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A 7 oz. cold water tail broiled and served with drawn ... |
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Large Tiger shrimp served broiled, deep fried or ... |
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Large Tiger shrimp deep fried in our own coconut breading. Served with an orange dipping ... |
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Large, tender succulent balls of white meat, delicious broiled with drawn ... |
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Fresh shucked Chesapeake oysters hand breaded and deep fried to ... |
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We use only Blue Lump crab meat in our house recipe. Served with a tangy Bistro ... |
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Tender moist choice sized frog legs. Available deep fried or ... |
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Add 12 oz. Alaskan King Crab Legs with any Entree’ Add 12 oz. Alaskan King Crab Legs with any ... |
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Start with a 6 oz. USDA Choice tenderloin filet and add one of the following: New Zealand Orange Roughy, ... |
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A 6 oz. USDA Choice tenderloin filet served with a 7 oz. Maine lobster tail. An undeniable treat for the ... |
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Start with a 12 oz. serving of Alaskan King crab legs and add one of the following items; Orange roughy, ... |
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A 12 oz. portion of Alaskan King crab legs served with a 7 oz. Maine lobster tail. Two tantalizing ... |
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A USDA 6 oz. Choice tenderloin filet with a 12 oz. portion of Alaskan King crab ... |
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Choose either Great Lakes Pickerel or Lake Erie Perch paired with a 6 oz. USDA Choice tenderloin ... |
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Choose any two . . . Tiger shrimp, Coconut shrimp, Fried oysters, Grouper, Orange roughy, Frog legs, ... |
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* The consumption of raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness
