Winter Hours

Dining Room open

Thursday through Sunday 4 till 9 

Bar opens an hour earlier

DON'T MISS OUR CUSTOMER APPRECIATION MENU EVERY THURSDAY

We Will Be Open Valentine's Day 4 till 9

SUSHI BAR WILL BE ALSO!!

WE WILL BE CLOSED FOR A PRIVATE PARTY SATURDAY FEBRUARY 11th

Sushi Bar open Friday & Saturday

1&1/4 lbs. Lobster 2 for $24 ALL WEEKEND 

SUPER BOWL PARTY @ the Boat Bar!

$2 Coors Light & Yuengling Drafts!

More Drink Specials to be announced!

Free Homemade Buffet after the first quarter check back for buffet menu!

CHEF SCOTT'S SELECTIONS 1-28-12

Starters

Field mixed greens tossed with gorgonzola cheese, red onions, grape tomatoes, candied walnuts and balsamic vinaigrette                    4.00

Cheesy Crab, Spinach & artichoke dip with garlic crostini’s                       7.00

Crispy Bourbon Shrimp Tossed in our homemade bourbon sauce         9.00

Ancho Seared Scallop sushi roll with sweet potato                                     8.00

Grilled Filet Mignon sushi roll

 With roasted red peppers & asparagus                                                       9.00

Tuna or Salmon sashimi                                                                        3.00 each

Soup of the day:  Loaded Baked Potato            Cup 3.00         Bowl 5.50

Entrees

Grilled 10 oz. Hangar Steak over shallot marmalade

Hangar steak AKA Butchers cut, one of the most flavorful cuts of beef,

Served Rare to Medium rare)

Served with honey glazed roasted brussel sprouts

and garlic mashed potatoes                                                                23.00

Grilled Grouper with scallops and asparagus

(Wild Caught off the Mexican coast, firm yet flaky with a mild flavor)

Topped with caramelized onions, balsamic drizzle and bell pepper medley

over garlic mashed potatoes                                                             24.00

Baked Barramundi topped with a smoked salmon & horseradish crust

(Barramundi-Australian Sea Bass White, flaky flesh with a clean sweet flavor)

Served with sautéed green beans, Grilled chorizo, cauliflower

& fingerling potatoes finished with a splash of sherry                     21.00

Sesame encrusted Yellow fin (Seared Rare)

 (Firm dark red flesh with a robust meaty flavor)

Over spring mixed greens tossed with gorgonzola, crab, red onions,

 candied walnuts, grape tomatoes and balsamic vinaigrette            22.00

Spicy Yellow fin (Grilled rare)

Rubbed with Cajun seasonings, then grilled topped with shrimp

and red onions in Cajun beer butter sauce over wild rice                    22.00

Parmesan encrusted eggplant stuffed with parmesan encrusted crab cake,

Spinach & mozzarella topped with homemade marinara                 18.00

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