Menu and contact information for the 2013 Spring Restaurant Week.
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- Crab dip–Local crab meat and spices served with toasted baguettes.
- Blackened bacon wrapped shrimp–With mango chutney.
- Oysters on the half shell–Freshly shucked oysters with champagne vinaigrette
- Garden salad–Fresh field greens, tomatoes, cucumber, carrots & croutons.
- Sam’s famous crab soup–Lump crab, creamy blend, sherry & house spices.
- Tenderloin oscar–Grilled tenderloin medallions topped with asparagus, lump crab and béarnaise sauce.
- Bacon wrapped filet & salmon–Grilled north Atlantic salmon served with chef accompaniments.
- Maine sampler–Baked half of a Maine lobster stuffed with our crab imperial atop a sweet potato hash.
- Surf & turf–Grilled tenderloin medallions paired with a lump crabcake and sauces.
- Lemon buttermilk pie
- Apple cobbler
- Key lime cheesecake
- Triple chocolate brownie tower