Seasoned & Steamed Jumbo Gulf Shrimp, tossed in melted butter, served with Cocktail & Remoulade sauces

Seasoned & Steamed Jumbo Gulf Shrimp, tossed in melted butter and served with lemons, Cocktail & Remoulade sauces

one slice of our ciabatta bread: cut in half and toasted

Baked Blue Crab & Shrimp, Cheese Trio, Toasted Ciabatta

Fried Pickle Chips Served w/ Ranch & Comeback Sauce

Flash Fried Gator Tail Served w/ Comeback Sauce

Baked Seafood and parmesan filling Stuffed Mushrooms

Rotating Chefs Preparation served with bread for dipping

6 Oysters Baked w/ Spinach, Bacon & Parmesan

Cured Salmon (gravlax style) served atop our toasted ciabatta with whipped herbed Goat Cheese, Truffle Egg puree, fresh dill, bagel seasoning, & fried Capers

Traditional Shrimp Cocktail: 8 peeled and deveined shrimp, chilled. Served with lemon and our house made cocktail sauce

Pecan Smoked Salmon Dip, Sweet Red Onion Jam, Ciabatta crostini

Togarashi seasoned Yellow Fin Tuna, seared and sliced, with Wakame Salad, Miso Aioli, Shoyu sauce & Avocado

mixed greens, romaine, chopped beets, hearts of palm, garbanzo beans, red onion and carrot with grape tomato(s). served with our house lemon honey thyme vinaigrette

chopped romaine lettuce and garlicky croutons, tossed in a creamy dressing made with eggs, olive oil, lemon, parmesan, Worcestershire sauce, and anchovies.

mixed greens, romaine, chopped beets, hearts of palm, garbanzo beans, red onion and carrot with grape tomato(s). served with our house lemon honey thyme vinaigrette

chopped romaine lettuce and garlicky croutons, tossed in a creamy dressing made with eggs, olive oil, lemon, parmesan, Worcestershire sauce, and anchovies.

Five grilled jumbo shrimp served atop a mixture of spring mix, romaine and arugula. Usual suspects of hard boiled egg, blue cheese crumbles, bacon bits, avocado, carrots, and grape tomatoes, served with our lemon honey thyme vinaigrette

a rich, creamy, and smooth soup, traditionally made with lobster shells, a savory base, and a touch of sherry or wine, often served with chunks of lobster meat

Cured Salmon, Arugula, Goat Cheese, Onion, Tomato, Avocado, Lemon Honey Thyme Vinaigrette

Chilled Jumbo Shrimp, Jumbo Lump Crab, Mixed Greens, Arugula, red onion, Tomato, Avocado, hard boiled Egg & Louie Dressing

Togorashi seasoned and Seared yellow fin Tuna, Butter Lettuce, Carrots, Red Onion, Heart Of Palm, Avocado, Ginger Miso Dressing

Gulf Shrimp, Scallops, Mussels, Fresh Fish, Potatoes, Corn, Andouille Sausage Simmered in a tomato based seafood stock

Beef Tenderloin Served w/ Roasted Shallot Butter, Demi Glace, Choice of Side

Twin Fried Chicken Breast, Bacon Thyme Gravy, Choice of Side

Jumbo Gulf Shrimp, Cocktail, Remoulade, Choice of Side

Maine Lobster Meat Baked w/ Parmesan, Fontina & Cheddar Cheese

Jumbo Gulf Shrimp, Andouille Sausage, Potatoes, Corn, Remoulade, Cocktail

Jumbo Scallops, White Truffle Pesto Risotto

Gulf Shrimp, Stone Ground Cheese Grits, Andouille Cream

a unique, slightly sweet, and briny flavor with a firm, slightly chewy texture, often described as a cross between shrimp and crab Lobsters are flown in from Maine each Monday and offered as a special on this night. We encourage you to reserve a quantity of lobster on open table reservations or by request over the phone when making a reservation. We can not assure a lobster request on open table or over the phone after 4 PM on Mondays. Otherwise lobster is subject to availability. We are able to pre-order for special events with 72 hours notice.

Monday Night item. Our lobsters are flown in from Maine once a week. We encourage our guests to ask in their reservation for Monday evening to request an amount of lobster for each guest attending in your open table notes section

Apple and citrus aromas lead to a crisp, clean and delicate palate, with lightly floral note balanced by lemony acidity and a fresh, dry finish Italy Ruffino sub - citrus pineapple - mineral finish

CA Lodi AVA Fruit Forward + Savory; Rich + Focused; Dynamic Length blackberry and cherry coupled with savory aromas such as graphite and baking spices.

ARGENTINA - MENDOZA Fruity aromas of cherries, blackberries and plums toasty oak notes from aged French barrels

Spain Notes of citrus, apple, and orchard fruits alongside creamy cultured butter on toasted bread.

SPAIN - Garnacha Blood orange, plump strawberry & a slight hint of kiwi, graced with mandarin orange & persimmon notes. Affable salinity on the finish

Mint Chocolate Chip with Ganache

This lush and fruit-forward Cabernet Sauvignon draws you in with alluring aromas of black raspberry, marionberry and Bing cherry, along with hints of minerality and moist, loamy earth. The layers juicy, ripe fruit are echoed on the palate where they are framed by bright acidity and firm tannins, with notions of loamy earth and wet river rocks emerging throughout the long, luscious finish.

Rich juicy and well structured with a lingering finish Aromas: Blueberry, boysenberry, black plum, strawberry, smoky truffle, roasted coffee, lavender, and lilac. Palate: Lush and engulfing, with flavors of black cherry, huckleberry, kirsch, cassis, and hints of fennel, olive, and spice.

a rich, creamy, and smooth soup, traditionally made with lobster shells, a savory base, and a touch of sherry or wine, often served with chunks of lobster meat

Cured Salmon, Arugula, Goat Cheese, Onion, Tomato, Avocado, Lemon Honey Thyme Vinaigrette

Five grilled jumbo shrimp served atop a mixture of spring mix, romaine and arugula. Usual suspects of hard boiled egg, blue cheese crumbles, bacon bits, avocado, carrots, and grape tomatoes, served with our lemon honey thyme vinaigrette

Chilled Jumbo Shrimp, Jumbo Lump Crab, Mixed Greens, Arugula, red onion, Tomato, Avocado, hard boiled Egg & Louie Dressing

Togorashi seasoned and Seared yellow fin Tuna, Butter Lettuce, Carrots, Red Onion, Heart Of Palm, Avocado, Ginger Miso Dressing

mixed greens, romaine, chopped beets, hearts of palm, garbanzo beans, red onion and carrot with grape tomato(s). served with our house lemon honey thyme vinaigrette

mixed greens, romaine, chopped beets, hearts of palm, garbanzo beans, red onion and carrot with grape tomato(s). served with our house lemon honey thyme vinaigrette