Seared rare with lime soy sauce, asian cucumber and carrot ribbons
Served with crispy potato cakes & chive creme fraiche
Succulent herb seasoned Lamb with Rosemary Dijon sauce
Two house-made crab cakes, pan-seared with Chipotle Aioli
Served with house marinara and toast points
Lobster, peas, mushrooms and potatoes in sherry cream topped with puffed pastry
Five large gulf-coast shrimp boiled, chilled, and served with spicy cocktail sauce
Olives, cherry tomatoes, pepperoncini, meats, artichokes, cheeses, EVOO, & balsamic vinegar
Button mushrooms filled with crabmeat, garlic, scallions, parmesan with creamy horseradish
Chef Joey's famous baked marinara fondue with breaded goat cheese and honey toast points
Four pan-fried green tomato slices, topped with blue lump-crab, served with house remoulade
Six toast points topped with herb marinated chopped tomatoes, basil, and feta cheese