Small Plates

CHOICE OF DRESSING — RANCH, FRENCH, BALSAMIC VINAIGRETTE, POPPY SEED & HONEY MUSTARD

  • HOMEMADE VEGGIE ROLLS

    With mango chutney

  • CRAB LEGS

    Steamed, seasoned with Old Bay essence and butter

  • GRILLED SHRIMP

    Jumbo skewered shrimp

  • CHICKEN WINGS

    Medium, lemon pepper or honey hot

  • FISH TACOS

    Grilled fish with southern-style tartar sauce

  • SALMON CHIPS

    Homemade chips topped with blackened salmon with a lemon-caper remoulade

  • SWEET AUBURN CRABCAKE

    Jumbo lump crab meat, Old Bay essence, lemon caper remoulade

  • SEASALT CALAMARI

    Cornmeal dusting, with cumin-orange marmalade dipping sauce

  • LAMB RACKS

    Garlic rosemary with mint jelly

  • HOUSE SALAD

    Spring mix, tomatoes, red onions, cucumbers, carrots

  • BANG BANG SHRIMP

    Tempura shrimp tossed in a Thai dynamite sauce
  • SMOKED TURKEY RIBS

    With a mango glaze

  • CATFISH FINGERS

    Fried and served with Boom-Boom sauce

  • SEAFOOD NACHOS

    Shrimp and lobster with onions, red & green peppers in a spicy cheese sauce

Desserts

  • PEACH COBBLER a la mode

  • NANA PUDD’N

    Vanilla cream, Nilla wafers, sea salt caramel sauce

  • CHOCOLATE COMA

    Layers of chocolate cake and brownies with a raspberry reduction sauce

  • SEA SALT CARAMEL CHEESECAKE

  • DESSERT OF THE DAY