Reel Seafood Grill

Light, crispy and enough to share.

Large East coast shrimp served with house made cocktail sauce.

Buttermilk battered and flash fried crispy, served with rich tomato marinara.

Jumbo lump crab dip, sherry, cream cheese, romano, garlic, touch of horseradish, served with hot pita chips.

Ahi tuna crusted with sesame seed and seared rare, served with greens, pickled ginger, wasabi and soy-mirin dip.

Served in a white wine garlic cream sauce with toasted baguette.

Served with one crab cake topped with Cajun remoulade, one salmon cake topped with cucumber dill and 1 fried oyster served over cole slaw with Sriracha mayo.

1/2 dozen fried oyster over.

Served on brioche with cheese, lettuce, tomato, red onion and mayonnaise.

Served on grilled sourdough bread.

Served on flour tortillas with greens, avocado crema and pico de gallo.

Jumbo lump crab cake served on a brioche bun with lettuce, tomato and Cajun remoulade.

Fresh yellow fin tuna, topped with a Dijon mustard and dill glaze.

Large diver scallops, served atop roasted garlic mashed potatoes with a roasted red pepper and almond puree.

Flounder filet coated in stoned wheat cracker crumbs, pan fried in kitchen butter and sesame oil.

Potato encrusted, oven roasted and topped with blue cheese remoulade.

Finished with a white wine, garlic, domestic mushrooms, capers, lemon and onion sauce.

Large sea scallops and shrimp tossed in a sundried tomato cream sauce and served atop egg linguini.

Topped with tomatoes, onion, mushrooms and scallions.

House made, served with Cajun remoulade.

Coated in ritz cracker crumbs and pan fried, topped with jalapeno tartar sauce.

House made, served with Cajun remoulade.

Served with a cucumber dill sauce.

Salmon served over black bean cakes, topped with pico de gallo.

Served steamed to order, with drawn butter.

Served buttermilk battered and flash fried crispy.

Heaping country pot of snow crab legs, oysters, clams, mussels and shrimp, andouille sausage, new potatoes and corn.

Char-grilled 6oz. filet mignon with a choice of snow crab legs, shrimp or crab cake.

Char-grilled 8oz. bistro filet, served over garlic mashed potatoes and topped with house made chimichurri.

Char-grilled marinated lamb chops, served atop wild mushroom risotto, finished with bing cherry and veal demi-glace.