Watermark Grille

Kasseri cheese lightly floured and seared, flamed with ouzo.

Fried calamari rings served with marinara sauce.

Five large shrimp served over ice with lemon and cocktail sauce.

Puff pastry stuffed with brie cheese, topped with raspberry sauce.

Mixture of blue lump crab and spices, served with lobster sauce.

Fresh mushroom caps stuffed with blue lump crab mix.

Coated in sesame seeds, seared to your temperature, served with ginger sauce.

Homemade onion soup baked with croutons, swiss, mozzarella and parmesan cheese.

Spicy chicken rolled with mozzarella, served with blue cheese and hot sauce.

Lightly floured with diced onions and spices, served with au jus and lemon.

Black olives, cucumbers, tomatoes, feta cheese and diced onions, tossed in red vinegar and olive oil.

Fresh mozzarella cheese, vine ripe tomatoes, and fresh basil, drizzled with extra virgin olive oil and aged balsamic vinegar.

Large Caesar salad with homemade croutons, and blackened chicken.

Large Caesar salad with homemade croutons, and shrimp.

Half duck served with orange sauce, vegetables and choice of potato.

Baked with homemade marinara sauce and mozzarella cheese.

Chicken breast layered with swiss cheese, blue lump crab meat and asparagus, topped with bearnaise sauce. Served with garlic butter and parmesan angel hair pasta.

Chicken breast sauteed with fresh mushrooms and marsala wine and served with a side of angel hair pasta with garlic butter and parmesan cheese.

Lightly floured and sauteed with diced onion. Served with angel hair pasta with garlic butter and parmesan cheese.

Spicy tender chicken, tossed with sweet orange sauce and served over white rice topped with scallions.

Sauteed in creamy lemon garlic butter wine sauce and served with angel hair pasta with garlic butter and parmesan cheese.

Shrimp tossed with artichoke hearts, sun-dried tomatoes and angel hair pasta in a garlic butter and lemon wine cream sauce.

Breaded chicken breast topped with marinara sauce and mozzarella cheese. Served with angel hair pasta.

Medley of lobster, crab, scallops and shrimp, tossed with lobster marinara cream sauce over angel hair pasta.

Blended with creamy butter, minced garlic and parmesan.

Seasoned slowly and roasted overnight for tender juicy flavor.

14 oz. chargrilled and topped with saut?ed mushrooms.

7 oz. tender, center cut filet served with sauteed mushrooms.

12 oz. of center cut strip steak, topped with sauteed mushrooms.

Sliced filet, sauteed with peppers and onions, topped with mushroom wine sauce over rice pilaf.

Char-grilled and topped with a mushroom wine sauce.

Sauteed with grilled onions with au jus.

Tender filet with vegetables, served over rice pilaf and topped with mushroom wine sauce.

Tender filet, sliced and topped with mushroom wine sauce over rice pilaf.

Slow-cooked, grilled and caramelized with original open pit barbecue sauce.

Extra lean chops served with apple chutney.

Sauteed and served with a lemon dill sauce.

Combination of shrimp, fish and sea scallops, served with lobster sauce.

Lightly floured, sauteed, then topped with a creamy butter, fresh garlic, basil and tomato wine sauce.

Baked with bread crumbs and served with a honey dijon mustard sauce.

Shrimp stuffed with blue lump crab mix and topped with lobster sauce.

Seared in sesame seeds and served with wasabi peanut sauce and ginger.

8 oz. of seasoned, then baked and served with drawn butter and lemon.

Lightly floured and seasoned, sauteed and served with lobster sauce.

Served with lobster sauce.

One pound of the largest split steamed crab legs served with drawn butter.

Mixture of blue lump crab meat and spices, served with lobster sauce.

Fried in canola oil, served with sweet chili sauce.

Lightly floured, sauteed and topped with lobster sauce.

With bacon bits and cheddar cheese.