It could very well be the mile-high seafood appetizer at the Beachead Restaurant. To be more specific, it’s a three-tiered stunner filled with shrimp, Alaskan king crab legs and oysters on ice, along with two sauces, melted butter, lemon wedges and a bit of parsley. It’s a grand presentation just waiting for the fun of sharing it with a group of friends. A staff member walked by and whispered, “We just call it the Cadillac.”
Owners Becky and Tim Clark presented this luxurious item as one of the choices from their new raw bar for the “après beach” or dinner crowds. There are oysters, clams and mussels as well as shrimp cocktail and king crab legs. A specialty is the Buck-a-Shuck offered Monday through Friday from 3 p.m. to 4 p.m.
Staff members will be happy to suggest just the right summer drinks to go with their appetizers. The cold, sparkling wines are a hit this year, as are bartender Jonathon Elton Myers’ mixed drinks that range from mudslides (“freshly made from scratch”) to cold margaritas or white peach sangria.
The Clarks paired their signature Bloody Mary with “the Cadillac.” For their version of the classic, celery salt rims the glass, and spears of dilled green beans top it off. There’s the option of an added large shrimp or oyster shooters to go with it.
The Beachead Restaurant is right across the street from Crescent Beach at the beginning of Corn Neck Road. — Becky Ballard and Ruth Perfido
For more information, visit thebeachead.com or call (401) 466-2249.
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