STARTERS
CHARBROILED OYSTERS
Freshly shucked roaster-sized oysters grilled with our garlic, lemon, Romano-Parmesan cheese blend. Served with toasted French bread. Order ½ Dozen or 1 Dozen.
SHRIMP TACOS
Three hand-battered jumbo shrimp atop creamy avocado and slaw mix, finished with honey sriracha & pickled fresno. 2 per order.
WINGS
VIET CAJUN WINGS
Fish sauce, Thai chili, garlic, cajun. 6 per order.
BLACKENED WINGS
Dry rub, 6 per order.
CITRUS SALAD
Refreshing spring mix, cabbage, bell peppers and oranges tossed in our sesame yuzu vinaigrette.
Add Jumbo Hokkaido Scallops, Colossal Shrimp, or Blackened Salmon!
BLUE CATFISH TACOS
Hand-battered filets with creamy avocado & sriracha honey aioli, topped with fresno peppers & pickled shallots. 2 per order.
HONEY SRIRACHA SHRIMP
Hand-battered jumbo shrimp fried and tossed in our classic sriracha honey recipe.
CLAM CHOWDER
Hearty and creamy chowder brimming with tender clams and sweet, fresh corn. Order 8 oz Cup or 16 oz Bowl.
CRAB & SPINACH DIP
Decadent blend of tender crab meat and spinach melded with a creamy cheese mix then baked to a golden perfection. Served with crispy wontons chips, this dish is meant for sharing!
BLACKENED LAMB CHOP
Two lamb lollipops glazed with bayou mambo sauce. Served with crispy red potatoes.
Cold Bar
STONE CRAB CLAWS
Large Florida stone crab claws served with a classic dijonnaise. Order ½ Pound or 1 Pound.
RAW HAMACHI CRUDO
Fresh-cut Japanese yellowtail drizzled with a passion fruit vinaigrette and topped with scallion oil, water-melon radish and crispy shallots.
RAW OYSTERS
Served on ice with cocktail sauce, horseradish, and our yuzu mignonette. Order ½ Dozen or 1 Dozen.
EXOTIC SELECTION
Carefully tumbled in the Pacific Northwest.
FANNY BAY OYSTERS, Vancouver, BC
Firm and plump with clean, mildly briny, subtle sweetness and a fruity finish. Selection may vary based on availability.
LOCAL SELECTION
Sustainably harvested from the Chesapeake Bay.
SKINNY DIPPERS, Saint Jerome Creek, Maryland
Medium-brine, soft taste with clean buttery finish.
CRISPY CATCHES
Hand-battered then deep fried. Add Cajun Fries to any Crispy Catch!
WHOLE DANG THANG
Shrimp, gator, calamari, and blue catfish on a bed of cajun fries. Served with voo doo, yuzu tartar, and Thai sweet chili sauces.
CRISPY SHRIMP
Jumbo-sized. Served with cocktail and our voodoo sauces.
CRISPY CATFISH
Chesapeake Bay wild blue catfish. Served with yuzu tartar.
GATOR BITES
Wild-caught bayou alligator filet bites. Served with voodoo sauce.
CALAMARI
Served with Thai sweet chili sauce.
Seafood Pots
Boiled with our Signature Cajun Spices. Cooked to order crustacean wok-tossed with your choice of style and heat level. Served with corn on cob and red potato.
1. CRUSTACEANS
KING CRAB LEGS
XL size, 1 pound
SNOW CRAB LEGS
Canada, jumbo 8-10 oz clusters
WHOLE LIVE LOBSTER
Eastern North Shore, coldwater, 1½ pounds
LOUISIANA CRAWFISH
Eunice, 1 pound
GREEN-LIPPED MUSSELS
New Zealand, ¾ pound
WHITE SHRIMP
Ecuador, jumbo-size, ½ pound or 1 pound
HEAD-OFF (21-25 pc. per pound)
HEAD-ON (16-20 pc. per pound)
EZ PEEL (Deveined, head off) (21-25 pc. per pound)
AUSTRALIAN KING PRAWNS
U8 XL size, ½ pound
LOBSTER TAIL
Maine, coldwater, 6-7 oz
2. STYLE & HEAT
Our flavors are now crafted with premium butter for an extra rich, creamy texture. Choose your style and heat level.
