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Menu

Wednesday - Saturday

12pm - 8pm

Sunday

2:30pm - 8pm

NEW Brunch Buffet 10am - 1:00pm

Snacks

Cream of Crab Soup

12

crab meat

Crab Dip

16

toasted baguette & lemon

Grilled Romaine

14

heirloom tomatoes, goat cheese balsamic and crispy onions

Tuna Poke

15

shefu sauce, tobiko, cucumbers, sushi rice and crispy onions

Chopped Salad

14

romaine, avocado, tomato, cucumber, cheddar, spiced seeds, salami and creamy parmesan dressing

Oysters

citrus mignonette, cocktail sauce and lemon

18 half dozen

36 dozen

Deviled Eggs

9

pickle, cilantro, jalapeno, Dijon, and mayo

Sandwiches

Choice of side: fries/coleslaw/mixed greens

Cheeseburger

16

cheddar, lettuce, tomato, onion, pickle, and burger sauce

Soft Crab

17

lettuce, tomato, pickles and mustard cream

Smoked Brisket

16

hot honey, gorgonzola dressing, grilled onions and mozzarella 

Lobster Roll

19

lettuce, crispy onions and lemon

Crab Cake

22

 lettuce, tomato, pickles and mustard cream

Entrees

Seared Tuna

29

soy dressing, pickled cucumber, local greens and cherry tomatoes

Blackened Salmon

31

quinoa salad, shefu sauce and sesame peanut crunch 31

Steak & Cake

44

 garlic herb fries, demi, corn salsa and mustard cream

Grilled Rockfish

33

local asparagus & beets, cauliflower mash and citrus salad

Crab Cake

fried green tomatoes, corn salsa, and slaw

Single 22

Double 44

Blackened Salmon

31

quinoa salad, shefu sauce and sesame peanut crunch

Beef Tenderloin Medallions

31

garlic herb fries, peppercorn demi and arugula salad

Sides

House Cut Fries

5

Coleslaw

5

Fruit Salad

8

Mixed Greens

8

Tacos

Served with roasted tomato salsa & tortilla chips

Substitute Tortilla Chips for Fries, Coleslaw or Greens +3

Grilled Fish

16

cabbage salad, salsa verde, cilantro, cotija cheese and crema

Shrimp Baja Burrito

salsa verde, rice, pickled onions, crema and corn salsa

Brisket Tacos

16

cabbage salad, salsa verde, cilantro, cotija cheese and crema

In light of the challenges we are all facing, We really appreciate your understanding of the restrictions and changes that we have implemented to help keep you and our staff safe

Stay Well, Jami Curtis, GM & Nick Baker, Executive Chef

Menu is subject to change. If you are interested in a particular menu item contact the restaurant for availability.

Everything is made from scratch and to order. All our food is sourced locally as much as possible and super fresh. Please let your server know of any dietary restrictions. Consuming raw or uncooked seafood may increase your risk of foodborne illness