Holiday Carry Out Menu

🚧 12/17/20 🚧

🛠This menu is under construction🛠

Check back soon for a current menu

Heat and Eat
Pick up Wednesday – Sunday between 12-7PM
Pre Order Required

All Items will be ready to heat and serve. Instructions for heating provided

Appetizers

Maryland Crab Dip

toasted baguette and lemon
1lb

North Carolina Large Shrimp Cocktail

lemon and cocktail
1lb

Vegetable Crab Soup

Maryland Crab Meat
1 quart

Lobster & Shrimp Salad

bib lettuce, lemon herb ranch, jalapeno, cucumber, micro greens, and crispy onions
1 piece

Kale Artichoke Dip

toasted baguette
1lb

Chicken Wings

house hot honey and ranch
12 count

Maryland Crab Balls

cocktail, tartar and lemon
12 count

Meal Kits

Serves 4 people

Backyard BBQ picnic

1lb Brisket, 1lb Pulled Pork, 4 smoked sausage, 1 qt mac & cheese, 1 qt coleslaw, 4 corn bread muffins, and 1 pt of Kansas City BBQ sauce

Crab Cake Dinner

1qt roasted peewee potatoes, 1qt corn salsa, half pint tartar sauce and 4 rolls

Beef Tenderloin Dinner

135

2lbs Herb crusted beef tenderloin, 1qt roasted peewee potatoes, 1qt creamed kale, ½ pint of horseradish sauce and rolls

Lasagna

Braised short rib lasagna four 1lb pieces, garlic bread and Caesar salad

Desserts

Apple Run Cake

Rum infused citrus cake topped with spiced apple compote

half cake 15 | whole cake 30

Brownie & Cookie Basket

assorted cookies and chocolate fudge brownies

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