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LUNCH
MENU
Add to
Any Lunch
STEAMING CUP OF NEW ENGLAND OR
MANHATTAN CHOWDER, CUP OF LOBSTER BISQUE,
ALL YOU CAN EAT SALAD BAR
Sandwiches
All burgers
and sandwiches come with Lettuce tomato
and a dill pickle spear with fries.
CRUNCHY COD -
Crispy fried cod.
FRIED FLOUNDER
-
North Atlantic flounder fried
golden brown.
MAHI MAHI
-
Grilled or Blackened.
LOBSTER ROLL -
Chucks of lobster salad in a
New England Roll.
CRAB MELT -
Cheddar and bacon on an
English muffin.
ANGUS BURGER
-
Topped with a cheesy
peppercorn sauce and oven dried tomatoes.
FISH TACOS
-
Golden fried cod wrapped in
warm tortillas with cabbage, tomatoes,
cheese and a roasted red pepper sauce.
LUMP CRAB CAKE -
A deep fired jumbo lump crab
cake.
CHICKEN CLUB -
Grilled chicken on toasted
white bread with bacon, lettuce, tomato and
roasted pepper mayo.
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Featured Fish
All
featured fish selections come with Creole
rice and fresh vegetables.
ONION CRUSTED
TILAPIA - Crispy
fried in our distinct onion breading.
BAKED STUFFED SOLE -
Sole fillet baked with scallop and crabmeat
stuffing.
FRIED FLOUNDER -
From cool Canadian
waters…hand breaded and deep fried.
LEMON DILL SALMON -
Oven roasted and topped with a light lemon
dill sauce.
GRILLED GROUPER -
Grilled and topped with a tomato and Feta
cheese salad.
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Classics
All items
listed below come with a choice of:
Creole Rice, Fries or Fresh Vegetables
SHRIMP -
Grilled
or Fried.
COCONUT SHRIMP -
Sweet almond orange sauce for
dipping.
CRAB STUFFED
FLOUNDER - A Shanty
favorite.
APRICOT CHICKEN -
Apricot brandy laced
sauce.
SEAFOOD COMBO
Broiled or Fried -
Shrimp, Bay Scallops & Cod.
CRAB CAKES
- Jumbo lump crab cakes.
STUFFED SHRIMP &
SCALLOPS
-
Baked bay
scallops and shrimp stuffed with crabmeat.
BAY SCALLOPS -
Broiled
or Fried. Breaded and fried or seasoned and
baked.
CRAB CAKE & SHRIMP
-
A fired lump
crab cake & golden fried shrimp.
STUFFED SOLE &
SHRIMP
-
A baked
stuffed sole & fried shrimp.
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DINNER MENU
Appetizers
JUMBO SHRIMP COCKTAIL -Shrimp
steamed in lemon juice, chilled and served
with lemon and cocktail sauce.
CLAMS -
Six Fresh shucked on the half
shell or roasted with drawn butter.
FRESH SHUCKED
OYSTERS - Six plump
oysters harvested from
federally inspected beds only.
COCONUT SHRIMP -
Packed in sweet coconut, and
served with almond orange sauce.
GARLIC CLAMS -
A bowl of baby clams steamed
in garlic butter
served with garlic toast. Enough to share!
POT STICKERS -
With teriyaki glaze for
dipping.
BUFFALO CHICKEN
TENDERS - Crispy fried
and tossed in Buffalo sauce. Also available
plain fried with a choice of honey mustard
or barbeque sauce.
FRIED CALAMARI -
Deep fried with spicy cherry
peppers and served with zesty marinara
sauce.
MARYLAND LUMP CRAB
CAKE - A sweet jumbo lump crab cake.
STUFFED MUSHROOMS -
Mushroom caps baked with
crab meat stuffing and baked.
FLORIDA GATOR TAIL -
Sunshine State specialty
deep fried.
CONCH FRITTERS -
served with a tangy Jerk Sauce.
NOAH’S ARK -
Two coconut shrimp, two crab
stuffed mushrooms, calamari, two buffalo
chicken tenders and gator tail.
MUSSELS -
A full pound of plump black
mussels steeped in marinara sauce or scampi
butter.
SCALLOPS WRAPPED IN
BACON - Sea
scallops wrapped in bacon, skewered, lightly
basted in barbeque sauce and baked until
golden.
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Crocks &
Stocks & Salads
LOBSTER BISQUE
Loaded with lobster meat and
laced with sherry.
