GF *Fresh Oysters half dozenChesapeake (Chesapeake Bay); Blue Points (Connecticut) smaller and brinier
Oysters “Kentuckyfellers”spinach, kentucky ham, parmesan
Oysters & Pearlsfresh oysters, premium sturgeon caviar, crème fraîche & chives
(1)lb Florida Stone Crab Clawsserved with housemade mustard sauce
*Brendon’s (two tier) Colossal Seafood Towershrimp cocktail (6), fresh shucked oysters (10), chilled king crab legs (3/4 lb), and a whole chilled
*Brendon’s (three tier) Ultimate Seafood Towershrimp cocktail (6), fresh shucked oysters (10), chilled king crab legs (3/4 lb), and a whole chilled lobster & (1)lb FL Stone Crab Claws

Starters

GF 1 lb Alaskan King Crab Legs(note: expedited to table immediately)
Warm Jar of King Crab and Butterwith toasted sourdough
Jumbo Lump Crab Cake
Fire Grilled Jumbo Tiger Prawnwith roasted garlic oil, served with herb salad, fried saltines & drawn butter
*Tuna Tartare#1 sushi grade yellowfin tuna, avocado, sesame soy ginger vinaigrette, crispy togarashi wontons
GF Shrimp Cocktailredeye remoulade sauce, cocktail sauce
VG Whipped Goat Cheese Bruschettatomato-basil relish, toasted bread, kalamata olives
Lobster Mac n’ Cheese
VG Herb & Cheese Filled Mushroomspanko crusted, romano garlic aioli
Fried Point Judith Calamariromano-garlic aioli and ponzu sauces, pickled vegetables
Chilean Seabass Risotto “Arancini”stuffed wild caught Chilean Seabass & risotto balls. Made daily in Brendon’s scratch kitchen
House Smoked Hickory Salmon Spreadtoasted crostini, salmon caviar

Soup & Side Salads

Caesar Saladsignature smoked oyster caesar dressing, grated parmesan, romano croutons, parmesan cheese crisp (GF without croutons)
Wedge Saladiceberg lettuce, bleu cheese, smoked bacon, tomatoes, bleu cheese dressing, “cornbread dust”
GF/VG Baby Greensarugula, toasted walnuts, goat cheese, sherry vinaigrette
Clam Chowdercup 8.00 / bowl 10.00

Sharable Sides (serves two)

Add sharable sides to Todays Fresh Fish, Steaks, Crab, or Combo’s
GF/VG Grilled Asparagus
Mac n’ Cheesewith four gourmet cheeses and smoked kentucky bacon (VG without bacon)
GF/VG Haricot Verts (green beans)lemon-herb butter
GF/VG Mashed Yukon Gold Potatoes
VG French Fries
VG Truffle Parmesean Frieswith garlic aioli, ketchup & finished with 22 month aged Parmigiano-Reggiano cheese
VG Herb & Romano Roasted Potatoes
Cornbread(4) pieces served with cinnamon butter

Tonight’s Specials

GF/VG Crispy “Cauli”mariromano-garlic aioli and honey-chipotle sauces, pickled vegetables
GF/VG Cauliflower Steak24 hour spice marinated cauliflower, served with corn & black bean relish, arugula salad & honey-chipotle sauce
Brendon’s Bistro Steak48 hour marinated & grilled. Served with mashed potatoes & chimichurri
Brendon’s Cioppinoshellfish & tomato based stew with scallop, mussels, shrimp and a medley of other daily seafood selections, served with garlic bread
Prime Smoked Brisketserved with mashed potatoes & complimented with Chef’s special red wine demi-glace sauce. Smoked to perfection in-house for 22 hours

Today’s Seafood Selections

GF Grilled Atlantic Salmon (Faroe Island)
*Seared Yellowfin Tuna (Hawaii, wild caught)
GF Seared Sea Scallops (Georges Bank)
GF Grilled Halibut (Nova Scotia, wild caught)
GF Seared Chilean Seabass (Chile, wild caught)
GF 10 oz. Cold Water Lobster Tail (Canada, wild caught)

Steaks & Combos

GF USDA Prime Sirloin 8 oz.(most lean, but flavorful)
GF Premium Hand-Selected Filet Mignon 8 oz.(extremely tender & flavorful cut from the heart of the tenderloin)
GF Premium Hand-Selected Filet Mignon 10 oz.(extremely tender & flavorful cut from the heart of the tenderloin)
GF USDA Prime Kansas City Strip Steak 14 oz.(well marbled, tender, flavorful)
GF USDA Prime Bone-In Ribeye 20 oz.(moist, rich hearty flavor with heavy marbling)
GF USDA Prime “Tomahawk” Ribeye Steak 32 oz. long bone(well marbled rich and buttery thick ribeye with long bone attached)
GF Japanese A5 Wagyu Miyazaki Strip 8 oz.(the most tender & extreme marbling of all cuts)

Add a Steak Enhancement

Jumbo Lump Crab Cake
Fried Shrimp (4)
GF Grilled Shrimp Skewer (4)
GF 10 oz. Cold Water Lobster Tail (Canada, wild caught)
GF Seared Sea Scallops (Georges Bank)
Bleu Cheese Crust
Bearnaise Sauce & Asparagus Add-On
Bearnaise Sauce
Truffle Butter

Tonight’s Specialities

GF Seafood Mixed Grillshrimp skewer, salmon, mashed yukon gold potatoes, asparagus
*Seared Yellowfin Tunachar crust seasoning, roasted yukon potatoes, asparagus, béarnaise glace
GF Seared Chilean Seabasssweet potato-corn hash, smoked bacon, “liquid corn on the cob”
Cornbread Crusted Salmonmustard-cornbread topping, roasted potatoes with smoked bacon and spinach, sherry vinaigrette
Shrimp & Gritsspicy sautéed shrimp, stone ground Weisenberger Mills grits, sharp cheddar, andouille, corn
Chicken Chop“all natural” chicken breast, sautéed with parmesan-panko crumbs, cajun tasso ham sauce, yukon gold mashed potatoes, sautéed haricot verts
Shrimp Basil Pesto Linguinisauteed shrimp, fresh basil pesto, diced tomatoes, finished with grated pecorino romano cheese. Served with garlic toast
GF Grilled Wild Caught Halibutginger-lemongrass beurre blanc, grilled asparagus, fresh berries
Jumbo Lump Crab Cakesremoulade, mashed yukon gold potatoes, grilled asparagus
GF Seared Georges Bank Scallopsfresh pea risotto
(2) 4oz. Cold Water Fried Lobster Tailsserved with mashed potatoes, grilled asparagus, ponzu sauce & tartar sauce

Brendon’s Catch 23 specialty sauces & dressings are all prepared in-house daily by our Chef’s.
Gluten free options are identified as “GF” · Vegetarian options are identified as “VG”
Substitutions will be politely declined on our specialty items due to limited quantities of alternative ingredients; however, subtractions will always be obliged when possible. *Raw or undercooked meats, poultry, seafood, shellfish or eggs consumed may increase your risk of food-borne illness. Items are identified by asterisk.
* A complimentary cornbread muffin (1) is offered with each entrée order
For parties of 8 or more a 20% gratuity will be added to the final bill.

Menu

Oyster Bar