10:00 am - 5:00 pm
CLOSED
CLOSED
Kitchen: Tuesday-Friday
10:30 am - 4:30 pm
10:30 am - 4:15 pm
Kitchen: Saturday
Uncle Russ’ Homemade Sausages
Breakfast Sage: small grind pork with garlic, black pepper and rubbed sage… all that is missing is a little white gravy and a biscuit
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Boudin: Cajun classic pork and beef blend with rice, peppers, and onions, ready for you to take home and smoke
Chorizo: large grind Spanish sausage with just the right amount of heat and smoky paprika, cumin, garlic, and coriander
Mild Italian: sweet large grind with a subtle hint of fennel with a great Italian herb background
Hot Italian: the mild Italian recipe bumped up with crushed red pepper and cayenne for just the right spice
Kielbasa: this traditional large grind sausage is so simple it’s awesome. sweet minced onion, salt, pepper, garlic, and dry ground mustard perfect for a slow smoke or grill
Andouille: this Cajun Queen is on thyme... garlic, cayenne, chili powder, crushed red, and those other secret spices that make this a mmmmm… kinda’ good
Stout Cheddar Brat: beer brat lover’s dream… this gentle giant is full of flavor… garlic, salt, pepper, cheddar, Monterey jack, and… ohhh yeah… rich stout
Double Hickory Bacon: double hickory smoked slab bacon chunked into this grind with garlic salt and pepper
Grandma McKinley Irish Potato Sausage: the best recipe ever from the mild-mannered grandma of a family friend
The Fish Tale of Uncle Russ
As with most “Fish Stories” it all began as a young boy. Remembering days at my great-grandparents house in Onancock, VA on the Eastern Shore, they lived about four houses from the river dock and their neighbor, Tommy, was the local crabber - he owned the crab house in the middle of the river. I would sit for days fishing, crabbing, and chatting with all the old men hauling their daily catch or working on their boats at the railway… Later days I would spend with my dad fishing off the piers at Little Creek Amphibious Base while he served his Navy Reserve weekends. Being around boats, water, and the wonders of the sea has always been my relaxing place. As time passed, the wonders of food and restaurants occupied my mind and time. In 1988, I joined the American Culinary Federation and began their apprentice program. After graduation, local experience took me through various kitchens and opportunities. The ladder eventually brought me back to my relaxing place: boats, rivers, and seafood. And it continues to be my great pleasure to provide the finest sea offerings our waterways have to offer…
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Due to the constant fluctuations in market rates,
prices of some items on this menu may vary
from this printed version. * Jan 2025 *
