“If you have been trolling for excellent crab cakes, Skipjack’s version tastes like a well-earned reward. These cakes are everything a shellfish lover is seeking: sweet lump meat, handled with care, and almost no filler.”

- The News Journal, September 7th, 2013

Spring 2014

Appetizers

Cheese & Charcuterie Board $12/20
Honeycomb, jams, jellies and mustards

Blue Point Oysters on the Half $2 each
Smoked tomato cocktail

Ponga Steamed Littleneck Clams $10
Spring onions, heirloom tomatoes, Sauvignon Blanc butter

Heirloom Tomato Flat Bread $12
Brie, marinated tomatoes, pesto mozzarella, crispy prosciutto, arugula salad

Lobster Spanikopita $12
Spinach feta phyllo triangles, mango Myers rum sauce

Fried Calamari $9
Tomato fennel ragout, lemon aioli

Crab and Gouda Tater Tots $9
Smoked tomato red pepper ketchup

Gulf Shrimp $9
Chipotle buffalo sauce and creamy gorgonzola or lemon tabasco creole

Crispy Brussels Sprouts $8
Chili oil, smoked tomato aioli

Brie & Artichoke Fondue $8 w/ crab $10
Baby spinach, lavash flat bread crisps, tortillas, gremoulata

Smoked Pulled Pork Spring Rolls $10
Sambal oelek aioli, pickled vegetables

 Soups

Baby Clam and Spinach Chowder $8
Cornbread croutons, red pepper syrup

Lobster Tomato “French Onion” $9
Poached lobster, fontina crostini, cucumber relish

    Salads

Add to any salad: crab cake +$10, grilled filet +$9, herb chicken +$6; shrimp +$8; or seitan +$5

Mixed Greens Salad $5/9
Grape tomatoes, pickled onions, cucumber, herb balsamic

Caesar Bruschetta $8/14
Romaine hearts, focaccia, tomato relish, shaved parmesan

Black and Blue Filet $14
Baby spinach, roasted peppers, gorgonzola, smoked bacon balsamic vinaigrette

Heirloom Grape Tomatoes $8/12
Pesto infused mozzarella, pickled onions, focaccia croutons, 32 year aged balsamic

Roasted Nectarine Salad $7/12
Citrus ricotta, prosciutto, candied walnuts, orange blossom honey

Gulf Shrimp Salad $16
Garden vegetable slaw, avocado, sunflower seeds, feta cheese, lemon tomato vinaigrette

Sandwiches

Please choose one of the following sides:
Vegetable slaw, truffle parmesan fries, or mix greens salad. 
All sides offered separately for $5 
Any sandwich can be prepared in a tortilla wrap or on gluten free bread.

Filet Medallion Cheesesteak $10
Local mushrooms, caramelized onion, spinach, horseradish cheddar

Duck Bacon Grilled Cheese $12
Heirloom tomato, avocado, brie, roasted garlic butter, brioche bread

Ommegang “Fish and Chips” $10
Chimmichurri tartar, chipotle brussels slaw, lemon pepper frites

Grilled Wild Rockfish $14
Lemon tabasco butter, baby spinach, roasted peppers

Fresh Ground Herman’s Beef Burger $10
Aged cheddar, caramel bacon onion marmalade
add foie gras $16

Marinated Chicken Cobb $10
Arugula, smoked bacon onion marmalade, egg salad aioli, gorgonzola

Mesquite Roasted Turkey Club $9
Applewood bacon, avocado, aged cheddar, herb aioli

Cuban Reuben $9
Crispy pork belly, BBQ pulled pork, black forest ham, mango pickle slaw

Garlic and Herb Infused Seitan $9
Jalapeno, arugula, tomato bruschetta, smoked gouda

Crab Cake $14
Pan seared, smoked tomato cocktail sauce, grilled brioche bun

 Entrees

Roasted Vegetable & Mozzarella Lasagna $18
Pomodoro, arugula walnut pesto

Mesquite Grilled Filet Mignon $16/26
Sweet potatoes, smoked bacon roasted pepper spinach, foie gras port jus
*Surf & Turf option: add crab cake +$10, shrimp +$8, salmon +$9, lobster +$14

Espresso Grilled Antelope $26
White chocolate celeriac, mango rosemary relish, spring onions, brie crostini

Crab Imperial Crusted Chicken $22
Charred vegetable ratatouille, old bay gaufrettes, tomato butter

Almond Potato Crusted Salmon $20
Basil shrimp, cucumber watercress salad, red pepper feta coulis

Grilled Wild Rockfish $24
Panko fried tomato, garden vegetable Israeli cous cous, lemon tabasco butter

Jumbo Shrimp $19
Angel hair, crispy brussels sprouts, tomato bruschetta, prosciutto, lemon olive oil

Crab Cakes $15/26
Grilled peach wild rice, chimmichurri tartar, balsamic fiddlehead ferns

Desserts $7

Chocolate Peach Torte
Caramel candy, white Russian cream

Frozen Mango Soufflè
Coconut macaroon, mango Myers rum syrup

White Wine Poached Pear
White chocolate waffle, raspberry truffle syrup, honey granola

Banana Donuts
Chocolate ganache, salted peanut caramel, toffee

Graham Cracker Fried Brie
Lemon curd, stone fruit chutney, apricot port syrup

Vanilla Bean Crème Brûlée
Almond biscotti, mango citrus marmalade

Ice Creams and sorbets

 

Most dishes can be made vegan or vegetarian upon request

with choice of tofu or seitan

Gluten free available

Menu is subject to change frequently to provide freshest local and seasonal product

 Please ask us to help plan your next event

 Owner/Executive Chef:  Donny Merrill

Sous Chefs: Donta Whitley, Nicholas Waterbury, Jamil Cleaves

Complimentary bread service is served upon request.

20% gratuity applied to parties of six or more.

Consuming raw or undercooked meat, fish or poultry may cause food borne illness