Prawn Cocktail

Over romaine lettuce with a pink horseradish sauce. (GF, Cal. 250*)

Prosciutto Di Parma

With fresh mozzarella, roasted red peppers and fresh Basil. (GF, Cal. 364*)

Tuna Carpaccio

Sushi grade Ahi, served over greens with a wasabi-soy dressing. (GF, Cal. 260*)

The Station Antipasto - (For Two)

Parma Prosciutto, soppresatta, fresh mozzarella, reggiano parmiagiano, roasted peppers, gaeta olives, hot cherry peppers (GF, Cal 650*)

Wild Mushroom & Sausage Puff

Fresh mozzarella, and a brandied cream sauce. (Cal. 643*)

Blackened Shrimp

Spicy, served with a black and white bean salad. (GF, Cal. 325*)

Fried Calamari

Flash fried, and served with marinara.

Shrimp Ajillo

Pan roasted with garlic and Cajun spice, served with corn salsa. (Cal. 480*)

Firecracker Calamari

Tossed with garlic, scallions, sun-dried tomatoes, gaeta olives, hot cherry peppers, tomatoes, capers and balsamic.

Cajun Chicken Corn Chowder

Vegetarian Vegetable

Arugula Salad

Caramelized onions, tomatoes and bleu cheese (GF, Cal. 409*)

Pear Salad

Walnuts, gorgonzola, walnut vinaigrette. (GF, Cal. 390*)

Caesar Salad

Our version of this classic dressing. (GF, Cal. 459*)

Cranberry Salad

Mesclun greens, candied pecans, bleu cheese. (GF, Cal. 459*)

Seafood Salad

Shrimp, calamari, celery, red onions, lemon vinaigrette. (GF, Cal. 240*)

Sauteed Baby Spinach (GF, Cal. 250*)

Wild Mushroom Saute (GF, Cal. 180*)

Shoestring Potatoes (Cal. 390*)

Creamed Spinach (Cal. 330*)

Spicy Chefs Potatoes (Cal. 400*)

Scalloped Potatoes (GF, Cal. 316*)

Penne with Chicken

With scallions and tomatoes in a pink, vodka sauce.

Penne with Shrimp (Cal. 460*)

Sauteed with garlic, tomatoes and fresh basil.

Linguine with Shrimp and Chicken

Sauteed with a scampi sauce.

Linguine, Shrimp and Sausage (Cal. 504*)

Served with a spicy red sauce.

Spinach Fettuccine Pesto

Chicken, sun-dried tomatoes, creamy pesto sauce.

Rigatoni Bolognese

Classic italian meat sauce.

Rigatoni with Basil & Mozzarella (Cal. 760*)

Sauteed with zucchini in a pink sauce.

Rigatoni Broccoli Rabe & Sausage (Cal. 544*)

Sauteed with garlic, olive and tomatoes.

Pappardelle with Wild Mushrooms (Cal. 550*)

Sauteed with zucchini in a porcini mushroom sauce.

Pappardelle Chicken & Arugula

Sauteed with garlic and tomatoes.

Chicken Caesar Salad

Grilled chicken breasts over our famous caesar salad.

Grilled Chicken Maytag Salad

Mesclun greens, candied dried pecans, dried cranberries, bleu cheese. (GF, Cal. 743*)

Grilled Chicken Hearts of Palm Salad

Arugula, red onions, tomatoes, lemon vinaigrette, shaved reggiano. (GF. Cal. 450*)

Grilled Buffalo Chicken Wedge

Spicy chicken served over iceberg wedge, bacon, tomato with creamy bleu cheese dressing. (GF. Cal 750*)

Seared Sesame Salmon Salad

Chinois marinated, served over mesclun greens with a soy-ginger wasabi dressing. (GF. Cal. 550*)

Cajun Grilled Ahi Tuna

Spicy, served over arugula, tomato and onion salad. (GF. Cal. 390*)

Grilled Shrimp Salad

Marinated and served with a honey - dijonette over mesclun salad. (Gf. Cal 290*)

Grilled Calamari

Over mesclun greens with a balsamic reduction. (GF, Cal. 380*)

