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Wild Mushroom and Spinach Dip: with peppers, red onion, and cream, served with crustinis.
Jumbo Shrimp Cocktail: chilled and accompanied by cocktail sauce.
Little Neck Clams: one-dozen, steamed in a saffron-tomato broth.
Jumbo Shrimp: rolled in shredded coconut, lightly fried, and served with Owens' Orange Creole sauce.
Baby Back Ribs: half rack, rubbed with Owens' select seasonings, slow roasted and served with bourbon peach barbecue sauce.
Lump Crabmeat Remick: topped with mozzarella cheese and baked.
New Zealand Mussels: in white wine, garlic, olive oil and parsley.
Sea Scallops rolled in spiced pecans and golden fried, drizzled with bourbon pecan butter.
Escargot: baked lightly with garlic-parsley butter servedwith crustinis.
Calamari: lightly battered, fried, with sauce marinara.
Caesar Salad: classic with homemade parmesan croutons.
as a substitute for house salad.

Soups

Clam Chowder: Hatteras style with tender local clams, potatoes, onions, celery, and salt pork in a clear broth.
Lobster Bisque: lobster in a creamy soup, flavored with sherry.
Louisiana Gumbo: with shrimp, scallops, crawfish, Andouille sausage, Tasso ham, okra and garden vegetables with Creole spices.

Specialities

Pecan Encrusted Carolina Catfish: over shoestring potatoes, with Granny Smith Apple cole slaw and sauce Remoulade.
Yellowfin Tuna: rubbed with wasabi and grilled, with sashimi dipping sauce and rice pilaf.
Baked Sea Scallops: with Tasso ham, scallions, cream and a hint of sherry, garnished with bread crumbs, mashed potatoes.
Salmon Cakes: Atlantic salmon, seasoned with herbs and spices and sauteed, with tomato basil vinaigrette, rice pilaf, and spinach.
Breast of Free-Range Chicken: pan seared, roasted, with lemon-thyme pan sauce and rice pilaf.
Medallions of Veal: sauteed with Jumbo shrimp, shiitake mushrooms, peppers, and tomatoes, over garlic-chive grits.
Sterling Salmon: cracked pepper seared, with mustard dill sauce and rice pilaf.

Shrimp Aristotle: Jumbo Shrimp sauteed with sun-dried tomatoes, black olives, garlic, over angel hair pasta, garnished with fresh herbs, feta cheese, and scallions.
Crabmeat Pasta: Jumbo lump crabmeat sauteed in sun-dried tomato shallot butter over angel hair pasta, garnished with parmesan cheese.

Coconut Shrimp: a traditional favorite, rolled in grated coconut and lightly fried, with Orange Creole sauce, rice pilaf, apple-cole slaw.
Louisiana style Jambalaya: of shrimp, crawfish, sea scallops, gamefish, Tasso ham and Andouille sausage, rice pilaf.
Shrimp Scampi: sauteed with olive oil, garlic, white wine, and scallions, with rice pilaf.
Jumbo Shrimp: lightly fried golden, with shoestring potatoes and apple-cole slaw.
Seafood Mariner: filet of fresh local fish, jumbo shrimp, sea scallops, crabmeat remick, and clams broiled with fresh herbs and garlic, with a side of tomato basil vinaigrette and Seabreeze potatoes.
Seafood Outer Banks: filet of fresh local fish, jumbo shrimp, sea scallops, calamari and crabcake all fried to a golden brown, with shoestring potatoes, apple-coleslaw.
Tenderloin of Beef Wellington: angus tenderloin topped with jumbo shrimp and wild mushroom confit, wrapped in puff pastry and baked, with sauce bordelaise and rice pilaf.
Hatteras Combination: local shrimp, sea scallops, and jumbo lump crabmeat, broiled with fresh herbs and served with tomato basil vinaigrette and Seabreeze potaotes.
Filet Oscar: petite filet mignon steaks grilled, topped with jumbo lump crabmeat, asparagus and sauce bearnaise, white rice pilaf.
Mixed Grill: petite filet mignon, wasabi rubbed tuna, and a brochette of shrimp, scallops, and fresh vegetables, rice pilaf.

Filet Mignon: ten ounces of Angus Beef grilled, topped with Roquefort butter; with roasted garlic mashed potatoes.
Ribeye: twelve ounce cut of Certified Angus Ribeye, grilled, topped with Jack Daniel's butter, with roasted garlic mashed potatoes.
Prime Rib: twelve ounces of slowly roasted Certified Angus Beef, with horseradish sauce and roasted garlic mashed potatoes (temperature preferences more don that medium rare are finished on the grill for tenderness and enhanced flavor).
Baby Back Ribs: Smithfield pork ribs, rubbed with Owens' select seasonings, slow-roasted, with bourbon peach barbecue sauce, shoestring potatoes, and apple-cole slaw.

Miss O's Crabcakes: two large crabcakes made with jumbo lump crabmeat lightly fried or broiled, with roasted garlic mashed potatoes.
Lump Crabmeat: jumbo crabmeat sauteed classically with butter, served with garlic mashed potatoes.
Crabmeat Remick: jumbo crabmeat prepared with a blend of herbs and spices, topped with mozzarella cheese, with garlic mashed potatoes.
Surfman's Shrimp: shrimp topped with mounds of crabmeat remick and mozzarella cheese, with roasted garlic mashed potatoes.
Live Maine Lobster: selected from our tank, one and on-half pound Maine Lobster, steamed to perfection, with Seabreeze potatoes.
Seafood Norfolk: broiled lump crabmeat, shrimp, and one-half lobster tail, with Seabreeze potatoes.
Lobster Tail dinner: single lobster tail, with drawn butter and Seabreeze potatoes.
Surf and Turf: ten ounces of filet mignon paired with a lobster tail, drawn butter, Seabreeze potatoes.

Children's Dinners served with shoestring potatoes.

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