Fresh seafood and aged steaks in a restaurant adorned with authentic pirate tools and treasures

Citrus To Go prepares tender pot roast, meatloaf sandwiches, and roasted-beet salad from scratch

House-made manicotti stuffed with ricotta, sautéed veal topped with prosciutto & tiramisu with imported lady fingers sail to tables

Jumbo shrimp, fried oysters, seared salmon, and other fresh seafood fare

Build-your-own grilled cheeses with cheddar, brie, sourdough, multigrain, and other fixings served alongside sides of fries or tomato soup

Seasonal bistro fare crafted from fresh ingredients such as pan-seared salmon & shrimp & grits

Packages of fresh Maryland blue crabs, North Carolina shrimp, Maine lobsters & lump crab cakes with tools & seasonings ship across the U.S.

The kitchen prepares savory bar eats such as jumbo wings and chicken nachos until 10 p.m. Sunday–Thursday and midnight Friday and Saturday.

Chefs use local, from-scratch ingredients to forge starters of steamed mussels & entrees of all-natural curried chicken or tilapia picata

Golden crusts enfold fresh ingredients & one of six sauces in pizza balls handmade to order in 15 popular combos, plus side of fries & drink