Soup: Edgar’s Seafood Chowder
Mussels: Tropical Big One Maine Mussels, sautéed with garlic, mixed peppers and onions, finished with coconut, chicken broth and crushed red pepper flakes and thyme 13
Applewood smoked rib tips with island barbecue sauce, coconut shrimp 11
Chunu Oysters served on the half shell with horseradish, lemon and cocktail sauce 14
Oysters Rockefeller style 10
Macadamia nut crusted Alaskan Sole, served with crab fondue, micro greens and fried okra 27
Herb grilled Blue Marlin, sun dried tomato and basil risotto, mixed vegetable relish, finished with Tangerine xvoo drizzle 28
Grilled 16oz Porterhouse, served with herb roasted fingerling potatoes, grilled mixed mushrooms and onions, finished with grilled asparagus and black truffle oil 33
14 oz T-bone 29
