Our Menu

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

Sautéed in garlic butter, finished with our seafood creme sauce Served with homemade garlic bread

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

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

Broiled Maryland Crab Cake with Classic Remoulade Sauce

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 Asian slaw

Golden brown, crisp sourdough bread, topped with gulf shrimp and sautéed in lemon garlic butter

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

A classic dish with tender shrimp, jumbo lump crab, and fresh oysters in our dark, savory Cajun Roux

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

A delicate blend of sweet, succulent blue crab, avocado, mango, tomato and basil, tossed in a zesty vinaigrette and served over mixed greens

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

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, 5oz lobster tail, 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

Each leg of juicy, snow-white meat is char grilled and elevated with our own house grill butter sauce

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

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 and jumbo lump crab

Rich and buttery Chilean sea bass baked to a golden brown, served atop a bed of sautéed spinach, topped with citrus beurre blanc, grilled beef steak tomatoes and grilled asparagus

Gulf red snapper, Italian breaded, topped with sautéed mushrooms, artichoke hearts, and jumbo lump crab in a white wine lemon butter sauce

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

Cajun inspired blackened Texas redfish, covered with a creamy shrimp étouffée

Lightly blackened mahi filet, topped with bearnaise sauce and served with blackened shrimp

Tender veal cutlet dipped in egg, pan-sautéed in a tangy, buttery lemon caper 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

USDA Prime

Grilled or Fried

Seared or Blackened