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.

Check out these amazing 3 lb. Hereford Prime Cowboy Ribeyes! They are Sous-Vide cooked then reverse seared in cast iron and finished with butter. Come get one before they’re gone! This bad boy is served with your choice of one of our house-made sides and side salad.

Available 3/19 After 4p

Meyers Prime Red Angus Tomahawk Ribeye, aged in-house for 40 days, prepared Sous Vide to temperature, then cast-iron-seared in rendered, aged beef fat to finish. Served with twice baked potato and side salad.

3/12 & 3/13 Dinner Special after 4pm

Braised Prime Beef Short Rib, aged in-house for 40 days, served in bone broth with braised vegetables and homemade Focaccia bread. With side salad.

Available daily

New to The #ConchLife? Start with our signature Mussels Diablo, 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.

2/27 & 2/28 Dinner Special after 4pm

Jumbo lump crab cakes with diced bell pepper and lemon zest with a red pepper sauce and avocado creme. Served with your choice of side and salad.

Friday 2/26

14-ounce Prime Angus New York Strip Steak, aged in-house for 36 days, prepared Sous Vide to temperature, then cast-iron-seared to finish. Served with Twice Baked Potato and Side Salad.

2/23 & 2/24

Tonight’s Special: New Smoked Brisket Platter, with Cornbread, Greens and Kicked-Up Mac N Cheese!

Saturday, Sunday & Monday 2/20-22 after 4pm