Chef’s Dinner Specials

Runs from Friday, June 7th – Saturday, June 22nd

Appetizers

Appetizers

Cream of Crab

rich sherry cream soup, topped with jumbo lump crab meat (cup) 5.99  (bowl)  6.99

Shrimp Ceviche Salad

jumbo gulf shrimp,  mango, avocado, and cucumber, drizzled with roasted red pepper 11.99

Entrees

Beer Battered Soft Shell Crabs

Yuengling Lager battered soft shell crabs, served with grilled zucchini, squash and carrots, drizzled with old bay aioli 24.99

Brie Encrusted Filet                                             

served with mashed potatoes, brussel sprouts almondine, finished with a raspberry port wine reduction 27.99

Shrimp Caprese Pasta                                                 

sautéed gulf shrimp with sweet cherry tomatoes, garlic, fresh basil, and mozzarella cheese with fettuccine noodles, white wine sauce drizzled with a balsamic reduction 21.99

Dessert

Strawberry Crepes                                                   

warm vanilla cream cheese filled crepes, topped with strawberries 6.99                                                                                          

Featured Drinks

Cucumber Refresher Sangria

mixture of white wines, Ketel One Botanicals Cucumber Mint Vodka, fresh mint, cucumbers, and fruit, topped with sierra mist, served over ice in a wine glass 7.50

Hot & Salty Dog                                                 

Stoli Ruby Grapefruit Vodka, muddled jalapenos, simple syrup, grapefruit juice, and a splash of cranberry juice, served on the rocks 7.00

Tropical Island

Blue Chair Bay Coconut Cream Rum, Smirnoff Mango Vodka, Jose Cuervo, triple sec, topped with sours, mango puree, and a splash of cranberry, served tall 8.50

Lemon Lavender Mule

Bacardi Limon, Barefoot Botanicals Lavender Syrup, ginger beer, and fresh lemon juice, served in a copper mug 8.00