Marinated in a balsamic vinaigrette then grilled and topped with crabmeat and Fontina cheese, served with chef sides.

Wrapped in bacon, seasoned and cooked to perfection. Finished off with a drizzle of lobster Parmesan sauce. Served with chef sides.

A dish in warm, caramelized butter and seasoning are applied to the fish then blackened on a hot skillet then topped with bourbon peaches. Enough to drive you crazy.

With mango-lime relish. The slight rum flavor and mango reproduce the gulf inspiration of this dish. Take a bite, shut your eyes and enjoy.

Jumbo shrimp stuffed with our delicious lump crab stuffing.  Finished off with a lobster cream sauce.  Served with Chef sides.

Two crab cakes made from lump blue crabmeat and our own Cajun seasonings, served with our homemade Louie dressing. Served with chef sides.

Shrimp sautéed in extra virgin olive oil, lemon, white wine, garlic and fresh basil in a light tomato cream sauce over pasta.

Pan fried with a drizzle of remoulade sauce. Served with chef sides.