Hey, Conch Friends! As you know, we are passionate-borderline-crazy about our fresh, raw oysters! Ask your server or bartender what’s fresh and delicious and slurpy today.

Hey, Conch Friends! You can’t go wrong with our fan-favorite, Fish-N-Chips! Join us this evening for Hand-battered Atlantic Cod filets, deep-fried to crispy, golden-brown perfection. Served with French fries, Coleslaw, and Key Lime tartar sauce.

Hey, Conchs! Start off your evening with our Happy Hour drink specials! Today, and every day from 11am-7pm.

Join us this evening for an always-fresh local favorite–Bimini Stuffed Grouper in Paradise! Fresh Gulf grouper stuffed with blue crab, topped with tender shrimp, and finished with our made-in-house Paradise sauce.

Looking for a lighter menu option? Try our Tarpon Springs Greek Salad! Romaine lettuce, kalamata olives, beets, potato salad, pepperoncini, red onions, vine ripe tomatoes, garbanzo beans, feta cheese, cucumbers, and house-made vinaigrette.

Stop by this evening for our Key West Conch Fritters, handmade daily! Served with our spicy Remoulade sauce!

Conch Friends! Stop by this weekend for a local favorite: Key West Cracker Wrap! Deep-fried chicken tenders, tossed in our homemade Cracker Sauce, wrapped in a Tomato Basil tortilla wrap, dressed with lettuce, cheese, and pico de gallo. Served with choice of one side.

Join us this evening for a Conch favorite: Seafood Pasta! Shrimp, scallops, grouper, mussels, and mushrooms sautéed in tomato garlic sauce with penne pasta and served with shredded Parmesan and garlic bread for dipping.

Join us for our weekend Prime Rib Special! A perfectly-roasted, hand-cut, tender-juicy slice of heaven. Served with warm Au Jus, a side salad, and your choice of one of our house-made side dishes. Friday & Saturday after 4:00 pm.

Join us this evening for our signature Mussels Diablo shareable appetizer—a devilishly delicious mountain of Prince Edward Island mussels sautéed with fresh spinach and mushrooms in a spicy tomato garlic sauce, finished with shredded Parm, and served with garlic toast for dipping.