A specialty of the house.
Served with zesty cocktail sauce, fresh lemons and spicy crackers.
Spinach, bacon, spring onion, parmesan and fontina.
Served with spicy crackers and buttered crostini.
Seaweed salad, wasabi, ginger, julienne carrot and zucchini, soy dipping sauce.
In soy mustard sauce with red peppers and spring onion.
Served with with feta spread, spinach, olives, pepperoncini, tomato, and parmesan.
Sautéed in garlic butter with Prosciutto ham, folded into a spicy parmesan cream sauce.
Twin cakes made of Blue crab meat, shrimp, and sea scallops, tossed with buttered panko crumbs sautéed to a golden brown and served with bay-spiced butter, lemon and capers.
Served with parmesan, lemon garlic crème and spinach chiffonade.
A family recipe of blended cheeses and pimentos rolled in toasted pecans served with spicy crackers, assorted breads, carrots and celery sticks.
In tarragon and Dijon lined puff pastry, served with fresh cut fruit.
Spinach, spring onion, feta, cream and cottage cheese baked in filo and served with fresh cut fruit.
Comes with hollandaise and broiled parmesan artichoke on sliced tomato.
Served with grilled peppers and onions and garlic mashed potatoes.
Served with grilled peppers and onions on rice pilaf.
Lightly crusted and pan fried, tossed in fragrant orange-soy glaze with broccoli and bell peppers. Served with rice pilaf.
12oz.
Spice rubbed and grilled, served in a dark rum and soy marinade, with sautéed mushrooms and garlic mashed potato or simmered grits.
Filet medallions basted in a soy-ginger Dijon sauce, sautéed seafood cake, and blackened shrimp. Served with rice pilaf and grilled zucchini.
With sliced mushrooms and onions served on roasted potato rounds.
A sauté of mushrooms, bacon, oregano, spring onion, and feta in garlic wine butter with a splash of rich beef stock.
Blackened filet, broiled with bleu cheese crumbles and served in Burgundy Bordelaise.
Finished with Béarnaise sauce and served with rice pilaf and vegetable.
Ice-packed and filleted in house. Lemon Butter and White Wine roasted served with rice pilaf and steamed vegetables.
Olive Oil and lemon roasted salmon with a sauté of fresh spinach, crushed tomato, onion, wine, feta and bacon in our spice blend. Served with rice pilaf.
Served with seaweed salad, carrot and zucchini stir fry, rice pilaf, wasabi, ginger, and tempura dipping sauce.
Blue crab, chopped shrimp and scallops tossed with seasoned buttered bread crumbs; sautéed and served on spinach chiffonade with bay-spiced lemon-butter and capers.
Seared sea scallops folded into a reduced cream sauce of Fontina cheese, prosciutto ham, onions, mushrooms, wine and a touch of sage. Served over roasted potatoes.
A combination of today’s fresh fish, sautéed shrimp and scallops in lobster bordelaise, and a pan sautéed seafood cake with grilled zucchini and rice pilaf or simmered grits.
Shrimp, crabmeat, and scallops baked over rice in a sherry lobster butter compound topped with broiled Jack cheese and diced tomato.
In Prosciutto and Parmesan cream sauce.
In a fresh garlic and herb butter compound sautéed with wine, tomatoes, and scallions. Served with a choice of rice pilaf, Parmesan angel hair, or simmered grits.
Grilled shrimp over fresh spinach with bacon, red onion, tomato, mushrooms, chopped egg, and Gorgonzola crumbles.
Chopped lettuce, cucumber, tomato, red onion, almonds, feta, olives and peppers.
A 6oz. lobster tail, sautéed in butter with mushrooms, scallions, julienne carrot and zucchini tossed with Parmesan Egg-Cream Sauce and hot angel hair pasta.
A 6oz. lobster tail, large gulf shrimp and portabella cap sautéed in lobster stock, butter, lemon, sherry, Parmesan, and cream.
Lightly crusted large shrimp served with sweet potato fries and fresh vegetable.
Grilled shrimp, prosciutto ham, mushrooms, crushed tomatoes, onions, spinach, and Kalamata olives sautéed in traditional Spanish spices over angel hair pasta.
Tender veal scaloppini dredged in sage-garlic flour, sautéed then simmered in a lemon-caper pan sauce with white wine and vermouth. Served with Parmesan angel hair and grilled asparagus.
Lightly dredged and sautéed veal scaloppini mounded with steamed blue crab meat and asparagus, finished with house Hollandaise Sauce. Served with seasoned rice pilaf.
Served with rice pilaf, diced tomatoes and spring onion.
Tender chicken breast medallions sautéed with Prosciutto, mushrooms and onions Served with rice pilaf.
Layered with tomato, grilled zucchini, broiled mozzarella, and Parmesan cheese Served with rice pilaf.
Baked golden brown and served with seasoned rice pilaf and vegetables.
Served with steamed vegetables.
Asparagus, broccoli, portabellas, red onions, peppers, and carrots in sherry soy pan sauce, Served with rice pilaf or angel hair pasta.
Filled with your choice of topping.
Made with semisweet chocolate, cocoa butter and real vanilla. Served warm with fresh whipped cream.
Perfectly browned and topped with fresh cut fruit and toasted almonds.
In Oreo crust layered with peanut butter and vanilla ice cream, fudge, caramel and chopped peanuts.
Rich crème brulee with real vanilla and caramelized crusted top.
Premium vanilla ice cream, homemade fudge, walnuts in syrup, whipped cream and maraschino cherry.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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