STARTERS

Question 1

SUMMER MENU - Fried Calamari

Answer 1

9 oz. Deep fried, in spicy fry batter. Mix of rings and tentacles (more rings). Served with marinara, parsley and lemon for presentation. $12 D/E/G

Question 2

SUMMER MENU - Head on Peel and Eat Shrimp

Answer 2

3⁄4 Lb. Medium size shrimp boiled in a spicy habanero, bay leaf, thyme, and apple cider vinegar boil. Shrimp are covered in a Cajun spice mix after boil.
Traditional way to eat: Remove the head, suck juices, then eat tail. Shrimp are more tender and juicy, retain natural salt and flavor when cooked with the shell on. A fingers food, requires wet wipes. $14

Question 3

SUMMER MENU -Blue Crab Fritters

Answer 3

5 pieces. Light fluffy batter, with lump blue crab meat. Nice crunch. Scallion Dressing. Butter, water, flour, eggs, old bay. $14 D/E/G

Question 4

SUMMER MENU -Popcorn Shrimp

Answer 4

15 White Gulf Shrimp cooked in a spicy fry batter with hot sauce. Served with black pepper ranch dipping sauce. $11 D/E/G

Question 5

SUMMER MENU - Chicken Wings

Answer 5

fried with a sweet and spicy sauce served with carrots, celery and blue cheese dressing

Question 6

SUMMER MENU - Broiled Oysters

Answer 6

topped with bacon, scallions and spicy aioli

Question 7

SUMMER MENU - Hollander Mussels

Answer 7

1lb of mussles. Served with sliced baguette. Mussels sautéed in garlic, white wine, butter, fish stock, parsley and chili flakes. French fries are a good sell with mussels and are good for dipping into sauce. $12 D/G (Can be prepared with no bread, to be gluten free.)

Question 8

Fried Clam Strips

Answer 8

9 oz. of clams. Made with the strip of flesh around the belly of large quahog clams. Meat is firm and sweet. No belly in strips. Served with tartar. $10 D/E/G