Menu — .

— ENTRÉES —

BY EXECUTIVE CHEF HENRY BONNA

APPETIZERS

— steam house mussels w. beef sausage —

Fresh Mussels, fragrant white wine broth with beef sausage, fennel, leek, celery, garlic, red chili.

— SIGNATURE LUMP CRAB CAKES —

Pan seared lump crab cakes with a creamy remoulade and micro greens.

— HOT HONEY FRIED CHICKEN —

Crispy fried chicken glazed with signature hot honey sauce.

- SALT & PEPPER GULF SHRIMP -

Crispy head on shrimp, wok tossed with sea salt , blk pepper, garlic, and chilies

SIDES

— SPARMESAN CRUSTED FRIES —

Hand-cut seasoned fries tossed with aged parmesan cheese and fresh parsley.

— fragrant jasmine rice —

premium jasmine rice, delicately steamed for a light and aromatic finish

- parmesan cajun corn w. beef sausage

Sweet corn in a creamy parmesan cajun sauce with savory beef sausage.

— COASTAL GARLIC NOODLES —

Silky noodles coated in a garlic butter sauce with herbs

GARDEN

— STEAMHOUSE SALAD —

Mixed greens, cucumbers, cherry tomatoes, red onions, with choice of dressing

— THAI BASIL & CILANTRO SHRIMP SALAD —

Chilled Shrimp, fresh herbs, cucumbers, tomatoes, red onion, chili-lime

— CAESAR SALAD —

Crisp romaine, parmesan cheese, croutons, and classic caesar dressing

Specialty

— tiger prawns —

Sauteed in a coriander lime chili butter.

— fried red snapper —

Golden fried in signature seasoning.

— fried catfish —

crispy fried to perfection

- fried gulf shrimp -

Lightly fried and flavorful

steam menu

— STEAM SHRIMP PLATE —

Jumbo shrimp sauteed with herbs and garlic butter

— Steam salmon —

sauteed in lemon garlic butter

- steam flounder -

— steam red snapper —