Grilled Steak

Over mesclun salad with a balsamic vinaigrette. (GF. Cal. 850*)

Shrimp & Portabella Mushroom Ravioli

Sautéed with shallots, mushrooms, tomatoes and a cognac cream sauce. (Cal. 660*)

Chicken Toscana

Breaded, pan-fried, topped with tomatoes, mozzarella baked with gaeta olives, white wine and lemon. (Cal. 650*)

Lump Crab Cakes

Pan fried and baked, served with shoestring potatoes and tartar sauce. (Cal. 725*)

Chicken & Shrimp Jambalaya

Andouille, sweet peppers, onions, Cajun spiced red sauce. (Cal. 850*)

Grilled Salmon Filet

Served with grilled vegetables. (GF, Cal. 407*)

Chicken Madeira

Sautéed with garlic, mushrooms and sun-dried tomatoes. (Cal. 409*)

Chicken Giambotta

Sautéed with garlic, onions, sweet & hot peppers, sausage & potatoes. (Cal. 970*)

Blackened Ahi Tuna

Spicy, served with a black and white bean salad. (GF. Cal. 600*)

Seared Sirloin

Salt and pepper encrusted, served over spinach. (GF)

Medallions of Beef

Shallots, mushrooms, fresh thyme and burgundy sauce. (Cal. 554*)

Maryland Crab Cake

Fried lump crab cake served with tartar sauce.

Crispy Buffalo Chicken

Fried chicken, spicy buffalo sauce, bleu cheese dressing.

NY Strip Steak Sandwich

Served with spicy chef's potatoes on garlic bread.

Grilled or Fried Chicken Breast

House Roasted Turkey BLT

Italian bread, bacon and mayo.

Prosciutto, Roasted Red Peppers, & Fresh Mozzarella

Prawn Cocktail

Over romaine with pink horseradish sauce.

The Station Antipasto

(For Two) Parma prosciutto, soppresatta, fresh mozzarella, Reggiano parmigiana, roasted peppers.

Proscuitto Di Parma

Fresh mozzarella, roasted peppers, garlic, extra virgin olive oil, fresh basil (GF, Cal. 364*)

Portabella Mushroom Napoleon

Portabella mushroom with fresh mozzarella, roasted peppers over spring mix with a balsamic demiglaze. (Cal. 380*)

Seared Tuna

Ahi Tuna served with Japanese Seaweed salad, pickled ginger and wasabi.

Jumbo Lump Crab Cake

With baby greens, roasted pepper sauce and mustard sauce. (Cal. 550*)

Wild Mushroom and Sausage Puff

Sausage, mushrooms and mozzarella wrapped in a puff pastry with a brandied cream sauce.

Firecracker Fried Calamari

Garlic, scallions hot peppers, olives balsamic vinegar.

Prince Edward Island Mussels

Steamed, served with garlic, scallions and tomatoes In a Cajun spiced Broth. (GF, Cal. 260*)

Blackened Shrimp

Spicy, served with a black & white Bean Salad (GF, Cal. 325)

Fried Calamari

Flash Fried served with Marinara.

Jumbo Shrimp Ajillo

Pan roasted with garlic and Cajun Spices. (Cal. 481*)

Cajun Chicken Corn Chowder

Vegetarian Vegetable Soup

Pear Gorgonzola & Walnut Salad

Mesclun greens and a walnut vinaigrette. (GF, Cal.389*)

Arugula Salad

Caramelized onions and blue cheese, balsamic vinaigrette (GF, Cal. 409*)

Dried Cranberry Salad

Mesclun greens, candied pecans, crumbled blue cheese. (GF, Cal. 459*)

Seafood Salad

Shrimp, calamari, celery, red onion, lemon, evoo. (GF, Cal. 240*)

Portabello Mushroom & Beet

warm goat cheese, baby spinach (GF, Cal. 300*)

Caesar Salad

Without croutons. (GF, Cal. 450/550*)

Penne with Chicken

Scallions and tomatoes in a pink vodka sauce.

Penne with Spinach ( Cal. 460*)

With garlic, olive oil and sundried tomatoes.

