Our Menus

Lemon Basil Aioli

Shrimp & Andouille

16oz Bone in Ribeye , demi , mash potatoes, Green Beans

Poached lobster, scallion, caramelized onion, crispy bacon bits smoked gouda & cheddar cheese sauce, cavatappi

The convergence of tidal creeks and rivers that, due to a near constant replenishment of high-salinity ocean water, creates conditions particularly conducive to prize-worthy oysters.

Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. Historically, it was the distinction between walking and swimming that formed the primary taxonomic division into the former suborders Natantia and Reptantia. Members of the Natantia (shrimp in the broader sense) were adapted for swimming while the Reptantia (crabs, lobsters, etc.) were adapted for crawling or walking. Some other groups also have common names that include the word "shrimp"; any small swimming crustacean resembling a shrimp tends to be called one.

The Atlantic Scallop, a bivalve mollusk, is harvested for the muscle that holds its two shells together. Stretching from Maine to North Carolina, commercially valuable scallop beds are usually found at depths between 60 and 360 feet.

The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon.The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.

Mahi-mahi resembles the swordfish the most. It is a firm-fleshed fish suitable for marinating and grilling. When it comes to the taste, mahi-mahi has a milder flavor than the swordfish. On the other hand, mahi-mahi will provide a bit stronger taste than mild white fish such as cod

Raw wahoo meat is lighter in color than that of its mackerel cousins and has less of the red muscle meat. The pale-pink flesh cooks up white.Wahoo is mild-tasting, with a firm, lean texture and large, circular flake. Grilled wahoo has been compared to chicken or veal in flavor.

GF

Specialty Side

Specialty Side | GF

Specialty Side

jalapeno peppers, honey butter

capers, dill everything spice, pita

bread & butter pickles, pita

pepper chutney, pimento cheese

lemon-basil aioli

chipotle pepper aioli

mild green Tabasco™ cream sauce

East Coast shrimp, old bay seasoning, cocktail sauce

cocktail, horseradish, lemon, crackers

Pickled carrots, green onion, ponzu & wasabi aioli