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.

Live Maine Lobsters

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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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