Appetizers

• Crab Cake$17.00
  Our signature Jumbo lump crab cake served with Remoulade sauce

• Jumbo Shrimp Cocktail$15.00
  Chilled jumbo shrimp served with our house made cocktail sauce

• Oyster Rockefeller$13.00
  Fresh shucked oyster baked with spinach, parmesan cheese. Topped with hollandaise sauce

• House Smoked Salmon$13.00
  Served with crème fraiche, tobiko caviar

• Cajun Shrimp$15.00
  Jumbo shrimp, dusted in Cajun seasoning and seared on a white hot skillet. Served with orange horseradish marmalade

• Oysters
  See your server for today's fresh selections!

Mussels

• $14
• Limoncello
  Steamed in a limoncello cream

• Oriental Style
  Sherry vinaigrette and miso broth

Steamed Littleneck Clams

• $15
• Traditional
  white wine, butter, and garlic steamed clams

• OTH Style
  Rich butter and garlic sauce with fresh tomatoes and Italian seasonings

Soups and Salads

• Clam Chowder$6.00
  Our famous New England Style clam chowder

• Maces Bay Salad$6.00
  Fresh blend of bibb and leaf lettuces hand tossed in a light raspberry dressing topped with red onion, pine nuts and crumbled bleu cheese

• Caesar Salad$8.00
  Hand cut Romaine lettuce coated in our creamy Caesar dressing and finished with hand grated parmesan cheese

• Mediterranean Style Salad$9.00
  Mixed greens topped with sliced figs, dates, olives, and feta cheese. Lightly dressed in a Sun dried tomato and balsamic vinaigrette

Entrees

• Stuffed Jumbo Shrimp$32.00
  Gulf shrimp stuffed with lump crab and finished with lemon infused aioli

• Strip Steak$41.00
  USDA Prime; 12oz strip steak, broiled to perfection

• Filet MignonBroiled: $39.00

• Chicken Caprese$26.00
  Chargrilled boneless Gerber chicken breast, with fresh buffalo mozzarella cheese, Roma Tomatoes, basil, and a balsamic reduction

• Chicken Parmesan OTH Style$26.00
  Lightly crusted in parmesan cheese, sautéed, and finished with a white wine and cracked black pepper cream sauce

Sides

• Lobster Whipped Potatoes$18.00

• Asparagus$12.00
  Steamed or char grilled

• Cauliflower$11.00
  blackened Cajun

• Coconut Jasmine Rice$10.00

Fresh Fish

Salmon – Farroe Islands

• $29
• Strawberry
  chargrilled with peppered strawberries in a red zinfandel reduction sauce

• Vera Cruz
  Chargrilled and finished with a tomato, onion, jalapeno, olives and caper topping. Drizzled with extra virgin olive oil

Swordfish – Hudson Canyon

• $36
• Caribbean Style
  Jerk spices with pineapple, red peppers and green onion

• Parmesan Style
  Dusted with Parmesan cheese, sautéed, with a white wine, lemon and black pepper cream sauce

• Vera Cruz
  chargrilled and finished with a tomato, onion, jalapeno, olives and caper topping. Drizzled with extra virgin olive oil

• Oscar
  chargrilled, topped with Crab meat and finished with béarnaise sauce

Mahi Mahi – Florida

• $31
• Macadamia
  Sautéed on a bed of crushed Macadamia nuts

• Blackened Cajun
  Seasoned with Cajun spices, then dropped on a white-hot cast iron skillet. Finished with orange horseradish marmalade

Ruby Red Trout – Colorado

• $32
• Almondine
  Lightly sautéed, topped with toasted almonds and finished with a amaretto beurre blanc

• Meuniere
  Sautéed with a lemon herb brown butter

• Saltimbocca
  Wrapped in prosciutto and fresh sage, grilled and finished with caper beurre blanc

Crab Cake – Maryland

• Crab Cake – Maryland$36.00
  Fresh jumbo lump crabmeat broiled to perfection and served with our house made remoulade sauce

Mako Skark - Florida

• Blackened Cajun$30.00
  Seasoned with Cajun spices, then dropped on a white-hot cast iron skillet. Finished with orange horseradish marmalade

Sole – Rhode Island

• $32
• Almondine
  Lightly sautéed, topped with toasted almonds and finished with a amaretto beurre blanc

• Meuniere
  Sautéed with a lemon herb brown butter

• Tapenade
  Chilled haricot vert, with kalamata olives, red skinned potato, capers, tomatoes, and finished in olive oil and fresh sea salt

Black Grouper – Florida

• $36
• Vera Cruz
  Chargrilled and finished with a tomato, onion, jalapeño, olives and caper topping. Drizzled with extra virgin olive oil

Big Eye Tuna – Hawaii

• $36
• Sashimi
  Coated in black sesame seeds, seared rare, served with wasabi, soy and pickled ginger

• Port
  Wrapped in bacon with a Port wine sauce

Jumbo Sea Scallops – New England

• $38
• Hoezel Style
  Pan seared topped with Jumbo Lump crab finished with a tarragon hoezel butter sauce

• Pistachio
  Crusted with Apricot reduction

Redfish – Texas

• $30
• Blackened Cajun
  Seasoned with Cajun spices, then dropped on a white-hot cast iron skillet. Finished with orange horseradish marmalade