Seared rare with lime soy sauce, asian cucumber and carrot ribbons
Succulent herb seasoned Lamb with Rosemary Dijon sauce
Two house-made crab cakes, pan-seared with housemade remoulade
Served with house marinara and toast points
Seared rare sliced strip loin with arugula, roasted portabella, shavaed parmesan and house made onion crackers
Five large gulf-coast shrimp boiled, chilled, and served with spicy cocktail sauce
Olives, cherry tomatoes, pepperoncini, meats, artichokes, cheeses, EVOO, & balsamic vinegar
Button mushrooms filled with crabmeat, garlic, scallions, parmesan with creamy horseradish
Chef Joey's famous baked marinara fondue with breaded goat cheese and honey toast points
Four pan-fried green tomato slices, topped with blue lump-crab, served with house remoulade
Six toast points topped with herb marinated chopped tomatoes, basil, and feta cheese