STARTERS
ROCK SHRIMP   16
wild caught rock shrimp, buttermilk battered tossed with togarashi aioli & micro celery. lemon
TUNA NACHOS  20
diced ahi grade tuna & fresh cut avocado tossed in house yum yum sauce. served on salted wontons dusted with furikake
PRETZEL & CRAB QUESO  18
warm salted pretzels with blue crab queso, dusted with old bay
WINGS   18
whole fire roasted tri tip wings, in jerk seasoning served with cider gastrique
STREET NACHOS  17
warm salted corn tortilla chips, house made queso,
dry aged chorizo jam, roasted corn & black bean salsa, pickled jalapenos, pico de gallo, scallions
SHORT RIB POUTINE  19
hand cut, blanched boardwalk fries with fontina, red wine braised short rib finished with veal demi

OYSTER REGGIANO  21
chesapeake salt oyster freshly shucked, mounded with butter & cajun seasoning finished with parm & parsley
LOBSTER & CRAB CRISPS  26
fresh chopped lobster, handpicked jumbo lump tossed in spicy mayo served with warm salted wontons
TRUFFLE PARM FRIES  15
hand cut fries, salted, and tossed in truffle oil, grated parmesan & parsley
 
RAW BAR
OYSTERS   3/ea (½ dozen min)
local offerings served with cocktail, chef mignonette, horseradish, saltines  
MUSSELS  16
PEI mussels simmered in a rich garlic white wine butter broth with fresh herbs
CLAMS 18
Little neck clams steamed in a savory garlic white wine butter broth with fresh herbs
CEVICHE  17
chef inspired, local whitefish, steeped in vinegar & citrus, accompanied fruits & vegetables, house chips
TUNA POKE  23
ponzu, seaweed salad, sliced avocado, rice, sesame
TEXAS BROWN SHRIMP  18
jumbo peel-and-eat shrimp tossed in hot sauce served with sautéed onion and plenty of spice
 
SOUPS AND SALADS
CRAB BISQUE  10
roasted corn and jalapeno, finished with sherry,
house crackers
CAESAR  11
shaved romaine, house caesar dressing, butter seared fresh crouton, pecorino and parmesan  
MEDITERRANEAN  15
mixed greens, cherry tomatoes, red onion, olives, artichokes. lemon feta vinaigrette
SPINACH   15mushroom, fontina, crispy bacon, crispy shallots,warm cider gastrique
FREE RANGE COBB  23
bacon. avocado. cheddar. carrots. tomato. cucumber. egg. paprika ranch, house brined torn chicken
CRAB PANZANELLA  28    
tender greens, tossed in mirepoix of tomato, onion,cucumber, lemon vinaigrette, old bay butter crouton

HAND HELDS
SO CAL TACOS (2) shrimp or fish  16
cabbage, pico, spicy mayo, pickled onion
CRABCAKE SANDWICH  28
lettuce, tomato, toasted roll, hand cut fries 
SHRIMP PO BOY  17
crispy fried shrimp, chiffonade lettuce, cheddar, pickled onions, pico, house remoulade, hand cut fries
LOBSTER ROLL  23
butter poached lobster, toasted brioche bun, hand cut fries
FRENCH DIP  18
hard baguette, tender short rib, caramelized onion, fontina, hand cut fries
CAROLINA PULLED CHICKEN SAMMIE  16  
house brine, tasty vinegar based bbq chicken, on a potato roll, hand cut fries
PRIME BURGER LTO  18
brioche, cheddar cheese, hand cut fries 
 

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ENTREES  (available at 4pm)
MAHI MAHI  36
pan blackened, spinach, mushroom, chorizo, steeped in wine broth over vermont cheddar grits
CRABCAKES  50
whole jumbo lump crab meat, grandma’s recipe served with boardwalk fries and creamy slaw
SALMON  34
herb crusted over mediterranean couscous salad, finished with chimichurri
BABY BACK RIBS  29
slow braised, finished oven crisp, served with
grown-up pork & beans and slaw
LOBSTER PASTA  38
pan-roasted tomatoes and smoky bacon tossed with sweet english peas and linguine, finished in a rich tomato cream with basil and slow-cooked garlic confit
FISH AND CHIPS  28
buttermilk battered cod served with creamy slaw, hand cut boardwalk fries, mustard tartar, & lemon
TUNA  36
pan seared with togarashi over chilled noodle salad with carrots, broccoli, and mushroom and finished with soy simple syrup
FILET  42
pan seared over lobster mash and port wine demi with seasonal local vegetables
HOUSE AUTRY SHRIMP  26
buttermilk battered shrimp served with creamy slaw, hand cut boardwalk fries, mustard tartar, & lemon