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16 oz Hazy Double Pineapple IPA Can Westbrook Brewery, SC – A portion of the proceeds go towards the SC Aquarium’s conservation programs.

Braised Beef Short Ribs, mash potatoes, asparagus , rosemary demi-glace

Roasted Corn Salsa, Risotto with Country Ham, Green Beans, Beurre blanc

Steamed ½ lb Shrimp, Cocktail, Clarified Butter

These signature Cape Cod oysters have a distinct sweetness produced by the nutrient-rich tides of Barnstable Harbor. ... Each oyster is grown with care to promote a deep cup and culled for the perfect half moon shape.

Beau Soleil flavor is exquisite with a bright clean mild brine complimented with slight notes of cucumber, celery & green melon.

The cup isn't the only thing that's perky about this oyster! With a bountiful and forward salinity, this oyster will satiate the palate of any salty single seeker! The almost vegetable flavor is apparent throughout with buttery after tones and a refreshing minerality

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.

Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking.Swordfish steaks have a whorling pattern and shouldn’t be confused with the mako shark’s more circular meat pattern.

This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.

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

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless.

Groupers have a mild but distinct flavor, somewhere between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. Once the skin is removed from the fish, it’s hard to tell red and black grouper apart, but black grouper does have firmer meat in the fresh state. The raw meat of both is white and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and heavy flake and remains moist.

GF

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