Our signature scratch-made lobster bisque, rich and velvety, finished with tender Maine lobster meat

3 Stuffed Italian rice balls with ground beef, rice and cheese. Deep-fried with Marinera Sauce

Crispy barrel-cut tater tots baked golden and smothered with our signature crab blend, melted cheddar, and smoky bacon. Topped with jumbo lump crabmeat and finished with a touch of Old Bay for the perfect bite.

Baked oysters with spinach alfredo sauce. Topped with cheddar cheese and bacon. 6 / 25 and 12 / 40

Fresh green tomatoes, sliced and hand-breaded with panko and Parmesan, flash-fried and served over baby arugula. Finished with our roasted tomato bisque and topped with fresh jumbo lump crabmeat.

Tender chunks of Maine lobster gently simmered in a rich saffron cream sauce with sun-dried tomatoes, baby spinach, and Parmesan. Served over fresh egg-noodle pappardelle and finished with an additional portion of lobster meat.

Slow-braised Certified Angus Beef® bone-in short rib, Topped with sweet caramelized onions and finished in a rich port wine demi-glace. Served with creamy mashed potatoes and tender broccoli.

Seared halibut over risotto with asparagus, spinach, and cherry tomatoes, drizzled in a fresh garlic-lemon white wine sauce.

Local Chesapeake rockfish, generously stuffed with our signature crab imperial, broiled and finished with a butter–garlic wine sauce accented with Old Bay. Served with roasted potatoes and cut rapini.

Pan-seared scallops, jumbo Gulf shrimp, and marinated filet tips simmered in our signature white wine–garlic scampi sauce with baby spinach, diced tomatoes, asparagus tips, and Parmesan. Gently folded into slow-cooked, saffron-infused Arborio risotto.

Jumbo Gulf shrimp simmered in a creamy roasted garlic sauce, traditionally served over toasted slices of rustic ciabatta.

Tender chicken breast skewers coated in crushed pistachios and broiled to a golden crust, finished with a delicate honey–Marsala glaze.

12 oz. French-cut rib chop dusted with panko and Parmesan, seared and finished under the broiler. Topped with sautéed mushrooms in a rich Marsala wine sauce, served with peppercorn-Parmesan mashed potatoes, green beans, and carrots.

Hand-cut Certified Angus Beef filet tips simmered in a rich Marsala wine sauce with mushrooms and baby spinach, folded into creamy Parmesan risotto and finished with Gorgonzola crumbles.

Three double-cut New Zealand lamb chops marinated with lemon and rosemary, grilled to temperature, and finished with a rich port wine demi. Served over garlic-sautéed baby spinach with herb-roasted potatoes.

Fresh chunks of Maine Lobster seared in clarified butter then tossed with tarragon, lemon juice, sea salt, white pepper, and mayo. Chilled and then spooned over butter toasted brioche slider buns.

Hand-cut 8 oz. Chesapeake rockfish fillet simmered with clams, shrimp, and calamari in a scratch-made San Marzano tomato sauce with fresh basil, garlic, and a touch of white wine. Served over fresh squid ink infused linguine.

Pan-seared salmon served over Mediterranean couscous with cherry tomatoes, asparagus, baby spinach, broccolini, and garlic, finished with a roasted red pepper sauce.

Colossal diver scallops dusted with panko breadcrumbs, Parmesan, and lemon pepper seasoning, pan-seared and finished under the broiler. Served in a bright lemon-butter white wine sauce.

Pan-seared diver scallops and jumbo Gulf shrimp simmered in a creamy vodka rosé sauce with baby spinach and diced tomatoes, served over pappardelle pasta and topped with jumbo lump crabmeat and a sprinkle of Parmesan.

Our signature jumbo lump crab imperial features fresh crabmeat gently tossed in a light, flavorful egg-white–based imperial sauce and baked to a golden brown. Served with roasted red potatoes and sautéed broccoli.

A hand-cut CAB porterhouse, perfectly grilled and topped with a bold peppercorn port wine reduction. Paired with roasted fingerling potatoes and garlic sautéed spinach.

Fresh local watermelon, sliced and topped with chopped mint and feta cheese, finished with a drizzle of honey and balsamic glaze.

Two whole Maryland soft shell crabs, pan-fried to a golden crisp and served atop our signature fried green tomatoes with a sweet and smoky roasted corn relish. Finished with a bold spicy aioli and accompanied by garlic-sautéed cherry tomatoes and tender green kale.

Tender chopped kale blended with roasted tomatoes, sliced almonds, and goat cheese crumbles, tossed in a house blueberry vinaigrette.

Crispy hand-breaded fish filet topped with lettuce, tomato, and your choice of cheese, served on a toasted brioche bun with creamy tartar sauce.

Creamy burrata with baby arugula, virgin olive oil, and balsamic glaze.

Tomato and buffalo mozzarella drizzled with olive oil and balsamic glaze.

3 Lump crab meat balls with house remoulade and mixed greens.

House blend of spices, with Maryland jumbo lump crab meat. Topped with cheddar cheese.

Crispy, golden calamari served with our house-made spicy marinara sauce.

Fresh green tomatoes, sliced and hand-breaded with panko and Parmesan, flash-fried and served over baby arugula. Finished with our roasted tomato bisque and topped with fresh jumbo lump crabmeat.

