Housemade focaccia topped with mozzarella and fontina cheese that have been tossed with mama lil peppers and roasted garlic. Served with olives marinated in olive oil, limon zest, and roated garlic on the side. **Sorry, we can not prepare the bread without the garlic, peppers, or either cheese.**
Feta cheese, peppers, and olives that are finished with red wine vinegar and extra virgin olive oil.
Little gem lettuce, aged parmesan, anchovy, crouton
Haricots verts, avocado, cherry tomato, cucumber, celery, marinated chickpeas, provolone with a red wine vinaigrette on the side.
Red Snapper that is mixed with heirloom cherry tomatoes, chile de agua, lime juice, chives, radish and garnished with pickled onion, lime zest, and olive oil. Served with tortilla chips.
Crudo of Japanese Hamachi served with fried garlic, sesame, scallions, espelette, and finished with a yuzu soy sauce.
Five pieces served with lemons and cocktail sauce.
Steamed Peekytoe Crab that is glazed with garlic butter, finished with espelette and lemon breadcrumbs. Served with toasted focaccia bread.
6 ounces of jumbo lump fresh Blue Crab meat that is glazed with our lime soy sauce and served with a side of wasabi dijonaise. **Item can not be made gluten free**
Prawns, Maine Lobster, Alaskan King Crab Legs, Oysters*
Prawns, Maine Lobster, Alaskan King Crab Legs, Oysters*
Five pieces of sliced (raw) Ora King Salmon that is served with a ginger and cilantro relish and a Thai vinaigrette to finish.
One and half pound Maine Lobster served chilled with drawn butter, wasabi dijonnaise, and cocktail sauce on the side
House bread seasoned with poppy seeds, sesame seeds, black sesame seeds, dried garlic, dried onion and served with cultured butter on the side. *Sorry we cannot make substitutions to the seasoning.*
Half of a one and half pound Maine Lobster served chilled with drawn butter, wasabi dijonnaise, and cocktail sauce on the side
Finished with lemon and a brown butter and caper sauce
Grilled with olive oil, served with our fire roasted tomatoes
Grilled with olive oil, served with our fire roasted tomatoes
Masa breaded (gluten free) Dover Sole and cornichons that are fried until golden and crispy. Served with our crispy Greek potatoes and sauce gribiche.
Served with crispy kale, and a side of wasabi
3 masa tempura batter fried Alaskan Halibut tacos that are dressed with jalapeno relish, napa cabbage, and a lime aioli. **The jalepeno relish contains onion and cilantro**(Gluten Free)
1 pound of Alaskan King Crab that has been taken out of the shell, cut into pieces and placed back in the shell and grilled in our Josper oven. Served with clarified butter and a curry aioli.
Black Bass is rubbed with Greek yogurt and seasoned with aleppo pepper, sumac, salt and pepper. It is finished with chimichurri sauce and garnished with parsley, dill, mint, and lemon.
8oz. cooked on the wood-grill, served with shallot butter on the side and french fries.
Served on a brioche bun with cheddar cheese, lettuce, tomato, onion, pickles, and mayonnaise.
8 oz.
20oz bone-in ribeye from Rain Crow Ranch in Doniphan, Missouri
Artisanal pasta cooked with mornay sauce, truffle, and 1/4lb of King Crab. Finished with breadcrmbs and chives.
Mighty vine tomato and basil.
Two pound Maine Lobster that is cut into pieces and tempura fried in a masa batter (gluten free). It is placed back into the shell and server with wasabi dijonaise and ponzu sauce on the side.
12oz, Reidsville, GA
Lemongrass, Ginger
Peppercorn crusted Hawaiian Bigeye Tuna that is seared on the plancha and sliced into quarters and served with roasted Hen of the Woods mushrooms and green peppercorn beurre blanc sauce on the side.
Coriander crusted Swordfish T-Bone sliced off the bone and finished with a lemon and caper herb oil
Omaha, NE
Sauteed with garlic and finished with toasted almonds and lemon.
Served with our Black Truffle Bearnaise sauce on the side
Sauteed in garlic, olive oil, and butter finished with lemon and parsley
Steamed, smashed, and friend crispy potatoes that are seasoned with garlic, lemon, oregano, and olive oil and served with herbed Greek yogurt
Manchengo Cheese
Chocolate Crust
Warm Caramel, Phyllo
Hazelnut chocolate mousse with a liquid salted caramel center that we glaze with magic shell chocolate sauce.
Hours of Service:
Friday: 12:00am - 11:59pm
Monday: 12:00am - 11:59pm
Sunday: 12:00am - 11:59pm
Tuesday: 12:00am - 11:59pm
Saturday: 12:00am - 11:59pm
Thursday: 12:00am - 11:59pm
Wednesday: 12:00am - 11:59pm
(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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.