eight (8) tender gulf shrimp sautéed in a rich, garlic herb butter and fresh spinach, resting over delicate angel hair pasta

Buttery and succulent 8oz cold water lobster tail, served with drawn butter

Penne pasta, Cajun tomato sauce, andouille sausage, sautéed shrimp, red onions, and bell peppers

Jumbo grilled gulf shrimp basted with a house-made, spicy BBQ sauce

Meaty and flavorful pan-seared ahi-tuna, joined by a medley of fresh spinach, asparagus, and diced tomatoes, finished with lemon caper butter

Two broiled Maryland style crab cakes served with classic remoulade

Delicious wild caught salmon, grilled with a savory and herbal dill butter sauce

Vibrant and flaky Red Snapper garnished with bearnaise sauce, accompanied by large gulf shrimp

Rich and buttery Chilean Sea Bass baked to a golden brown, served with creamy risotto, grilled asparagus and a shallot lemon garlic butter sauce

Cajun inspired blackened Redfish, covered with a creamy shrimp and mushroom sauce

Grilled Mahi-Mahi filet, topped with tropical salsa and blackened shrimp

Gulf Red Snapper Italian breaded, topped with seared shrimp and meunière sauce

Marinated in aromatic herbs with rosemary, thyme, and garlic, perfectly grilled and served with a bold and peppery au poivre sauce

Pan-seared beef tenderloin medallions topped with a luxurious cognac creme sauce, accented with black peppercorns and mushrooms

Served with a twice baked potato and baby carrots

Breaded veal cutlet, topped with bearnaise sauce

Pan-seared veal cutlet topped with mushrooms and Marsala sauce

Grilled or Fried

Seared or Blackened

Decadent seven-layer ganache chocolate cake

Classic key lime pie - a refreshing slice of paradise

Rich vanilla bean custard topped with a perfectly caramelized sugar crust

Perfectly baked, velvety filling atop a buttery graham cracker crust

Ice cream rolled in two house-made crepes, topped with sliced bananas and a house-made caramel sauce