skip to main content skip to footer

Holiday Carry Out Menu

🚧 12/17/20 🚧

đź› This menu is under constructionđź› 

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


Maryland Crab Dip


toasted baguette and lemon

North Carolina Large Shrimp Cocktail


lemon and cocktail

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

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


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



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


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