March 24th, 2023

From Our Kitchen

Weekend Specials

 Passionfruit Mezcalita $12
400 Conejos Mezcal • Chinola Passionfruit Liqueur • Agave • Fresh Squeezed Lime • Muddled Jalapeños

 Da Big Softie $60
Surf & Turf taken to a whole new level.
8 oz. Dry Aged Ribeye paired with a crispy local soft-shell crab and a 6 oz. lobster tail. Paired perfectly with chargrilled asparagus and truffle mashed potatoes. Topped with Chef Ken’s savory gravy

 Brussel Crow $13
Crispy fried Brussel sprouts tossed in a nutty and earthy truffle Caesar aioli topped off with shredded parmesan cheese and a sweet, tangy balsamic glaze

Fried Oyster Carbonara $23
Lightly breaded and seasoned fried oysters atop bucatini pasta, tossed in Chef Ken’s cajun cream sauce and smoked pork belly. Topped with a sunny-side-up egg


Fresh Offerings – Refer to main menu for preparation

From Land
Available grilled or blackened
USDA Choice Filet Mignon •
6oz /8oz• $28/36
C.A.B. New York Strip 12oz • $32
C.A.B. New York Strip 16oz • $40
C.A.B. Ribeye 12oz • $28
Bone-In Pork Chop 10 oz • $24

From the Sea
Available grilled or blackened
Single or Twin MD Crab Cakes • $26/48
Jumbo Dry Pack Sea Scallops • $34
Gulf of Mexico Yellowfin Tuna • $34
North Atlantic Salmon • $24
Cape Hatteras, NC Mahi • $26
Wild Caught Rockfish • $34
Apollo Beach, FL Cobia • $26
Crisfield MD Soft Shell Crab• $26/48

Dessert Specials
• Smith Island Cake • Oreo Chocolate Mousse
• Blueberry Flapjack Cake • 
• Jill’s Chocolate Dipped Peanut Butter Cookies Gluten Friendly •