Menu - Deep Lagoon Seafood

Sauteed boneless chicken breast topped + a sweet marsala wine reduction mushrooms. Served over linguini.

Marinated Ahi tuna + avocado green onion; jasmine rice; Wakame salad; crispy wontons; drizzled + cilantro lime crema topped + tuxedo sesame seeds.

Handmade fried dumplings stuffed + fresh Blue crab; cream cheese green onions. Served + a spicy mayo sweet chili dipping sauce.

Fresh cherry tomatoes; Kalamata olives; English cucumber rich Feta cheese served over a bed of Romaine lettuce + zesty Greek dressing.

Sauteed shrimp scallops over baby greens; mandarin oranges; tomatoes; cucumbers; craisins; candied pecans raspberry vinaigrette.

Two mini hand‐picked crab cakes seasoned cooked to a golden brown; drizzled + stone mustard served + a side of house‐made coleslaw.

Tossed in a white wine; lemon butter garlic sauce. Served over linguini topped + Asiago cheese.

Plump; Gulf‐caught select oysters gently dusted in our traditional coating then carefully deep fried to a golden brown.

Homemade coconut shrimp served + an orange marmalade dipping sauce.

Served + an orange marmalade dipping sauce.

A traditional favorite topped + a creamy cheese; spinach bacon mixture on the half shell.

Sauteed shrimp scallops tossed in our spicy Fra Diavolo sauce; served over linguini garnished + red pepper flakes.

Fresh Chilean sea bass marinated in red miso eastern spices; perfectly seared then roasted to perfection. Served over a bed of jasmine rice grilled asparagus. Garnished + wakame; julienne carrot salad Mandarin glaze.

Served + our signature cocktail sauce; avocado; pico de gallo; wonton chips.

Coconut fried shrimp served on a tropical salad + tangy orange vinaigrette orange dipping sauce.

Sauteed Fresh Black grouper served over a bed of jasmine rice. Topped + fresh hand‐picked lump crab meat; hollandaise sauce; asparagus bell pepper confetti.

Fresh Middle neck clams / P.E.I. mussels simmered in a white wine garlic lemon butter broth + diced tomatoes. Served + grilled crostini for dipping.

A whole Maine lobster; eight cocktail shrimp; eight peel‐and‐eat shrimp; half pound of snow crab; 4oz tuna tataki; a dozen oysters (with horseradish cream caviar); six chilled clams six chilled mussels.

A half Maine lobster; four cocktail shrimp; four peel‐and‐eat shrimp; quarter‐pound of snow crab; 2oz tuna tataki; six Moscow‐style oysters (with horseradish cream caviar); three chilled; pickled clams three chilled; pickled mussels.

Black pepper crusted seared rare Yellowfin tuna atop baby greens; served + mandarin oranges; almonds; carrots basil balsamic dressing.

Black pepper crusted seared rare Yellowfin tuna served + pickled ginger; sweet soy drizzle; wasabi; a seaweed salad.

A petite 6oz angus choice graded steak seasoned grilled. Served + butter whipped mashed potatoes; grilled asparagus a side of sauce bearnaise.

Perfectly sliced strips of succulent clam; lightly dusted & deep fried to a golden brown.

A succulent combination of shrimp; grouper; scallops. Prepared any one way; choose from: Blackened; Broiled; Fried; Grilled / Sauteed.

Bourbon glazed Faroe Island salmon; grilled on a cedar plank. Paired + mashed sweet potatoes a squash medley.

Grouper strips lightly dusted; deep fried to a golden brown served + our homemade tartar sauce lemon.

Fried to a golden brown; tossed in sweet chili sauce; drizzled + volcano sauce; topped + tuxedo sesame seeds cilantro.

Blackened fresh Mahi; topped + a homemade mango salsa. Served over mashed sweet potatoes fried plantains.

Deep fried fritters made from cornmeal spices. Served + honey butter.

Bone‐in choice 14oz ribeye cooked to your liking; served + grilled asparagus; your choice of one side. Finished + a light basting of maitre d'butter.