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Appetizers
Carolina Shrimp ~ fried, with Creole remoulade for dipping Baked Spinach and Artichoke Dip ~ with herbed crostini Bleu Cheese Mussels ~ succulent mussels and leeks sautéed, then simmered in Roquefort cream and served with herbed crostini Blackened Scallops ~ sweet sea scallops with tomato-basil vinaigrette, finished with crispy fried leeks Blue Crab Ravioli ~ chef’s selection of ravioli with a wild mushroom mix in a roasted shallot sherry cream, finished with fresh jumbo lump crab meat and asiago Breakwater Fish ~ fresh local fish accompanied by andouille sausage and leeks, simmered in a Cajun cream topped with asiago and served with a toasted baguette Cracked Black Pepper Encrusted Seared Tuna ~ cracked black peppercorns encrust rare seared tuna, served with spicy Asian cucumber salad Steamed Seafood
Steamed Carolina Shrimp ~ 1/2 lb. jumbo shrimp tossed with Old Bay Steamed Littleneck Clams ~ twelve clams Steamed Platter ~ shrimp, mussels, and clams ~ five of each Soup & Salad
Chef’s Soup of the Day ~ by the cup by the bowl Top with fried shrimp or grilled chicken or grilled tuna
Caesar Salad ~ Romaine, parmesan crisps, herbed croutons, and Caesar dressing Entrees
All entrees include chef’s selection of starch and/or vegetable,
and accompanied by fresh baked bread. Fat Daddy Crabcakes ~ two 4 ounce crabcakes rolled in potato chips, fried, and served with pineapple-jalapeno salsa Carolina Shrimp ~ breaded and fried or broiled in white wine and butter Sea Scallops ~ lightly breaded and fried or broiled in white wine and butter Flounder ~ breaded and fried to a golden brown or broiled with white wine and butter Stuffed Flounder ~ stuffed with Fat Daddy Crabcake mix, broiled and served with sauce béarnaise Seafood Medley ~ shrimp, scallops, flounder, and a mini crabcake, crispy fried or broiled in white wine and butter Hatteras Seafood Stew ~ shrimp, scallops, clams, fish, and blue crab in a light semi-spicy tomato clam broth, with peppers, leeks, onions, fresh corn on the cob, and chef’s choice of sausage, served over rice Scallops al Greco ~ sauté of sea scallops, mushrooms, spinach, tomatoes, and feta cheese in a white wine oregano-butter sauce, served on a bed of angel hair pasta Tuna Tortilla ~ bronzed tuna wrapped in a chili pepper tortilla, served over black beans and rice, finished with a jalapeno cheese sauce, cilantro cream, and salsa fresca Roquefort Chicken ~ pan-seared chicken breast with country ham, spinach, and mushrooms in a Roquefort cream sauce, served atop penne pasta Cowboy Steak ~ grilled 16 ounce bone-in ribeye steak with sautéed peppers, mushrooms, and onions (market price) Filet Mignon ~ beef tenderloin wrapped in applewood smoked bacon, grilled, then topped with Roquefort butter (market price) Filet Oscar ~ filet mignon topped with lump crabmeat and sauce béarnaise (market price) For most efficient service, please limit separate checks to 2 per table.
Servers may add an 18% gratuity to parties of 8 or more. Extensive wine list & seasonal beer favorites from Chapel Hill's award winning Carolina Brewery. |
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