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May Specials

Steamer Night Sunday

Your choice of:

Half Pound of Chesapeake shrimp ($6.00)




Crab Leg Clusters ($8.00)

served with cocktail or drawn butter





Basket Night Wednesday

Your choice of basket and fry combo with

a choice of (1) side

Choose from:

Hush Puppy Shrimp

Fried Clam Strips

Beer Battered Cod( 3 pc )

Crab Balls ( 4 )



Route 66 Chicken Thursday

Half baked chicken finished with a BBQ sauce from a state on route 66!

May 2nd Illinois Mumbo BBQ

A perfect balance of sweet, tasty and spicy which was created by a Chicago pit master

May 9th New Mexico

One of the most popular BBQ in the state is the hatch green chili. Its ingredients
give it a 
sweet but spicy finish served with rice & vegetable bean blend

May 16th Kansas BBQ

This sauce is sweet, tangy and gets a rich flavor from molasses with vinegar served
half roasted chicken accompanied with mac & cheese and coleslaw


May 23rd California BBQ

This sauce is from the Louguaci family and they had a secret ingredient, now not so secret;

California prunes. This is why it has such a deep flavor served over half roasted chicken

with cous cous and roasted carrots

May 30th Oklahoma Sweet BBQ

This is a thick, sweet BBQ sauce with a background of Oklahoma spices consisting
of garlic, onion, ginger, cinnamon, nutmeg & clove. Served over half roasted chicken
with garlic mashed potatoes & sweet spinach

Butcher Cuts Friday

May 3rd Grilled Ribeye
Well marbled 12 oz steak. char-grilled to your liking
highlighted with sun dried tomatoes and creamed wild mushrooms


May 10th Porterhouse 
18 oz bone-in porterhouse seasoned &
char-grilled the way you like showcased with caramelized onions,
wild mushrooms and finished with a fig glaze

May 17th Pepper Steak NY Strip
12 oz NY strip, grilled to your liking finished with
pan seared peppers & onion finished in a sweet soy-ginger glaze


May 24th Kona Crusted NY Strip
12 oz strip steak with a coffee rub boldly flavored &
char-grilled to your liking finished with demi glaze

May 31st Gorgonzola Crusted Prime Sirloin
Twin medallions of prime grade sirloin with a gorgonzola crust,
grilled to your liking with a cherry-cabernet glaze

Seafood Saturday

May 4th Atlantic Salmon

Fresh cut salmon filet with a mustard and rye whiskey glaze
accompanied with 
Parisian carrots and baby spinach

May 11th Mediterranean Sea Bass

Chilean sea bass roasted with artichokes, oven-dried tomatoes and olive tapenade

May 18th Stuffed Shrimp

Jumbo gulf shrimp stuffed with a crab mix of herbs & garlic,
broiled and finished 
with lemon butter

May 25th Stuffed Flounder

A fillet of flounder with a crab mix of Havarti cheese and fresh dill,
broiled to
perfection finished with lemon butter sauce

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