This delightful dish, a staple all along  the southern Atlantic seaboard from the Cheasapeake to Jacksonville since the late 1600’s, owes it’s distinctive flavor to the blue crab, indigenous to the marshes of the region.

Large shrimp and scallops sautéed in a Tasso ham, tomato and basil cream sauce served over cheese grits

Large Shrimp sautéed in a Tasso ham, tomato, and basil cream sauce and served over cheese grits

Mixed field greens, orange segments, sunflower seeds & goat cheese tossed in a citrus vinaigrette

Choose any Three: Garlic, Tomatoes, Spinach, Onions, Bell Peppers, Bacon, Mushrooms, Cheddar, Monterey Jack and Smoked Gouda.