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Appetizers
Crispy Calamari
Little Neck
Clams
Sesame Seared
Tuna
Pot Stickers
Crab Dip
Conch Fritters
Caribbean
Shrimp Cocktail
Wings
Sandwiches
All served with seasoned french
fries
Crab Cake
Po'Boy
French Dip
Chicken Melt
Inlet Burger
Fried Grouper
Soups and Salads
She Crab Soup
French Onion
Soup of the Day
Spinach and Almond
Caesar Salad
House Salad
Chef Salad
Entrees
Fish
Choices
Grouper,
Snapper, Salmon, Flounder, Tuna, and Mahi Mahi
(Pair any one of these fish with a preparation
style
below. All served with rice pilaf and
vegetables.)
Preparation Choices
Blackened,
Mediterranean, Tropical, Stuffed or Jerked.
Meats
Ribeyes
Chicken Marsala
Filet
Jerk Chicken
Local
Favorites
Shrimp and Crab
Primavera
Spuds Seafood Platter
Crab Cakes
Shrimp and Grits
Sides
Baked Potato, Garlic Mashed Potato, French Fries,
Rice Pilaf, Cole Slaw, Vegetable of the Day
An 18% gratuity will be added to parties of 8 or
more.
Click here for a PDF Menu |
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Executive Chef put his heart and
soul into creating a waterfront dining
experience for locals and tourist alike. |
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Featured
Recipe
Shrimp
and Crab Primavera
Ingredients: (Entree,
serves 1)
8 large shrimp, peeled and deveined
1 teaspoon garlic
Assorted vegetables
1 tablespoon butter
Splash of white wine
2 cups of heavy cream
salt to taste
Pepper to taste
1/2 cup Parmesan Cheese
1 ounce jumbo lump crab meat
1 cup pasta
Preparation:
Sautee shrimp, garlic and vegetables in
butter, add white wine to deglaze pan.
Add cream, salt and pepper, then reduce
by half. Add Parmesan cheese and
stir well. Add crab and stir
gently so you don't break up the crab
meat; bring to desired temperature.
Pour over pasta of your choice.
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