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| ASIAN FIRECRACKER SHRIMP Tossed in an Asian chili sauce PRETZEL DUSTED CHICKEN TENDERS Whole grain mustard dipping sauce CALABASH OYSTERS Corn flour breaded & fried CHESAPEAKE BAY CRAB CAKE Jumbo lump with remoulade sauce BLACKENED CALAMARI STEAK With honey mustard mixed greens NEW BEDFORD CLAM STRIPS French fried & served with cocktail sauce WARM SPINACH & ARTICHOKE FONDUE CEVICHE Jalapeno, cilantro, tomato, and fresh lime juice CATFISH NUGGETS Rolled in Cajun bread crumbs FRENCH FRIED CALAMARI With cocktail sauce |
FROM THE RAW BAR KITCHEN
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SCAMPI
APPETIZER SERVED WITH ANGEL HAIR SHRIMP LOBSTER SCALLOP COMBO Imperial Eagle, B.C.– Meaty, with a sweet, briny finish Sunset Beach, WA– Salty, delicate texture and crisp, sweet finish Blackberry, P.E.I. – Plump firm flesh, sweet cucumber finish Hillsborough, P.E.I.– Excellent, briny flavor, Tatamagouche Nova Scotia– Quite salty and mildly sweet Deleware Bay, New Jersey- Delicate flavor and finish
All fresh clams, mussels and crab fingers served steamed, marinara or Cajun’ |
SOUPS AND SMALL SALADS
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HAROLD'S RIVER ROAD GUMBO Lump crab, shrimp, andouille sausage MAQUECHOUX Peppery corn chowder with chicken, shrimp, bacon NEW ENGLAND CLAM CHOWDER Rich & Creamy chowder with potatoe SAN FRANCISCO CIOPPINO Fresh fish & shrimp in a tomato broth |
DAVIS ST. SALAD Romaine, iceberg, grape tomatoes, carrots red cabbage
DAVIS STREET CAESAR shaved parmesan & crispy flatbread croutons THE WEDGE Tomato, cucumber, bacon, egg, scallions, & Louis dressing |
DAVIS STREET ORIGINALS
| NEW ORLEANS BBQ SHRIMP Butterflied and baked in a tangy BBQ sauce LOUISIANA CHILI Shrimp, scallops, scrod, Andouille sausage & Creole Seasoning DAVIS STREET ETOUFFEE With shrimp, crawfish & a blackened catfish filet BIG MAMOU Shrimp, scallops & crawfish sauteed in a spicy tomato sauce JAMBALAYA White rice with shrimp, andouille sausage & Tasso ham |
ENTREE SALADS
| CAESAR SALAD WITH CRISPY SHRIMP BLACKENED SALMON FILLET WITH CAESAR SALAD GRILLED CHICKEN BREAST WITH HOUSE SALAD HOUSE SALAD OR DAVIS ST. CAESAR with jumbo lump crabcake ASIAN CHOPPED SALAD Napa, red cabbage, carrots, dry roasted peanuts, edamame, grilled chicken breast in a cilantro-peanut vinaigrette THE WEDGE WITH JUMBO LUMP CRAB |
SANDWICHES with shoestring potatoes
| NEW ORLEANS PO’ BOY’ Try shrimp, clam strip or oyster PRIME BEEF BURGER 10 oz. grilled your way CHESEPEAKE BAY CRAB CAKE Topped with asian slaw BLACKENED CATFISH FILLET With remoulade sauce PINEAPPLE-SOY MARINATED CHICKEN BREAST With avocado mayonaisse |
CHEF SPECIALS
| CASHEW CRUSTED TILAPIA Maple-dijon glaze and sweet potato pan hash SEARED JUMBO SEA SCALLOPS With sweet pea ravioli, and asiago–prosciutto cream sauce SEAFOOD STUFFED SHELLS WITH alfredo sauce With crab, shrimp & herbs. SPICY SEAFOOD LINGUINE Shrimp, calamari, bay scallops, olives & capers in garlic-tomato sauce |
LUNCH ENTREES
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FRENCH FRIED SHRIMP AND CHIPS With fresh cut fries and spicy-sweet Asian slaw HAND-CUT PAPPARADELLE PASTA Grilled chicken and broccolini with lemon cream sauce PRETZEL DUSTED WALLEYE PIKE Dijon mashed potatoes and sautéed broccolini BROWN SUGAR GLAZED SALMON Dijon mashed potatoes and roasted corn salsa STUFFED ENCHILADAS with tomatillo salsa Shrimp and crab cream cheese filling with Kahlua black beans WHITEFISH AMANDINE with sesame stir-fry Topped with spicy sweet almonds PRINCE EDWARD ISLAND MUSSELS In a roasted tomato-chorizo broth AHI TUNA MEDALLIONS With Asian slaw and wasabi cream
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