Served with marinara sauce. A fan favorite.
Thai Fish Bites
Panko breaded fresh local fish bites tossed with a zesty Thai sauce.
The Chef’s secret recipe made with lump blue crabmeat. It’s pan seared and drizzled with a Cajun aioli.
Sea Scallops gently breaded and fried. They are served with a remoulade sauce.
Boom Boom Shrimp or Fried Shrimp
Shrimp lightly breaded and deep fried, served with choice of sauce.
A house baked French baguette slathered with garlic butter, toasted and topped with ranch blue cheese dressing, mozzarella cheese and
Coconut fried shrimp served with a mango key lime vinaigrette.
Boom Boom Chicken Tenders
Fried chicken tenders tossed in our boom boom sauce.
Say “Cheese Fries”
French fries topped with cheese, bacon, and scallions, served with ranch blue cheese dressing for dipping.
Sesame seed sprinkled and pan seared. Thinly sliced with wasabi and ginger,served with a ginger scallion sauce. Chef recommends served
Lightly breaded, Maryland Blue Point Oysters, served with your choice of cocktail or tartar sauce. Served fried.
Tortilla chips with melted cheddar jack cheese, topped with lettuce, pico de gallo, jalapenos, salsa, and sour cream.
Oysters on the Half Shell
1/2 Doz Market Price Doz Market Price
Clams on the Half Shell
1/2 Doz 9 Doz 14
Six oysters baked with garlic butter, seasoned bread crumbs and topped with parmesan cheese.
Six oysters baked with creamy spinach, a dash of pernod, garlic, bacon, and a mix of cheeses. The Cadillac of oysters.
Six clams baked with diced red and green bell peppers, bacon, and parmesan cheese.
Two oyster parmesan, plus two oyster Rockefeller, plus two oysters casino equals an oyster eater’s ecstasy.
Sublime simplicity: chilled and served with cocktail sauce.
Mussels steamed in a sweet onion garlic butter wine sauce, or a marinara sauce or lemon basil sauce, served with toasted baguette.
Another delectable bivalve steamed with sweet onion, garlic, butter, and wine.
Served with a house baked toasted baguette.
Shrimp, mussels, and clams steamed with onions, garlic, butter, and white wine, served with a toasted baguette.
A dozen Pine Island Clams steamed with bell peppers, onion and Andouille sausage in a Creole butter sauce.