Our Menus

Salt Life Lager, FL4.5% A new interpretation of the classic American lager. Our beer is inspired by those who live the watermen’s lifestyle. This is the perfect American lager; crisp, clean, and refreshing. The perfect lager for the bar, beach, or boat.

Brut Rose | Segura Viudas | Spain | NV - 187ml Split - The Segura Viudas Brut Rosé is a bright, light strawberry pink that features fruit aromas of strawberry, red currant and sweet cherry and light acidity.

Blackened New Your Strip, Blue Cheese Crumbles, mixed Greens, Tomatoes, Red onion, Cucumber

NY Strip with a rosemary demi served with mashed potatoes and green beans

Stormy Bay oysters are grown in the deep waters of Delaware Bay off the coast of southern New Jersey. Their deep cupped 3 inch shells are perfect for slurping raw or cooked presentations. This is an approachable oyster with a mild brine and sweet, complex flavor profile.

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.

Eye-catching elegant copper and ivory shells. There is a great deal of consistency in the size, shape, and meat yield of Wiley Points. The initial taste is a strong brine, with a light earthy undertone. The second wave of taste is that of a growing earthiness. At the end, the earthiness dissipates, but the brine lingers.

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.

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.

Wreckfish has firm white flesh with a large heavy flake. It has a mild flavor similar to grouper and sea bass. Wreckfish is versitile and can be used in a variety of preparations.

Specialty Side

Specialty Side

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