Jumbo lump crab meat mixed with cream cheese, herbs and spices, browned and served with house crostini.
Oysters On The Half Shell
Six or twelve fresh shucked choice oysters from the James River.
Six 15 Twelve 26
Six choice oysters topped with our secret recipe of cheeses, spinach & bacon.
Flash fried calamari served with a spicy orange aioli.
Grand Marnier Shrimp Cocktail
Five tail on jumbo shrimp served with a Grand Marnier cocktail sauce.
Seared Ahi Tuna
Black and white sesame seared tuna sliced and served with a wasabi lime jade honey.
Soup & Salad
A local favorite made from scratch daily with our secret recipe.
Cup 6 / Bowl 10
Spicy Lobster Bisque
A house made lobster bisque featuring the freshest ingredients.
Cup 8 / Bowl 11
Organic micro greens, crisp romaine lettuce, garden fresh vegetables consisting of English cucumbers, red onions, carrots, cherry tomatoes and homemade croutons.
Crisp romaine lettuce tossed lightly with Caesar dressing and topped with fresh parmesan cheese and homemade croutons.
10, Add A Side Salad 4
Eight ounce salmon grilled and served with a blueberry compound butter.
Grilled red snapper seasoned with jerk spices topped with a blackberry puree.
Single or Double Lobster Tail
Eight ounce cold water lobster tail or for the real seafood lover twin eight ounce tails.
Single 33, Double 60
Carolina Crab Cakes
Twin jumbo lump crab cakes pan fried to perfection and served with a warm citrus & caper dill crema.
Italian Herb Grouper
Italian herb seared grouper finished with a lemon basil crème sauce.
Seafood Pasta Trio
Scallops, clams, and mussels served over a bed of linguini with a roasted red pepper alla vodka sauce.
Heart of the Matter
Eight Ounce Filet Mignon
Center cut tenderloin dry aged and house seasoned, wrapped in apple wood bacon and grilled to perfection. Served with our homemade béarnaise sauce.
Fourteen Ounce New York Strip
Fourteen ounce short loin New York strip grilled and finished with a mushroom gravy.
Eighteen Ounce Bone In Ribeye
Eighteen ounce prime cut bone in ribeye Montréal seasoned & grilled then topped with bourbon bacon and onion chutney.
Freshly breaded chicken served over penne pasta with a roasted red pepper all vodka sauce.
Filet & Lobster
Center cut eight ounce tenderloin dry aged and house seasoned, wrapped in apple wood bacon then grilled to perfection served with a cold water lobster tail.
Add A Lobster Tail 30
Add A Crab Cake 13
Add 6 Scallops 12
Add 6 Shrimp 9
Salt, Pepper, & Garlic Whipped Potatoes
Island Way Baby Red Potatoes
Parmesan & Herb Risotto
Steamed Broccoli with a White Wine Garlic Butter
Sweet Corn Soufflé
French Fries or Onion Rings
Key Lime Pie
Swiss Chocolate Chalet Cake
New York Style Cheesecake
Salted Caramel Vanilla Crunch Cake
Brownie A La Mode