a custom blend from our friends at b-more pies

torched top and finished with coconut and pecan dust

thinly sliced and layered with white cheese sauce and parmesan and baked until golden brown

jumbo shells stuffed with seafood imperial, covered in our rose ecstacy sauce, and topped with mozzarella and pesto

3 grilled lamb chops served alongside creamy polenta topped with shrimp in a garlic tomato sauce and charred broccolini

local soft crab stuffed with crab cake mix and fried. Served over a bacon, tomato and roasted corn rice sautee. Topped with our mustard veloute sauce

north carolina fluke wrapped around creamed spinach and crab meat finished with garlic lemon butter and tobiko. Served with garlic parmesan potatoes

mole spice rubbed NY strip topped with chipotle cream sauce and served with our seasonal truffle au gratin potatoes

slowly roasted black angus bolognese tossed with rigatoni over a stracciatella cream sauce

shrimp, scallops, and veggies sauteed with cream of crab and topped with golden brown pastry dough