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Menu

Friday & Saturday

12pm - 8pm

Appetizers

Pork Belly Buns

14

shefu ranch, slaw, pickled onion and scallion

Fried Oysters

16

house made chorizo, feta, jalapeno queso, bacon and scallions

Oysters

citrus mignonette, cocktail sauce and lemon

18 half dozen

36 dozen

Smoked Brisket Nachos

16

Jalapeño cheese sauce, feta, pickles onions, cilantro and scallions

Onion Soup

11

Swiss cheese & crouton 

Wedge Salad

14

cucumber, tomato, bacon, ranch and crispy onions

Lobster Spring Rolls

15

sweet chili sauce and pickled cucumbers

Tuna Poke

15

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

Maryland Crab Dip

16

toasted baguette & lemon

Prosciutto Flatbread

14

ricotta, goat cheese and cilantro sauce

BLT Caesar

12

parmesan dressing, romaine, bacon, tomato, and parmesan

Sandwiches

Choice of side: fries/coleslaw/mixed greens

Smoked Brisket Dip

16

Onion soup, horsey mayo and swiss on baguette

Fried Oyster BLT

15

pork belly, arugula, tomato salad, tomato jam and remoulade

Cheeseburger

16

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

Roasted Duck

15

hot honey, gorgonzola dressing, grilled onions and mozzarella

Plates

Lobster Pasta

33

roasted garlic cream, parmesan, lemon, parsley and panko

Beef Tenderloin Medallions

31

peppercorn demi, arugula salad and fingerlings

Fried Monkfish

28

tomato ragout, mornay sauce, arugula salad and fingerlings

Rockfish

31

saffron rice, smoked carrots, tahini dressing and tomato salad

Crab Cake

22

 fried green tomatoes, tartar and coleslaw

Sides

House Cut Fries

5

Coleslaw

5

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

Braised Beef Tongue “Lengua”

14

Braised Beef Tongue “Lengua” – salsa de arbol, pickled onions and cilantro

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