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Our crispy Cajun fries and tater tots are smothered with The Dive’s creamy and chunky homemade clam chowder topped with melted Cheddar cheese, bacon bits, red onion, and diced tomatoes.
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Brussels sprouts lightly fried to an airy crisp, tossed in a warm bacon vinaigrette, topped with feta cheese and diced onions.
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Mussels in a roasted creamy tomato broth topped with cajun fries and served with garlic aioli
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Your choice of fresh clams or mussels in a butter garlic lemon sauce topped with basil and lemon zest. Served with French bread.
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Truffe oil drizzled sharp cheddar cheese melted over rotini pasta and topped with Hot Cheetos
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Calamari lightly floured and fried to perfection then dusted with Cajun spices. Served with cocktail sauce and horseradish.
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Crispy fries tossed in cajun spice.
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Jumbo shrimps marinated with molasses and wrapped in crisp smoked bacon for a sweet and savory surprise. Served with molasses mustard.
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Cajun spiced chicken wings fried for a delicious crisp. Served with celery, carrots, and ranch dipping sauce.
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Creamy country style grits dressed with an Andouille sausage sauce, jumbo Cajun seasoned shrimp, and topped with our cheese blend.
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Soft shell crab lightly battered and fried, sprinkled with Cajun seasoning. Served with remoulade sauce.
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Our home made cheese sauce melted between two extra thick pieces of buttery Texas toast. Served with a cute of our signature Pan Roast.
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Mixed greens salad topped with lightly fried Brussels sprouts dressed in a warm bacon vinaigrette, diced red onion, and feta cheese.
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A bed of crispy lettuce topped with Cajun- spiced shrimp, red onions, diced tomatoes, and hard boiled eggs. Served with our creamy tomato louie dressing.
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Spring Mixed greens salad tossed in a balsamic vinaigrette and drizzled with Creole mustard. served with blackened salmon on top.
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Made from scratch traditional clam chowder in a freshly baked bread bowl
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Toasted French roll with creole mustard and remoulade spread. Crisp romaine lettuce, tomato, sauteed celery, onions, and green bell peppers. Served with your choice of cajun fries, regular fries, or a house salad.
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Blackened or Fried
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Our specialty pan roast is a savory tomato-based cream sauce with celery, onions, and green bell peppers. Served with your choice of Jasmine rice or linguine.
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Linguine tossed in our signature Pan Roast sauce with shrimp, shredded blue crab, mussels, andouille sausage, parmesan cheese, and garnished with basil.
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A dark roux sauce, mixed with sauteed celery, onion, green bell peppers, shrimp, chicken, andouille sausage, okra, and served with Jasmine rice.
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Our Signature homemade clam chowder is creamy yet full of flavor. Cooked with Blue crab, whole clams, shrimp, and served with oyster crackers.
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Rich tomato sauce, celery, onions, and green bell peppers, sauteed with rice, shrimp, andouille sausage, chicken - all of which is seasoned with our cajun spices for a hearty meal.
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The ultimate fisherman's stew! Sweet tomato soup featuring favors of the sea with an assortment of King Crab legs, calamari, shrimp, mussels, clams, and white fish stewed with a slew of aromatic herbs and spices. Served with linguine.
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Shrimp, blue crab, white fish, mussels, clams, and lobster cooked in a tomato leek based soup. Served with French bread.
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Freshly made bread pudding baked with chocolate chip and topped with vanilla ice cream, bourbon caramel, and our homemade mixed berry compote.
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Fluffy French donuts with a crispy fritter like outside and an airy doughy inside generously covered with powdered sugar and served with our homemade mixed berry compote.
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A punch of feisty salt, followed by a cool sweet cucumber finish.
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Farmed on the sea side waters of Bradford's Bay, VA this small sized delicacy is plump and firm with sweet meat in a crisp and medium salty liquor
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Shibumi oyster are meticulously grown to the exact specifications mandated by Blue Island Shellfish Farms. Using innovative tidal tumbling techniques, Shibumi oysters are deeply cupped, have plump sweet meats, a very low salinity, and a lingering smoky finish
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Shigokus are Pacific oysters grown in bags that are attached to floats that go up and down in the tides, tumbling the oysters. Every time the oysters get agitated, they use their muscles to close their shells. It’s like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup.
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Kumamotos are worshiped for their amazing sweetness and clean, fruity aromas. These Japanese natives grow agonizingly slowly, and have beautifully fluted shells and plump meats with a hint of honeydew in both flavor and color. Many people’s favorite oyster.
