CRABBY PATTIES 

Three plump cakes of lump crabmeat blended with fresh green pepper, sweet onion, celery, tiny shrimp and breadcrumbs. Lightly sautéed and accompanied by a side of our Creole remoulade.

8.95 

A grilled brioche roll dressed with spicy brown mustard and stuffed with freshly roasted pork layered with slices of smoked pit ham, pickle chips and Swiss cheese. Accompanied by a deli pickle spear hand-chosen by someone named Lucy if possible.

FILET-O-FISH SANDWICH

10.75 

A quarter pound sole fillet, deep-fried to a golden brown. Stacked on a toasted brioche roll with slices of tomatoes, Greenleaf lettuce and lightly dressed with tartar sauce. Capped with American cheese and accompanied to you by a deli pickle spear.

BOURBON GLAZED SALMON

21.78

At least a half-pound of fresh Atlantic salmon glazed with a bourbon-based sauce accented by soy, lime, ginger, brown sugar and coarsely chopped garlic cloves. Char-grilled over an open flame and served with herbed rice pilaf and fresh vegetables.

FRESH FRIED CLAM PLATTER

24.95

At least a half-pound of fresh clams with their bellies removed, lightly dredged in Drumrock’s clam fry mix and deep fried to a golden brown. Served with steak fries, homemade Cole slaw, tartar sauce and hopefully Liz won’t forget the
fresh lemon wedges.

PETER’S PREMIUM PICKLE PIZZA

10.25 / 18.25

Freshly made dough, hand-stretched and spiked with nuggets of fresh garlic. Seasoned with Parmesan, black pepper, a smidgen of salt and capped with a blanket of whole milk mozzarella and dill pickle chips. Even better with a side of our Cajun Ranch for an extra 1.35