Cool Springs Fish Bar

Hand cut, buttermilk marinade, flash fried, served with marinara and Dijon dipping sauce.

Hand made, served with Asian dipping sauce.

A blend of todays fresh catch, beer battered, and served with a ginger-soy dipping sauce.

Virginia little neck clams, natural juices, butter, and thyme.

Jumbo lump, sautéed, served with red pepper tartar sauce.

Colossal gulf shrimp, Calabrian chili marinade.

Kennett square mushrooms, stuffed and baked with crab imperial, topped with gruyere cheese.

Virginia little neck clams, topped with crispy bacon, green peppers, and onions. Baked to perfection.

House seasoning, grilled and topped with gorgonzola cheese.

Beer battered gulf shrimp, rolled in coconut and flash fried. Served with sweet and sour sauce.

Sushi grade tuna, seared rare, served with a ginger-soy and wasabi dipping sauce.

One pound of mussels, steamed and tossed in a Coconut and Curry sauce

Red beets, field greens, goat cheese, glazed sunflower seeds, pickled carrots, honey poppy dressing.

Crisp romaine hearts, homemade croutons, parmesan, Caesar dressing.

Iceberg lettuce, pickled red onion, tomato, crispy bacon, crumbled bleu cheese, buttermilk-garlic ranch.

Baby Arugula, roasted beets, roast butternut squash, golden raisins, crumbled goat cheese, candied pecans

Chicken $19.00 | Shrimp $21.00 • Spinach, sun dried tomatoes, mushrooms, and penne pasta, in a rich brie cream sauce.

Basil pesto cream sauce, shrimp, blue crab, cheese tortellini, parmesan

A rich blend of butter, parmesan, and cream.

Pan seared gulf shrimp, seared scallops, little neck clams, mussels, 1/2 lobster tail, simmered in a lemon-thyme tomato cream sauce. Served over linguine.

Pan seared, served with a ginger-soy and wasabi dipping sauce.

Marinated and grilled, topped with a sweet honey bourbon sauce.

White peppercorn crusted and pan seared. Topped with shallot & brandy wine demi glace.

Pan seared, lime, capers, and brown butter.

Pan fried, topped with scallions and roasted red pepper tartar.

Lightly floured and pan seared. Topped with beurre blanc sauce.

Grilled salmon, swordfish, gulf shrimp, and day boat scallops.

Your choice of flounder or rockfish, stuffed with crab imperial, topped with a creamy Newburg sauce.

Stuffed with crab imperial, baked golden brown.

No filler. Lightly floured, and sautéed in butter.

Calabrian chili marinade, and lime.

Panko crusted jumbo shrimp, hand cut slaw, shoestring fries, cocktail sauce.

Roasted shallots and mushrooms, served with demi glace.

Bone in, grilled to perfection.

Grass-fed New Zealand lamb, roasted with garlic and rosemary. Served with dijon sauce | Mint jelly upon request.

10 ounces, oven roasted with shallots. Served with demi glace.

Cage-free boneless half chicken, roasted with fresh herbs. Served with homemade bbq sauce.

Dry rubbed and slow roasted, fall off the bone, Dennis's secret sweet and spicy BBQ sauce, served with hand cut claw, and shoestring fries.

We have several options available. Orders must be submitted by November 21st

Half Size Trays. Please place your orders by November 22nd