On The Half Shell
Daily Selection of Oysters*
$2.25 Each / $13.50 Half Dozen / $27.00 Dozen
Rappanannock Clams*
$1.75 Each / $10.50Half Dozen / $21.00 Dozen
Appetizers
1/2 Dozen Charbroiled Chesapeake Oysters
14.50
with herb butter and asiago cheese
Grilled Squid
8.75
with arugula, crispy shallots and lemon vinaigrette
Spicy Wood-Grilled Chicken Wings
7.25
with green goddess dipping sauce
Shrimp Cocktail
10.50
four shrimp with classic cocktail sauce extra shrimp $2.60 each
Tequila-Cured Gravlax
8.00
with avocado garnish & lime dressing
Spicy Cajun Barbequed Shrimp
10.25
with asiago cheese grits
Fried Oysters
9.75
with pickled vegetable relish
Steamed Mussels
9.50
in a spicy spinach broth
Classic Maryland Crab Cake
16.00
broiled or fried, served with coleslaw
Fried Pork Ribs
9.50
with coleslaw and Tabasco vinaigrette
Rappahannock Littleneck Clams
12.75
pan roasted with zucchini, bacon and garlic
Soups, Stews, Salads
Manhattan Clam Chowder
9.00
with fresh tomato, bacon and thyme
New Orleans Filé Gumbo
8.50
Soup of the Day
6.50
Salad Nicoise
13.75
Mixed Greens Salad
6.50
with house dressing
Spinach Salad
11.50
with Maytag Blue Cheese
Roasted Beet and Cucumber Salad
13.00
with smoked sturgeon and caviar parfait
Vine-Ripened Tomatoes
12.00
with Feta cheese and olives
Main Courses
Classic Maryland Crabcakes
32.50
broiled or fried, served with coleslaw and french fries
Grilled Halibut Fillet
28.00
served with Carolina black rice salad and red pepper oil
Spicy Broiled Whole Maine Lobster
32.25
with drawn butter and a soubise of rice with fresh shell beans
Sauteed Fillet of Mississippi Delicata Catfish
28.00
with a lemony shrimp and Andouille sausage risotto
Crabmeat Imperial
30.50
with a salad of green beans, tomatoes and shallots
Sauteed Soft Shell Crabs
28.00
in an Old Bay and basil beurre blanc with spoonbread corn pudding
Fritto Misto of Shrimp, Calamari and Fish Fillet
23.50
with fried green tomato, tartar sauce and fresh ‘cocktail sauce’
Wild Alaskan Salmon Fillet
28.50
pan-roasted with wild mushrooms and sauteed spinach in a vin blanc sauce
Chicken in Creole Etouffée Sauce
18.25
with green onions and Basmati rice
Sauteed Sea Scallops
26.00
in a fresh tomato sauce with olives and capers
Petite Filet of Virginia Farm-Raised Cripple Creek Beef*
31.00
with béarnaise sauce, a roasted marrow bone, onion rings and haricots verts
*Consumption of raw or undercooked food may increase your risk of foodborne illness.
Menus are subject to change due to availability.
Last Updated: April 9, 2010