A bowl of our specialty soup, a traditional tomato-based conch chowder with local fish.

Served with warm corn chip, sour cream, and salsa.

Pesto marinated, panko breaded cherry mozzarella, served crispy with roasted tomato aioli, shaved parmesan and micro basil.

Fried golden, served with orange-chili dipping sauce.

Flash-fried, served with sweety drop peppers and scallions, drizzled with chili-lime glaze.

On the half shell, baked with an Asian style crab crust, drizzled with cilantro-infused oil.

Traditional preparation with citrus, onion, cilantro, tomatoes and jalapeno peppers served with crispy corn chips and avocado red chili salsa.

Mixed with potato, bacon, scallions and fontina cheese, served crispy and golden with mango-habanero.

A wood-grilled crust with fontina cheese, tomato, garlic and micro basil.

A wood-grilled crust with tomato “jam”, oven roasted zucchini, squash, mushrooms, bell peppers and fontina cheese.

House-smoked over cherry wood, served with “everything” crusted flatbreads, onions, jalapenos and sweety drop peppers.

With mixed greens, local cherry mozzarella, baby heirlooms, micro basil, balsamic vinaigrette, sea salt and fresh cracked black pepper.

Baby iceberg lettuce, tomatoes, bacon, blue cheese crumbles and dressing.

Sauteed in a smoky fire-roasted tomato broth with bell peppers, onions, garlic, tasso ham, andouille sausage, served with grilled ciabatta crostini.

Served rare and chilled, with diced mangos, mixed greens and avocado salsa, dressed with sesame-basil vinaigrette, served with crispy wontons, pickled ginger and wasabi.

Traditional caesar salad topped with your choice of grilled shrimp, mahi, salmon, swordfish or chicken.

Half of a steamed and chilled maine lobster, topped with shrimp salad, served over mixed greens with hearts of palm, tomato, mango salsa, scallions, cucumber, roasted red peppers and mango dressing.

Fried golden, served with ginger jasmine rice, coleslaw and orange-chili dipping sauce.

Beer-battered icelandic cod, served with citrus tartar sauce, french fries and coleslaw.

Oven roasted crabcake, topped with our “signature” dynamite crust, served with spicy avocado salsa, crispy wontons, ginger jasmine rice, wakame salad and sriracha aioli, finshed sweetie drop peppers.

Mesquite wood-grilled South African lobster tail, served over fettuccini pasta, in a light garlicky citrus sauce with tomato, finished with parmigiano-reggiano and micro basil.

Chargrilled chicken and our signature coconut shrimp, served with spicy Thai red curry, sauteed vegetables and pineapple over jasmine rice.

8 oz. center cut filet mignon, sourced from cedar river farms, mesquite wood-grilled, served over rustic garlic & chive mashed potatoes with roasted asparagus, topped with a gourmet mushroom and marsala demi-glace.

12 oz. N.Y. strip, sourced from cedar river farms, certified all natural, chargrilled with a sweet & savory garlic ginger glaze, served with jasmine rice, asparagus and grilled pineapple.

Simply wood-grilled, served with roasted zucchini, squash and goat cheese & roasted beet mashed potatoes.

Wood-grilled with smoked paprika sea salt, served with roasted red pepper & toasted almond sauce, crispy potato gnocchi sauteed with bell peppers & charred scallions, topped with an olive tapenade.

Mequite wood-grilled north Atlantic day boat scallops, served with mixed greens, heirloom tomatoes, house made crostini, grilled cantaloupe, pomegranate infused cranberries and toasted almonds dressed in sherry vinagrette.

Tri-colored quinoa infused with citrus, sauteed with garden vegetables, topped with a dollop of Greek yogurt.

Shrimp, scallops, mussels, clams, calamari and chorizo simmered with garlic, peppers, onion and tomatoes, served over saffron-infused orzo and rice.

A full rack, house-smoked and chargrilled, glazed with a coffee-bourbon BBQ sauce, served with sweet potato fries and coleslaw.

A half rack, house-smoked and chargrilled, glazed with a coffee-bourbon BBQ sauce, served with sweet potato fries and coleslaw, with your choice of grilled chicken breast or grilled shrimp skewer.

House-smoked Atlantic salmon, served over tri-colored quinoa infused with citrus, sauteed with garden vegetables topped with tarragon cream.

8 oz burger, sourced from cedar river farms, certified all natural, leaf lettuce, tomato, on a toasted bun, served with french fries.

Your choice of mahi, salmon or swordfish, grilled or ‘bronzed’, on a toasted multi-grain bun with mixed greens, tomato, avocado red chili salsa, served with black beans & rice.

Crusted and pan seared, with braised cabbage and smoked mustard creme fraiche, on a toasted pretzel roll, served with sweet potato fries.

Wood-grilled mustard and sage marinated chicken, on a toasted pretzel roll, with smoked gouda, mixed greens and tomato, served with french fries.