SMOKE ON THE WATER 3704 Watercraft Ferry Avenue

Two crab cakes served with lemon zest aioli sauce and served with grilled asparagus.

Blend of lump crab meat, cheese, spices. served with saltines or tortilla chips.

Two quarter-pound all-beef patties, topped with white American cheese lettuce, tomato, red onion and pickles. Severed on a toasted brioche bun.

White wine reduced lemon and caper sauce, with tomato, parmesan cheese. Grilled jumbo shrimp and served over angel hair pasta.

Eight tortilla chips, topped with mashed avocado, blackened shrimp, purple cabbage, pico de gallo and lime crema

Blend of lump crab meat, cheese, spices. Served with fried saltines or tortilla chips.

Fresh brussel sprouts fried till crispy, tossed in duck fat, topped with smoked bacon, and parmesan cheese, served with a green goddess dipping sauce

Kosher dill pickles, sliced thin, breaded and fried, served with house made ranch

A slated, giant pretzel, served with our house made beer mustard.

Eight house brined and apple smoked chicken wings tossed in a choice of: roasted peach BBQ or jalapeño-buffalo served with ranch or blue cheese dressing.

Spinach artichoke hearts, three cheese blend. Served with tortilla chips of fried saltines.

Iceberg lettuce wedge, red onions, cucumbers, sliced tomatoes, smoked bacon, bleu cheese crumbles and house made bleu cheese dressing

Two romaine hearts grilled and topped with fresh baked croutons, Parmesan cheese, and house-made Caesar* dressing

Two quarter-pound all-beef patties, topped with white American cheese lettuce, tomato, red onion and pickles. Severed on a toasted brioche bun.

House made lump crab cake, lettuce tomato and remoulade. Served with toasted brioche bun.

Grilled jerk marinated chicken breast with provolone, lettuce, jerk mayonnaise, and pineapple salsa

White wine reduced lemon and caper sauce, with tomato, parmesan cheese. Grilled jumbo shrimp and served over angel hair pasta.

Pork and beef blend meatloaf, topped with mushrooms, and onions gravy, and served over mashed potatoes and chef's seasonal vegetables.

Two crab cakes served with lemon zest aioli sauce and served with grilled asparagus.