Dinner Menu

Slow smoked pork belly, bourbon brown sugar glaze, fried jalapeños.

Cornmeal dusted, blue cheese, bacon, Cajun aioli.

Flash fried, sweet spicy glaze.

Flash fried nuggets of flaky white fish, remoulade.

Cup 7 / Bowl 11

Cup 5 / Bowl 9

Mushroom cap filled with creamy crab mixture, melted provolone.

Hand breaded, garlic butter, tomatoes, banana peppers.

Choice of shrimp or fish, lime avocado crema, fresh mango salsa.

Tower of tuna, avocado, mango, sweet soy dressing.

Soy glazed steak tips with fried scallops.

Sautéed spinach, bacon, parmesan, béarnaise.

Chef's twist on classic southern dish.

Creamy sauce over fettuccine. Add chicken 7, add shrimp 8.

Tender white fish sautéed in garlic wine sauce.

Soy glazed tuna steak pan seared.

Garlic butter, lemon, white wine, diced tomatoes, fettuccine.

7oz portion, house blackened seasoned.

Pan seared with lemon butter.

12 oz hand cut steak; mushrooms & onions.

Jumbo lump crab folded with panko and spices, pan fried.

Jumbo shrimp, scallops, and white fish; seasoned butter.

Chicken breast topped with creamy crab, artichokes & provolone.

Red wine jus soaked.

12 oz hand cut chop with hg preserves.

Chef's choice of preparation.

Shrimp, flounder, oysters, scallops.

Beer battered cod loin.

8oz hand pattied burger with lettuce, tomato, onion, pickle, pick of cheese, lettuce, tomato, onion, pickle, fries.

Chicken breast, basil aioli, provolone, bacon, fries.

Lightly dressed claw and knuckle meat, brioche, fries.

Tomatoes, carrots, cucumber, shredded cheese.

Romaine, diced tomatoes, blue cheese crumbles.

Romaine, shredded parmesan, garlic croutons, Caesar.

Ranch, blue crumbles, tomatoes, bacon. Add protein: Chicken 7, Shrimp 8, Salmon 9, Steak 10.