Wood-fire grilled to tender perfection with lemon dill aioli
Head-on, wood-fire grilled to sweet tenderness with drawn butter
Pan-seared in lemon-roasted-garlic-infused EVOO
Two 5-7 oz. tails, served with drawn butter
Two crab legs, 12” to 16” w/ 1 claw from the waters of the Great Bering Sea with drawn butter
Served with roasted garlic fried caper chive batter
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