Dinner Menu
Appetizers
PRESIDENTIAL PLATTER – CRAB CLAWS & FRIED PETITE SOFT SHELL CRABS MP
PETITE FRIED SOFT SHELL CRABS (PLATTER) OR (1/2) OR (1/4) MP
JUMBO BROILED SHRIMP (PLATTER) 38 OR (1/2) 20
CRAB CLAWS FRIED OR BROILED LARGE OR SMALL MP
CHARBROILED OYSTERS (1/2 DOZ.) 16
BACK ROOM CRAB CAKES 17
SHRIMP COCKTAIL15
FRIED GREEN TOMATOES WITH CRABMEAT AND CRAWFISH 15
LUMP CRABMEAT REMOULADE 19
SHRIMP & CRAB AU GRATIN 16
BABY LAMB CHOPS 19
ESCARGOT 16
Soup
SOUP DU JOUR – Cup 8 Bowl 12
* OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO – Cup 8 Bowl 12
GUMBO TO GO – 1/2 GAL. 45 GAL. 84
CRABMEAT IMPERIAL SPECIALTIES
SHRIMP & TROUT IMPERIAL 49
FILET OF TROUT TOPPED WITH CAPERS AND ONIONS WITH SHRIMP STUFFED WITH CRAB MEAT
LOBSTER IMPERIAL 58
7 OZ. LOBSTER TAIL STUFFED WITH CRABMEAT IMPERIAL
SHRIMP IMPERIAL 48
THREE JUMBO SHRIMP STUFFED WITH CRABMEAT IMPERIAL
FLOUNDER IMPERIAL 54
BONELESS FILET OF FLOUNDER STUFFED WITH CRABMEAT IMPERIAL
Seafood
WHOLE BROILED FLOUNDER 30
FRIED SHRIMP OR FRIED OYSTERS 28
SHRIMP AND CRAB AU GRATIN 28
STUFFED FLOUNDER 44
FRIED SOFT SHELL CRABS 28
LOBSTER TAILS (2 -7 oz. Tails) 68
SEAFOOD PLATTER 37
SEAFOOD PASTA 28
lump crabmeat may be added to any entree for 12
Steaks, Etc.
CHICKEN PASTA 26
WAGYU SIRLOIN STRIP (12 oz.) 46
QUEEN SIZE FILET MIGNON (6 oz.) 42
KING SIZE FILET MIGNON (12 oz.) 64
PORTERHOUSE (22 oz.) 65
RIB EYE STEAK (12 oz.) 38
FRENCH DOUBLE CUT PORK CHOPS 34
DELUXE DOUBLE LAMB LOIN CHOPS 44
SURF N TURF QUEEN FILET AND FL. LOBSTER TAIL 68
Mary Mahoney’s Famous Signature Dishes- 42
FISH OF THE DAY TOPPED WITH LUMP CRABMEAT
A seasonal selection prepared as you like and topped with sautéed lump crabmeat.
QUEEN IXOLIB
A lightly seasoned fish fillet generously stuffed with our superb shrimp and crabmeat au gratin, baked to perfection.
SHRIMP AND LUMP CRABMEAT (ST. PATRICK)
Garlic Lover’s Delight – A spinoff of our escargot, with snails removed and replaced with a touch of spinach, shell pasta, and jumbo shrimp, baked in a garlic butter sauce and topped with sautéed lump crabmeat.
SISTERS OF THE SEA AU GRATIN
A local favorite – consists of two delicacies prepared en coquille – the first with lump crabmeat in a creamy cheese sauce and the second with shrimp in the same exquisite cream sauce.
SHRIMP AND LUMP CRABMEAT MELBA
A local patron’s creation – broiled jumbo shrimp topped with cheese and sautéed lump crabmeat, served on a bed of pasta.
VEAL ANTONIO
A succulent, tender, milk-fed veal, pan fried and enhanced with a selection of cheeses and topped with sautéed lump crabmeat.