CHEF'S FEATURES

Below are today's specials created under the direction of Chef Santiago Echavaria. We welcome your comments and suggestions for future specials.


March 9 - March 15
 

 

                            


Featured Oyster
We serve only premium oysters known for their meaty, salty flavor, shucked to order served iced on the half shell, Half Dozen.
COCKENOE - Connecticut 11.95
     MALPEQUE - Prince Edward Island    11.95 
BLUE POINT - Long Island, New York  11.95

      

Fresh Catch




 

 

 

 

 





 

  

Low Carbohydrate Friendly! All of our fresh catch choices have Zero carbohydrates! We recommend that you order your fresh catch grilled or broiled and choose steamed broccoli as a side dish. Enjoy your fresh catch broiled or grilled, or for something more adventurous try one of the following options:

Blackened - seasoned with our own special Cajun blend, seared and served with roasted red pepper aioli.

Shanghai Style - sesame steamed, with sticky rice, bok choy and ginger-scallion soy sauce.

Served with hot homemade bread and butter, Maytag bleu cheese coleslaw vinaigrette and choice of side. House salad in place of coleslaw add $1.95 

    

    LARGE STONE CRAB - 1 LB.    

30.95

    FLORIDA MAHI MAHI    

21.95

    BLOCK ISLAND SWORDFISH   

21.95

GEORGE'S BANK LEMON SOLE
 23.95
    GULF BLACK GROUPER    

27.95

BROILED MAINE SCALLOPS, in sherry butter  25.95
    LAKE ERIE PERCH   

26.95

FLORIDA YELLOWFIN TUNA  

28.95

FOLEY'S FARM RAISED ATLANTIC SALMON  

21.95

    CHILEAN SEA BASS   

28.95

                          

Entrees

  

 CITRUS CRUSTED HADDOCK - served with green pea tendrils, fennel salad and jasmine rice, finished with tomato and basil puree.

23.95 

    CHAR GRILLED MAHI MAHI - marinated in lemon, garlic, parsley and olive oil, served with roasted potatoes and asparagus, with chive butter.   

23.95