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Fried Calamari dusted with seasoned flour and fried. Served with Marinara Sauce
With Grilled Tomatoes, and roasted red peppers, stacked on baby field greens and drizzled with Balsamic syrup
Hand Shucked Oysters baked with spinach, roasted red peppers, and gorgonzola cheese.
Fresh Little Neck Clams baked with garlic , fresh herbs and bread crumbs. | or
Little Neck Clams served with cocktail sauce | or
Boneless strips of chicken, barbecued and lightly fried served with Honey Mustard sauce.
Local steamers served the traditional way with drawn butter and natural broth.- Local steamers served the traditional way with drawn butter and natural broth.
Prince Edward Island mussels, served in a garlic fresh herb and white wine sauce, or a light tomato broth
Premium lump and claw crab meat seasoned and pan fried, served with a chive Aioli and grilled pineapple salsa.
Tender calamari flash-fried and tossed with spicy ginger sake sauce and toasted sesame seeds
Served on the 1/2 shell with sesame seaweed salad and a shallot wasabi vinaigrette
Pan seared, house made, shrimp wontons, served with a ginger sale dipping sauce
New England-style chowder, made with fresh local clams, Carolina shrimp and scallops, with red potatoes and corn.
Made with red and white onions, shallots, scallions, chives and garlic, topped with melted Mozzarella cheese.
Made with fresh lobster, sherry and sweet cream
Carolina Rock shrimp sautéed with garlic and shallots, de glazed with Vodka and finished with a plum tomato cream sauce.
Beer battered fillet, fried golden brown, served with fries and tartar sauce.
Baked filet topped with seasoned bread crumbs, fresh herbs, white wine, lemon and Worcestershire sauce, served with rice and vegetables.
Scallops, Carolina Rock shrimp, fresh filet, baked clam and baked oyster, broiled in garlic butter or lemon and white wine.
Farm raised salmon over wilted Arugula salad, topped with a fresh mozzarella pine nut and tomato salsa, drizzled with a basil balsamic syrup
Sautéed with extra virgin olive oil, sun-dried tomatoes, pine nuts and fresh spinach in a lemon Chardonnay sauce over penne pasta.
Boneless breast of chicken, sautéed with prosciutto, wild mushroom and plum tomato topped with Italian Fontina cheese and a California Chardonnay demi glace over sautéed spinach
Herb-grilled boneless breast of chicken, Gorgonzola cheese, Pecans and pears, tossed in a Balsamic Vinaigrette over Baby field greens.
Wood-grilled chicken breast served over mixed greens with dried cherries, tossed with a Raspberry vinaigrette, and sprinkled with Gorgonzola cheese and toasted Almonds.
Atlantic salmon grilled with fresh herbs and served over mixed greens with artichoke hearts, black olives, tomatoes and red onion tossed with Honey mustard dressing.
Frizzled sweet potatoes. Gulf shrimp, toasted pecans, Vermont Cheddar and grilled Granny Smith apples, with a maple mustard Balsamic vinaigrette.
Crisp Romaine lettuce tossed with
Fresh baby spinach with chopped egg, sliced mushrooms, diced tomato and red onion, topped with crispy shrimp with a classic warm bacon vinaigrette.
Sesame seared tuna, served rare over mixed greens with cucumber, tomato, roasted wasabi peas and grilled pineapple salsa
Mixed greens, red onion, cucumber and tomato.
Crisp sesame coated Gulf Shrimp tempura battered and fried, wrapped in a flour tortilla with mixed greens, tomato, cucumber and red onion tossed with an Oriental-style dressing.
Grilled Shrimp, romaine, olives, Feta cheese, artichoke hearts, tomato, red onion, roasted red peppers and cucumber with red wine vinaigrette
Turkey breast, lettuce, tomato, fresh Mozzarella cheese and Honey Mustard dressing, wrapped in a flour tortilla.
Grilled Chicken cutlet brushed with a Balsamic glaze, Served on a fresh baked Rustic roll with leaf lettuce, roasted red peppers and fresh Mozzarella cheese.
Fried chicken cutlet topped with Cheddar cheese, Blue cheese dressing, crispy bacon and Louisiana hot sauce, served on a rustic roll.
Romanian-marinated Skirt steak grilled and sliced served on garlic bread with melted Mozzarella cheese.
Fresh zucchini squash, eggplant, roasted red peppers, Portobello mushrooms, arugula and red onion, brushed with a Balsamic glaze and grilled. Wrapped in a soft flour tortilla with Goat cheese.
Miami style grilled sandwich with smoked Ham, roast port, pickles and Swiss cheese, pressed between two pieces of grilled garlic bread. NOW AVAILABLE LOW CARB PRESSED IN A TOMATO TORTILLA
Wrapped in a tomato tortilla with Dijon mustard, cheese, lettuce and tomato served with sauteed spinach
Grilled north Atlantic salmon with marinated seaweed salad, sliced avocado, cucumber and wasabi mayo wrapped in a flour tortilla
Fried Calamari dusted with seasoned flour and fried. Served with Marinara Sauce
With grilled tomatoes, and roasted red peppers, stacked on baby field greens and drizzled with Balsamic syrup
Hand Shucked Oysters baked with spinach, roasted red peppers, and gorgonzola cheese.
Fresh Little Neck Clams baked with garlic , fresh herbs and bread crumbs. | or
Little Neck Clams served with cocktail sauce, | or
Boneless strips of chicken, barbecued and lightly fried served with Honey Mustard sauce.
Local steamers served the traditional way with drawn butter and natural broth.- Local steamers served the traditional way with drawn butter and natural broth.