CLASSIC STYLES
OH DANG! (Signature)
Cajun, Garlic, Citrus
GARLIC BUTTER
CAJUN
NEW STYLES
BAYOU MAMBO
Sweet, Tangy, Umami
LEMON GARLIC
THAI COCONUT BASIL
Dairy-Free Coconut Milk
MARYLAND STYLE
Old Bay & Melted Butter
HEAT LEVELS
MILD, MEDIUM, HOT, EXTRA HOT
3. EXTRAS
CORN ON COB
POTATOES
BOILED EGG
JASMINE RICE
FRENCH BREAD
ANDOUILLE SAUSAGE
Traditional Cajun recipe, naturally smoked with hickory. ¼ pound or ½ pound
GO ALL IN
Add a ¼ pound of andouille sausage, 2 boiled eggs and a french baguette.
ROYAL FEASTS
All seafood feasts include our signature fresh garlic noodles and andouille sausage. Add Louisana Crawfish!
ONE-OUTER
Snow Crab (1 cluster), Shrimp (½ lb), Andouille Sausage (¼ lb), Garlic Noodles, Corn & Potatoes (2), Serves 1.
POCKET PAIR
Snow Crab (2 clusters), Shrimp (1 lb), Andouille Sausage (¼ lb), Garlic Noodles, Corn & Potatoes (3), Serves 2.
THREE-OF-A-KIND
Snow Crab (3 clusters), Shrimp (1 lb), Green Lipped Mussels (¾ lb), Andouille Sausage (½ lb), Garlic Noodles, Corn & Potatoes (4), Serves 2-3.
FULL HOUSE
Snow Crab (6 Clusters), King Crab (1 lb), Shrimp (2 lb), Green Mussels (1 ½ lb), Andouille Sausage (½ lb), Garlic Noodles (2X), Corn & Potatoes (8), Serves 4-6.
ADD WHOLE LIVE LOBSTER!
ENTREES
16 OZ RIBEYE
Marbled and finished with rosemary compound butter. Served with crispy red potatoes, grilled broccolini and and truffle aioli.
ADD CRAB CAKE!
BLACKENED SALMON
Blackened filet served with jasmine rice and grilled broccolini.
SHRIMP SCAMPI
Fresh garlic noodles and veggies wok-tossed with jumbo shrimp in a zesty lemon butter and garnished with parmesan.
JUMBO LUMP CRAB CAKES
Sautéed jumbo lump crab cakes with fresh corn succotash & crispy red potatoes and served with dijonnaise. 2 per order.
WAGYU ZABUTON FRITES
5 oz Imperial American Wagyu drizzled with garlic butter, served with cajun fries and truffle aioli.
SOCIAL PLATTERS
ROYAL SURF N’ TURF
Bone-In Ribeye, Australian King Prawns, jumbo Hokkaido scallops. Accompanied with crispy red potatoes & grilled broccolini and served with green chili and truffle aioli.
ADD CRAB CAKE!
LOBSTER GARLIC NOODLES
1½ pound whole lobster battered, fried then wok tossed with onions and jalapeños. Served atop a double serving of our fresh garlic noodles.
PAIRING PLATES
FRESH GARLIC NOODLES
Add Jumbo Hokkaido Scallops, Colossal Shrimp, or Blackened Salmon
GRILLED BROCCOLINI
CAJUN FRIES
CRISPY RED POTATOES
MAC & CHEESE
Add Blue Crab Meat, Lobster Meat, or Crawfish Tails
SOUTHERN HUSH PUPPIES
BRUSSELS SPROUTS
DESSERTS
Add Vanilla Ice Cream!
CLASSIC BEIGNETS
French-style fried pastry sprinkled with powdered sugar and served with strawberry coulis.
SEASONAL BERRY CHEESECAKE
Fresh berries and drizzled with strawberry compote.
FRIED CHEESECAKE
Our improved classic dessert! Hand-battered cheesecake drizzled with strawberry compote and garnished with fresh berries.