Blackened Grouper Bites:

Stuffed Cajun Mushrooms

(Stuffed with lump crab meat and spices, served with hollandaise):

Shrimp Cocktail:

Thai Bar-B-Que Ribs

(semi-spicy Thai sauce and green onions):

Prince Edward Island Blue Mussels

(served with spicy marinara sauce):

Lowcountry Crab Cake

(served with spicy black bean and corn salsa):

Joe's Sampler

(Bacon-wrapped scallops, blackened beef tips, shrimp, fish bites, with a side of white wine pasta):

Seared Yellowfin Tuna

(Served with mango salsa and soy ginger dressing):

Smoked Salmon

(Served with sour cream, caviar, and a lemon olive oil caper dressing):

Scallops en Bacon Brochette (Served over rice):

Soup Du Jour

(Chef’s choice of two homemade soups):

House Salad

(Mixed greens, tomato, cucumber, carrots, red onions, and mushrooms):

Classic Caesar Salad

(Romaine and parmesan cheese):

Joe’s Caesar

(Romaine and parmesan cheese with banana peppers and crumbled bacon):

Greek Salad

(Mixed greens, tomato, cucumber, red onions, kalamata olives, banana peppers, and feta cheese with Greek dressing):

The Wedge

(Iceberg wedge with bacon, tomato, shredded carrots, cucumber, red onion, bleu cheese crumbles, and bleu cheese dressing):

Steak Salad

(Mixed greens, tomato, cucumber, red onions, and mushrooms):

Salmon Salad

(Mixed greens, tomato, cucumber, red onions, and mushrooms):

Oriental Salad

(Toasted almonds, Asian pears, tomatoes, red onions, carrots, and cucumber with soy ginger dressing):

Roast Prime Rib of Beef (Generous cut with au jus and béarnaise sauce):

Larger cuts are

Steak Au Poivre

(8oz filet mignon coated with peppercorns, seared with brandy and Dijon cream sauce):

Filet Mignon

New York Strip

(13oz center cut, char-grilled with teriyaki sautéed portabella mushrooms):

Steak Diane

(8oz filet mignon char-grilled with sautéed mushrooms in a marsala brown sauce):

Ribeye

(12oz prime cut aged beef, char-grilled with a side of béarnaise sauce):

Filet Neptune

(Tenderloin medallions with shrimp and scallops, finished with béarnaise sauce):

Entrées Pasta of the Day (With chicken):

Seafood Alfredo

(Shrimp and sea scallops served in our homemade parmesan cream sauce):

Shrimp & Grits

(Lowcountry style, sautéed with andouille sausage and served over stone-ground grits):

Shrimp Scampi

Large gulf shrimp sautéed in garlic butter, white wine, and special herbs served over linguini):

Lowcountry Style Crab Cakes

(A blend of back fin and lump crab meat served with a spicy black bean and corn salsa):

Seafood Medley

(Large gulf shrimp, New England sea scallops, back fin lump crab meat, and Prince Edward Island mussels sautéed in garlic butter):

Scallops Meunière

(New England sea scallops sautéed in lemon butter and seasonings served with rice):

Prince Edward Island Blue Mussels

(Sautéed in spicy marinara sauce, served with linguini pasta and garlic toast points):

Chicken Parmesan

(Sautéed chicken breast, baked with mozzarella and parmesan cheese, topped with marinara served over linguine):

Chicken Dijon

(Lightly breaded, sautéed, and served over marinated, grilled portabella mushrooms, finished with a Dijon cream sauce with a side of rice):

Chicken Piccata

(Classic sautéed chicken with capers, and diced tomatoes served over angel hair pasta):

Chicken Joe’s

(Baked and topped with sautéed mushrooms, scallions, and shallots in a tasty soy volute sauce, served over angel hair pasta):