Larger, smoother shells, higher salinity and mineral flavors.
Smaller, deeper and jagged shells, tropical, brighter flavor and sweeter.
Chilled 1/2 lb. lobster, 10 oz. king crab leg, colossal crab, east and west coast oysters, jumbo shrimp, peel and eat shrimp and mussels.
Chilled 1/2 lb. lobster, jumbo shrimp, oysters on the half shell, colossal lump crab and mussels.
Served with chipotle cocktail sauce.
Steamed or chilled.
Steamed or chilled.
Filled with gulf shrimp, bay scallops and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens.
Served with goat cheese, crispy country ham and butter milk dressing.
Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws.
Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli.
Served with cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan vanilla bean, vinegrette.
Served with octopus, shrimps and mussels. Served over fingerling potatoes and spicy greens with fresh squeezed lemon and extra virgin olive oil.
Served with shrimp, bay scallops and lump crab. Served with lemon, capers and dill served with baby greens and cherry tomatoes.
Garnished with cornbread croutons.
On the half shell with smoldering herbs 1/4 dozen.
1/2 dozen topped with crab, spinach and artichokes and baked.
Tossed in chipotle lime broth with diced tomatoes, cilantro and grilled baguette.
Layered with goat cheese, avocado puree, tomato chutney, pickled red onion and zesty greens.
Tossed in a jalapeno buttermilk dressing, topped with fried onion straws.
Served with chipotle cocktail and spicy remoulade.
Served with balsamic glazed fingerling potatoes, southern akra ratatouille and lemon caper aioli.
Served over tosso ham cheddar grits, southern succotash and finished with a smoky corn butter sauce.
Topped with a creamy toasted mustard seed slaw, remoulade sauce and house-made pickles. Served with fries.
Topped with tomato and ginger chutney. Served with over crispy parmesan grit cake.
Served with gulf shrimp, bay scallops, and lump crab tossed in house made aioli with lemon, capers and dill. Served with fries.
Grouper cheeks, diver scallops and jumbo shrimp. Served with twice fried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce.
Served over creamy lump crab chive risotto, baby bok Chey and finished with a spicy, smoked shrimp vinaigrette.
Over 1 lb. of 100% pure lump crab meat. Served with dijannaise and warm balsamic butter dipping sauces.
Topped with dried cherry, bourbon-sorghum glaze and toasted almonds.
Twice-fried fingerling potatoes with bacon artichoke vinaigrette and roasted garlic aioli.
Served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker tasting.
Tossed in a whole grain mustard vinaigrette and topped with shaved manchege cheese.
Served with butternut squash and goat cheese gratin and dried cherry, bourbon sorghum glaze.
Layered and baked with avocado puree, muenster cheese and tomato, garnished with cilantro pumpkin seed pesto and chili balsamic reduction.
Topped with smoked bacon and caramelized onion, jam. Served with fried mac and cheese.
Topped with melted house made boursin cheese, onion, straws and roasted garlic aioli. Served on a brioche bun. Served with fries.
Served over whipped potatoes, topped with lobster compound butter and natural reduction.
Served barbeque pan sauce and butter whipped potatoes topped with fried onion straws.
Tossed in green chile cream sauce with roasted corn, cancasse tomatoes and pea tendrils.
Creamy lump crab, artichoke and spinach, sauteed shrimp scampi seared diver scallop and crispy jumbo oysters.
Sweet corn, caramel sea salt brown sugar and banana pecan vanilla.
Served with toasted meringue.
Served with vanilla bean ice cream.
Served with blackberry bourbon sauce.
Served with chocolate and caramel sauce.
Topped with dried cherry bourbon sauce. Served with pecan vanilla ice cream.
Red hot roasters certified organic coffee.
Hours of Service:
Friday: 04:00PM - 09:00PM
Monday: Closed
Sunday: Closed
Tuesday: Closed
Saturday: 04:00PM - 09:00PM
Thursday: Closed
Wednesday: Closed
(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.
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