J&J Seafood Bar & Grill

6 Pieces, topped with seasoned crab & lemon butter sauce.

Served on toasted garlic ciabatta.

Served with saffron, lemon aioli, greens & fruit salsa.

Served with shrimp, scallops and crab cake with roasted beet and white truffle vinaigrette over sautéed mixed greens.

Served with a spicy Asian glaze.

Served with tomato, onion, kalamata olives & pepperoncini.

Served with olive oil, garlic, peppers, onions & chorizo.

Served shrimp, scallops, lobster & white truffle.

6 Pieces served with roasted corn salsa and topped with a lemon mustard sauce.

Served with roasted garlic beurre blanc.

Topped with crab.

Served with sherry, tomato broth and spices.

Served with baby greens, tomato, and onion, your choice of dressing, please contact the merchant for dressing choice.

Served with dried cranberries, baby greens & apples with lemon olive oil dressing.

Served with mixed greens, carrot, tomato, celery, onion, peppers, olives and feta cheese over flatbread with balsamic vinaigrette.

Served with baby greens, crumbled goat cheese & balsamic vinaigrette.

Served with Maytag bleu cheese, baby greens, pecans, apples & raspberry vinaigrette.

Served with shaved parmesan, white beans, red onion & lemon vinaigrette.

Served with tomato, onion & goat cheese tossed in herb vinaigrette over mixed greens.

Served with roasted corn salsa and lemon saffron aioli.

Served with roasted corn salsa and lemon saffron aioli.

Served with grilled, fried or blackened, lemon saffron aioli with fruit salsa.

Served with roasted corn salsa and lemon saffron aioli.

Served with swiss, cheddar or bleu cheese and bacon.

Served with saffron lemon aioli and fruit salsa.

Served with grilled, fried or blackened, lemon saffron aioli with fruit salsa.

Served with roasted corn salsa and lemon saffron aioli.

Served with roasted corn salsa and lemon saffron aioli.

Served with saffron lemon aioli and fruit salsa.

Served with roasted corn salsa and lemon saffron aioli.

Served with roasted corn salsa and lemon saffron aioli.

Served with roasted corn salsa and lemon saffron aioli.

Served with roasted corn salsa and lemon saffron aioli.

Served with grilled, fried or blackened, lemon saffron aioli with fruit salsa.

Served with saffron lemon aioli and fruit salsa.

Served with lobster, clams, shrimp, mussels & scallops, in a lemon rose sauce served over linguini.

Topped with shrimp & lobster sauce over champagne risotto.

Served with maple orange butter.

Served with basmati risotto and fresh vegetables.

1.5 lb Maine Lobster, 2 clams & 2 shrimp over linguini in a spicy marinara sauce.

Served with crispy fried onions and lobster mashed potatoes & mushroom demi.

Served with 5oz filet, 2 grilled-shrimp & crab cake over mashed potatoes & vegetable veal demi-glaze and lemon buerre blanc.

Served with white bean ragout mashed potato and a fig balsamic glaze.

Served with corn on the cob, slaw, 2 clams and 2 shrimp.

Served with marinara or garlic olive oil sauce.

Served with corn on the cob, hand-cut fries and coleslaw.

Served with scallop over ginger sriracha mashed potatoes & citrus gastrique.

Onion & goat cheese tossed in herb vinaigrette.

2 Grilled-shrimp & crab cake over mashed potatoes & vegetable veal demi-glace and lemon buerre blanc.

Topped with shrimp & lobster sauce over champagne risotto.

Crumbled goat cheese & balsamic viniagrette.

Carrot, tomato, celery, onion, peppers, olives and feta cheese over flat bread with balsamic vinaigrette.

Baby greens, pecans, apples & raspberry vinaigrette.

Onion & goat cheese tossed in herb vinaigrette.

With roasted corn salsa and lemon saffron aioli. Served on a Tortilla lettuce, sliced tomato, hand-cut fries and coleslaw.

With saffron lemon aioli and fruit salsa. Served on a Tortilla lettuce, sliced tomato, hand-cut fries and coleslaw.

With fruit salsa. Served on a Tortilla lettuce, sliced tomato, hand-cut fries and coleslaw.

Served with tomato, onion, kalamata olives & pepperoncini.

Topped with shrimp & lobster sauce over champagne risotto.

With maple orange butter.

2 Grilled-shrimp & crab cake over mashed potatoes & vegetable veal demi-glace and lemon buerre blanc.

Over risotto with orange habanero gastrique.

Served with shrimp, scallops, lobster, and truffle.

Saffron, lemon aioli, greens, and fruit salsa.

Tomato, onion, and goat cheese tossed in herb vinaigrette.

Mixed greens, carrot, tomato, celery, onion, peppers, olives and feta cheese over flat bread with balsamic vinaigrette.

Maytag bleu cheese, baby greens, pecans, apples, and raspberry vinaigrette.

Baby greens, crumbled goat cheese, and balsamic vinaigrette.

Topped with crab.

Sherry, tomato broth, and spices.

Served with corn on the cob, hand-cut fries, and coleslaw.

White bean ragout mashed potato and a fig balsamic glaze.

Served over coconut cilantro rice with Key Lime buerre blanc.

(5 oz.) Filet with (2) grilled shrimp, crab cake over mashed potatoes, and vegetable veal demi-glace and lemon buerre blanc.

Served with crispy fried onions, lobster mashed potatoes, and mushroom demi-glaze.

Served with tropical risotto with key lime beurre blanc.

Served with shrimp, mashed potatoes, scallion, sweet corn, and hollandaise.

Topped with shrimp and lobster sauce over champagne risotto.

Served with basmati risotto and fresh vegetables.

Lobster, clams, shrimp, mussels, and scallops in a lemon rose sauce served over linguini.

Served with hand-cut fries and coleslaw.

Fried lemon saffron aioli with fruit salsa. Served with hand-cut fries and coleslaw.

With saffron lemon aioli and fruit salsa. Served with hand-cut fries and coleslaw.

With roasted corn salsa and lemon saffron aioli. Served with hand-cut fries and coleslaw.