include our signature twice-baked potato, chef's choice vegetable, and our hand-crafted dinner and cinnamon rolls
SPECIALTY OF THE HOUSE
petite filet mignon* grilled in combination with our famous jumbo Blue Water Fried Shrimp or Chesapeake Crab Cake
FILET MIGNON*
8 oz 6 oz
hand-cut black angus tenderloin grilled to your liking
PORTOBELLO CHICKEN
two boneless chicken breasts sautéed with baby portobello mushrooms, red onions in a fresh sage cream reduction
PRIME RIB*
slow-roasted black angus prime rib with creamed horseradish sauce
SALMON PICCATA
fresh salmon fillet dusted with flour and sautéed with artichoke hearts and capers in a lemon butter Beurre Blanc
BLUE WATER FRIED SHRIMP
our famous jumbo fried shrimp served with a side of house-made cocktail sauce
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
CHESAPEAKE CRAB CAKES
two jumbo lump crab cakes pan-seared and served with a side of tangy remoulade sauce
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
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
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
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness