Here is Saturday's FRESH and DELICIOUS Dinner Menu. Dinner Service Begins at 5PM. Reservations are Recommended.804.224.4121
TAUNTON BAY OYSTERS (ME) Served Ice Cold and on the Half Shell
MADHOUSE OYSTERS (MD) Served Ice Cold and on the Half Shell
SEWANSECOTT OYSTERS (VA) Served Ice Cold and on the Half Shell
GRILLED OYSTERS ‘DRAGO STYLE’
GRILLED OYSTERS ‘CACKALACKY’
NORTHERN NECK OYSTER STEW-
Simply Made with Fresh Chesapeake Bay Oysters, Oyster Liquor, Real Butter, Heavy Cream and our Sea Eagle Seasoning. Served with Oyster Crackers
PEPPERED AND WILD CAUGHT BLUE FISH DIP-
. Rocky makes an incredible dip with Smoked Peppered Bluefish. Served with Capers, Chopped Tomato, Red Onion and Multi Grain Crackers a very nice way to begin your FRESH Lunch
NEW ENGLAND STYLE CLAM CHOWDER- owl
We use the Cliff House (Maine) recipe. Full of Potatoes and Clams in a Creamy, Delicious Broth.
CREAMY ASPARAGUS SOUP-
FRESH Asparagus prepared in a creamy and delicious broth. Served with Oyster Crackers
MUSSELS WITH GARLIC BUTTER AND WHITE WINE-
Fresh Prince Edward Island Mussels Pan Cooked with Garlic, Butter and White Wine
GRILLED USDA CHOICE GRADE PORTERHOUSE STEAK-
18 Ounces of USDA Choice Grade, Well Marbled Porterhouse Cut Steak. Cooked to your Specs and served with Yukon Gold Fingerling Potatoes and a Romaine Wedge Salad.
FRIED FRESH CAROLINA WHITE SHRIMP-
Fresh Carolina White Shrimp, Peeled and Deveined. Marinated with Fresh Buttermilk and coated with House Autry. Fried until golden and served with Old Bay Buttered Sweet Corn and our House Made Cole Slaw.
PAN SEARED FRESH NORTH ATLANTIC 'DRY PACK' SCALLOPS -
Fresh, Sweet and Large North Atlantic ‘Dry Pack’ Scallops (No Preservatives)Plated over Mango Puree and served Grilled TenderAsparagus Spears and Seasoned Yellow Rice.
GRILLED AND STUFFED DUROC PORK CHOP-
A 14 Ounce ‘Bone In’ Duroc Pork Chop, Butterflied and finished with an Apple & Cornbread Stuffing. Served with Honey Glazed Sweet Potato Medallions and Seasoned Green Beans.
CRAB CAKE DINNER-
(2) Award Winning Crab Cakes (Made with 100% Chesapeake Bay Blue Crab) Served with Old Bay Buttered Sweet Corn and our House Made Cole Slaw
BLUE CHEESE STUFFED FILET OF SIRLOIN STEAK-
Last Evening, Our Good Friend Mike Hyde asked if we would prepare and Grill a Bleu Cheese Stuffed Filet of Sirloin Steak. Our Policy is that ‘ If we have it, We will prepare it’. We Butterfly an 8 Ounce USDA Choice Grade Certified Angus Beef Filet of Sirloin Steak and fill it with Bleu Cheese Crumbles. Then Grilled to your Specs and Plated over Demi-Glace. Served with Grilled Tender Asparagus Spears and a Wedge Romaine Salad.
FRIED CHESAPEAKE PLATE-
A Generous Portion of Chesapeake Bay Rockfish, our Award Winning Crab Cake and Rappahannock River Oysters. Served with Old Bay Buttered Corn, and our House Made Slaw
BLACKENED FRESH GULF RED SNAPPER-
A Whole Fillet of Fresh Gulf of Mexico Red Snapper, coated with delicious Spices and Blackened. Plated over Mango Salsa and served Seasoned Yellow Rice and Sautéed Green Beans
• Any Entrée served with Sides can Substitute a House Salad.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness