Crab Catcher
Spice crusted ahi tuna with Asian slaw, crispy wonton and wasabi.
Vegetarian spring rolls, lightly fried and served over a salad of napa cabbage, radicchio and sesame seaweed with a sweet chili plum sauce
Jumbo prawns seared with serrano, ancho and Anaheim chili paste over basil whipped potatoes
Blended crabmeats in a creamy roasted pepper and shrimp broth
Prepared in the traditional New England style
Jumbo lump crab, chopped avocado, shaved fennel, cherry tomatoes, tossed with a dill peppercorn dressing over field greens, served up
A blend of crabmeats, sourdough crumbs, scallions, jack cheese, dill and sweet sherry stuffed into mushroom caps, topped with melted jack cheese
Blue crab, old bay spices, sweet chilies and citrus, pan-seared, over grilled fennel granny apple relish with a spicy remoulade
Jumbo prawns, poached in old bay spices, with our zesty cocktail sauce with horseradish over field greens
Panko crusted, deep-fried and served with charred tomato horseradish sauce
Pan roasted in white wine with garlic butter broth
Fresh oysters with spicy cocktail and horseradish sauce.
Mesclun greens, tossed with fresh herb balsamic vinaigrette, topped with caramelized pecans and pomegranate
Grilled artichoke hearts, hearts of palm with hearts of romaine and fennel parmeasan vinaigrette
Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano cheese
Fresh arugula with toasted walnuts, grilled pears and mine shaft bleu cheese vinaigrette
Boston bibb lettuce, grilled marinated chicken breast, avocado, diced tomato, crumbled bleu cheese, crisp bacon and sliced egg with a red wine vinaigrette
Panko crusted chicken breast, seedless grapes, wasabi peas, papaya, spicy cashews with a ginger sesame vinaigrette
Medallions of grilled salmon over spinach, fresh mozzarella, grilled artichokes and a basil balsamic vinaigrette
A blend of crabmeats over mixed field greens with fresh tomatoes, artichoke hearts and sliced avocado, topped with louie dressing
Poached eggs and Canadian bacon on a toasted English muffin with hollandaise sauce
Our southern style blue crab cakes with old bay spices, topped with poached eggs and spicy remoulade
Fried eggs in a spicy Mexican sauce, served with refried beans, Spanish style rice and tortillas
Served with strawberries and whipped cream
Avocado, bacon and cheddar omelette with grilled onions and potatoes
Smoked Norwegian Salmon, sliced red onion, tomato, egg, capers, dill cream cheese and toasted bagels
Blended crabmeats and parmesan cheese, served with a fresh salsa, grilled onions and potatoes
Sweet crabmeat, jack cheese and green onions baked in tortillas and topped with spicy Mexican sauce and sour cream with rice and beans
Our chef’s special preparation of today’s freshest selection
Pan roasted Pacific King Salmon, wild mushroom and parmesean cheese risotto, haricot verts, heirloom tomato basil coulis and roasted garlic leek sauce
Foccacia crusted Hawaiian Ono with our king crab and caramelized maui onion stuffing with chili-garlic carrot puree, dill-infused buerre blanc and fresh steamed asparagus
Blue crab, old bay spices, sweet chilies and citrus, grilled fennel and granny apple, Thai basil whipped potatoes and spicy remoulade
Choice tender beef, flame grilled with french fried potatoes, tobacco onions and a three peppercorn demiglace
Pan roasted manila clams over semolina linguini with roasted garlic chardonnay broth and a sourdough crostini
Herb marinated chicken, grilled and served over fettuccine tossed with roasted garlic tomatoes, basil and white wine
Herb marinated, flame grilled prawns served over semolina fettuccine tossed with roasted garlic, tomatoes, basil and white wine
Structure of Alaskan King Crab Legs, steamed, with sweet corn salsa and herb roasted baby red potatoes
Steamed and served with seared asparagus, herb roasted baby red potatoes and citrus tarragon butter
Spice crusted ahi tuna with Asian slaw, crispy wonton and wasabi.
Jumbo lump crab, chopped avocado, shaved fennel, cherry tomatoes, tossed with a dill peppercorn dressing over field greens, served up
Vegetarian spring rolls, lightly fried and served over a salad of napa cabbage, radicchio and sesame seaweed with a sweet chili plum sauce
Jumbo prawns seared with serrano, ancho and Anaheim chili paste over basil whipped potatoes
Blended crabmeats in a creamy roasted pepper and shrimp broth
Prepared in the traditional New England style
Seasonally fresh mussels, pan roasted with shrimp broth, roasted garlic and vine-ripened tomatoes, served with a gorgonzola crostini
A blend of crabmeats, sourdough crumbs, scallions, jack cheese, dill and sweet sherry stuffed into mushroom caps, topped with melted jack cheese
Blue crab, old bay spices, sweet chilies and citrus, pan-seared, over grilled fennel granny apple relish with a spicy remoulade
Panko crusted, deep-fried and served with charred tomato horseradish sauce
Jumbo prawns, poached in old bay spices, with our zesty cocktail sauce with horseradish over field greens
Pan roasted in white wine with garlic butter broth
Fresh oysters with spicy cocktail and horseradish sauce.
Grilled artichoke hearts, hearts of palm with hearts of romaine and fennel parmeasan vinaigrette
Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano cheese
Hydroponic bibb lettuce and fresh arugula with roasted beets, maytag blue cheese and toasted pistachios in a pear vinaigrette
Mesclun greens, tossed with fresh herb balsamic vinaigrette, topped with caramelized pecans and pomegranate
Fresh arugula with toasted walnuts, grilled pears and mine shaft bleu cheese vinaigrette
Boston bibb lettuce, grilled marinated chicken breast, avocado, diced tomato, crumbled bleu cheese, crisp bacon and sliced egg with a red wine vinaigrette
Panko crusted chicken breast, seedless grapes, wasabi peas, papaya, spicy cashews with a ginger sesame vinaigrette
Molasses, soy and garlic marinated flat iron steak, grilled to your liking, served over mix greens with avocado, tomato, grilled onions, crispy goat cheese and a Maytag blue cheese vinaigrette
Medallions of grilled salmon over spinach, fresh mozzarella, grilled artichokes and a basil balsamic vinaigrette
A blend of crabmeats over mixed field greens with fresh tomatoes, artichoke hearts and sliced avocado, topped with louie dressing
Panko crusted, fried to a golden brown, served on house made foccacia bread with lettuce, tomato, avocado and a spicy chili mayonaise
Citrus-peppercorn poached prawns, caramelized onions, cucumber, celery, roasted garlic artichoke pesto and louie dressing on a toasted sourdough baguette
Deep fried steak, served with fresh chili-mayonnaise, romaine and tomato on foccacia bread
Char-broiled soy honey marinated chicken breast, with havarti cheese, avocado and caramelized pineapples on foccacia bread
Pan-fried with lettuce, tomato, caramelized onions, avocado and remoulade sauce on sourdough bread
Crab salad with lettuce, tomato, dill cream cheese and avocado spread on a Mexican torta
Hawaiian Ahi, char-grilled, served on Mexican torta with jack cheese, grilled onions and spicy tomato sauce
Char-grilled flat iron steak, marinated in Jack Daniels whiskey, Dijon mustard, horseradish, brown sugar and rosemary, served on a sourdough baguette with havarti cheese and grilled sweet onions
Charbroiled ground sirloin, topped with cheddar cheese and served on an onion roll, dressed with lettuce, tomato and grilled onion
Our chef’s special preparation of today’s freshest selection
Pan roasted Pacific King Salmon, wild mushroom and parmesean cheese risotto, haricot verts, heirloom tomato basil coulis and roasted garlic leek sauce
Rice paper wrapped, pan seared sushi grade Ahi, black Thai sticky rice, vegetable tempura, orange carrot ginger sauce and a kung pao buerre blanc
Foccacia crusted Hawaiian Ono with our king crab and caramelized maui onion stuffing with chili-garlic carrot puree, dill-infused buerre blanc and fresh steamed asparagus
Lightly fried, batter dipped Petrale Sole, crispy house made potatoe chips with a house made tartar sauce
A seasonal selection of shellfish and fresh seafood, combined in a chipotle tomato saffron broth, with fennel and fresh herbs.
Blue crab, old bay spices, sweet chilies and citrus, grilled fennel and granny apple, Thai basil whipped potatoes and spicy remoulade
Choice tender beef, flame grilled with french fried potatoes, tobacco onions and a three peppercorn demiglace
Herb crusted flame grilled chicken breast with caramelized maui onion creamy herb sauce, Thai basil whipped potatoes and Chinese longbeans
Grilled lobster over semolina pappardelle tossed with fresh herbs and a sherry cream sauce
Alaskan King Crab Legs, steamed, with sweet corn salsa and herb roasted baby red potatoes
Jumbo prawns seared in roasted garlic and served over semolina cappellini
Pan roasted manila clams over semolina linguini with roasted garlic chardonnay broth and a sourdough crostini
Steamed and served with seared asparagus, herb roasted baby red potatoes and citrus tarragon butter
Herb marinated, flame grilled prawns served over semolina fettuccine tossed with roasted garlic, tomatoes, basil and white wine
Roasted squash, poached tomatoes, caramelized sweet onions, snow peas and roasted mushrooms tossed with semolina linguini, choice of Thai basil pesto, sweet onion alfredo or ginger sesame sauce
Spice crusted ahi tuna with Asian slaw, crispy wonton and wasabi.
Jumbo lump crab, chopped avocado, shaved fennel, cherry tomatoes, tossed with a dill peppercorn dressing over field greens, served up
Vegetarian spring rolls, lightly fried and served over a salad of napa cabbage, radicchio and sesame seaweed with a sweet chili plum sauce
Jumbo prawns seared with serrano, ancho and Anaheim chili paste over basil whipped potatoes
Blended crabmeats in a creamy roasted pepper and shrimp broth
Prepared in the traditional New England style
Seasonally fresh mussels, pan roasted with shrimp broth, roasted garlic and vine-ripened tomatoes, served with a gorgonzola crostini
A blend of crabmeats, sourdough crumbs, scallions, jack cheese, dill and sweet sherry stuffed into mushroom caps, topped with melted jack cheese
Blue crab, old bay spices, sweet chilies and citrus, pan-seared, over grilled fennel granny apple relish with a spicy remoulade
Panko crusted, deep-fried and served with charred tomato horseradish sauce
Jumbo prawns, poached in old bay spices, with our zesty cocktail sauce with horseradish over field greens
Pan roasted in white wine with garlic butter broth
Fresh oysters with spicy cocktail and horseradish sauce.
Crisp iceberg lettuce, teardrop tomatoes, tobacco onions with mine shaft bleu cheese dressing
Grilled artichoke hearts, hearts of palm with hearts of romaine and fennel parmeasan vinaigrette
Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano cheese
Hydroponic bibb lettuce and fresh arugula with roasted beets, maytag blue cheese and toasted pistachios in a pear vinaigrette
Fresh arugula with toasted walnuts, grilled pears and mine shaft bleu cheese vinaigrette
Mesclun greens, tossed with fresh herb balsamic vinaigrette, topped with caramelized pecans and pomegranate
A blend of crabmeats over mixed field greens with fresh tomatoes, artichoke hearts And sliced avocado, topped with louie dressing
Our chef’s special preparation of today’s freshest selection
Pan roasted Pacific King Salmon, wild mushroom and parmesean cheese risotto, haricot verts, heirloom tomato basil coulis and roasted garlic leek sauce
Rice paper wrapped, pan seared sushi grade Ahi, black Thai sticky rice, vegetable tempura, orange carrot ginger sauce and a kung pao buerre blanc
Foccacia crusted Hawaiian Ono with our king crab and caramelized maui onion stuffing with chili-garlic carrot puree, dill-infused buerre blanc and fresh steamed asparagus
Macadamia nut crusted Alaskan Halibut, oven roasted, over coconut sticky rice and snow pea stir-fry with mango and papaya coulis and miso honey buerre blanc
Pan seared Maryland Soft Shell Crabs, celery root puree, garlic braised pear tomato, maui onion and fennel compote, Spanish Cabrales blue cheese bechamel
Large flame grilled Canadian Sea Scallops, Yukon gold potato gnocchi, asparagus, corn and portabello mushroom ragout, meyer lemon pinot grigio reduction and basil oil
Steamed and served with seared asparagus, herb roasted baby red potatoes and citrus tarragon butter
A seasonal selection of shellfish and fresh seafood, combined in a chipotle tomato saffron broth, with fennel and fresh herbs, and a king crab leg
Alaskan King Crab Legs, steamed, with sweet corn salsa and herb roasted baby red potatoes
Our chef’s daily combination of grilled items with a variety of sauces
Grilled Top Sirloin of choice Midwestern beef with a Napa Cabernet Sauvignon blue cheese reduction and a Canadian Slipper Lobster tail with a citrus sage compound butter accompanied by roasted fingerling potatoes and grilled asparagus
Grilled tenderloin of choice Midwestern beef, with seared arugula, garlic crusted rizolli potatoes and Napa Cabernet Sauvignon blue cheese reduction
Choice tender beef, flame grilled with french fried potatoes, tobacco onions and a three peppercorn demiglace
Flame grilled herb marinated rack of Australian Lamb, Sonoma goat cheese and thyme polenta, apricot sour cherry chutney and a black mission fig port wine reduction
Herb crusted flame grilled chicken breast with caramelized maui onion creamy herb sauce, Thai basil whipped potatoes and Chinese longbeans
Grilled lobster over semolina pappardelle tossed with fresh herbs and a sherry cream sauce
Jumbo prawns seared in roasted garlic and served over semolina cappellini
Pan roasted manila clams over semolina linguini with roasted garlic chardonnay broth and a sourdough crostini
Herb marinated, flame grilled prawns served over semolina fettuccine tossed with roasted garlic, tomatoes, basil and white wine
Roasted squash, poached tomatoes, caramelized sweet onions, snow peas and roasted mushrooms tossed with semolina linguini, choice of Thai basil pesto, sweet onion alfredo or ginger sesame sauce
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