Menu

Finished with Sherry

Half Dozen or Dozen Gulf Navy Cove Oysters with Tasso Butter and Parmesan

Gulf Shrimp in Citrus Vinaigrette Over Baby Arugula

Iceberg Lettuce, Crisp Bacon, Blue Cheese, Tomato, and Blue Cheese Dressing

Mixed Greens, Cucumber, Cherry Tomato, Feta Cheese, Candied Pecans, and Balsamic Vinaigrette

Fresh Herbs, White Truffle Oil, Aged Parmesan

Shrimp, Scallops and Crab Folded into Truffled Macaroni and Cheese

We source daily varieties of fresh Gulf fish. Your server will inform you about today’s selection.

Tasso Cream Sauce

Lemon Caper Butter

Cajun Remoulade Sauce

Daily Selection Fresh Catch, Gulf Shrimp and Crab Cake Prepared: Bronzed, Broiled or Fried

Rich Flavorful Gulf Coast Delicacy Steamed to
Perfection, Served with Corn on the Cob, New
Potatoes, and Andouille Sausage

Two 3oz. Cakes Served with Fries, Cole Slaw, and
Remoulade Sauce

Six or Ten Piece Fried Shrimp, Served with Fries,
Cole Slaw, Cocktail Sauce, and Lemon

Jumbo Alaskan Snow Crab, Steamed to
Perfection, Served with Corn on the Cob, New
Potatoes, and Andouille Sausage

Pan Seared and Topped with Crab Imperial Over
Gouda Grits, French Beans, and Finished with
Lemon Caper Sauce

Asparagus, Garlic Mashed Potatoes, Roasted
Tomatoes, and Finished with Herbed Butter

Blackened Chicken Breast Over Fettuccini

Half Pound Certified Angus Filet of Beef, Served
with Asparagus, Garlic Mashed Potatoes, Roasted
Tomatoes, and Finished with Herbed Butter

Pan Seared U-15 Diver Scallops with Mushrooms,
Garlic, Lemon & Cream, and Served Over Carolina
Rice Pilaf and Giardiniera Vegetables

Prime Ribeye Dry Aged 21 Days, Served with
Asparagus, Garlic Mashed Potatoes, Roasted
Tomatoes, and Finished with Herbed Butter

Roasted Cauliflower Over Fingerling Potato and Mushroom Ragout, Finished with Crispy Spicy Brussel
Sprouts and Tomato Coulis

Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.