Sizzling from the wood oven with mozzarella and Mornay sauce.
Maryland Crab Cakes
24
Two blue crab cakes with shrimp and avocado relish, Joe’s mustard and spinach artichoke sauce.
Rico's Dip
12
Spicy chicken, green onions, black olives, guacamole, sour cream and tomatoes smothered in co-jack cheese served with red, white and blue tortilla chips and salsa.
Chicken Cordon Bleu Fingers
12
Rolled with ham and Swiss, breaded, and fried. Served with Joe’s mustard sauce.
Jumbo Shrimp Martini
18
Five jumbo shrimp served with spicy cocktail sauce.
Barbecue Pork Nachos
12
Smoked pork butt, John Tom’s barbecue sauce, jalapeños, pickled red onions, Colby jack, sour cream on tri-colored tortilla chips.
Marinated in fresh rosemary, lemon, red-wine vinegar and olive oil. Pan seared and finished with a port and cherry demi-glace. Served with herbed Yukon gold mashed potatoes.
Cuban Chicken
16
Marinated in mojo criollo and mesquite grilled. Served with black bean chili, basmati rice, pico de gallo and charred corn salsa.
Teriyaki Chicken
15
Mesquite grilled with ginger-teriyaki and slice pineapple. Served with sun-dried tomato rice.
Parmesan Chicken Fettuccini
16
Breaded chicken baked with marinara and mozzarella; served on fettuccine Alfredo.
Maryland Blue Crab Ravioli
26
Tossed in apricot-mustard sauce and served with a crab cake.
Shrimp and Scallop Linguine
28
In basil pesto cream sauce with wild mushrooms, sun-dried tomatoes, snow peas and prosciutto.
Jumbo Shrimp Scampi
24
Served in garlic butter, Roma tomatoes, fresh herbs, Chardonnay and linguine.
Shrimp and Sausage Rustica
22
In a vodka-tomato cream sauce with penne, Parmesan and green onions.
Raspberry Chicken
16
Sautéed with onion, tomatoes, mushrooms, Chambord cream and fresh raspberries. Served with sun-dried tomato rice.
Five Pepper Chicken Fettuccini
16
Red, yellow, and green peppers, lemon-pepper and green onions tossed in Alfredo sauce.
Linguine Roma
14
Roasted garlic butter, fresh basil, Roma tomatoes, green onions and Chablis tossed over linguine with fresh Parmesan.
Signature Seafood
Hawaiian Bigeye Tuna
35
Grilled with sea salt, pepper, and extra virgin olive oil. Served with fennel-orange-mint relish, Cuban mojo rojo and Yukon gold mashed potatoes.
Loch Duart Scottish Salmon
32
Seasoned and mesquite grilled with lemon butter. Served with roasted tomato bruschetta and fresh mozzarella, balsamic glaze and Yukon gold mashed potatoes.
Cajun Louisiana Catfish Filets
22
Seared blackened style; served with remoulade sauce, coleslaw and steak fries.
Spicy Plum Glazed Jumbo Shrimp
22
Mesquite grilled and served with blue nori relish and coconut rice.
Fried Louisiana Catfish Filets
22
A house favorite deep fried, served with steak fries, tropical tartar sauce and coleslaw.
Florida Mahi-Mahi
30
Mesquite grilled with Asian pesto and served on a bed of soba noodles tossed with stir-fry vegetables and black bean soy vinaigrette. Garnished with sesame seaweed.
Atlantic Salmon Roulades
32
A house favorite! Rolled in spinach and Boursin cheese; then fired in our wood oven. Served with Mornay sauce and herbed Yukon gold mashed potatoes.
Grilled Fisherman's Platter
40
Atlantic salmon, half lobster tail, jumbo shrimp and scallops mesquite grilled with lemon butter. Served with coconut rice.
Tempura Fried Jumbo Shrimp
24
Served with remoulade sauce, jalapeño-mango glaze, and coconut rice.
South American Lobster Tails - One Tail
28
Fired in a wood oven, served with clarified butter, and herbed Yukon gold mashed potatoes.
South American Lobster Tails - Two Tails
45
Fired in a wood oven, served with clarified butter, and herbed Yukon gold mashed potatoes.
Jumbo Diver's Sea Scallops
30
Mesquite grilled and served with warm bacon vinaigrette, green onion relish and herbed Yukon gold mashed potatoes.
North Carolina Rainbow Trout
25
Mesquite grilled with lemon-herb butter. Served with broccolini, red peppers, and snow peas sautéed in toasted almond bacon butter and Yukon gold mashed potatoes.
Florida Red Grouper
33
Blackened Cajun style, then topped with shrimp étouffée, served with sun-dried tomato rice.
From the Steamer
Alaskan Red King Crab Legs
MP
One and one-half pounds served with clarified butter.
Shrimp or Salmon Steamer
27
Served with fresh steamed vegetables and basmati rice.
Live Maine Lobster
MP
Available in several sizes, steamed or broiled with clarified butter. Choose your own!
Vegetarian Steamer
17
Fresh steamed vegetables and basmati rice.
Blue Point Oysters
Oyster Shooter
7
Chilled rocks glass with an oyster, cocktail sauce, and Stolichnaya jalapeño vodka.
Rockefeller
18
Five oysters baked with Pernod liqueur, creamed spinach, and Parmesan cheese.
