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Fried Okra

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

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.

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

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.

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.

jalapeno peppers, honey butter

bread & butter pickles, pita

lemon-basil aioli

corn salsa, lettuce, tomato, lime sour cream

chipotle pepper aioli

mild green Tabasco™ cream sauce

½ pound East Coast shrimp, cocktail sauce

capers, dill, citrus cream cheese, tomato & lavash | GF

Pickled carrots, green onion, ponzu & wasabi aioli

Two 5oz patties, Tillamook cheddar, bacon, bacon onion jam, lettuce, tomato, sesame roll, fries