Dinner Specials

Updated 8/10/18

Calamari Fries


Calamari steaks cut into thin strips dusted in seasoned flour then flash fried to a golden brown. Topped with shredded parmesan and a side of marinara for dipping. $10

Fresh Catch of the Day


Atlantic Salmon, Grouper, Mahi Mahi or Red Snapper
We will bake, broil, sauté, grill, fry or blacken your fish. Sauces and compound butters available are Hollandaise, Béarnaise, lobster cream, tomato balsamic, Creole butter, herb butter, lemon butter, pineapple salsa, balsamic honey or sesame ginger glaze.  Served with your choice of soup or salad and two sides. $19


Cowboy Cut Ribeye


This sixteen-ounce Angus steak has the most marbling and enhanced flavor since the bone is still attached to this cut. Prepared over an open flame to your liking then topped with a fresh rosemary and roasted garlic compound butter served with whipped potatoes and sautéed brussels sprouts. $32

New Orleans Style Crab Cakes


Two plump cakes made from lump crab meat, the holy trinity and a blend of spices that make them unique. Fried to a golden brown and topped with a Creole remoulade sauce. Served with soup or salad and a choice of two sides. $18

Steak Oscar


A ten-ounce strip steak char broiled to your specifications, then topped with sautéed crab meat. Served over fresh asparagus spears, roasted garlic whipped potatoes and finished with Béarnaise sauce. $27

Chicken Ala Reid


A pair of boneless breasts of chicken, lightly dusted in seasoned flour, sautéed in butter with fresh peaches from Reid’s Orchard then deglazed with peach schnapps, finished with a touch of cream, topped with toasted pecans and served over a bed of potato dumplings with a side of sautéed Brussels sprouts. $16

Seafood Cappelli Pesto Pasta


Jumbo shrimp, lump crab and diver scallops sautéed in olive oil with fresh garlic, roasted tomatoes, asparagus tips, portobello mushrooms and artichoke hearts. Deglazed with white wine and tossed with angel hair pasta and our house made pesto. $23