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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

Entree Menu

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