Our Menu

Curated selection of 6 or 12 oysters from our in-house oyster specialists.

Bloody Mary mix, vodka.

Served chilled with caviar and a dollop of crème fraiche.

Sizzling chargrilled oysters with your choice of citrus scampi, miso, or rosemary-garlic butter.

Baked oysters with a creamy Bienville sauce of garlic, shallots, peppers, and chives, topped with bacon and parmesan.

Served chilled with mustard sauce.

Tequila, cucumber, lime.

Serves 1-2; Oysters, Shrimp Cocktail, and the chef's choice of what's fresh.

Serves 2-4; Oysters, Shrimp Cocktail, Crab Claws, and chef's choice of what's fresh.

Serves 4-6; Oysters, Oysters Royale, Shrimp Cocktail, Ceviche, Crab Claws, and chef's choice of what's fresh.

Spiced baby lobster tails, flash-fried with a horseradish honey-dijon dip.

Pan-seared, served with remoulade and fresh lemon.

Lightly battered and fried with pepperoncini, fresh herbs, and lemon-garlic aioli.

Littleneck clams steamed in white wine and garlic, finished with butter and parsley.

Crispy wonton chips with ahi tuna, avocado, tomato, jalapeño, nori, unagi sauce, and sriracha aioli.

With crème fraîche, lemon, chives, and shallots, served with Ritz crackers and salmon roe.

Fresh lime with red onion, tomato, jalapeño, avocado, and fresh cilantro.

Chilled prawns poached in white wine with zesty, housemade cocktail sauce.

Chilled lobster with celery and light mayonnaise dressing on a split top roll.

Claw and knuckle meat with hot butter and toasted split top bun.

Topped with American cheese, caramelized onion jam, and pickles.

East coast shrimp with celery and a light mayonnaise sauce on a split top roll.

A mix of lobster and shrimp with celery and a light mayonnaise sauce on a toasted split top bun.

Jamaican jerk marinated chicken breast with lettuce and tomato.

Perfectly fried on an authentic Leidenheimer roll with lettuce, tomato, and housemade cocktail sauce.

Fresh mahi filet with lemon aioli, arugula, and tomato.

Chef's daily selection, prepared to highlight its natural flavor with seasonal preparation.

Chef's choice of steak topped with roasted garlic-rosemary butter and truffle fries.

Pan-seared, served with remoulade, fresh lemon, and seasonal greens.

Crispy beer-battered haddock with fries, slaw, and housemade tartar sauce.

Seared scallops with blood orange gastrique, roasted corn, fennel, and asparagus salad with lemon vinaigrette.

Pan-roasted chicken with apple jus, mashed potatoes, and roasted vegetables.

Baby kale with salmon, apple, walnuts, and feta, tossed in apple cider vinaigrette.

Fresh romaine and arugula with carrot, cucumber, and tomato, tossed in house dressing.

Romaine, tomato, red onions, parmesan, and croutons, tossed in Caesar dressing.

Ask about our rotating soup.

Fresh salmon, tuna, and hamachi over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons

Served over sushi rice with edamame, avocado, cucumber, carrots, and radish, drizzled with ponzu and topped with crispy wontons

Chilled lobster with celery and light mayonnaise dressing on a split top roll.

Claw and knuckle meat with hot butter and toasted split top bun.

Topped with American cheese, caramelized onion jam, and pickles.

East coast shrimp with celery and a light mayonnaise sauce on a split top roll.

A mix of lobster and shrimp with celery and a light mayonnaise sauce on a toasted split top bun.

Jamaican jerk marinated chicken breast with lettuce and tomato.

Perfectly fried on an authentic Leidenheimer roll with lettuce, tomato, and housemade cocktail sauce.

Fresh mahi filet with lemon aioli, arugula, and tomato.

Crispy beer-battered haddock with fries, slaw, and housemade tartar sauce.

Fresh salmon, tuna, and hamachi over sushi rice with edamame, avocado, cucumber, carrots, and radish, finished with ponzu and crispy wontons.

Baby kale, apple, cranberries, pecans, and red onion with feta, tossed in apple cider vinaigrette.

Fresh romaine and arugula with carrot, cucumber, and tomato, tossed in house dressing.

Served over sushi rice with edamame, avocado, cucumber, carrots, and radish, drizzled with ponzu and topped with crispy wontons.

Romaine, tomato, red onions, parmesan, and croutons, tossed in Caesar dressing.

Ask about our rotating soup.

Spiced baby lobster tails, flash-fried with a horseradish honey-dijon dip.

Pan-seared, served with remoulade and fresh lemon.

Lightly battered and fried with pepperoncini, fresh herbs, and lemon-garlic aioli.

Littleneck clams steamed in white wine and garlic, finished with butter and parsley.

Crispy wonton chips with ahi tuna, avocado, tomato, jalapeño, nori, unagi sauce, and sriracha aioli.

With crème fraîche, lemon, chives, and shallots, served with Ritz crackers and salmon roe.

Chilled prawns poached in white wine with zesty, housemade cocktail sauce.

A rotating selection of fresh-shucked oysters, picked by our oyster specialists each day.

New Topsail Inlet, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

New Topsail Inlet, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

Wilmington, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

New Topsail Inlet, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

New Topsail Inlet, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

New Topsail Inlet, NC • Premium, seasonal oysters with rare emerald-green gills from natural algae.

New Topsail Inlet, NC

New Topsail Inlet, NC

Bloody Mary mix, vodka.

Tequila, cucumber, lime.

Florida Keys

Chef's Choice • Oysters served with caviar, crème fraîche, and chives.

Gin or vodka with dry vermouth. Classic or dirty.

6 oz $20.00 | BTL $80.00 • Rich yet balanced with ripe orchard fruit and a hint of brioche. (Champagne, FR).

Vodka or gin shaken with fresh cucumber and lime.

6 oz $14.00 | BTL $52.00 • Bone dry, crisp, and refreshing with light citrus and subtle saline notes. (Loire Valley, FR).