DREDGE

Fresh Jumbo Lump Crab with House blend of Cheeses, Cream, and J&O Seasoning served with Corn Tortilla Chips.

Wild Caught Rappahannock River Oysters fried and served with our Remoulade sauce.

Wild Caught Rappahannock River Oysters fried and served with our Remoulade Sauce.

Half Dozen Local Oysters on half shell topped with Ground Chorizo, Monterey Jack Cheese, and our Spicy Verde Sauce then Broiled.

Cavatoppi Pasta tossed in a blend of 3 types of cheese.

Tater Tots topped with Roasted Cuban Pork, Cheddar Jack Cheese, Pico De Gallo, Fresh Jalapenos, and Adobo Crema.

6 Jumbo Wings fried (not breaded) and tossed in our Jamaican Hot Sauce (Hot) or Ches-Bay Hot Sauce (Medium) and side of our Buttermilk Ranch.

Romaine, Tomatoes, Onion, Croutons.

Romaine, Parmesan Cheese, Croutons.

Wild Caught Rappahannock River Oysters, Country Ham, Onion, Braised Collard Greens, Butter, and Cream.

Fresh Local Oysters steamed with our Basil Oil or Spicy Thai Chili Oil.

Fresh Olde Salt Clams steamed to order with a side of Butter and our Cocktail Sauce.

Fresh Steamed Shrimp in J&O Seasoning with a side of Butter and our Cocktail Sauce.

Steamed Alaskan Snow Crab Cluster served with side of Butter.

One Snow Crab Cluster, Half Pound Shrimp, and Four Local Oysters steamed with side of Butter and our Cocktail Sauce.

Wild Caught Rapphannock River Oysters lightly fried topped with our Sriracha Key Lime Slaw.

Blackened or Grilled topped with pickled cabbage, pico de gallo, and our key lime tartar sauce.

Grilled, Blackened, or Fried topped with Pickled Cabbage, Pico De Gallo, and our Remoulade Sauce.

Slow Roasted Pork Shoulder with Cuban spices topped with Mango Slaw.

Seven Hills Beef from Lynchburg, VA Grilled with Locally Grown Lettuce, Tomato, and Duke's Mayo on a Virginia made Kaiser Roll with side of Hand Cut Fries.

Fresh Caught Mahi-Mahi Blackened or Grilled with Locally Grown Lettuce, Tomato, and our Key Lime Tartar Sauce with side of Hand-cut Fries.

Broiled Jumbo Lump Crab Cake with Locally grown Lettuce, Tomato, and our Remoulade Sauce with side of Fries.

Fresh Gulf Shrimp fried with a side of our Pimento Mac and Cheese and Braised Collard Greens with our Remoulade Sauce.

Wild Caught Rappahannock River Oysters lightly Fried with a side of our Pimento Mac and Cheese, Braised Collard Greens, and our Remoulade Sauce.

Chef Byrd's Choice of Fresh Catch Fish broiled with side of our Pimento Mac and Cheese and Braised Collard Greens.

Broiled Jumbo Lump Crab Cake served with a side of our Pimento Mac and Cheese and Braised Collard Greens and our Remoulade Sauce.

8oz Center Cut Sirloin grilled (no more than medium) with Locally grown Mixed Greens and side of Fries.

Boneless Jerked Chicken Thigh grilled and sliced over Pasta tossed in our Jamaican Rasta Pasta Sauce with Green Beans, Bell Peppers, Onion, and Cream. (Spicy)

Fresh Shrimp, Blue Crab, and Andouille Sausage with Fresh Okra, Bell Peppers, Garlic, Celery, and Onion in a Seafood Broth.

House made by Chef Byrd's Wife, Nichole.

NY Style Cheesecake plain or a choice of Sauces.

Light Rum and Spiced Rum with Orange, Pineapple, and Cranberry Juice and a splash of Grenadine and floater of Myers Dark Rum.

Traditional with Pusser's Rum, Pineapple and Orange Juice, Creme De Coco and Fresh Nutmeg.

Fresh Squeezed Orange and Lime Juice with Tequila Blanco, Triple Sec, Key Lime Juice with an 1800 tequila floater.

Deep Eddy's Grapefruit Vodka with Club Soda, Fresh Lime, and Salt Rim.

Cirrus Vodka (Richmond, VA), Cranberry Juice, Crabbie's Ginger Beer, Fresh Mint, and Fresh Lime.

Light Tequila, Triple Sec, House Sour Mix, with Muddled fresh Jalapeno and Lime and topped with 1800 tequila.

Draft Prosecco topped with Downeast Hard Cider on Draft.

Aperol, Prosecco on Draft, splash of Club Soda, and sliced of Fresh Orange.

Fresh Squeezed Orange and Lime Juice with Tequila Blanco, Triple Sec, Key Lime Juice, and Strawberry Puree, with an 1800 tequila floater.