SEAFOOD SPECIALTIES

Fat Tire beer batter, malt vinegar, tartar sauce

Butterflied fried, pan sautéed, broiled, or blackened

A veritable feast consisting of oysters, scallops, shrimp, deviled crab, and seasonal fish—fried, pan seared, broiled, or blackened Upgrade the seasonal fish to flounder for $3

Large shrimp, stuffed with crabmeat, lemon shallot butter, broiled or fried

Fresh grilled Atlantic Salmon, seasonal topping

 Jumbo lump crab, spinach, Parmesan crust, cheddar grit cake, roasted tomato coulis. Ask your server to upgrade to a locally caught fish. À la carte.

Freshly-caught and skinless—fried, pan seared, broiled, or blackened

Fresh flounder stuffed with our famous jumbo lump crab mixture. Broiled and served over a creamy shrimp Creole sauce.

Plenty of oysters—lightly breaded and fried

Pan seared almond crust, lemon shallot butter

Sweet, tender and delicious—fried, pan seared, or blackened

Priced daily Chef’s choice. Ask your server about today’s preparation.
Served with garlic bread and hushpuppies. À la carte
Substitute the seafood for chicken – 16

“The best of today’s fresh catch.” Filleted in house.