NEW ENGLAND OR
MANHATTAN CLAM CHOWDER
CAESAR SALAD -
With Chicken or With Shrimp.
COCONUT SHRIMP SALAD
- Savory shrimp packed in
sweet coconut and deep fried served over
mesclun greens with mandarin oranges and a
light raspberry vinaigrette.
ALL YOU CAN EAT
SALAD BAR
CRISPY CALAMARI
SALAD - Golden fried
calamari on a bed of mixed greens, carrots
and red onions then drizzled with Thai chili
vinaigrette.
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Steak
and Chicken
FILET MIGNON -
A fresh cut 8oz. filet mignon
over sautéed mushrooms and onions.
ROAST PRIME RIB
- Choice cut slow roasted
and served with
au jus and horseradish sauce. (Friday and
Saturday Nights Only)
SEASONED RIBEYE
- A
14oz. seasoned Rib eye grilled to your
liking served over sautéed mushrooms and
onions.
TEQUILA LIME CHICKEN
-
Twin grilled chicken breasts laid atop a bed
of rice and finished with a tangy tequila
lime sauce.
BLACK AND BLEU
SIRLOIN -
Cooked to your
liking and topped with caramelized onions
and finished with fresh Bleu cheese.
SURF AND TURF
-
An 8oz. fresh
cut Filet and a 5oz. Brazilian lobster tail.
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All
entrees listed below are served with your
choice of New England or Manhattan Clam
Chowder OR Salad Bar and a choice of baked
potato, sweet potato, crispy fries, chefs
rice, seasoned mashed potatoes or
vegetables. Add a ½ pound of pre-split and
easy to eat King Crab Legs to any entrée.
Substitute a cup of Lobster Bisque.
Featured Fresh Fish
GROUPER PUTTANESCA
- Fresh grouper broiled and topped with a
blend of tomatoes, olives, capers and fresh
herbs.
PESTO SNAPPER
- Broiled Yellowtail Snapper topped with a
creamy pesto sauce.
KEY WEST MAHI
- Grilled
Mahi topped with a Key Lime mustard sauce.
MEDITERRANEAN HERB
GRILLED SWORDFISH
- Grilled Swordfish brushed with a
Mediterranean herb marinade.
CEDAR PLANK ROASTED
ATLANTIC SALMON
- Served with
a Dijon and fresh dill sauce.
SESAME ENCRUSTED
TUNA STEAK
- Pan seared in sesame seeds served with
soy, wasabi and ginger.
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Shanty
Favorites
FRIED SHRIMP -
Hand
breaded and deep-fried.
BAKED STUFFED SHRIMP
- Over a creamy lobster
sauce
COCONUT SHRIMP -
Served with almond orange
sauce.
SNOW CRAB CLUSTERS -
Steamed and served with
drawn butter.
LUMP CRAB CAKES -
Jumbo lump crab cakes.
SEA SCALLOPS -
Grilled with a roasted red
pepper sauce.
BRAZILIAN LOBSTER
TAIL - Twin 5oz.
Brazilian lobster tails.
TWIN STUFFED SOLE
-
Lightly breaded and baked with a crab and
scallop stuffing.
SHRIMP PASTA -
Shrimp sautéed in olive oil with sun-dried
tomatoes, garlic, shallots, basil, green
onions and tossed in penne pasta.
CAPTAINS PLATE
-
Stuffed shrimp, coconut shrimp, cod fillet,
a Maryland crab cake and clam strips.
SEAFOOD SAUTE
-
A summer sauté
of fresh grouper, jumbo shrimp and sea
scallops with tomatoes, Bermuda onion,
broccoli and fresh herbs in a white wine
garlic sauce served over seasoned rice.
BAKED STUFFED
FLOUNDER
-
Over a creamy
lobster sauce.
KING CRAB -
Caught off the coast of Alaska.
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Salad
SALAD BLACKENED
CHICKEN CAESAR
- Romaine lettuce tossed in
traditional creamy Caesar dressing with
fresh croutons and shredded Parmesan. Topped
with sliced blackened chicken breast.
COCONUT SHRIMP SALAD
- Savory shrimp packed in sweet
coconut and deep fried served over fresh
spinach leaves, mandarin oranges and
drizzled with a light raspberry vinaigrette.
