An extraordinary steak experience: Our 48-ounce, dry-aged, Prime Red Angus Porterhouse, sous vide cooked to temperature, reverse-seared in a blistering cast iron skillet, topped with house-made King Crab Butter. With twice baked potato and choice of side salad.

One pound of tender-sweet, easy-to-crack, steamed King Crab legs, served with drawn butter, choice of a house-made side item, and a side salad.

Hey, Conchs (and visiting friends)! The season for these sweet, steamed-just-right Stone Crab claws is ending in a few weeks, so—if you love ‘em and miss ‘em—tonight may be the time to act! Full or Half Pound options, served with our house-made mustard sauce, plus choice of side dish and salad.

Tonight’s Dry-Aged Steak Special!

30oz 30 day Dry Aged Kansas City strip: 30oz of in-house dry-aged Prime Red Angus Bone-in NY Strip. Sous vide then cast iron reverse seared. Served with twice baked potato and choice salads. Add on truffle butter or King Crab butter tonight!

30oz 30 day Dry Aged T-bone: 30oz of in-house dry-aged Prime Red Angus T-bone. Sous vide then cast iron reverse seared. Served with twice baked potato and choice salads. Add on truffle butter or King Crab butter tonight!

20oz 30 day Dry Aged Kansas City strip: 20oz of in-house dry-aged Prime Red Angus Bone in NY Strip. Sous vide then cast iron reverse seared. Served with twice baked potato and choice salads. Add on truffle butter or King Crab butter tonight!

40oz 30 day Dry Aged T-bone: 40oz of in-house dry-aged Prime Red Angus T-bone. Sous vide then cast iron reverse seared. Served with twice baked potato and choice salads. Add on truffle butter or King Crab butter tonight!

Hurry before it’s too late! The season for these sweet, steamed-just-right Stone Crab claws is ending in a few weeks, so—if you love ‘em and miss ‘em—tonight may be the time to act! Full or Half Pound options, served with our house-made mustard sauce, plus choice of side dish and salad.

Make your amazing Conch meal even MORE amazing: enjoy a slice of our signature Key Lime Pie! fresh Key limes, graham cracker crust, a dollop of whipped cream. Perfect-a-mundo.

We are passionate-borderline-crazy about our fresh, raw oysters. Ask your server or bartender what’s fresh and delicious and slurpy today.

Tonight, 3/27/20201

Maker’s Mark aged Meyer’s Prime Red Angus Bone-in Ribeye. Sous Vide cooked to temperature, then Reverse Seared on Cast Iron.  Topped with King Crab butter, served with twice baked potato and side salad.

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.