Chef Edry's Features

Jumbo coconut-coated shrimp, fried to perfection. Served with sweet chili sauce and coconut cream sauce. Make it an entree with 8 shrimp served with coconut mango rice for.

Oyster Rockefeller Chesapeake, bacon wrapped scallops, crab balls, and beer-battered shrimp. Served with tartar sauce and zesty aioli.

A tantalizing combination of chilled shrimp, crab meat, oysters, and colossal claw fingers. Served with cocktail sauce and Old Bay butter sauce.

Marinated in a blend of tropical spices, seared to perfection. Served with mango salsa over a bed of coconut rice with plantains.

1 pound lobster stuffed with seasoned crab. Served with mashed potatoes and broccoli.

Baked with Mediterranean salsa of diced tomatoes, kalamata olives, capers, and fresh basil. Served with New England mussels and lemon-infuse cauliflower rice.

Fried tofu with a colorful mix of fresh vegetables, seasoned with homemade stir-fry sauce and coconut rice, dressed with cusabi. A flavorful vegan option for any time of day.

Savor our butterflied snapper, pan-seared and accompanied by seafood risotto and sauteed spinach, topped with a tangy tomato basil sauce.

Chesapeake rockfish topped with Old Bay•seasoned crab meat. Served with garlic mashed potatoes and zucchini spaghetti. Paired with a classic Old Bay lemon butter sauce.

34 oz bone-in ribeye cut, carved table side with your choice of four sides. Serves two.