Two breaded shrimp, two fried cheese ravioli, two mozzarella sticks, and a side of balsamic tomato salad.

12” cheese pizza. Add pepperoni, sausage or mushrooms for an extra $1.00.

Chopped shrimp, mango, avocado, tomatoes, onions, and Jalapeño in citrus-lime marinade.

House-made meatballs served in marinara sauce with crostini.

Six crispy mozzarella sticks with homemade marinara.

Sauteed mussels with garlic, touch of extra virgin olive oil, and tomato marinara sauce or white wine lemon sauce.

Tender, served cold with celery, red onions, and garlic olive oil, served with crostini.

Raw Oysters 6 / $20 and 12 / $35

Everything seasoning and aged balsamic.

Fried onions, cooper sharp American cheese. Served with demi-glaze and marinera sauce.

Chopped tuna, mixed sesame seed, avocado, mango, light oil. Served with crostini.

Fried, and seasoned with buffalo, Chesapeake, or garlic butter sauce. Served with ranch or blue cheese. 6 / $14 and 12 / $25

Baby arugula, roasted red peppers, grape tomatoes, parmesan, dressed with balsamic vinaigrette.

Lettuce blend, slice avocado, bacon, cherry tomatoes, red onions, feta cheese, dressed with an Italian vinaigrette.

Filet mignon over spring mix, grape tomatoes, roasted peppers & gorgonzola, dressed with balsamic vinaigrette.

Mixed greens with blueberries, almonds, goat cheese, and blueberry vinaigrette.

Romaine, creamy Caesar dressing, parmesan, and buttery croutons.

Mixed greens, cherry tomatoes, red onion, hard-boiled egg, pepperoni, mortadella, hot ham, Genoa salami, shaved parmesan, dressed with an Italian vinaigrette.

Lettuce blend, tomatoes, cucumbers, olives, red onions & house dressing.

Lump crab meat in a rich creamy broth with a touch of sherry.

A cozy bowl of meatballs, pasta, and greens in rich homemade broth.

Bacon, American cheese, lettuce, tomato, mayo.

Slow-braised Certified Angus Beef® bone-in short rib, layered with sweet caramelized onions, and finished with a rich port wine demi-glace, served warm on a toasted sub roll.

Grilled chicken, buffalo sauce, lettuce, blue cheese dressing. Served with tater tots.

Shaved ribeye, provolone or cooper sharp white American, grilled onions, lettuce, tomato, mayo. Served with tater tots.

Grilled chicken, romaine, shaved parmesan, Caesar dressing. Served with tater tots.

Chopped grilled chicken, provolone or cooper sharp white American, lettuce, tomato, mayo. Served with tater tots.

Breaded chicken, pepper jack cheese, lettuce, tomato, and mayo. Served with tater tots.

Add Ons - Piled on shaved onions, pickles, choice of cheeses, shredded lettuce, sliced tomatoes, special sauce, bacon or fried egg.

House smoked brisket, raw onion and tiger sauce on brioche w/ house-cut fries.

8oz patty, cheddar, lettuce, tomato, onion, pickle. Served with house fries.

Crispy hand-breaded fish filet topped with lettuce, tomato, and your choice of cheese, served on a toasted brioche bun with creamy tartar sauce.

A 6 oz. jumbo lump crab cake topped with spring mix and tomato, served on a toasted brioche bun with creamy remoulade sauce. Served with Fries.

Egg-battered chicken breast sautéed in lemon butter white wine sauce. Served over pappardelle.

Sautee chicken, roasted peppers, capers, garlic, lemon white wine sauce & parmesan. Served with broccolini and asparagus.

Chicken breast with spinach, mushrooms, broccoli in Alfredo sauce over pappardelle.

Breaded chicken breast stuffed with spinach & mozzarella, tossed in creamy rosé sauce over pappardelle.

Center-cut beef tenderloin, broccolini, blue cheese sauce. Served with baked potato.

Served with baked potato, mushrooms, and broccolini. Plated over our house beef glaze.

Served with baked potato and broccolini. Plated over our house beef glaze.

Served with baked potato and broccolini. Plated over our house beef glaze.

Served with mashed potatoes and broccolini.

Sweet roasted peppers, grape tomatoes, and garlic olive oil. Served with mashed potato.

Lobster-stuffed pasta served in creamy rosé sauce.

Creamy risotto with clams, shrimp, calamari, and octopus in tomato white wine sauce.

8oz salmon stuffed with lump crabmeat, served in a creamy vodka sauce. Served with broccolini.

Salmon with roasted peppers, capers, garlic, lemon wine sauce, asparagus, and broccolini.

Sautéed shrimp with asparagus, mushrooms, grape tomatoes, and peas.

Fresh clams simmered in garlic and white wine, served atop black squid ink linguine.

Local Chesapeake rockfish, generously stuffed with our signature crab imperial, broiled and finished with a butter–garlic wine sauce accented with Old Bay. Served with roasted potatoes and cut rapini.

Butter, grated parmesan cheese. With spaghetti or penne.

Served with fries or tater tots.

Served with fries or tater tots.

Spaghetti or penne, with creamy alfredo sauce.