Chef's Seafood Dinner Menu (available every Friday in March)

served chilled, with cocktail sauce, and brown butter.

Wild caught Faroe Island Salmon served over asparagus and topped with lump crab meat and Bearnaise sauce.

Cajun Shrimp tossed with penne pasta in our homemade Alfredo sauce and served with garlic bread.

Broiled Haddock topped with our signature parmesan crust.

Broiled scallops, haddock, and crab cake. Served with lobster butter sauce. Add a South African Lobster tail to take this dish to the next level.

Fresh Haddock fried in a Yuengling lager batter. Served with fries and tartar. The perfect fish fry!

A three-layer dessert that is hard to resist! A rich chocolate cake topped with a classic cheesecake and finished with a layer of chocolate mousse.