Prince Edward Island mussels, served in a garlic fresh herb and white wine sauce, or a light tomato broth
Premium lump and claw crab meat seasoned and pan fried, served with a chive Aioli and grilled pineapple salsa.
Fresh avocado and spicy tuna tartare served on top of crispy rice paper "nachos" tossed with a chipotle ginger aioli and sprinkled with Nori ribbons
Served on the 1/2 shell with sesame seaweed salad and a shallot wasabi vinaigrette.
Tender calamari flashfried and tossed with a spicy ginger sake sauce and toasted sesame seeds
Pan-seared, house made, shrimp wontons, served with a ginger sake dipping sauce
New England-style chowder, made with fresh local clams, Carolina shrimp and scallops, with red potatoes and corn.
Made with red and white onions, shallots, scallions, chives and garlic, topped with melted Mozzarella cheese.
Made with fresh lobster, sherry and sweet cream
1/2 of a 2 pound lobster, sautéed with mussels, clams and shrimp served in a garlic fresh herb and white wine sauce, or a light tomato broth over linguine
Blackened chicken and sautéed Carolina shrimp, mixed with fresh spinach, roasted red peppers and mushrooms, tossed with bowtie pasta and sauced with a fresh basil gorgonzola cream.
Carolina Rock shrimp sautéed with garlic and shallots, de glazed with Vodka and finished with a plum tomato cream sauce.
Jumbo Shrimp, asparagus and wild mushrooms, tossed in a roasted red pepper lobster sauce, finished with fresh cream and tossed with Penne.
Prince Edward Island Mussels sautéed in a roasted garlic Pomodoro sauce served over linguine and topped with flash-fried calamari.
Sautéed with extra virgin olive oil, sun-dried tomatoes, pine nuts and fresh spinach in a lemon Chardonnay sauce over penne
Ecuadorian shrimp, sautéed in extra virgin olive oil with sweet roasted garlic, fresh baby spinach, sun-dried tomatoes, and pine nuts finished with Napa Valley Chardonnay and topped with crumbled goat cheese.
Maine lobster, little neck clams, shrimp and scallops, sautéed in garlic and white wine, tossed with Aroborio rice, plum tomato and fresh Arugula.
1/2 lobster, New England Codfish, Atlantic Sea scallops, baked clam and baked oyster, broiled in garlic butter or lemon and white wine.
Served broiled or steamed with fresh corn on the cob and drawn butter.
Boneless breast of chicken, sautéed with prosciutto, wild mushroom and plum tomato topped with Italian Fontina cheese and a California Chardonnay demi glace over sautéed spinach.
Grilled red snapper brushed with a oriental hosin barbeque sauce , served over shrimp vegetable fried rice, and topped with crispy leeks.
Marinated Romanian Skirt steak served with garlic sautéed spinach and mashed red potatoes.
Spicy charred, topped with a gorgonzola Dijon cream and served over spicy scallion mashed potatoes
Ahi Tuna seasoned with Rachel's Japanese Chili Rub, (served rare unless requested otherwise), over marinated seaweed salad with an orange ginger glaze and Wasabi drizzle, served with wasabi potato spring roll
Roasted Mahi Mahi topped with a sweet corn blue crab crust served over crispy plantains drizzled with a roasted red pepper coulis
Classic New York Steak seasoned with Rachel's Steak rub and grilled on an open flame and served with mashed red potatoes.
One pound of crab legs served over lobster spinach whipped potatoes with grilled corn on the cob and drawn butter
With a blue crab and asparagus dressing, sauced with a lobster peppercorn cream and served over a tomato scallion pilaf
-Crisp Romaine lettuce tossed with
Wood-grilled chicken breast served over mixed greens with dried cherries, tossed with a Raspberry vinaigrette, and sprinkled with Gorgonzola cheese and toasted Almonds.
Atlantic salmon grilled with fresh herbs and served over mixed greens with artichoke hearts, black olives, tomatoes and red onion tossed with Honey mustard dressing.
Frizzled sweet potatoes. Gulf shrimp, toasted pecans, Vermont Cheddar and grilled Granny Smith apples, with a maple mustard Balsamic vinaigrette.
Sesame seared tuna, served rare over mixed greens with cucumber, tomato, roasted wasabi peas and grilled pineapple salsa
Mixed greens, red onion, cucumber and tomato.
Crisp sesame coated Gulf Shrimp tempura battered and fried, wrapped in a flour tortilla with mixed greens, tomato, cucumber and red onion tossed with an Oriental-style dressing.
Grilled Chicken cutlet brushed with a Balsamic glaze, Served on a fresh baked Rustic roll with leaf lettuce, roasted red peppers and fresh Mozzarella cheese.
Fried chicken cutlet topped with Cheddar cheese, Blue cheese dressing, crispy bacon and Louisiana hot sauce, served on a rustic roll.
Romanian-marinated Skirt steak grilled and sliced served on garlic bread with melted Mozzarella cheese.
Fresh zucchini squash, eggplant, roasted red peppers, Portobello mushrooms, Arugula and red onion, brushed with a Balsamic glaze and grilled. Wrapped in a soft flour tortilla with Goat cheese.
Miami style grilled sandwich with smoked Ham, roast port, pickles and Swiss cheese, pressed between two pieces of grilled garlic bread. NOW AVAILABLE LOW CARB PRESSED ON A TOMATO TORTILLA
Wrapped in a tomato tortilla with Dijon mustard, cheese, lettuce and tomato served with sautéed spinach
Please confirm that this restaurant at this location is permanently closed...