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Jumbo lump crab meat, cold boiled Gulf shrimp, and Ahi tuna served with a citrus vinaigrette.
Steamed in a white wine pesto cream broth accented with fine herbs. Served with grilled bread.
(3 pc.) A blend of lobster and Sriracha slaw flash-fried and served with a sweet chili dipping sauce.
Orecchiette pasta tossed with crabmeat in a three cheese cream sauce topped with buttered bread crumbs.
Served with a zesty marinara sauce.
Shrimp and crawfish in a cream sauce. Baked with pepper jack and cheddar cheese. Served with grilled bread.
(8 pc.) Served with garlic spinach and sesame soy sauce.
Served with lump crabmeat in garlic butter.
(2 pc.) A creamy bed of grilled corn and tasso ham relish. Topped with jumbo lump crab.
Marinated in a citrus soy sauce with avocado.
(8-10 oz.) New England-style soup with lump crab and roasted corn.
(8-10 oz.) Shrimp, oysters, and crabmeat.
Romaine lettuce tossed with house-made dressing, shaved Parmesan cheese, and garlic croutons.
(8-10 oz.) A smooth, creamy, and highly-seasoned French soup.
Mixed greens with signature whole-grain mustard vinaigrette, house-made croutons, and crumbled bleu cheese.
Mixed greens with signature apple-cider vinaigrette, candied pecans, Gorgonzola cheese, and grilled Granny Smith apples.
Dark roux stew with shrimp, oysters, and crab.
Italian tomato stew with shrimp, fish, mussels, clams, calamari, and jumbo crab in a saffron broth. Served with olive oil crushed potatoes.
French-style stew with fish, shrimp, jumbo crab, clams, mussels, and vegetables served in a saffron broth.
Pan-roasted Atlantic salmon with (2) grilled shrimp dusted with Cajun spices. Served over spinach couscous and jumbo lump crab with lemon garlic butter.
Served with creamy butter risotto with sweet peas, shallots, and mushrooms.
Pan-roasted sea bass over spinach couscous and jumbo lump crab with lemon garlic butter.
Grilled shrimp, sautéed spinach, and creamy cheese grits with andouille and sweet corn in a spicy Creole butter sauce.
Served with mashed potatoes and green beans. Topped with our marsala wine sauce.
Steamed Chilean sea bass served over steamed rice, spinach, and bok choy in a ginger soy broth.
Served over steamed rice and topped with crawfish, and mushrooms in a brown butter wine sauce.
Sun-dried tomato, basil, spinach, pine nuts, and olive oil-roasted garlic sauce with penne pasta.
Your choice of salmon or shrimp served over steamed rice and Asian vegetables. Topped with peanut curry sauce.
Lobster, crabcake, and jumbo shrimp with asparagus and risotto.
Grilled salmon with lemon caper sauce. Served with rice pilaf and squash medley.
Pan-seared grouper with lemon butter sauce. Served with fingerling potatoes and vegetable medley.
Grilled Texas Redfish with lemon caper sauce. Served with fingerling potatoes and vegetable medley.
Seared sea scallops with lemon butter sauce. Served with fingerling potatoes and vegetable medley.
(8 oz.) Tender filet.
(12 oz.) Full-bodied texture, slightly firmer than a ribeye.
(16 oz.) Well-marbled for peak flavor and deliciously juicy.
(8 oz.) Filet topped with large shrimp and dusted with Cajun spices.
Your choice of grilled or steamed.
Side of Asparagus & Mashed Potatoes
side of shrimp in an herby garlic butter sauce.
side of crawfish & mushrooms in a creamy mushroom sauce.
Sauteed Lump Crab, asparagus, hollandaise sauce.
(24 oz.) Fountain drink.
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