romaine, blue cheese, pecans, bacon, cranberries, tomatoes, basil balsamic

romaine heart, cucumber wrap, parmesan, tomatoes
add blackened shrimp $8.00

spinach, strawberries, blueberries, fried goat cheese, candied walnuts, red onions, blueberry mojito dressing 

topped with fresh basil & a parmesan crisp

fresh mozzarella and tempura fried tomatoes layered with basil & baslsamic reduction

romaine, white cheddar, tomatoes, roasted shallot balsamic dressing

iceberg, bacon, red onions, tomatoes, blue cheese crumbles, roasted red pepper blue cheese dressing

soy seasoned seaweed salad

chopped romaine, bacon, cherry tomatoes, avocado, gorgonzola,  peppercorn ranch dressing & topped with fried onion straws

Gulf shrimp & East Coast scallops  with tropical pico & fresh tortilla chips

sweet chili, coconut, cilantro, tomatoes

house made with blue crab & seasoned cream cheese, sweet chili garlic sauce
priced each

sweet & spicy breaded

lightly battered & fried with spicy marinara dipping sauce

3 U-8 jumbo seasoned shrimp with tequila lime cocktail sauce

lightly fried, house made spicy marinara

Hawaiian tuna, avocado, ponzu sauce

6 oz of sweet bites of lobster flash fried with key lime aioli & sweet chili garlic sauce

Hawaiian tuna, honey pickled carrots, sesame seeds, avocado, sweet wasabi cream, soy ginger glaze

not gluten free

Kit includes- 1 dozen Blue Points, Herb butter, Oyster shucking knife, oyster safety gloves & oyster clamp for shucking & instructions. 

 FUN FOR THE WHOLE FAMILY! 

6 flash fried oysters served with horseradish cream & sriracha honey

6 blue point oysteres, cajun butter, parmesan, grilled pesto bread

Naked Cowboys are wild oysters from the Long Islandsound, and they have the wild variability you might expect. They tend to be strongly mineral, a touch iodine, and beautifully briny.

Prince Edward Island, Canada : 2.5” – 3”
These oysters are cultivated in the pristine waters off Canada’s Prince Edward Island. Their thick russet colored shells enclose fattened meats that possess a briny blast and mild chew.

Because of their carefully controlled, rocking, uncrowded New Brunswick environment, Beausoleil shells are always perfect. Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. The flavor is refined and light, with a bit of brine, and something of the yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster.

3 Blue Point oysters with jalapenos, lime zest, honey sriracha, horseradish, ice

East Coast oyster cooked Rockefeller style, by the each

Long Island, New York: 3” – 3.5”

The original “Blue Point”, this famous oyster is wild cultured in the Oyster Bay of Long Island.  Their meats are firm with a gentle brine and sweet aftertaste.

HALF DOZEN STEAMED OYSTERS WITH HERB BUTTER

Prince Edward Island, Canada : 2.5” – 3”
Hailing from PEI, these magnifico oysters measure out to 2.5”. A nice medium brine with a slightly fruity finish. While enjoyed with a crisp Pinot Gris or Sauvignon Blanc, you will sing "Momma Mia!"

South Puget Sound, WA 2"-3"

Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor & a honeydew finish. They are a favorite for both new oyster eaters and connoisseurs alike.

They pair quite well with a bright & acidic Willamette Valley, OR Pinot Noir.

3 oyster Rockefeller, 3 Cajun oysters, 3 steamed with herb butter

thinly sliced rare, parmesan, truffle oil,  cherry tomatoes, horseradish crème

blue cheese & lamb meatballs with key lime aioli & balsamic glaze 

spicy marinara with warm bread

Variety of Smoking Goose meats & cheeses, candied walnuts, apple slices, olives, hot pepper jelly

fire roasted tomatoes & artichokes with corn tortilla chips

grilled bread with herb butter

smoking goose meats,assorted cheeses,candied

garlic tarragon aioli

maître d'  butter, sour cream, bacon, white cheddar, chives

bacon jam

fire roasted tomatoes, parmesan, balsamic 

walnuts, goat cheese, bacon

Scalloped potatoes stuffed with spinach & ricotta with parmesan cream

tuna, cilantro, jalapeño, layered with more tuna, avocado, wakame, tobiko, scallions, spicy mayo, unagi sauce

not gluten free

tuna, jalapeño, cilantro, sriracha honey, spicy mayo

soy paper, tuna, avocado, tempura crunch, lime, wasabi cream

to make gluten free remove tempura crunch

soy paper, salmon, tuna, cream cheese, cucumber, pineapple, cilantro, sweet chili garlic sauce

 gluten free

crab stick, cucumber, avocado, topped with more crab, ponzu sauce

not gluten free

soy paper, snow crab, shrimp tempura, avocado, jalapeño, tobiko, tempura crunch, pineapple, unagi sauce, sweet wasabi cream

not gluten free

soft shell crab, avocado, tempura fried, unagi & sriracha honey glaze, firecracker sauce

not gluten free

spicy tuna roll, sriracha honey, firecracker sauce, deep fried

not gluten free

Tempura Blue Point oysters, cream cheese, asparagus, jalapeno, cilantro & topped with crab mix, tuna, avocado, chipotle honey, unagi sauce.

