Indulge in our Crab Imperial, featuring succulent lump crab meat baked in a rich, creamy sauce, and topped with a golden breadcrumb crust for a decadent seafood experience.

Crab Imperial

Freshly steamed clams served in a savory garlic butter broth, garnished with parsley and a squeeze of lemon for a bright finish.

Clams

Succulent, seared scallops served with a delicate beurre blanc sauce, garnished with fresh herbs for a touch of elegance.

Scallops

Succulent crab cakes, expertly seasoned and pan-seared to golden perfection, served with a zesty remoulade for a delightful seafood experience.

Crab Cakes

Succulent lobster, expertly steamed to perfection, served with melted butter and a squeeze of lemon for a delightful coastal experience.

Lobster

Succulent shrimp sautéed to perfection, delivering a burst of ocean freshness in every bite.

Shrimp

Savor a delightful assortment of savory meats and artisanal cheeses, perfectly paired with seasonal fruits and a selection of house-made dips, creating a true feast for land lovers.

Land Lovers Platters

Savor the taste of the Chesapeake with our succulent Maryland Blue Crabs, expertly seasoned and served fresh to highlight their natural sweetness.

Maryland Blue Crabs

Freshly shucked oysters served on a bed of ice, accompanied by a zesty mignonette and lemon wedges for a briny, ocean-fresh experience.

Oysters

Savor the delicate flavors of our freshly caught fish, expertly grilled and served with a zesty citrus sauce that enhances its natural essence.

Fish

Our sandwiches feature a delightful combination of fresh ingredients and artisan bread, crafted to satisfy your cravings with every bite.

Sandwiches

Succulent steamed hardshell crabs, seasoned with a blend of spices, offering a sweet and savory taste of the sea in every bite.

Steamed Hardshell Crabs

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, paprika, lemon juice, Worcestershire sauce, and chopped green onions. Gently fold together until well mixed.

Prepare the Crab Mixture

Beat the eggs in a separate bowl and then fold them into the crab mixture. Add salt and black pepper to taste.

Add Eggs

Preheat your oven to 350°F (175°C). Grease a baking dish with melted butter.

Prepare Baking Dish

Spoon the crab mixture into the greased baking dish and spread it evenly.

Transfer Mixture

Bake in the preheated oven for about 25-30 minutes or until the top is golden and the mixture is set.

Bake

Remove from the oven and let it cool slightly before serving. Garnish with additional paprika or green onions if desired.

Serve

Lump crab meat

Mayonnaise

Dijon mustard

Old Bay seasoning

Paprika

Lemon juice

Worcestershire sauce

Eggs

Green onions, chopped

Butter, melted

Salt

Black pepper

Rinse the clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

Prepare the Clams

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Sauté Garlic

Add the prepared clams to the pot along with the white wine and red pepper flakes. Stir to combine.

Add Clams and Wine

Cover the pot and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

Cook the Clams

Remove the pot from heat. Stir in the lemon juice, chopped parsley, salt, and black pepper to taste.

Finish with Lemon and Parsley

Serve the clams hot with their broth, and enjoy with crusty bread or over pasta if desired.

Fresh clams

Olive oil

Garlic, minced

White wine

Fresh parsley, chopped

Lemon, juiced

Red pepper flakes

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Add the scallops to the skillet in a single layer. Sear for about 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.

Sear the Scallops

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the butter and lemon juice, stirring to combine.

Make the Sauce

Return the scallops to the skillet and gently toss to coat them in the sauce. Sprinkle with chopped parsley and serve immediately.

Combine and Serve

Sea scallops

Butter

Parsley, chopped

In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, beaten egg, breadcrumbs, salt, and black pepper. Gently mix until combined but be careful not to break up the crab meat too much.

Prepare the Mixture

Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place the patties on a plate or tray.

Form the Cakes

Cover the patties and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Chill the Patties

In a large skillet, heat the olive oil over medium heat. Carefully add the chilled crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook the Crab Cakes

Remove the crab cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with your choice of sauce or garnish.

Egg, beaten

Breadcrumbs

Bring a large pot of salted water to a boil. Carefully add the live lobsters to the pot and cover with a lid. Cook for about 8-10 minutes, or until the lobsters turn bright red. Remove the lobsters and let them cool.

Prepare the Lobster

In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Remove from heat and stir in chopped parsley and lemon juice.

