tempura dusted and lightly fried served with marinara sauce

served in a bread bowl

baked in puff pastry served with raspberry sauce and seasonal fresh fruit

served with cocktail sacue

served with ranch dipping sauce

chilled, sliced thin and served with wasabi pickled ginger, seaweed salad and soy

tossed in a honey-walnut balsamic vinaigrette, tomatoes, cucumbers and onions

a big'ol wedge of iceberg lettuce topped with our special malted buttermilk house dressing, blue cheese, tomatoes, bacon and cucumbers

crispy romaine lettuce tossed with parmesan cheese and croutons in a housemade classic creamy garlic dressing

topped with fresh basil, cracked black peppers and sea salt drizzled with balsamic syrup and extra virgin olive oil.

blackened and smothered with onions and mushrooms

12 oz slow roasted served with au jus

grilled chicken breast topped with crab imperial, aspargus and imperial sauce

grilled ahi tuna topped with a shrimp alfredo sauce

pan roasted and topped with a mango-pineapple salsa

served with old bay mayo

sauteed with smokey bacon, sweet peas and parmsan cheese, tossed in a roasted garlic sauce

thai crusted served with a honey lime drizzle

eastern shore, lump crab cake, sea scallop and jumbo shrimp

heaping bowl of steamed littleneck clams, shrimp, snow crab cluster, prince edward island mussels and lobster claw, , served with lemon and drawn butter