Main Plates

FISH DISHES

BAKED FAROE ISLAND SALMON 23

Fresh salmon baked with a brown sugar pecan butter. Comes with a choice of two sides 

OUR FAMOUS FRESH YELLOW LAKE PERCH 26

Lightly dusted and flash fried, served with tartar sauce, and drawn butter. Comes with a choice of two sides 

 

BLACKENED AMERICAN RED SNAPPER FILET 24

Cast iron blackened fresh red snapper finished with a char-grilled pineapple salsa. Comes with a choice of two sides

JUMBO BUTTERMILK FRIED SHRIMP BUCKET 19

A generous portion of large Gulf shrimp breaded in house and fried, served with French fries, slaw, and hushpuppy. House-made cocktail or Frank’s Red-Hot sauce for dipping 

 

FISH N’ CHIPS 17

Guinness beer battered North Atlantic Cod served with fries, a hushpuppy, and creamy coleslaw

FISHERMAN’S BUCKET 19

Four jumbo fried shrimp, two pieces of beer battered cod, bucket of fries, a hushpuppy, and coleslaw

CHEF EDDIE’S AWARD-WINNING BOUILLABAISSE 29

Seafood stew tossed with fresh mussels, Manila clams, Gulf shrimp, crawfish, sea scallops, and calamari. Served in a fresh fennel-saffron and lobster broth 

CHICKEN DISHES

STUFFED CHICKEN 17

Stuffed boneless skinless chicken breast with andouille sausage, spinach, and smoked gouda cheese. Served with a roasted red pepper cream sauce 

ROASTED GARLIC & HERB CHICKEN 17

Sautéed tender chicken breast with fresh herbs, roasted garlic, and natural herb jus. Served with roasted red potatoes and choice of vegetable

CHEF EDDIE’S SPICY CURRY CHICKEN 18

Tender chicken breast strips, dried cherries, apricots, and spicy curry sauce served over basmati rice

PASTA DISHES

LOBSTER MAC & CHEESE 28

Fresh lobster claw and knuckle meat tossed in a rich 3-Cheese cream sauce with a hint of Old Bay seasoning, finished with cheesy breadcrumbs

GULF SHRIMP SCAMPI 23

Large jumbo Gulf shrimp, fresh asparagus, tomatoes, garlic, lemon, and white wine butter sauce tossed with angel hair pasta 

MINI RIGATONI CARBONARA 18

Crispy pancetta and grilled chicken, sautéed red and yellow peppers and scallions tossed in a rich parmesan cream 

CREOLE PENNE PASTA 19

Penne pasta tossed with grilled chicken, andouille sausage, roasted red peppers, scallions and creole cream sauce

SEAFOOD LINGUINE 25

Sautéed sea scallops, Gulf shrimp, mussels and clams tossed with olive oil, garlic basil, capers, sundried tomatoes and kalamata olives.

 

SANDWICHES

Served with choice of fries, coleslaw, tater tots, onion rings or sweet potato fries

BLUE POINT BURGER  13

Handmade 8 oz. burger made with fresh ground beef, choice of American, pepper jack, bleu cheese or mild cheddar served on brioche. 

 

NEW ENGLAND LOBSTER ROLL 20

This traditional sandwich is made with fresh lobster meat, celery, onion, lemon, and fresh dill in a creamy mayo-based sauce served on a lightly buttered and toasted lobster roll. 

FROM THE FARM

Comes with choice of two sides

GRILLED 16 oz Black Angus New York Strip 32

Certified Colorado Black Angus Steak Seasoned and grilled to your liking

GRILLED 14 oz. BONELESS RIBEYE 32

Seasoned and grilled to your liking brushed with garlic butter

GRILLED 6 oz. FILET MIGNON 27

Seasoned and grilled to your liking, brushed with garlic butter

Steak Temps: Rare= cool red center, Medium Rare= warm red center, Medium=warm pink center, Medium Well= little pink center, Well Done=DEAD

SIGNATURE SIDES

Baked Potato, Roasted Red Potatoes, Char-Grilled Sweet Potato, Bacon Brussel Sprouts, Sauteed Green beans with roasted red peppers, grilled Asparagus, Cole Slaw, House Salad or Cup of Soup (Lobster Bisque Add $3) Lobster Mac and Cheese $9

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.