THE
HOT
TOWER

FISH
MARKET 
ICED
TO WER
 King
Crab
Fritters,
Spinach
&
Artichoke
Dip


Chilled
Maine
Lobster,
Jumbo
Gulf
Shrimp
Cocktail,
 Candied
Popcorn
Rock
Shrimp,
Crispy
Calamari
Aioli

P.E.I.
Iced
Mussels,
Maine
Oysters
on
the
Half
Shell
 (Serves
4‐6)

Large
(Serves
2‐4)
 

Jumbo
(Serves
4‐6)

 


 


 CAUGHT
TODAY 
 
Selec t
Your 
Preparatio n

ICED
OYSTER
BAR




Sautéed
 
Broiled

Blackened

with
E.V.
Olive
Oil
&
Fresh
Lemon
Juice


OYSTERS

CLAMS

SHRIMP

CRAB


 (Light
Brown
Butter
Sauce
Available
Upon
Request)

Beausoleil,
NB
 Little
Neck
Clams
½
dz
 


Above
Preparations
Served
with
Creamy
Whipped
Potato,
Scallion
Whipped

Pickle
Point,
PEI
 Oyster
&
Clam
Sampler
(3
ea.)

Potato,
Whipped
Sweet
Potatoes
or
Bowl
of
Sticky
Rice
&
Today’s
Vegetables

Blue
Point,
LI
 Peel
n’
Eat
Shrimp
½
lb

Hong
Kong
Style

Steamed,
Sherry
Soy,
Scallions
&
Ginger,
Spinach
&
Sticky
Rice

Raspberry
Point,
PEI
 Jumbo
Shrimp
Cocktail
 

Oyster
Sampler
8
Pcs
(2
ea)
 Jumbo
Lump
Crab
Cocktail
 SAUTEED
 
BRO ILED
 
BLACKEN ED
&
SALAD
COMBO


 


Bowl
of
New
England
Steamer
Clams,
Dipping
Broth,
Drawn
Butter
 
 Select:
Caesar,
AFM
or
Greek
Salad
(In
Place
of
Vegetables
&
Potato)






Louisiana
Tilapia
 Carolina
Salmon
Trout


 Gulf
Mahi
Mahi
 Corvina
Sea
Bass


George’s
Bank
Sea
Scallops
 Mediterranean
Sea
Bass

SUSHI
LUNCH
SPECIAL

Short
Smoked
Atlantic
Salmon
 Alaskan
King
Salmon

(8
Pieces
Per
Roll)

Atlantic
Salmon
 Block
Island
Swordfish

Choose
(Two
Sushi
Rolls)
or
(One
Roll
&
4
Pieces
Nigiri)
 

Boston
Lemon
Sole
 Yellow
Fin
Tuna


 


Nova
Scotia
Halibut
 Gulf
Red
Snapper

SUSHI
ROLLS

Florida
Black
Grouper
 Peruvian
Sea
Bass

SPICY
TUNA
ROLL

Seven
Spices,
Chili
Sauce,
Green
Onion

SHRIMP
TEMPURA
ROLL

Tempura
Fried
Shrimp,
Avocado

BBQ
EEL
ROLL

Avocado,
Wasabi,
Tobiko,
Eel
Sauce



YUMMI‐YUMMI

Tuna,
Salmon,
Cream
Cheese,
Spicy
Mayo
&
Ponzu
 LARG E
MAIN E
LO BSTERS
( Available
2
to
5
lbs)


CALIFORNIA


King
Crab,
Cucumber,
Avocado,
Masago
 “Steamed
&
Cracked,”
Drawn
Butter,
Lemon

SUPER
CRUNCH

Shrimp
Tempura,
Tobiko,
Avocado,
Eel
Sauce
 With
King
Crab
Stuffing
Add
7.50

RAINBOW

Crab
&
Cucumber,
Topped
with
Tuna,
Salmon
&
Hamachi
 Market







NIGIRI

Tuna
3.

Salmon
2.

Yellow
Tail
2.

Shrimp
2.

Eel
2.

SASHIMI

Tuna
3.

Salmon
2.

Yellow
Tail
2.
 GREAT 
SEAFOOD
PASTA


(Complete
Sushi
Menu
Available)
 


Gulf
Shrimp
“Alfredo,”
Fettuccini
in
Parmesan
Cream



 “Seafood
Linguine
Marinara,”
Shrimp,
Scallops,
Mussels
&
Calamari


 Alaskan
King
Crab
“Alfredo,”
Fettuccini
in
Parmesan
Cream


 Combo
“Shrimp
&
King
Crab”
Fettuccini,
in
Tomato
Cream
Sauce

CHOWDER
AND
GUMBO




Creamy
New
England
Clam
&
Cod
Chowder






New
Orleans
Seafood
Gumbo,
Andouille
Sausage
&
Rice
 ENTRÉE
S ALADS





 Bay
Shrimp
Louie
in
Pink
Mayo,
Deviled
Egg,
Lettuce
&Tomato


Jumbo
Lump
Crab,
Deviled
Egg,
Lettuce,
Tomato
Salad

APPETIZ ERS
 Georgia
White
Shrimp
Fried
with
Caesar
Salad




“Combo”
Sautéed
Salmon
and
Pano’s
Greek
Salad

Fresh
Leaf
Spinach
and
Artichoke
Dip

King
Crab
Fritters,
Homemade
Chips,
Spicy
Remoulade
Sauce

Crispy
Maine
Calamari,
Garlicky
Aioli,
Marinara
 



Spicy
“Buffalo”
Style
Gulf
Shrimp,
Blue
Cheese
Dressing
 ENTRÉE
SP ECIALT IES 

Blue
Point
Oysters
Rockefeller
(6)