Chilled on the Half Shell
18
Six oysters served with spicy cocktail sauce.
Soups & Salads
Chef's Soup of the Day
6
New England Seafood Chowder
6
Chicken & Andouille Gumbo
6
Maryland Crab Cake Salad
18
Artisan lettuce, blue nori relish, sesame-ginger vinaigrette, Sriracha aioli and wonton crisps.
Traditional Greek Salad
12
Topped with feta and Kalamata olives.
Smoked Salmon Salad
18
Romaine hearts, Mandarin oranges, toasted almonds, co-jack, tomatoes, and onion in raspberry-ranch dressing and opted with chilled smoked salmon.
Wedge of Iceberg
8
Bleu cheese dressing & crumbles, Bermuda onion, Roma tomato, and fresh ground black pepper.
House or Caesar Salad
6
Traditional Caesar
8
Bleu Cheese Broiled Steak Salad
18
Pepper seared sirloin is broiled with bleu cheese butter. Served on Artisan lettuce with candied walnuts, pears, and sherry vinaigrette.
Southwest Chicken Salad
14
Artisan lettuce, charred corn salsa, roasted poblano, tossed in Ranch dressing. Topped with roasted red pepper aioli, tortilla strips, co-jack cheese, and grilled chicken.
Tuscan Grilled Chicken Salad
14
Romaine lettuce, fresh mozzarella, grape tomatoes, basil, pickled red onions, olive oil, and roasted garlic-balsamic vinaigrette. Topped with grilled chicken.
Wood Fired Pizzas
Roasted Garden Tomato
14
Roasted yellow and red grape tomatoes, fresh basil, pistachio pesto, parmesan, and mozzarella.
BBQ Chicken
12
John Tom's barbecue sauce, charred corn salsa, and co-jack cheese.
Chicken Tostada
14
Spicy black beans, pico de Gallo, ranch dressing, co-jack cheese, chopped lettuce, and tortilla crisps.
Italian Grilled Vegetable
13
Grilled zucchini, yellow and red peppers, eggplant, mozzarella, parmesan, goat cheese, pine nuts and pistachio pesto.
Traditional
14
Italian sausage, pepperoni, mushrooms, and fresh herb marinara.
Flatbreads
Pomodoro
12
Roasted red and yellow Italian tomatoes, basil, pickled red onions, fresh mozzarella, pesto and balsamic glaze.
Tuscan Tuna
14
Italian style tuna salad with roasted tomatoes and fresh mozzarella.
Smoked Salmon & Roasted Poblano
15
House smoked salmon, roasted poblanos, co-jack, jalapenos, green onions, and roasted pepper aioli.
Steaks & Chops
Creole Crab Filet - 4 oz.
30
A Filet Mignon stacked with a crab cake, then smothered in shrimp étouffée, served with sun-dried tomato rice.
Creole Crab Filet - 8 oz.
46
A Filet Mignon stacked with a crab cake, then smothered in shrimp étouffée, served with sun-dried tomato rice.
Pork Ribeye Chop - One Chop
18
8 oz. pork ribeye chop mesquite grilled with roasted garlic butter.
Pork Ribeye Chop - Two Chops
26
8 oz. pork ribeye chop mesquite grilled with roasted garlic butter.
Prime Rib
35
* Only available Friday and Saturday after 4 p.m. *
16 ounces, slow-roasted for tenderness and served with au jus and horseradish sauce.
14 oz. New York Strip
35
12 oz. Ribeye Steak
32
8 oz. Filet Mignon
35
8 oz. Surf and Turf
50
Filet mignon and South American lobster tail mesquite grilled with roasted garlic butter.
Sandwiches
Island Grilled Chicken
10
Marinated in teriyaki with grilled pineapple and chips.
Grilled Hawaiian Tuna Sandwich
16
Served on a kaiser bun with caramelized onions, kale salad, lemon-sage aioli and fruit salad.
Boatyard Burger
12
1/2 lb. of premium Black Angus Beef burger grilled with house seasoning and Swiss cheese. Served with chips.
Prime and Cheddar
15
1/2 lb. of shaved prime rib, pan seared, on grilled marble rye and Cheddar. Served with horseradish sauce and chips.
Smoked Pulled Pork
12
A heaping 12 oz. of house smoked pork topped with chili fried onions on a kaiser bun. Served with barbecue sauce and coleslaw.
Fried Grouper Reuben
18
Tempura fried grouper, on grilled marble rye, Swiss, coleslaw, Thousand Island dressing, served with chips.
Pork Tenderloin
10
Served wood grilled with house seasoning or Southern fried with chips.
Coastal Grilled Fish Sandwich
18
Mesquite grilled grouper with lemon-herb butter. Served on a kaiser bun with lemon-sage aioli and coleslaw.
Fried Louisiana Catfish
13
Focaccia bread, tartar sauce, coleslaw and chips.
Islamorada Mahi-Mahi
16
Blackened Cajun style, roasted red pepper aioli, chili fried onions with fresh fruit salad.
Buffalo Chicken Sandwich
10
Tempura breaded and deep fried; tossed in Frank's Hot sauce. Served with chips and ranch dressing.
Maryland Crab Cakes
24
Two crab cakes on Focaccia bread, served with Joe's mustard sauce and chips.
