Dinner Menu Download Dinner Menu PDF Appetizers Creole Crab Dip 16 A blend of Blue Crab meat, red peppers, green onions and cajun seasoning baked in a creamy cheese sauce. Topped with pico de gallo and served with tri-color tortilla chips. Baked Goat Cheese 12 Fresh goat cheese rolled in crouton crumbs over marinara sauce with Pistachio Pesto French bread. Calamari 12 Tender tempura fried strips with ancho chili aioli. A must have for all true seafood lovers! Hawaiian Sashimi Tuna 17 Togarashi seared, sesame-seaweed salad, miso-ginger, oyster sauce, sriracha, plum glaze and wasabi. Crab Stuffed Mushrooms 14 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. Chef’s Combination 25 Tempura fried calamari, jumbo fried shrimp, and chicken cordon bleu fingers. Chicken & Pasta Pan Seared Duck Breast 27 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 Szechuan Bacon Wrapped Shrimp 25 Shrimp wrapped with Applewood smoked bacon, baked in the wood oven, then tossed in spicy Szechuan barbecue sauce. Served with green onions and mandarin rice. 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 Grilled with Japanese style Kyoto marinade. Served with stir-fried vegetables and Japanese calamari in black bean soy vinaigrette and mandarin rice. 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 50 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 27 Grilled with lemon butter. Served with tomato terrine, almond pesto cream cheese, fried prosciutto, green onions 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 topped 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. 32 A Filet Mignon stacked with a crab cake, then smothered in shrimp étouffée, served with sun-dried tomato rice. Creole Crab Filet - 8 oz. 50 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 40 * 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 40 12 oz. Ribeye Steak 40 8 oz. Filet Mignon 40 8 oz. Surf and Turf 60 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.