At Shaw’s we specialize in classic American Seafood as well as contemporary, globally influenced offerings for broad appeal. Cold water oysters, 12 varieties daily, and made-to-order Sushi lead off. Alaskan Red King Crab Legs, Maryland style Crab Cakes, and more than 20 fresh fish and seafood selections offer our Guests many options. Desserts, baked in house, feature Key Lime Pie and seasonal fruit pies and cobblers, including a double-crusted Raspberry Pie. The menu is seasonal and reflects the best products available, so the time is always right for Shaw’s.
Now in Season
This long line caught fish is served as a grilled entrée and also raw on our sushi menu.
2lb. Whole fish, scored & fried crisp outside, tender & tasty inside.
Regional freshwater specialty- petite pan-fried fillets, mild flavor, firm to the bite.
This Great Lakes fish has a mild, sweet flavor with a fine flake & medium-firm texture.
Soft Shells Crab
Callinectes Sapidus – “Beautiful Swimmer”
Soft Shell Crab is the Blue Crab after it has molted – shed it’s hard outer shell. The Blue Crab (callinectes sapidus) which translates as “savory blue swimmer” is found on the Atlantic Coast of North and South America. The most abundant supply is in the Chesapeake Bay and the Gulf of Mexico.
The soft shell season is traditionally marked with the first full moon in May. At that time the blue crab begins it’s molting season to accommodate its summer growth. The crab must be removed from water after the shell is shed or the hardening process will begin.
At Shaw’s, we source soft shell crabs from South Carolina, Virginia and Maryland. We feature the second largest of all the 5 gradings: Jumbos. We prepare the crabs tempura fried or sauteed with lemon or garlic butter. Soft shell crab is also available in the Spider Roll from our Sushi Kitchen. Soft Shell crabs are available from May to Mid-September.
The Pacific Halibut is found on the continental shelf of the North Pacific Ocean and is fished on the the Gulf of Alaska and Bering Sea, off the west coast of Canada.
The fishery is managed by the International Pacific Halibut Commission which determines the opening and closing dates of the fishery and the individual quotas for the Halibut fishing vessels. Halibut is very well managed and has been certified by the Marine Stewardship Council as a sustainable fishery, indicating that it will be commercially available for many generations.
The season typically opens mid March to early November. At Shaw’s, it is our most popular fin fish. Its mild white meat is adaptable to many seasonal preparations. For us, it is a harbinger of spring. The halibut is herb panko crusted with grilled baby zucchini, heirloom cherry tomatoes, & a roasted tomato vinaigrette.