The Pelican Restaurant

Each. Chilled and dressed with a rice wine mignonette.

Served with maitre d' butter, pancetta, and seasoned bread crumb.

Topped with sliced long hot peppers and crispy red onion. Served with marinara sauce and chipotle aioli.

Tossed with house greens and white balsamic vinaigrette or Caesar salad.

Tossed with house greens and white balsamic vinaigrette or Caesar salad.

Jumbo lump crab imperial, oven-roasted with cheddar cheese, and served with house fries.

Comes with oven-roasted tomato and smoked mozzarella and served with house fries.

Tender middle necks sauteed with sliced garlic, extra virgin olive oil, fresh plum tomato, yellow beefsteak tomato, and finished with basil and white wine.

Wild, American, Gulf of Mexico shrimp served over capellini.

Premier, jumbo lump crab meat sauteed in a plum tomato-basil sauce, served over capellini.

Served over capellini.

Served with mushroom risotto and finished with white truffle essence.

Fresh, buttery, cream-stuffed mozzarella with tomato salad, arugula, and grilled pita bread.

Served with marinara sauce, chipotle mayonnaise, and kimchi on the side.

Clams steamed with garlic, butter, and parsley.

Grilled shrimp served with roasted pineapple and habanero sauce.

Four u-15 wild shrimp served martini style with gochujang-dried calamari.

6 pieces. Sweet and salty inside, crispy nutty outside, topped with a noisette butter.

Thick and creamy soup.

Green salad with Caesar dressing and cheese.

Grilled shrimp topped with a tropical salsa over wild rice and farro pilaf.

Crispy, Parmesan-crusted boneless breast of chicken.

14 oz. New York strip with marinated baby bellas in a red wine demi glace.

Julienned zucchini outside, jumbo lump crab meat inside. Lemon-wine reduction.

7 oz. Brazilian lobster tail, butterflied over butternut squash risotto.

Scallops seared at high heat. Accompanied by mushrooms in a brandy cream sauce.

Top grade tuna, seasoned with Korean chili and cast-iron seared. Served with Asian slaw and rice.

Infused with honey and soy.

Tomato bits, garlic, parsley, and wine. Served over cappellini.