Entrees

Our Classic Version of "Fisherman's Stew" – Shrimp, Mussels, Clams & Fresh Fish Finished with an Herb & Garlic Seafood Broth – Garlic Toast Garnish

Rainbow trout, herb oil basted and char grilled, served with a crispy kale, cherry wood bacon and potato gnocchi sauté, finished with a saffron aioli drizzle.

Topped with Crabmeat and Béarnaise

Two Lump Crab Cakes – Served with our Potato-Ham Hash & French Beans – Creole Drizzle
One Crab Cake Dinner....

Grape tomatoes , fresh basil and garlic in a creamy sherry pan sauce tossed with orecchiette pasta, lump blue crab meat and fresh mozzarella balls drizzled with a balsamic glaze with a fried basil garnish.

Jumbo Diver Scallops (4) – Pan Seared, finished with a sundried tomato gastrique served with a green pea mushroom risotto and fresh asparagus spears.

Add a small House, small Caesar or a small Spinach Salad to any Entrée for

Jumbo Texas Brown Gulf Shrimp Sautéed with a Trinity of Peppers, Onions and a Zesty Andouille Sausage Finished with a Garlic Herb White Wine Sauce, Served over Cheddar and Applewood Bacon Grits

Choice beef ribs, hand seasoned and infused with our house demi-glace, slow oven roasted - finished with a garlic puree and served with a creamy green pea and mushroom risotto and garlic broccolini

Crispy pan-fried rockfish fillet dressed with a rosey red grape tomato and shrimp reduction served over a braised garlic broccolini with truffle mashed potatoes

Sugar Mesquite Grilled Salmon Fillet – Basted with an Asian BBQ Sauce & Served Over Udon Noodles Garnished with Stir Fried Veggies & an Asian Broth – Seaweed Salad Garnish

Jumbo Diver Scallops (4) – Pan Seared & Resting in a Creamy Cherry Wood Bacon & Sage Reduction with Green Peas & Mushrooms – Served Over a Fresh Fettuccini

"Supreme" Yellow Fin Tuna – Chargrilled – Topped with a Ginger Teriyaki Compound Butter Served Over Roasted Pineapple & Shrimp Fried Rice, Fried Wonton Garnish