WAIMEA BAY AHI TUNA
Ultra fresh tuna, flown in from Hawaii, pan seared and served over a cucumber, carrot, and red pepper slaw. Finished with a wasabi-ginger vinaigrette.
$33
GROUPER NANTUA
Breaded and baked grouper topped with 2 large gulf shrimp. Finished with a diced tomato and lobster cream sauce. Served with house mashed potatoes or vegetable du jour.
$30
LOWCOUNTRY CRABCAKES
Two fresh lump crabmeat cakes with house remoulade. Served with house mashed potatoes or vegetable du jour.
$27
SALMON PROVENCAL
Broiled salmon over sautéed tomatoes, asparagus, and artichoke hearts. Finished with a basil-infused olive oil.
$28
SHRIMP & GRITS
Blackened large white gulf shrimp served over smoked gouda cheese grits and finished with a lobster cream sauce.
$27
SEAFOOD FRA DIAVOLA
Scallops, shrimp, and calamari with fire-roasted tomatoes, onions and spinach. Tossed in spicy garlic olive oil and served over linguine.
