Dinner Menu
Starters
CRAB CAKE
Maque choux, fried green tomato, remoulade 20
BEEF SKEWERS
House steak sauce, pickled onion 19
CRAB BOURSIN DIP
Blue crab, creamy Boursin cheese, green onion, sesame crackers 12
CALAMARI
Shishito, peppadew peri-peri 19
CRAB TOPPED FRIES
Skin-on french fries, blue crab, Louie dressing 19
FRIED GREEN TOMATOES
Elote, queso fresco, remoulade 15
LOBSTER CORN DOGS
Cornmeal breaded lobster skewers, sweet chili aioli, lemon MP
GRILLED OCTOPUS
White beans, andouille, paprika oil 21
PEI MUSSELS
Nduja, white wine, garlic, grilled bread 20
Soups & Salads
NEW ENGLAND CLAM CHOWDER
Bacon, potato, cream
CUP 8 / BOWL 10
GREEN SALAD
Romaine hearts, cucumber, grape tomato, radish, red onion, roasted shallot vinaigrette SIDE 9 / FULL 14
CAESAR SALAD
Romaine hearts, sourdough crouton
SIDE 9 / FULL 14
WEDGE SALAD
Iceberg, tomato, red onion, bacon, blue cheese dressing
14
BURRATA PANZANELLA
Cherry tomatoes, Kalamata olives, cucumbers, toasted bread, basil
20
WATERCRESS SALAD
Apple, blue cheese, radish, hazelnut, sherry vinaigrette
12
ADD PROTEINS TO ANY SALAD
add chicken 10 | add shrimp 11 | add salmon 13
Chilled & Raw Seafood
AHI POKE *
Sweet black soy, avocado, cucumber pickle, tortilla chips 19
SHRIMP COCKTAIL
Jumbo shrimp, classic cocktail sauce 20
CRAB CEVICHE
Blue crab, avocado, bell pepper, jalapeño, cilantro, lime, tortilla chips 19
CRAB GUACAMOLE
Blue crab, onion, tomato, jalapeño, cilantro, lime, avocado, Tajín tortilla chips (serves 4) 38
OYSTERS ON THE HALF SHELL
Cocktail & Mignonette sauces 1/2 dozen or dozen Market Price
Seafood Boils
all served with sweet corn on the cob, red potatoes and cornbread
SNOW CRAB 60
WHOLE MAINE LOBSTER 70
PEEL & EAT KEY WEST PINK SHRIMP 39
P.E.I. MUSSELS 22
FLORIDA LITTLENECK CLAMS 25
From the Port
STUFFED COD
Shrimp and scallop corn bread stuffing, asparagus, red potato, mustard cream sauce 39
CATFISH
Cornmeal crust, edamame-smoked bacon succotash, creole mustard 27
CRISPY SHRIMP
Flash fried, cocktail sauce, skin-on french fries 24
SALMON
Miso vinaigrette, vegetable stir-fry, wasabi mash, crimini bacon 35
MAHI
Caponata, salsa verde, herb roasted potatoes 32
SCALLOPS
Cauliflower purée, haricots verts, honey saffron vinaigrette 39
SHRIMP & GRITS
Cheddar grits, black pepper butter sauce 33
SWORDFISH SKEWER
Grilled swordfish, cauliflower, pinenuts, salsa verde, lemon 40
ETOUFFEE
Crawfish, shrimp, basmati rice 33
FLORIDA GROUPER
Pan seared grouper, artichokes, cherry tomatoes, Kalamata olives, lemon 48
From the Land
RIBEYE
16 ounce, herb roasted potato, house-made steak sauce 58
FILET MIGNON
8 ounce, mashed potato, asparagus, house steak sauce 54
CHICKEN BREAST
Carolina mop sauce, edamame-smoked bacon succotash 25
PORK CHOP
Herb roasted potato, marinated pepper, chimichurri 33
KUROBUTA PORK BELLY
Apple cider, miso, spicy bok choy, pickled radish 35
Pastas
LINGUINE & CLAMS
Linguine, Florida Littleneck clams, garlic, anchovy, miso, white wine 32
SHRIMP PASTA
Linguine, shrimp, asparagus, tomato, crab broth 28
BURRATA POMODORO
Linguine, fresh cherry tomato sauce, burrata, basil 25
Sides to Share
ASPARAGUS 10
EDAMAME BACON SUCCOTASH 12
MAQUE CHOUX 10
BLISTERED GREEN BEANS 9
SKIN-ON FRIES 7
RED BLISS POTATOES 8
RICE 8
HERBED PARMESAN FRIES 10
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
*Denotes the use of raw fish
†There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.