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

CHECK OUT THE MENU BELOW

1&1/4 lbs. Lobster 2 for $28  

CRAB ROOM REOPENS

 FRIDAY 4-6-12

MUSIC BY DR. CHEEKO

Customer Appreciation Menu

Thursday February 23rd, 2012

   $24 per person, $10 sharing charge, eat in only

      Includes: Appetizer, salad, entree, and dessert

Appetizer selections: (Choose One, Just one)

• (4) Clams casino               • (24) U-peel Shrimp            • Sautéed spinach

• (4) Fried mozzarella          •(6) Jalapeno poppers      • (12) Fried Mushrooms

• (4) clams on the ½            •(4) Oysters on the ½          • Crab Bisque

• Manhattan clam chowder      • Snapper soup            • Clam or Oyster stew

• Steamed littlenecks or pop-pop style littlenecks      • Snapper Soup

House salad with your choice of dressing (included)

OR Upgrade your salad for $3.00 (See Salad Below)

 • Mixed greens tossed with gorgonzola, red onions, grape tomatoes,

Candied walnuts and balsamic vinaigrette

Entrée Selections: (Choose One) Description on regular menu

• 2 – 3.5oz. Fried or Broiled Lobster tails

• Stuffed flounder                                          • Fried or scampi style shrimp

• Broiled, blackened or fried flounder      • 6oz. Maryland crab cake

• Broiled, blackened or fried scallops     • Grilled Chicken Alfredo

• Deviled clams                                              • Fried seafood combination      

•Broiled or Fried Stuffed shrimp               • Grilled or blackened salmon

• Eastern ShorePasta                                   • Vegetable pasta

• Deep SeaPasta                                            • Great Bay Pasta

• Grilled Pork Chops                                      • Amaretto Pork Chops

                                           • Chef Scotts’ Stuffed Salmon

• Grilled Filet of beef sirloin topped with shitake mushrooms and red onions

•Grilled Filet Mignon with fried leeks (Add $5)

Chef Scott’s Entrée Selections

• Grilled Swordfish & asparagus

   Topped with caramelized onions, balsamic drizzle and bell pepper medley

    Over garlic mashed potatoes

• Nutty Barramundi

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

   Walnut & Panko crust, served with julienned carrots, sautéed cauliflower & pecans    

   Deglazed in amaretto served over wild rice        

• SpicyYellow fin (SERVED RARE)

   Rubbed with Cajun seasonings,

   Then grilled topped with shrimp and red onions

   In Cajun beer butter sauce over wild rice 

• Sesame encrusted Yellow fin (SERVED RARE)

    Over spring mixed greens tossed with gorgonzola, red onions,   

   Candied walnuts, grape tomatoes and balsamic vinaigrette   

• Parmesan encrusted eggplant stuffed with parmesan encrusted crab cake,

   spinach & mozzarella topped with homemade marinara

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