Three jumbo Gulf shrimp with a signature spiced light crisp batter, served with sweet chili sauce, thai peanut sauce, and red cabbage slaw.

Chopped roma tomato with fresh basil, garlic, and red onion tossed with aged balsamic and Extra Virgin olive oil. Served with garlic, parmesan crostini.

Served with three mustard sauce & mediterranean tomato relish.

Old school house specialty over 20 years long.  Three jumbo shrimp sautèed and flambèed with Gold Chartreuse and a touch of cream, served over wild rice.

Served on the half shell.

Served in the shell with creamed spinach, applewood smoked bacon, and topped with broiled bèarnaise.

Half Pound of Prince Island Mussels steamed and tossed with a delicate curry citrus cream sauce and fresh chopped cilantro. Inspired by close friend and fellow chef Nathan Bychinski.

Half dozen grilled riblets with a choice of Sweet Baby Ray's Original or Chef's honey gold barbecue sauce.