Hot Sampler For Two

garlic shrimp, stuffed mushrooms, fried calamari, clams casino and shoe string zucchini

Clams Casino

baked with herb butter, peppers, shallots and bacon

Broiled Lump Crab Cake

with french dijon mustard sauce

Stuffed Mushrooms

baked with fresh lump crabmeat imperial

Fried Calamari

tender rings served with hot or sweet marinara

Cajun Calamari

tender rings sauteed with balsamic vinegar, garlic, shallots and cajun spices

Fresh Mozzarella, Roasted Peppers & Vine Ripe Tomatoes

with red onion, virgin olive oil, balsamic vinegar and fresh basil

Fried Shoestring Zucchini

thinly sliced, fried and sprinkled with fresh grated romano cheese

Grilled Vegetable Tower

layer of grilled portobello mushroom and seasonal vegetables, topped with goat cheese and a splash of balsamic vinaigrette

Escargot

baked in a herb garlic butter

Grilled Gulf Shrimp

on a bed of white cannellini bean salad with tomato, cilantro, and tuscan olive oil

Mussels

prince edward's mussels sauteed in a light plum tomato sauce with olive oil, garlic, white wine, and fresh basil

Baked French Onion

Lobster Bisque

Soup Of The Day

Shrimp Cocktail

jumbo shrimp served with homemade cocktail sauce

Clams On The Half Shell

half dozen chilled littlenecks served with cocktail sauce

Chilled Oysters On The Half Shell

with minuet and cocktail sauce

Jumbo Lump Crabmeat Cocktail

fresh maryland crabmeat served with mustard sauce and cocktail sauce

Chilled Seafood Cocktail (for Two Or More)

a combination of clams on the half shell, shrimp cocktail, crab claws, jumbo lump crabmeat, and oysters- served with cocktail sauce and mustard (for four or more people, it includes a marinated seafood salad.)

Marinated Seafood Salad

shrimp, scallops, calamari and jumbo lump crabmeat marinated in extra virgin olive oil & fresh herbs

Boston Bibb Salad

boston bibb lettuce with gorgonzola cheese, toasted pignoli nuts, tomatoes and mushrooms, tossed with a balsamic vinaigrette

Vine Ripe Tomato And Onion Salad

tossed with crumbled bleu cheese and served with a vinaigrette dressing

Caesar Salad

romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasonings

House Salad

an assortment of organically grown mesclun salad with a whole grain mustard vinaigrette

Spinach Salad

baby spinach with toasted pecans, goat cheese, fresh pear, fresh tomatoes and mushrooms in a balsamic dressing

Traditional Greek Salad

served with feta cheese and anchovies

Filet Mignon 8oz. Petite

Filet Mignon 12oz.

grilled tenderloin of beef wrapped in bacon, topped with herb bread crumbs and finished with a brandy demi-glaze sauce, rested on a portablla mushroom

Bone-in Rib Eye Steak

24 oz. rib eye steak grilled and served with roasted shallots finished with a herb garlic butter

Porterhouse Steak

24oz. porter house steak grilled and topped with a medley of wild mushrooms

N.y. Sirloin Steak

grilled and topped with a herb garlic butter sauce

Rack Of Lamb

encrusted with seasoned bread crumbs, served with a honey mint sauce

Grilled Baby Lamb Chops

served over white cannelini beans, fresh tomato and cilantro with baby greens and a roasted garlic, lemon dressing (set dish)

Veal Chop

grilled with a wild mushroom demi-glaze sauce

Surf And Turf

8oz. filet mignon topped with herb bread crumbs and brandy demi-glaze sauce and broiled 8oz. lobster tail with drawn butter

Chicken Paillard

grilled breast of chicken served over boston bibb lettuce with roasted peppers, goat cheese and portabella mushroom with fresh tomato basil vinaigrette

Chicken Francese

breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine accompanied with fresh broccoli spears

Chicken Murphy

chicken breast sauteed with mushrooms, onions, potatoes and cherry peppers in white wine sauce

Grilled Breast Of Chicken

layered with a portabella mushroom, roasted red pepper, and smoked mozzarella with a porcini mushrooms sauce

Veal Cutlet

breaded veal pan-fried and topped with baby greens, tomato, red onion and balsamic vinaigrette

Veal & Shrimp Nicoise

sauteed with artichokes, shitake mushrooms, black olives, capers, tomato concasse, white wine and garlic

Veal Francese

veal lightly dipped in flour and egg then sauteed in lemon, butter and white wine

Veal Scallopini

veal sauteed and layered with prosciutto, asparagus, and fontina cheese - topped with madeira wine sauce

Veal Marsala

veal sauteed with mushrooms and a marsala wine demi glaze

Dover Sole Oreganata

imported dover sole grilled and topped with oreganato break crumbs, shrimp and asparagus finished with a chardonnay buerre blanc

Broiled Seafood Medley

a combination of shrimp, scallops, stuffed lobster tail, tilapia and crab cake, finished in a lemon wine butter sauce

Grilled Swordfish Steak

served over broccoli rabe with sun dried tomatoes, roasted garlic, lemon & olive oil

Swordfish Provencale

sauteed in a sauce of olive oil, garlic, capers, lemon, tomato, white wine and parsley

Lobster Ravioli

n a tomato basil cream sauce with shitake mushrooms

Lump Crab Cake

lump maryland crabmeat broiled and glazed with a beurre blanc sauce

Broiled Stuffed Filet Of Tilapia

tilapia stuffed with crabmeat imperial stuffing finished with chardonnay beurre blanc sauce

Stuffed Shrimp

broiled and stuffed with lump crab imperial

Seafood Risotto

a combination of lobster, shrimp, and scallops sauteed with asparagus and fresh tomatoes- served in a wild mushroom risotto

Shrimp Francese

shrimp lightly dipped in flour and egg then sauteed in lemon, butter and white wine- over linguini

Grilled Sashimi Quality Yellowfin Tuna

served over baby greens with julienne vegetables topped with ginger, garlic, and soy

Blackened Sashimi Quality Yellowfin Tuna

served with a dijon mustard sauce

Pan Seared Gulf Shrimp

served with fresh tomatoes, shitake mushrooms, chives and pignolis over garlic mashed potatoes

Bouillabaisse

a medley of fresh seafood and shellfish simmered in a mild savory seafood broth with a hint of pernod and fresh vegetables

Grilled Atlantic Salmon

served over an array of grilled vegetables with a light tomato basil dressing

Baked Filet Of Atlantic Salmon

horseradish encrusted salmon served with a dijon mustard sauce

Lobster Tails

broiled two 8oz tails served with drawn butter

Fresh Maine Lobster

2.5-5 lbs broiled or steam ask your server about size, availability

Spinach

Broccoli Rabe

Garlic Mashed Potatoes

Fried Shoe String Zucchini

Asparagus

Cannellini Bean Salad

Steak Fries

Onion Rings