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Usda prime beef tenderloin hand pounded & topped with capers, red onion, horseradish & truffled pecorino romano. Drizzled with a parmesan infused olive oil & sprinkled with gray sea salt.
Jumbo sea scallops sautéed & served with baked brie & a ruby red port reduction
Sushi grade tuna lightly battered and served with a wakame salad, sriracha and a zesty oriental sauce
Winner of the master chef's classic people's choice award an eastern shore family recipe served with a creole remoulade
Key west pinks marinated in coconut milk, encrusted in crispy coconut and panko bread crumbs, and served with a golden pineapple and sweet chili dipping sauce
Winner of the master chef's classic people's choice award shrimp, scallops & grouper wrapped in a crêpe & baked topped with jumbo lump crab meat & a seafood bechamel
Fresh apalachicola oysters topped with artichokes, spinach, bacon and parmesan cheese and baked
Artichoke hearts baked with garlic & parmesan cheese. Served with pita for dipping
Romaine lettuce tossed with crispy croutons & a classic caesar dressing. Topped with white anchovies
Vine ripened beefsteak tomato topped with our homemade roquefort dressing
Spinach tossed with croutons, button mushrooms, bermuda onion & hard boiled egg in a warm bacon dressing
Asparagus wrapped with prosciutto & boursin cheese and grilled. Topped with a cherry tomato, shiitake mushroom & bermuda onion relish
A wedge of iceberg lettuce topped with roquefort dressing, bermuda onion & crispy bacon
Yellow & red tomatoes, fresh mozzarella & caramelized shallots. Topped with an arugula pesto
Salami, shrimp, pepperoncini, hard-boiled egg, provolone, roasted red bell pepper & bermuda onion tossed in a creamy pecorino-romano dressing
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