SIGNATURE BLUE POINT OYSTERS 24
Freshly Shucked Blue Point oysters over ice with cocktail sauce and Atomic Horseradish (Half Dozen 13)

 

OYSTERS ROCKEFELLER 16
Five Baked oysters with smoked bacon, sautéed spinach, and garlic parmesan cream sauce

 

SIX CHAR-GRILLED BLUE POINT OYSTERS 14
Choice of garlic parmesan or Cajun style

 

WARM LUMP CRAB AND ARTICHOKE DIP 17
Creamy garlic and parmesan dip with fresh lump blue crab meat and Artichoke hearts, served with toast points

 

FLASH FRIED CALAMARI 16
Lightly dusted and deep fried with homemade Thai chili sauce or traditional marinara

 

CHILLED PEEL N’ EAT GULF SHRIMP 17
Old Bay boil, served with cocktail sauce (Full Pound 26)

 

STEAMED PEI MUSSELS 15
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 15
4 Tempura battered jumbo Gulf shrimp tossed in a Thai chili sauce

 

SIGNATURE CRAB CAKES 16
Lump crab meat, scallions, and sweet bell peppers. Served with a fire roasted sweet corn relish and Chipotle-lime aioli

 

BAKED ESCARGOT 15
French escargot in a roasted garlic and tarragon butter with parmesan and Garlic Toast

 

PORK POT STICKERS 13
Pork filled Asian dumplings pan fried and served with Ponzu sauce

 

FRIED FROG LEGS 15
Version 1: House buttermilk breaded flash fried frog legs with Creole inspired remoulade and drawn butter
Version 2: Sautéed with fresh garlic, lemon, and parsley butter

 

WARM SEA SALTED PRETZEL LOAVES 12
Served with warm, fire-roasted jalapeno and cheddar cheese sauce

 

SESAME EN CRUSTED TUNA 17
Fresh Sushi grade Tuna, En Crusted in Sesame seeds and Seared to Rare with a Hiyashi Seaweed salad and Ponzu and wasabi dipping sauces.