Open Today: 12:00pm - 9:00pm
A cheesy blend of crabmeat and southern seasonings. Served with crostini 14
Roasted and tossed in Asian sauce, with sesames seeds and bacon 11
Tortilla chips topped with our house made chili, cheddar cheese, Pico de Gallo, sour cream and pickled jalapenos 15
Add house roasted pulled pork 5
Our blend of seasoned lump crab lemon aioli pineapple salsa 14
Wings tossed in our own honey BBQ sauce on a bed of cole slaw and chives 18
Jumbo wings tossed in our house made buffalo sauce of Frank’s Red Hot and butter. Topped with crumbled bleu cheese 18
Steamed in Old Bay seasoning and tossed in chili Asian sauce 14
Sushi grade tuna dusted with our own blackening spices. Cooked rare and drizzled with a wasabi aioli and teriyaki sauce. Topped with frazzled onions and pickled jalapenos 18
Citrus cured salmon on top a house made seasoned crostini with a dill cream cheese spread. Topped with capers, red onion and fresh dill 16
Simmered low and slow with onions, peppers, garlic, tomatoes, corn and black beans. Seasoned with chili powder, cumin, and cayenne. Topped with cheddar cheese, sour cream and tortilla chips 16
Add house roasted pulled pork 5
Cup 6 | Bowl 8
Crisp romaine lettuce, creamy Caesar dressing with New England style with steamed little necks, bacon, potato and mire poix in a white wine cream broth 15
Beer braised onions and brandy simmered in beef broth, topped with a baguette and melted Swiss and provolone cheeses 8
Plump dried cranberries, sunflower seeds, diced beets, mandarin orange and crumbled bleu cheese atop a bed of mixed greens. Served with sweet citrus dressing on the side Full 13 | Half 8
Crisp romaine hearts, creamy house made Caesar dressing with house made croutons and shredded parmesan cheese Full 12 | Half 6
Iceberg lettuce topped with crispy bacon lardons, fresh cherry tomatoes, and pickled shallots with a chunky bleu cheese dressing 12
Add Chicken 7, Shrimp 9 , Crab cake 11, Salmon 11, to any salad
Local ground beef, veal and pork cooked in a seasoned blend of fresh garlic, tomatoes and basil. Finished in a cream and parmesan wine sauce tossed with Pappardelle pasta
Classic take from San Francisco. Shrimp, clams, mussels, crab and chorizo cooked in a tomato broth with onions, garlic, lemon and fennel. Finished with fresh basil and lemon zest. Served with grilled seasoned crostinis 38
Pan seared salmon with extra crispy skin on top of a bed of kimchi fried rice. Drizzled with wasabi aioli and teriyaki glaze 28
Add a crab cake for 8
Jumbo shrimp grilled and tossed in a coconut curry and cilantro puree. Served over grilled asparagus and cilantro lime rice 28
Black Angus cut and grilled to your perfection. Served with your choice of horseradish mashed potatoes or plain, sided with grilled asparagus 36
An 8oz Black Angus center-cut, grilled to your liking, served with horseradish mashed potatoes, Broccoli Cheddar au-gratin topped with cheddar cheese and bacon lardons and then finished with a mushroom bacon demi-glace 45
Short ribs braised for 18 hours cooked in a red wine mirepoix served on a bed of creamy mashed potatoes and tri colored baby carrots. Dipped in au jus. 36
Bell and Evans boneless chicken breast pan seared, served over a bed of pappardelle pasta with mirepoix and parmesan cheese with a marsala sauce and fresh wild mushrooms 29
Our house made no filler crab cakes. Served with cilantro lime rice and Old Bay aioli. Served with a tossed fresh caesar salad 30
Bell and Evans fresh chicken breast, breaded in house with our specialty seasonings and placed over linguini and our house sauce 26
