1253 Nimmo Pkwy, Suite 117, Virginia Beach, VA 23456
Made Fresh Daily. Ask your server for today's selection
Loaded with lump crab meat, sherry, cream, white onions and old bay seasoning. If choosing She Crab Soup - Add $1.50
Romaine lettuce tossed with our house Caesar dressing, topped with grape tomatoes, parmesan cheese and homemade croutons. [GF] if ordered without croutons.
Fresh asparagus spears wrapped in bacon and baked in our 600+ degree open flame fire deck oven. Topped with parmesan cheese and balsamic glaze.
Spinach artichoke spread, diced tomatoes, corn, black beans, and our house cheese blend on a grilled garlic herb flatbread. Drizzled with southwest ranch dressing. Add Chicken $3
1/2 pound of Angus beef , American cheese, red onions, lettuce and tomato. Served with baked potato wedges. [GF] if ordered without a bun. Add bacon - $1.75
Your choice of 6 oz. ahi tuna or flat iron steak bites seared with our house blackening seasoning. Served with Asian slaw and coconut lime Sriracha sauce.
Six traditional wings baked in our 600+ degree open flame fire deck oven, tossed with your choice of sauces. Honey BBQ sauce, Honey Chipotle sauce, Hot Buffalo sauce.
Penne pasta, smoked kielbasa sausage, and grilled chicken tossed in a creamy roasted garlic Alfredo and mild cheddar jack cheese sauce. Topped with panko and parmesan cheese.
Made fresh daily.
Romaine lettuce tossed with our house Caesar dressing, topped with grape tomatoes, parmesan cheese and homemade croutons. [GF] if ordered without croutons.
Fresh asparagus spears wrapped in bacon and baked in our 600+ degree open flame fire deck oven. Topped with parmesan cheese and balsamic glaze.
Goat cheese, beets, red onions, Romaine lettuce and mixed greens, served with an apple cider vinaigrette.
Certified Angus beef blended with spices and stuffed with blue cheese crumbles. Baked in our 600+ degree open flame fire deck oven and topped with our house marinara, blue cheese crumbles and oregano.
8 oz. fresh salmon baked over lemon slices in our 600+ degree open flame fire deck oven. Topped with a candied pecan panko [GF] crust and tomato pesto butter sauce. Served over garden vegetable risotto and roasted asparagus.
Two signature crab cakes baked in our 600+ degree open flame fire deck oven. Served with garlic mashed potatoes and roasted asparagus. Drizzled with wasabi mustard aioli.
Half rack of fall off the bone tender baby back ribs and grilled chicken breast smothered with our honey BBQ sauce. Served with bacon mac & cheese and roasted mixed vegetables.
Grilled 8 oz. Angus flat iron steak topped with bacon, blue cheese crumbles and balsamic glaze. Served with roasted potatoes and asparagus.
Penne pasta, sauteed shrimp, lump crab meat and smoked Gouda cheese, tossed in a creamy roasted garlic Alfredo and cheddar jack cheese sauce. Topped with panko and parmesan cheese.
12 oz. grilled bone-in Porterhouse pork chop. Served with roasted potatoes and mixed vegetables. Topped with your choice of: Honey Chipotle Glaze, Jim Beam Bourbon Glaze, or Apple Cranberry Chutney.
Your choice of any item on our dessert tray presented to you by your server. Already full from Courses 1 and 2? No worries, we'll be happy to box up your dessert so you can enjoy it later.
Made fresh daily.
Romaine lettuce tossed with our house Caesar dressing, topped with grape tomatoes, parmesan cheese and homemade croutons. [GF] if ordered without croutons.
Goat cheese, beets, red onions, Romaine lettuce and mixed greens, served with an apple cider vinaigrette.
Your choice of ahi tuna or flat iron steak bites, pan seared with our house blackening seasoning. Served with Asian slaw and coconut lime Sriracha sauce.
Jumbo shrimp wrapped in bacon and baked in our 600+ degree open flame fire deck oven. Served with coconut lime Sriracha and tequila mango BBQ sauces.
Pan seared sea scallops and sauteed shrimp with a creamy lemon and shallot white wine butter sauce, over a bed of angel hair pasta, grape tomatoes and fresh spinach.
New Zealand rack of lamb cooked via sous vide process with garlic, stone ground mustard, and thyme to a mouth watering medium rare temperature, then pan seared, and topped with a pan reduction sauce. Served with roasted potatoes and asparagus.
8 oz. Angus beef tenderloin cooked to medium rare temperature via sous vide process and finished with a light pan sear. Topped with a garlic and herb compound butter and served with roasted potatoes and asparagus.
Your choice of any item on our dessert tray presented to you by your server. Already full from Courses 1 and 2? No worries, we'll be happy to box up your dessert so you can enjoy it later.