Our chefs honor, elevate, and reinvent classic dishes to bring inspiration to your plate—and your evening. You can even savor our chefs' artistry at home with our new Carry-Out menus, complete with entrées, desserts, wine, and cocktails.
CRAB LOUIE COCKTAIL
jumbo lump crab, remoulade
CRAB DIP TARASAMALATA
Mediterranean spread topped with blue lump crab and olives
CRAB & SHRIMP NAPOLEON
blue crab, shrimp, mango, smoked tomato vinaigrette
JUMBO SHRIMP COCKTAIL
5 shrimp, atomic cocktail sauce
HAWAIIAN TUNA CRUDO
with grape and cherry tomato medley
JUMBO LUMP CRAB CAKE
with dilled tartar sauce
SALT & PEPPER CALAMARI
stir-fry vegetables, specialty mustard, sweet Vietnamese chili sauce
PRIME MEATBALLS
prime chuck, brisket, short rib
VEGETARIAN MEATBALLS
with Impossible Burger served with smoked tomato sauce
sweet, firm Kauai shrimp with pineapple garlic sauce and coconut sweet rice
PRIME KING CRAB LEG
the Ultimate of King Crab, with lemon-garlic butter
JUMBO LUMP CRAB CAKE
two crab cakes served with dilled tartar sauce
SOUTH AFRICAN LOBSTER TAIL
renowned worldwide for its sweetness
PRIME NEW YORK STRIP*
16 oz. prime center-cut strip
FILET*
7 oz. filet of all-natural beef
BONE-IN RIBEYE
20 oz. small eye, prime ribeye
VEGAN BOLOGNESE
Field Roast sausage, tomato, red palm, cashew ricotta, butternut squash noodles
CRAB FRIED RICE
LOBSTER MASHED POTATOES
ASPARAGUS
with béarnaise sauce
CREAMED SPINACH
PAN-SEARED BROCCOLI
PARMESAN MASHED POTATOES
VEGAN BOLOGNESE
with butternut squash noodles
LYONNAISE POTATOES
with truffle aioli
STEAMED SPINACH
STEAK MUSHROOMS
CARROT CAKE
KEY LIME PIE
CHOCOLATE MALT CAKE
“The crab claws were big, sweet, and melted in my mouth. They also come pre cracked which is a real bonus in my book. For my meal, I had the sweet and spicy wild striped bass. The fish was juicy, mild, and delicious. For dessert, we had the chocolate cake which was creamy moist and delicious.”