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Live
Maine Lobsters
Our lobsters are
caught in the chilly waters of the north
Atlantic. They are flown in daily and
handled according to our strict guidelines
to ensure quality and freshness. Please
check our daily special sheet for today’s
sizes and prices.
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House
Wines
CHARDONNAY~WHITE ZINFANDEL~PINOT GRIGIO~
CABERNET SAUVIGNON~MERLOT
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Dessert
CHOCOLATE CHIP LAYER
CAKE - Three layers of
moist chocolate cake filled with chocolate
mousse and enough chocolate chips
throughout to keep you counting! Finished
with thick chocolate fudge, then covered
with Hershey’s chocolate chips.
CHEESECAKE -
New York style cheesecake
rich enough to satisfy any cheesecake lover.
Served plain, with blueberry or cherry
topping.
TURTLE CHEESECAKE -
With caramel and pecans.
RICE PUDDING -
A Jack Baker’s SPECIALTY.
Known for its smoothness and creaminess.
TAPIOCA PUDDING
- Ultimate tapioca - a creamy, classic,
delicious, vanilla-spiked tapioca pudding
recipe.
KEY LIME PIE -
Served on a graham cracker
crust and accented with the sweet-tart taste
of key limes. This light and creamy dessert
will transport your taste buds to the
tropics.
MUD PIE -
Jamoca almond fudge ice cream
in a chocolate graham cracker crust with
chocolate syrup and whipped cream.
ICE CREAM -
Vanilla, chocolate, rum
raisin, or sherbet.
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Beverages
MAXWELL HOUSE COFFEE®~SANKA®~ICED TEA~SIR
THOMAS LIPTON®
HERBAL TEA~SARATOGA SPARKLING WATER
~FIJI ARTESIAN STILL WATER~
SODA-
Pepsi®, Diet Pepsi, Mountain Dew, Sierra
Mist,
Ginger Ale, or Lemonade.
An 18%
gratuity will be added to parties of 8 or
more
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Consumer
information:
There is
risk associated with consuming raw oysters
or any raw animal protein. If you have
chronic illness of the liver, stomach or
blood or have immune disorders, you are at
greater risk of serious illness from raw
oysters, and should eat oysters fully
cooked. If unsure of your risk, consult a
physician.
EARLY BIRD
DINNERS
Monday-Saturday 3:00-6:00 Sunday 11:30-6:00
SOLE SHANTY -
Sole fillet baked with
scallop and crabmeat stuffing.
FRIED SHRIMP-
Hand breaded and deep fried.
Our best seller.
COCONUT SHRIMP -
Served with an almond orange
sauce for dipping.
ONION CRUSTED
TILAPIA - Juicy and sweet
Tilapia fillet packed in our special onion
crust and deep fried.
LEMON DILL SALMON
-
Broiled and
topped with a light lemon dill sauce.
BAY SCALLOPS -
Seasoned and baked or breaded and fried.
SHRIMP SCAMPI
-
Plump shrimp
and broccoli florets sautéed in chopped
garlic, shallots and butter then tossed in
linguini with Parmesan cheese and chopped
tomatoes.
GRILLED GROUPER
-
Fresh grouper
lightly grilled and topped with a tomato and
feta cheese salad.
APRICOT CHICKEN
-
A plump breast
of almond crusted chicken topped with our
homemade apricot sauce laced with apricot
brandy.
BRAZILLAN LOBSTER
TAIL -
A 5oz. lobster
tail broiled and served with drawn butter.
SHRIMP AND CRAB CAKE
-
Golden fried
shrimp and a Maryland lump crab cake.
CRAB CAKES -
Two sweet lump
crab cakes served with tartar sauce.
BAKED STUFFED
FLOUNDER -
Tender
flounder fillet baked with our own crabmeat
stuffing.
SEAFOOD COMBO
-
Savory shrimp, sweet bay scallops and cod
fillet, broiled in lemon butter or deep
fried.
ROAST PRIME RIB –
Friday & Saturday Only
-
Choice cut
slow roasted and served with au jus and
horseradish sauce.
BLACK AND BLEU
SIRLOIN -
Sirloin cooked
to your liking and topped with caramelized
onions and finished with bleu cheese
crumbles.
Dinners
Include: A cup of homemade chowder OR salad
bar.
Baked Potato, Sweet Potato, Creole Rice OR
Vegetable du Jour.
Coffee, tea OR milk. Pudding, ice cream OR
sherbet.
*Substitute Lobster Bisque for chowder.
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