with avocado and pice de gallo

a dozen little neck clams steams in white wine with fresh garlic, scallions, and lemon, served with garlic bread

peel and eat, served with drawn butter and cocktail sauce

with a sweet chili sauce

with sweet chili sauce

a spicy cajun style sausage from louisiana, served with a fresh salsa

with spinach, bacon and cheddar

coated with seasoned flour, deep-fried served with a tomato chipolte dipping sauce

stuffed with dijon and horseradish

with pita bread

with chopped fresh tomato, onion, basil, olives, extra virgin olive oil, and fresh mozzarella

with spinach and red onion, leek and garlic with swiss and provolone

with lump carb and sherry

chef s choice, always house made

traditional caesar salad, topped with fresh grilled chicken

traditional caesar salad topped with fresh fried oysters

traditional caesar salad topped with four jumbo sauteed shrimp

with mixed greens, shredded cheddar jack, tomato, onion, olives, carrots, cucumber, salsa, and tortilla chips

chopped romain mixed greens, bacon, egg, tomato, onion, olives, avocado, blue cheese and shredded cheddar jack with grilled chicken

with smoked salmon, lump crab, deviled eggs, spicy shrimp, crispy calamari, manchego cheese and gruyere cheese

spicy flank steak strips, black bean and corn salsa, roasted red pepper, olives, avocado, and salsa topped with spicy ranch dressing and onion straws

with saga blue cheese, seasoned walnuts, pepper bacon, and sliced red onion, served with spicy bacon dressing

grilled beef tenderloin and a jumbo lump crab cakes

5oz lobster tail stuffed with crab imperial, with 5oz beef tenderloin steak

dijon chili rub, pickled onion, and jalapeno

one and one quarter pound

seved one or two with rice and fresh vegtables

stuffed with crab imperial, crusted with pesto

with dijon mashed potatoes

lobster, salmon, shrimp, scallops, clams and mussels in a roaster garlic cream served in a bread bowl

andouille sausage, chicken, shrimp, scallops, mussels, clams, crawfish, and crab legs over rice

chesapeake bay oysters, buttermilk breaded to order, served with house made tartar and lemon

steamed in white wine, garlic, olive oil, butter, tomato, and herbs, served with garlic bread

medallions of boneless chicken breasts, sauteed with mushrooms and finished with lemon, butter and caper sauce

with andouille sausage, tomato, and garlic

steamed in white wine with anchovy, garlic, lemon, basil, sun-dried tomato, olive oil and toasted fennel seed

in a spicy red sauce with garlic and basil

with garlic, shallots, white wine and cream

in a dijon cream with artichoke hearts, leeks, spinach and garlic over angel hair

jumbo shrimp, flamed in sambuca with tomato, fennel, olives, fresh basil, and feta cheese tossed with penne pasta

little neck clams and chopped clams in a white wine, fresh basil and garlic sauce

with artichoke, sun-dried tomato, proscuttio, aged provolone, asiago, cheddar and romano cheese

layers of panko crusted eggplant, portabella mushroom, ricotta, aged provolone, asiago, mozzarella, spinach, roasted red pepper with a pomodora sauce over penne

in olive oil and garlic

with vermont cheddar

with broccoli and cheddar

with fresh vegetables

field greens, caesar or spinach