Dinner Menu

Falafel is ground chickpeas, onions, garlic, sesame seeds and spices shaped into round patties and fried until crispy. Hummus is chickpeas pureed and flavored with sesame paste, garlic, lemon and cumin. Naan is a yeast dough cooked to order. Garnished with mixed greens, black olives, sriracha sauce, diced cucumbers, tomatoes and yogurt dressing.

(5) Shrimp dredged in flour, dipped in egg, coconut and tempura batter, then fried until golden brown. Served with orange horseradish dipping sauce.

Tender calamari lightly fried and dusted with parmesan cheese. Served with marinara sauce or sweet chili glaze on the side.

Wonton pastry filled with crab and cream cheese then lightly fried. Served with sweet chili glaze and key lime beurre blanc sauce.

Penne pasta sautéed with choice of baby scallops OR pink shrimp pieces. Finished with bread crumbs and Old Bay seasoning.

Strips of chicken breast that have been skewered and marinated in soy, ginger and brown sugar then grilled and garnished with cilantro oil, sriracha and peanuts. Served with a soybean peanut sauce.

A bowl of creamy homemade seafood chowder garnished with scallions. (Skippy says our chowder is the best)

(3) Topped with cheddar cheese, bacon and scallions. Served with sour cream.

Crispy corn tortilla chips served with homemade fresh salsa made from red tomatoes, onions, yellow peppers, jalapeños, garlic, cilantro and lime juice.

Baked jumbo mushroom caps stuffed with parmesan cheese, garlic and toasted wheat. Finished with red pepper rouille, chive oil, diced red peppers and scallions.

(5) Shrimp dredged in flour and tempura batter. Fried until golden brown, then tossed in buffalo sauce. Served with bleu cheese.

A sourdough bread loaf basted with olive oil and herbs then browned in the oven and dusted with parmesan cheese.

½ pound peel & eat shrimp marinated in dark beer and Old Bay, then beer steamed with garlic. Served hot with cocktail sauce.

Diced sushi grade Ahi tuna tossed with soy rice wine vinaigrette, green onions, sesame garlic sauce and sesame seeds. Served with seaweed salad, pickled ginger, wasabi and wonton chips.

Refreshing lettuce, bean sprouts, carrots, cilantro, scallions and mint rolled in soft rice paper wrap with shrimp, thinly sliced pork and rice vermicelli. Served cold with soybean peanut sauce.

(10) Wings fried and tossed in one of the following sauces: Mild, Hot, To da bone hot, Call your Mama hot, Chipotle, Jamaican jerk, Myers rum glaze, Teriyaki, BBQ or Cajun kicker. Served with bleu cheese and celery.

Oriental dumplings filled with pork then fried or pan-seared. Served in light soy sauce with sesame seeds and light seaweed salad.

Available grilled, fried, Jamaican jerked, blackened or broiled.

Sushi grade Ahi tuna rolled in sesame seeds, ginger root and cracked black pepper. Seared rare and served with pickled ginger, oriental dipping sauce, wasabi and seaweed salad. (Also available grilled or blackened)

Blackened grouper topped with one of our homemade crab cakes, then finished with chipotle and key lime beurre blanc sauce.

(2) Maryland style with back fin and claw crabmeat, Sautéed then topped with chipotle key beurre blanc sauce and finished with Old Bay seasoning.

10 oz sirloin marinated in lime, garlic and herbs then topped with garlic butter, red wine demi-glaze and onion strings.

(2) Lean boneless loin chops marinated in ginger, soy, garlic and brown sugar then grilled and finished with a teriyaki glaze and roasted peanuts. Served with pineapple chutney.

A 14 oz bone-in Buckhead beef rib eye, grilled then topped with sautéed onions, mushrooms and peppercorn gravy. (Gramma's favorite)

Thin slices of sirloin or chicken marinated in soy vinaigrette then wok-seared with dried red chiles, green onions, hoisin sauce, and sriracha. Then topped with rice noodles. Watch the chile peppers (TM likes it hot).

A 6 oz Buckhead beef petite filet, grilled then topped with garlic butter, red wine demi-glaze and onion strings. (Ok Sean, now we have a filet)

Dredged in seasoned flour, dipped in egg wash, sautéed with white wine, key lime and shallots then garnished with capers and scallions. (It's Francaise Billy not Francis)

Dredged in seasoned flour, sautéed with shallots and mushrooms, then finished with marsala wine, cream, and butter.

Lightly dipped in egg wash and flour, then topped with prosciutto, mozzarella cheese and roasted red pepper. Finished with tomato basil puree, spinach and pepper coulis.

Sautéed with cream, parmesan cheese, garlic, nutmeg and pepper then finished with parmesan cheese.

(6) Shrimp sautéed with white wine, garlic, diced tomatoes, and lemon then topped with sliced fresh mozzarella and parmesan cheese. Served over angel hair. (This isn't your gramma's scampi so understand what you are ordering)

Rice vermicelli surrounded by a light aromatic beef broth infused with star anise and basil. This
(SOUP-like) pasta is topped with very thinly sliced sirloin, bean sprouts, onion and cilantro. Served with hoisin, sriracha (hot sauce) and basil. (Please understand what you are ordering)

(Penne) pasta sautéed with baby scallops OR pink shrimp pieces, then topped with a 4oz lobster tail. Finished with bread crumbs, parmesan cheese and Old Bay seasoning.

Sautéed with onions, garlic, white wine, cream and jerk seasoning, then finished with diced tomatoes, scallions and parmesan cheese. Served over fettuccine.

Asiago cheese stuffed pasta tossed with cream, pesto, basil, garlic, pine nuts, olive oil and parmesan cheese.

A full breast of chicken lightly breaded & fried then topped with marinara mozzarella and parmesan cheese. Served over angel hair.

Asiago cheese stuffed pasta sautéed in brandy, cream, marinara, tomato, onion, garlic, then finished with spinach, bacon, chicken shrimp and parmesan cheese.

Filet cut into strips then dredged in a light tempura batter and lightly fried. Served with lemon and tartar sauce

(6) Shrimp dredged in flour, dipped in egg, coconut and tempura batter, then fried until golden brown. Served with orange horseradish dipping sauce.

Plump chicken strips marinated in buttermilk and seasonings then breaded and fried until crispy. Served with honey mustard sauce

(6) Shrimp dredged in flour and tempura batter and fried golden brown. Served with cocktail sauce, bleu cheese dressing or orange marmalade. Also available buffalo style

Romaine lettuce generously topped with grilled chicken breast, bleu cheese crumbles, bacon, tomatoes, black olives, boiled egg, cheddar cheese and your choice of dressing on the side.

Romaine lettuce topped with cashews, red onion, bleu cheese crumbles, cherry tomatoes and a roasted portabella mushroom. Topped with whole roasted garlic and olive oil dressing.

Half pound of ground chuck grilled to perfection

Marinated chicken breast available fried, grilled, blackened or Jamaican jerked. Try it buffalo style, hot sauce, bleu cheese crumbles and fried onion strings.

Fried, grilled, blackened or Jamaican jerked.

A marinated mushroom grilled with roasted red pepper then topped with spinach, parmesan cheese and pesto sauce.

Fried, grilled, blackened or Jamaican jerked.

Fried, grilled, blackened or Jamaican jerked.

Family style or individual priced per person. 10 ounces per person