soy paper, shrimp tempura, avocado, cream cheese, tempura crunch, red onion, jalapeño, sweet chili, layered with avocado & tobiko

to make gluten free remove tempura chips

inside out, cucumber, crab mix, layered tuna, salmon, avocado, wakame, sweet wasabi cream, unagi sauce

not gluten free

soy paper,tuna,avocado,tempura crunch,topped with shredded crab stick, wasabi cream & unagi sauce

not gluten free

salmon, jalapeño, avocado, spicy mayo inside, sriracha honey, tempura crunch, tobiko

to make gluten free remove tempura crunch

soy paper, jerk tempura shrimp, jalapeño, pineapple, scallions, layered with avocado & coconut, sweet chili garlic

gluten free

Maine lobster, sweet crab, pineapple, tempura fried with sweet wasabi, unagi sauce

not gluten free

smoked salmon, cream cheese, crab, avocado, unagi & sweet chili sauce, set on fire

not gluten free

tempura East Coast scallops, asparagus, tamago, cream cheese, crab mix, spicy avocado cream, unagi sauce 

soy paper, tempura fried East Coast Scallops, cucumber, jalapeno, pineapple, topped with salmon, tobiko, honey sriracha, spicy avoocado cream

pan seared, with honey pickled jicama slaw & ricotta & spinach stuffed scallop potatoes

wild caught jumbo blue crab, sticky rice, cucumber, avocado, pineapple, red pepper, wakame, strawberries, ponzu

sauteed or cajun blackened, sweet corn risotto, lobster cream sauce, grilled asparagus

beer battered Pacific cod, pier fries

seared East Coast scallops & crab risotto
add 6 blackened shrimp for $8.00

Gulf shrimp, spinach, bacon, alfredo sauce, linguine

tomato & herb stew, shrimp, salmon, grouper

blackened mahi mahi, Gulf shrimp, PEI musslels, crawfish, roasted red peppers, honey cajun cream

lightly blackened, honey pickled jicama & carrot slaw, sweeet Asian soy glaze, shrimp & lobster fried rice  

not gluten free

lightly seared,  sweet chili & wasabi cream, grilled pineapple salsa

One pound with clarified lobster butter

lobster butter

3 colossal & jumbo crab cakes, sweet chili garlic sauce

pan seared with Parmesan polenta, caramelized tri color baby carrots, mango & strawberry relish & a blueberry white balsamic gastrique

two 6 oz lobster tails & 3 scallops, green beans

sticky rice, cucumber, avocado, pineapple, red peppers, strawberries, ponzu, sesame seeds

seared scallops, vanilla carrot puree, grilled asparagus, tomato & basil risotto cake, lump crab & corn slaw & a red wine blueberry glaze

soy marinated steak, gulf shrimp, fried rice, fried egg

9 oz baseball sirloin, fresh mozzarella, basil, tomatoes, balsamic with scalloped spinach & ricotta potatoes 

tomatoes, mushrooms, onions & peppers, goat & parmesan cheese, roasted red peppers

our signature beef & pork recipe with chipotle BBQ; green beans with walnuts, bacon & goat cheese

blackened or beer battered, romaine, bacon, tomato, avocado salsa, hot pepper jelly glaze, pier fries

shredded lettuce, white cheddar cheese, bacon, onion straws, garlic tarragon aioli, pier fries

9 oz. baseball cut sirloin, caramelized onions, white cheddar, crispy onion straws, garlic tarragon aioli, hot pepper jelly glaze, pier fries

Key West Pink Shrimp, cajun remoulade, key lime aioli, lettuce, tomatoes, pickles, served with pier fries

3 blackened cod with key lime aioli or kickin' shrimp with kickin' sauce.

 napa cabbage, guacamole  & grilled pineapple salsa

avocado, over easy egg, lettuce, tomatoes,  garlic aioli, pier fries

blue cheese & lamb burger, tomatoes, balsamic glaze, pier fries

Fried Blue Pointe oysters, cajun remoulade, key lime aioli, lettuce, tomatoes, pickles,  served with pier fries

4oz filet & 6oz lobster tail

Bourbon Peppercorn sauce & Fried Onion Straws

22 oz Bone in Ribeye from local Boone County St. Adrian Meats

6oz filet & twin lobster tails

22oz ribeye & 3 grilled shrimp with bourbon peppercorn sauce

9 oz baseball cut sirloin, fresh mozzarella, basil, tomatoes, balsamic, with scalloped spinach & ricotta potatoes 25

sriracha honey, bacon, tomato

wild turkey honey bourbon glaze

Our signature Key Lime Jar with oreo crust & house made whip cream

a la mode with house made whipped cream

oreo crust & topped with whipped chocolate mousse

3 jumbo U-8 shrimp with tequila lime cocktail sauce

PEI mussels, sweet chili, coconut, cilantro, tomatoes

ask for no grilled bread

coastal shrimp & scallops with citrus & tropical pico
(ASK FOR NO TORTILLA CHIPS)

thinly sliced rare, mustard & Parmesan sauce,  cherry tomatoes, horseradish crème, truffle oil

assorted meats and cheeses, candied walnuts, apple slices, stuffed olives, hot pepper jelly

(ask for NO grilled bread)

romaine, white cheddar, tomatoes, roasted shallot balsamic dressing

iceberg, bacon, red onions, tomatoes, blue cheese, roasted red pepper dressing

romaine, blue cheese, cranberries, pecans, bacon, tomatoes, basil balsamic

tomato & herb fish stew with shrimp, grouper, tuna & salmon ASK FOR NO BREAD

sauteed or blackened, sweet corn risotto & lobster cream sauce

two 6 oz lobster tails & 3 seared scallops, herb potato puree & asparagus

lobster butter

lightly seared, sweet wasabi cream, sweet chili drizzle, pineapple salsa

One pound; clarified lobster butter

seared east coast scallops & jumbo crab risotto

seared scallops, vanilla carrot puree, grilled asparagus, lump crab and corn slaw & a red wine blueberry gastrique

6 oz filet & twin lobster tails

parmesan risotto, green beans, walnuts & bacon

house made chipotle bbq meatloaf with green beans, walnuts, bacon & goat cheese

4 oz filet & 6 oz lobster tail

9 oz baseball sirloin, basil, fire roasted tomatoes, mozzarella, scallop stuffed potatoes with spinach, ricotta & parmesan cream

tomatoes, mushrooms, caramelized onions, roasted red peppers, goat cheese

walnuts, goat cheese, bacon

herb butter, bacon, sour cream, white cheddar

spinach & ricotta stuffed with parmesan cream

fire roasted tomatoes, balsamic

tempura shrimp with unagi sauce

sautéed or fried shrimp atop buttered noodles

sautéed with parmesan

4 oz sliced steak with fries

fried or grilled; served with fries

Pacific cod & fries

vanilla scoop with whipped cream & oreos

California

 Rias Baixas, Spain

Orin Swift "Blank Stare", Russian River Valley, CA

Laporte Sancerre "Le Rochoy", Loire, France

Montefresco, Italy

Scarpetta, Italy

Steele Shooting Star, Lake Co, CA

Elyse, Sonoma, CA

Custard, Sonoma, CA

Jean Marc Barthez, Bordeaux, FR

Lang & Reed, Mendocino, CA

Santorini, Greece

Proud Pour, Mendicino, CA

Ant Moore, Marlborough, NZ

Cantina Bolzano, Alto Adige, Italy

Avanti, Italy

Paul Hobbes “Crossbarn”, Sonoma, CA

Dominique Cornin, Burgundy, France

Scar of the Sea, Santa Barbara, CA

Domaine F. Bachelier 1ER Crus Vaillons, Chablis,

Marlborough, NZ

Montefresco, Italy

Gonet-Medeville, Champagne 

The Chook, McLaren Vale, Australia 

Bouchard Aîné & Fils, Burgundy, France 

Kiona Vineyards, Red Mountain, WA

Proud Pour, Oregon

Tikal “Patriota”, Mendoza, Argentina

BonAnno, Napa Valley, CA

Robert Craig “Affinity Estate”, Napa Valley, CA

Klein Constantial, South Africa

Oldest Winery in South Africa, from 1685

40% Cabernet, 25 % Malbec, 19% Shiraz, 16% Petit Verdot.

Deep Ruby red with a lively nose with with rich dark fruit from ripe plums.  

Foxglove, Paso Robles, CA

Andrew Will, Columbia Valley WA

Brown Estate, Napa Valley 

La Flor, Mendoza, Argentina

Mollydooker "The Boxer", South Australia 

Orin Swift "Slander", Russian River Valley, CA

Dog Point Vineyard, Marlborough, New Zealand

The Chook, McLaren Vale, Australia

Oveja Negra, Chile 

Cycle Buff Beauty

Hoopes, Napa Valley, CA

Venge, Napa Valley, CA

Chateau Andron, Bordeaux France

Thomas Goss, McLaren Vale, Australia

Involuntary Commitment, Columbia Valley, WA

Steele Catfish "Prohibition Style", Lake Co, CA