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Menu

Wednesday - Saturday

12pm - 8pm

Sunday

1:30pm - 8pm

A la carte brunch menu 10am - 1:30pm

Snacks

Cream of Crab Soup

12

crab meat

Oysters

citrus mignonette, cocktail sauce and lemon

18 half dozen

36 dozen

Brisket Nachos

16

jalapeño queso, salsa verde, cotija, and pickled onions

Deviled Eggs

9

pickle, cilantro, jalapeno, Dijon, and mayo

Crispy Fish Fritters

12

aji amarillo and olive salad

Crab Dip

16

toasted baguette & lemon

Wedge Salad

14

cucumber, tomato, bacon, ranch and crispy onions

Tuna Poke

15

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

Soft Crab Sliders

17

chipotle chup, dill pickles and coleslaw

Chopped

14

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

Sandwiches

Choice of side: fries/coleslaw/mixed greens

Cheeseburger

16

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

Roasted Duck

15

hot honey, gorgonzola dressing, grilled onions and mozzarella

Crab Grilled Cheese

18

cheddar, bacon, tomato, arugula, and lemon herb mayo

Plates

Seafood Pasta

31

clams, mussels, shrimp, fish, chorizo, linguine & tomato broth

Local Fluke

31

warm brussel salad, cauliflower puree and tomato ragout

Grilled Tiger Shrimp

31

scampi butter and saffron risotto

Crab Cake

22

fried green tomatoes, corn salsa, and slaw

Rockfish

32

roasted beets and carrots, herb vinaigrette and citrus salad

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

cilantro slaw, roasted jalapeno crema, feta and pickled onions

Pork Al Pastor

14

salsa de arbol, cilantro slaw, pickled onions and cilantro

Shrimp Baja Burrito

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

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