Fresh Fanny Bay Oysters         13.95
Pan browned in Lemon Butter

Baltimore Style Crab Cakes         14.95
Served over Shrimp and mixed pepper remoulade

Red Spring Salmon Filet         16.95
Wild salmon broiled with scampi butter
or poached in a natural bisque

Jumbo Prawns & Scallops        16.95
Prawns, Scallops, and Bay Shrimp in light Polynesian Curry

Chef Kirk's Special Seafood Shore Plate     22.95
An ocean garden of oysters, prawns, and scallops, fresh fish and shellfish

Bouillabaisse a la Marseilles        22.95
A classical assortment of seafood and shellfish simmered in a saffron broth in the classic style of Marseille

*Our Bouillabaisse recipe appears in the
"New York Times"
Correspondent's Choice Cookbook on page 37