Spinach Fettuccine Pesto

Chicken, sun-dried tomatoes and a creamy pesto sauce.

Rigatoni Bolognese

Mezza rigatoni tossed in a light Meat Sauce.

Rigatoni with Basil & Mozz

With zucchini in a pink Sauce (Cal. 760*)

Pappardelle Chicken & Arugula

Garlic, tomatoes and olive oil. ( Cal. 650*)

Pappardelle with Mushrooms

With zucchini in a porcini mushroom sauce. (Cal. 550*)

Rigatoni, Sausage & Rabe

Garlic, olive oil and light tomato broth. (Cal. 786*)

Seafood Fra Diavlo (Cal. 675)

Shrimp, mussels, calamari over linguine.

Linguine with Shrimp

Scampi style over linguine (Cal. 735*)

Stuffed Pork Chop

Stuffed with sausage and cornbread, served with a roasted garlic sauce.

Chicken Toscana

Breaded, pan fried, topped with tomatoes and mozzarella with gaeta olives, white wine and lemon.

Shrimp, & Portabello Mushroom Ravioli

Shallots, mushrooms, tomatoes, cognac cream sauce.

Grilled Marinated Hanger Steak

Served with scalloped potatoes and spinach.

Chicken Jambalaya

Andouille, shrimp, sweet peppers, onions, garlic and a Cajun red sauce.

Chicken Balsamic

Garlic, shallots, mushrooms, hot Cherry peppers, balsamic brown sauce. (Cal. 534*)

Shrimp Horseradish and Capers

Served with a dill creams sauce over spinach fettuccine. (Cal. 675*)

Salmon with Fine Herbs

Shallots, mushrooms, fine Herb pink peppercorn cognac sauce. (Cal. 650*)

Filet Mignon Gorgonzola

A station favorite - King cut filet Mignon with a gorgonzola & Herb crust, served over sautéed spinach with shoestring potatoes.

Wasabi Panko Encrusted Tuna

Tuna encrusted with panko breadcrumbs and wasabi served with a Rich risotto, seaweed salad, frizzled leeks, balsamic reduction.

Chicken Madeira

Garlic, mushrooms, and a madeira wine sauce. (Cal. 409*)

Shrimp & Spinach

With mushrooms, and garlic in a light tomato broth. (GF, cal. 473*)

Tilapia Oreganate

Baked with a lemon Herb crust. (Cal. 550)

St. Peter’s Fish Marechiara

Shrimp, onions and Basil in a light tomato broth. (GF, cal 400*)

St. Peter’s Fish

Sautéed with garlic, tomatoes and fresh Basil. (Cal. 486*)

Baked Salmon

Baked with a walnut pesto crust. (Cal. 640)

Blackened Ahi Tuna

Spicy, served with black and white bean salad.

Grilled Medallion of Beef & Spicy Shrimp Ajillo(Cal. 785*)

Filet Mignon Burgundy

Shallots, mushrooms, fresh thyme and burgundy sauce. (Cal. 654*)

Sirloin Steak Au Poivre

Encrusted in peppercorns and served in a cognac sauce with roasted shallot.

Sirloin Steak Diane

Sautéed with shallots, mushrooms and a dijon mustard cream sauce.

Seared Sirloin

Salt and pepper encrusted, seared to temperature, served with spinach. (GF)

Chicken Paillard

Filet Mignon - Q - 6oz

Filet Mignon - K - 10 oz

Sirloin Steak - 16 oz

Salmon - 8 oz

Scalloped Potatoes

(GF, Cal 316*)

Sautéed Spinach (GF, Cal. 180*)

Creamed Spinach (Cal.330*)

Wild Mushroom Sauté

(Cal. 180*)

Chefs Potatoes

(Cal. 400*)

Shoestring Potatoes

(Cal. 390*)

Grandma's Chocolate Cake

Peanut Butter Chocolate Ganache

Ice Cream

Warm Apple Pie a La Mode

Warm Caramelized Pear Tart a la Mode

Creme Brulee

Fresh Berries and Cream

Bread Pudding

Blueberry Cobbler