 


“AFM
CREATION”

PERUVIAN
SEA
BASS
“HONG
KONG
STYLE”


Little
Neck
Clams
Casino
 Steamed,
Sherry
Soy,
Spinach,
Ginger
&
Scallions,
Bowl
of
Sticky
Rice

Crisped
Virginia
Jumbo
Soft
Shell
Crab,
Tartar
&
Mustard
Sauces
 “SIGNATURE”

STUFFED
FLOUNDER
WITH
SHRIMP,
CRAB,
SCALLOPS

Yellow‐Fin
Tuna
Carpaccio,
Lemon,
Chives
 &
Mushrooms,
White
Wine
Sauce

Fried
Blue
Point
Oysters
(6)
Tartar
&
Red
Cocktail
Sauces
 “FAVORITE”

CEDAR
PLANKED
SHORT
SMOKED
SALMON

“SIGNATURE”
Fried
Lobster
Tail,
Honey
Mustard,
Drawn
Butter
 Whipped
Sweet
Potatoes,
Corn
Chowder,
Mango
Papaya
Salsa

Jumbo
Lump
Crab
Cake,
¼
lb,
Tartar
&
Mustard
Sauces
 “BROILED
SEAFOOD
PLATTER”

JUMBO
KING
CRAB
CLAW,
SHRIMP,

“Colossal
King
Crab
Claw,”
Over
½
Lb
(Daily
Availability,)
Steamed
&
 SCALLOPS,
MAHI
MAHI,
Whipped
Potato,
Sautéed
Vegetables


Cracked,
Drawn
Butter

 &
Cole
Slaw



 “GROUPER
FRANCESE”

LEMON
BUTTER,
CAPERS,
ASPARAGUS
&

Seasonal
Vegetables


SALADS
 BLACKENED
LOUISIANA
TILAPIA

New
Orleans
Seafood
Gumbo


&
White
Sticky
Rice




Cole
Slaw

Caesar
Salad,
Parmesan
Croutons
 JUMBO
LUMP
CRAB
CAKES
(2)

Scallion
Whipped
Potatoes,
Thin
Green

“Blue
Cheese
Caesar,”
Croutons
 Beans,
Tartar
&
Mustard
Sauces

Iceberg
Wedge,
Tomatoes,
Warm
Bacon
&
Blue
Cheese
 FISH
&
CHIPS

Gulf
Mahi
Mahi
in
Beer
Batter,
Thin
Fries,
Cole
Slaw,


Atlanta
Fish
Market
Salad
 Malt
Vinegar,
Tartar
Sauce

Pano’s
Greek
Salad,
Feta
Wedge
 BLOCK
ISLAND
SWORDFISH
CASHEW
&
CRACKED
PEPPER
CRUSTED


Carolina
White
Corn
Grits,
Thin
Green
Beans
&
Mushrooms



 FRIED
SEAFOOD
PLATTER

Shrimp,
Scallops,
Oysters,
Fresh
Fish
Filet
and

King
Crab
Fritters,
French
Fries,
Tartar
&
Red
Cocktail
Sauces

SANDWICHES
 







BLACKENED
MAHI
REUBEN
&
French
Fries


FISH
SOFT
TACOS
(3)
Pico
de
Gallo,
Guacamole,
Sour
Cream

BROILED
OR
FRIED
TILAPIA,
Maryland
Fries
&
Tartar
Sauce
 FISH
MARKET 
KIDS
(10
&
UNDER) 




BLACKED
SALMON
B.L.T.
with
Caper
Mayonnaise
&
Fries
 Chicken
Fingers
&
Fries
 Broiled
Salmon
or
Mahi


JUMBO
LUMP
CRAB
CAKE
on
Toasted
Brioche
with
Maryland
Fries
 Fish
Fingers
&
Fries
 Pasta
w/Tomato
or
Butter

SHRIMP
SALAD
on
Toasted
Potato
Dill
Bread
with
Chips
 Fried
Shrimp
&
Fries
 Pasta
“Alfredo”

CHAR
GRILLED
SWORDFISH,
Lettuce,
Tomato
&
Mayo
on
Toasted
Brioche
 

Bun
with
Fries
 *
Consuming
raw
or
undercooked
meats,
poultry
seafood
shellfish



 or
eggs
may
increase
your
risk
of
food
borne
illness.