Make the Garlic Butter

Once the lobsters are cool enough to handle, split them in half lengthwise. Drizzle the garlic butter over the lobster meat, season with salt and black pepper, and serve with lemon wedges.

Live Lobster

Garlic

Lemon

Parsley

Black Pepper

In a bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Toss until the shrimp are evenly coated. Let marinate for 15 minutes.

Prepare the Shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Remove from heat, sprinkle with fresh chopped parsley, and serve immediately with your choice of sides.

Garnish and Serve

Large shrimp, peeled and deveined

Rinse the shrimp and scallops under cold water and pat them dry with paper towels.

Prepare the Seafood

In a bowl, combine the shrimp, scallops, olive oil, minced garlic, paprika, salt, and black pepper. Squeeze the juice of one lemon over the mixture. Let it marinate for 30 minutes.

Marinate

In a large skillet, melt the butter over medium heat. Add the marinated shrimp and scallops to the skillet and cook for about 4-5 minutes, until the seafood is opaque and cooked through.

Cook the Seafood

Remove the skillet from heat. Chop the fresh parsley and sprinkle it over the dish. Serve hot with lemon wedges on the side.

Fresh shrimp

Fresh parsley

Sea salt

Begin by rinsing the live blue crabs under cold water to remove any dirt or debris.

Prepare the Crabs

In a large pot, bring 4 quarts of water to a rolling boil. Add 0.25 cups of salt and 0.5 cups of Old Bay Seasoning to the water.

Boil the Water

Carefully add the cleaned crabs to the boiling water. Cover the pot and cook for about 10-15 minutes or until the crabs turn bright red.

Cook the Crabs

In a small saucepan, melt 1 cup of butter over medium heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Remove from heat.

Prepare the Butter Sauce

Once the crabs are cooked, drain them and transfer to a serving platter. Serve hot with lemon wedges, garlic butter sauce, and chopped parsley for garnish.

Live Maryland blue crabs

Water

Old Bay Seasoning

Lemon wedges

Garlic (minced)

Parsley (chopped, for garnish)

Place the oysters in a bowl and rinse them under cold running water to remove any sand or debris.

Prepare the oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting it to open the shell. Discard the top shell and leave the oyster in the bottom shell.

Shuck the oysters

Fill a large serving platter with ice to keep the oysters cold.

Prepare the serving platter

Place the shucked oysters on the bed of ice, ensuring they are stable and won’t tip over.

Arrange the oysters

Serve the oysters with lemon wedges, hot sauce, and mignonette sauce on the side. Garnish with fresh parsley.

Serve with accompaniments

Fresh oysters

Hot sauce (like Tabasco)

Mignonette sauce (optional)

Fresh parsley (for garnish)

In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well to create a marinade.

Prepare the Marinade

Place the fish fillets in a shallow dish and pour the marinade over them. Let the fish marinate for at least 15 minutes, or up to 1 hour in the refrigerator.

Marinate the Fish

Preheat a grill or skillet over medium-high heat. Remove the fish from the marinade, allowing excess to drip off. Cook the fish for about 4-5 minutes on each side, or until it flakes easily with a fork.

Cook the Fish

Remove the fish from the heat and sprinkle with chopped fresh parsley. Serve with lemon wedges on the side.

Fresh fish fillets (salmon, cod, or your choice)

Prepare the Vegetables

Take two slices of whole grain bread and spread 2 tablespoons of hummus on each slice.

Spread Hummus

On one slice of bread, layer the lettuce leaves, sliced tomato, and cucumber. Add the cheddar cheese slices on top.

Layer Ingredients

Sprinkle salt and black pepper over the cheese.

Season

Top with the second slice of bread, hummus side down. Cut the sandwich in half if desired.

Assemble the Sandwich

Whole grain bread

Lettuce leaves

Tomato

Cucumber

Cheddar cheese

Hummus

Fill a large pot or steamer with 2 cups of water and bring it to a boil. Insert a steaming rack or basket above the water.

Prepare the Steamer

Sprinkle Old Bay seasoning all over the crabs, making sure to coat them well.

Season the Crabs

Place the seasoned crabs in the steaming basket, cover the pot, and steam for about 20-25 minutes, or until the crabs turn a bright orange color.

Steam the Crabs

Remove the crabs from the steamer and serve hot with melted butter and lemon wedges on the side.