• After 4:00

      Served With Two Sides

    • 12 oz Dakota Grass Fed Ribeye

      40
    • 16 oz Apricot Glazed Porterhouse Style Pork Chop

      40
    • 8 oz Kobe Wagyu Center Cut Top Sirloin

      47
    • Cabernet Sauvignon Braised Short Ribs

      40
    • Cedar Plank Salmon

      30

      with the Fear of Becoming Boring, the Flavors Change Weekly

    • Chicken Cacciatore

      24

      Braised Chicken with Onions, Bell Peppers, Tomatoes and Herbs

    • Drunken Vegan Pasta

      22

      Vodka Sauce, Asparagus, Artichoke Hearts, Tomatoes, Mushrooms, Basil (No Sides)

    • Fresh Fish

      M/P

      Chef Changes Daily

    • Hand Battered Chicken Fried Steak

      24

      Smothered with Sausage Country Gravy

    • Out On The Bay Pasta

      30

      Bay Scallops and Shrimp with Herbs. Style Changes Just Like the Tide Be Sure To Ask Your Server on Presentation (No Sides)

    • Roasted Cauliflower Steak

      18

      Sauteed Mushroom Gravy, crowned with Blistered Tomatoes

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