2 Jun 2016

Small Plates

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  • SIGNATURE BLUE POINT OYSTERS

    • 21

    One Dozen of our house blue points! half dozen 13

     

  • OYSTERS ROCKEFELLER

    • 14

    Baked oysters with smoked bacon, sautéed spinach and garlic parmesan cream sauce

  • SIX CHAR-GRILLED BLUE POINT OYSTERS

    • 14

    with choice of garlic parmesan or Cajun Style

  • FLASH FRIED CALAMARI

    • 13

    Lightly dusted and deep fried with house-made, Thai chili sauce, or traditional marinara

  • STEAMED PEI MUSSELS

    • 12

    Tossed with grape tomatoes, basil, garlic, and crushed red pepper in a white wine broth. Served with grilled garlic toast for dipping

     

  • SWEET N’ SPICY ROCKIN’ SHRIMP

    • 12

    Tempura battered jumbo Gulf shrimp tossed in a Thai chili sauce

  • PORK POT STICKERS

    • 11

    Pork filled Asian dumplings pan fried and served with Ponzu sauce

  • SIGNATURE CRAB CAKES

    • 13

    Lump crab meat, scallions and sweet bell peppers. Served with two sauces; wasabi mustard and Sriracha aioli

  • WARM SEA SALTED PRETZEL LOAVES

    • 9

    Served with warm, fire-raosted jalapeno and cheddar dipping sauce

     

  • CHILLED GULF PEEL & EAT SHRIMP (1/2 lb)

    • 14

    Old bay boil, served with cocktail sauce. Full lb 23

  • FRIED FROG LEGS

    • 12

    Version 1: House buttermilk breaded flash fried frog leggs with Creole inspired remoulade and drawn butter
    Version 2: Sauteed with fresh garlic, lemon and parsley butter

  • SESAME EN CRUSTED TUNA

    • 14

    Seared sushi grade tuna rare, Hiyashi seaweed salad and Ponzu dipping sauce