Rooftop Deck Live Music
Every Friday & Saturday 9pm – Midnight


Rooftop Wine Dinner

Come aboard our 3rd deck rooftop and enjoy an exclusive four course tasting menu highlighting old world wines paired with new world cuisine including grilled shrimp, tuna crudo and surf & turf.

Thursday, August 24th
6:30PM | 100 dollars per person

Purchase your tickets HERE

Sunday Brunch

Celebrate Sunday brunch with friends and family. Enjoy classic brunch favorites like Crab & Asparagus Benedict and Monte Cristo. Savor the flavors with a house favorite, a glass of Southern Sangria. Make your reservations today.

Seafood Boil

Join us around the kettle and enjoy one of our specialty made-to-order seafood boils composed by our culinary team or build-your-own.

Rooftop - Late Night

Our rooftop deck is open late featuring innovative cocktails, craft beers and over 175 Old and New World wines. Guests may also enjoy live entertainment every Friday and Saturday from 9PM – Midnight.

Rooftop Cocktails & Cooking 101

Experience a hands-on interactive mixology and wine pairing class followed by a cooking lesson from Executive Chef Steve Richard.

Saturday, September 30th
2PM | 50 dollars per person

Purchase your tickets HERE

Chef's Kitchen: Seafood Tower and Lobster Guacamole

Chef's Kitchen: Seafood Tower and Lobster Guacamole

If a bunch of sea creatures threw a party for themselves, we may have found out what that would look like.

Introducing Paddlefish’s Seafood Tower.

“It has a couple of components — a couple of things we’re really proud of,” Executive Chef Steve Richard said. “King crab from Dutch Harbor, Alaska, which is really beautiful. It’s kind of the star of this dish.”

So you have the crab hanging out with oysters that have invited some shrimp and even more crab via a crab ceviche. Tuna’s not left out, either, as Chef customized his tuna poke with Asian pickles and sweet soy — both kissed with ginger.

Avocado is in both the ceviche and poke. It, too, is just as much the star of Paddlefish’s Lobster Guac as the actual meat itself.

Both recipes are here.

Let’s cook!

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