Menu

A selection of fresh oysters daily

(Brigantine, NJ)

2 of each oyster

6 oysters & 6 Top Neck Clams

6 oysters, 6 Top Necks, 6 shrimp & colossal lump crabmeat

Fresh shucked oysters with chilled vodka, sour cream, red onion & caviar

9. 1/2 lb or 18. 1 lb
Wild-caught Florida shrimp served chilled or hot

Imported meats, artisan cheeses, spreads, seasonal fruits and savory accoutrements

Creamy, chilled, smoked trout dip with horseradish cream sauce and served with crostini

Seared pork belly lightly tossed in a teriyaki sauce with toasted sesame seeds

Oysters grilled on the 1/2 shell with garlic, butter, wine and Parmesan cheese

Oysters baked in the 1/2 shell with crab-andouille stuffing, cheese and a touch of jalapeno cream

Fresh oysters baked on the 1/2 shell with spinach and Parmesan cheese in a Pernod cream sauce

Whole clam baked with applewood smoked bacon, compound butter and Parmesan breadcrumb

Tender local Littleneck clams, sauteed with garlic and a light Zinfandel sauce

PEI mussels simmered in a spicy marinara sauce

Tender calamari sauteed with banana peppers and onions in a garlic tomato broth

Lightly seasoned calamari served golden brown in a balsamic infused Pomodoro sauce

Fried cornmeal coated calamari tossed with a Sriracha aioli

Thin slices of sushi grade tuna drizzled with sesame oil, wasabi, sour cream and Tobiko caviar

Tempura dipped mahi strips served with tartar sauce

One of our jumbo lump crab cakes served with a remoulade dipping sauce

A pound of jumbo wings or chicken tenders tossed with our original orange-bourbon hot sauce or teriyaki style served with celery and blue cheese dressing

Potato gnocchi baked with crumbled Gorgonzola cheese sauce

Two panko breaded mozzarella wedges served with our basil-marinara sauce

A creamy, devilish blend featuring blue crab claw meat with warm bread for dipping

Bowl 10. | Cup 5.

Bowl 8. | Cup 4.

Spring greens, Chevre cheese, strawberries, spiced walnuts, tossed in a balsamic-strawberry vinaigrette
Large 14. | Half 7.

Crisp romaine lettuce tossed in a classic Caesar dressing with crisp garlic crouton
Large 13. | Half 6.5

Crisp iceberg lettuce, blue cheese dressing, tomato, pickled shallots & applewood smoked bacon

Jumbo shrimp and colossal lump crab over mixed greens, tomato, Kalamata olives & red onions tossed in a fresh lemon-dill vinaigrette

Add 5 cocktail shrimp 15. | Add grilled chicken 12. | Add grilled salmon 15.

Fresh tomato, garlic, basil and cheese topped with a balsamic vinaigrette-dressed greens

Tender beef filet tips, caramelized onions, bacon-horseradish aioli and blend of cheeses

Diced shrimp and tomato bruschetta baked with an artisan cheese blend

A seared 8 ounce burger of our custom blended ground beef on a buttered toasted roll with lettuce, tomato, red onion, pickle spear and a side of seasoned potato wedges
With cheddar or American cheese 19.
With applewood smoked bacon and cheese 21.

A 6-ounce meatless plant-based burger served on a buttered toasted roll with lettuce, tomato, red onion, pickle spear and a side of potato wedges
With cheddar or American cheese 17.
With applewood smoked bacon and cheese 19.

Jumbo shrimp in a spicy tomato sauce over angel hair pasta and topped with shredded Parmesan cheese

Shrimp sauteed with asparagus tips, tomato and a light garlic-Zinfandel sauce over angel hair pasta topped with shredded Parmesan cheese

Scallops, shrimp and colossal lump crab meat in a vodka infused tomato cream sauce over penne pasta

Chesapeake-style crabcake served with remoulade sauce, sauteed zucchini and mashed potatoes

Sushi grade Ahi tuna rolled in a blend of sesame seeds, seared and plated with sweet chili and wasabi sauces. Served with a soy dipping sauce, mashed sweet potatoes and garlic sauteed greens

A blackened Mahi filet topped with fresh pineapple-mango salsa served over garlic sauteed greens and mashed potatoes

A grilled salmon filet glazed with a spicy strawberry-orange infused BBQ sauce. Served with sauteed zucchini and rosemary potatoes

Char-grilled East Coast halibut over lobster risotto and garlic sauteed greens served in a light grilled portobello mushroom broth

Seared local dayboat scallops served in a lemon-basil cream sauce with a touch of Pernod. Served with steamed asparagus and mashed potatoes

A Maplewood Duck half baked in a Grande Marnier glaze served with mashed sweet potatoes and garlic sauteed greens

A bone-in 16oz veal chop pounded thin and breaded, then topped with homemade marinara sauce and mozzarella cheese.

A Parmesan panko breaded, butterflied center-cut pork chop topped with Dijon vinaigrette dressed baby spinach, caramelized pears, toasted pecans, red onion, dried cherries and Chevre cheese

A tender 14-ounce "Berkshire Heritage" pork shank slowly braised in an orange-infused rosemary-tomato sauce. Served over mashed potatoes and garlic sauteed greens

A marinated 14-ounce double cut bone-in pork chop, grilled and finished with herb butter. Served with mashed potatoes and asparagus spears

Grilled 14-ounce rack of lamb with a mint and rosemary-infused Demi glaze. Served with mashed potatoes and asparagus spears

A boneless breast of chicken, sauteed with applewood smoked bacon, onions and mushrooms, topped with colossal lump crab meat in a sherry cream sauce. Served over mashed potatoes and asparagus

14-ounces of grilled Black Angus beef served with garlic sauteed greens and roasted red potatoes

A 9-ounce grilled center-cut filet served with asparagus spears and mashed potatoes

Sauteed onion & mushrooms 6.
Gorgonzola cream sauce 6.
Colossal lump crab meat 22.