Small Plates

CRAB CAKES 17

Fresh Lump blue crab in a creamy filling with bell peppers, scallions and a hint of old bay seasoning. Served with Chipotle-lime aioli and fire roasted sweet corn relish 

 

OYSTERS ROCKEFELLER 17

Five baked oysters with smoked bacon, sautéed spinach, and garlic parmesan cream sauce.

 

CHAR-GRILLED BLUE POINT OYSTERS 16

Choice of garlic parmesan or Cajun style.

 

STUFFED BANANA PEPPER 15

Large banana pepper stuffed with mild Italian sausage, parmesan, ricotta and pepperjack cheeses. Served over marinara sauce

 

WARM BLUE CRAB AND ARTICHOKE DIP 18

Creamy garlic and parmesan dip with fresh lump blue crab meat and artichoke hearts, served with toasted French bread

 

FRESH FLORIDA GROUPER BITES 18

Cast iron Blackened. Served with Chipotle ranch aioli

 

FLASH FRIED CALAMARI 18

Lightly dusted and deep fried with choice of our house Thai chili sauce or traditional marinara. (Additional sauce $0.50)

 

CHILLED PEEL N’ EAT GULF SHRIMP 17

Louisiana shrimp boil, served with our signature house cocktail sauce. (1lb 30)

 

PORK POT STICKERS 14

Pan fried Asian pork dumplings served with Ponzu sauce for dipping

 

SWEET AND SPICY ROCKIN SHRIMP 16

four Jumbo Black Tiger shrimp, tempura battered and deep fried and tossed in a Thai Chili sauce 

 

STEAMED PEI MUSSELS 15

tossed with grape tomatoes, basil, garlic, and crushed red pepper in a white wine broth. Served with toasted garlic French bread.

 

FROG LEGS 16

Version 1: House buttermilk breaded and fried, served Chipotle Ranch sauce.

Version 2: Sautéed with fresh garlic, parsley and lemon, white wine butter reduction.