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include our signature twice-baked potato, chef's choice vegetable, and our hand-crafted dinner and cinnamon rolls
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SPECIALTY OF THE HOUSE
petite filet mignon* grilled in combination with our famous jumbo Blue Water Fried Shrimp or Chesapeake Crab Cake
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FILET MIGNON*
8 oz 6 oz
hand-cut black angus tenderloin grilled to your liking
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PORTOBELLO CHICKEN
two boneless chicken breasts sautéed with baby portobello mushrooms, red onions in a fresh sage cream reduction
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PRIME RIB*
slow-roasted black angus prime rib with creamed horseradish sauce
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SALMON PICCATA
fresh salmon fillet dusted with flour and sautéed with artichoke hearts and capers in a lemon butter Beurre Blanc
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BLUE WATER FRIED SHRIMP
our famous jumbo fried shrimp served with a side of house-made cocktail sauce
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BRAISED SHORT RIBS
burgundy braised boneless grass-fed short ribs with smashed red potatoes, Chef Ray's famous collard greens and a creamy Dijon mustard sauce
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CHESAPEAKE CRAB CAKES
two jumbo lump crab cakes pan-seared and served with a side of tangy remoulade sauce
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SEAFOOD PLATTER
petite Chesapeake crab cake, sea scallops, blue water fried shrimp, and daily fish selection broiled or flash-fried and served with twice-baked potato or rice pilaf
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BLACK AND BLEU BEEF TIPS
your choice of braised succulent prime rib or grass-fed filet mignon tips seared with our Cajun spices topped with a creamy bleu cheese and mushroom sauce
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CAJUN PASTA
crawfish tails, shrimp, alligator sausage, and chicken seasoned with chef Raymond's unique blend of Cajun spices and tossed with tomatoes, onions, and penne​​
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*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness