Brendon's Catch 23

served with housemade mustard sauce

shrimp cocktail (6), fresh shucked oysters (10), chilled king crab legs (3/4 lb), and a whole chilled lobster & (1)lb FL Stone Crab Claws

shrimp cocktail (6), fresh shucked oysters (10), chilled king crab legs (3/4 lb), and a whole chilled

Chesapeake (Chesapeake Bay); Blue Points (Connecticut) smaller and brinier

spinach, kentucky ham, parmesan

fresh oysters, premium sturgeon caviar, crème fraîche & chives

(4) pieces served with cinnamon butter

lemon-herb butter

with four gourmet cheeses and smoked kentucky bacon (VG without bacon)

with garlic aioli, ketchup & finished with 22 month aged Parmigiano-Reggiano cheese

arugula, toasted walnuts, goat cheese, sherry vinaigrette

signature smoked oyster caesar dressing, grated parmesan, romano croutons, parmesan cheese crisp (GF without croutons)

iceberg lettuce, bleu cheese, smoked bacon, tomatoes, bleu cheese dressing, "cornbread dust"

note: expedited to table immediately

stuffed wild caught Chilean Seabass & risotto balls. Made daily in Brendon's scratch kitchen

with roasted garlic oil, served with herb salad, fried saltines & drawn butter

romano-garlic aioli and ponzu sauces, pickled vegetables

panko crusted, romano garlic aioli

toasted crostini, salmon caviar

redeye remoulade sauce, cocktail sauce

#1 sushi grade yellowfin tuna, avocado, sesame soy ginger vinaigrette, crispy togarashi wontons

with toasted sourdough

tomato-basil relish, toasted bread, kalamata olives

the most tender & extreme marbling of all cuts

extremely tender & flavorful cut from the heart of the tenderloin

extremely tender & flavorful cut from the heart of the tenderloin

well marbled rich and buttery thick ribeye with long bone attached

moist, rich hearty flavor with heavy marbling

well marbled, tender, flavorful

most lean, but flavorful

served with mashed potatoes, grilled asparagus, ponzu sauce & tartar sauce

"all natural" chicken breast, sautéed with parmesan-panko crumbs, cajun tasso ham sauce, yukon gold mashed potatoes, sautéed haricot verts

mustard-cornbread topping, roasted potatoes with smoked bacon and spinach, sherry vinaigrette

ginger-lemongrass beurre blanc, grilled asparagus, fresh berries

remoulade, mashed yukon gold potatoes, grilled asparagus

shrimp skewer, salmon, mashed yukon gold potatoes, asparagus

sweet potato-corn hash, smoked bacon, "liquid corn on the cob"

fresh pea risotto

char crust seasoning, roasted yukon potatoes, asparagus, béarnaise glace

spicy sautéed shrimp, stone ground Weisenberger Mills grits, sharp cheddar, andouille, corn

sauteed shrimp, fresh basil pesto, diced tomatoes, finished with grated pecorino romano cheese. Served with garlic toast

48 hour marinated & grilled. Served with mashed potatoes & chimichurri

shellfish & tomato based stew with scallop, mussels, shrimp and a medley of other daily seafood selections, served with garlic bread

24 hour spice marinated cauliflower, served with corn & black bean relish, arugula salad & honey-chipotle sauce

romano-garlic aioli and honey-chipotle sauces, pickled vegetables

served with mashed potatoes & complimented with Chef's special red wine demi-glace sauce. Smoked to perfection in-house for 22 hours