Harbor Lights - Norwalk, CT

Served with cherry peppers aioli

Served over julienned mango and cucumber salad with tartar sauce

Steamed mussels with garlic white wine and lemon sauce and pepper flakes parsley

Clams baked with peppers, garlic and bacon served in the shell

Marinated in lemon, extra virgin olive oil and fresh garden herbs

With onions, red and green peppers over cucumber with wasabi aioli and ginger soy sauce

Served over a mango pineapple chutney drizzled with sweet soy glaze

Seasoned with fresh herbs served with artichoke hearts and tzaziki sauce

Sliced prosciutto, honeydew and melon served with a drizzle of olive oil and balsamic fig glaze

Assortment of organic greens with your choice of house made vinaigrette

Romaine lettuce with lemon-anchovy dressing, croutons and shredded parmesan

Marinated in herbs and spice served on a bed of arugula, cherry tomatoes, cherry peppers and avocado dressed with a lemon olive oil dressing

Poached salmon served with organic mesclun greens and orange slices in a citrus salsa

Calamari, octopus, mussels, and shrimp served over arugula salad with red onions, diced tomato and citrus vinaigrette

Served with feta, cucumbers, tomatoes, onions, and oregano in a extra virgin olive oil and vinegar dressing

Romaine, lettuce, chopped tomato, bacon, egg topped with marinated grilled chicken with blue cheese dressing

Fish wrap in a flour tortilla with fresh catch of the day, onions, tomatoes, avocado, and roasted jalapeno mayonnaise served with fries

With French fries, Bacon, Cheese, Onions, lettuce and tomato

Open face on a pita bread, with chopped lettuce, tomato and avocado marinated in Cajun mayonnaise

Served in whole wheat tortilla with chopped lettuce, tomato and gorgonzola in a spicy buffalo aioli mayonnaise

Tossed with celery and mayonnaise on potato bread served with lettuce, tomato, bacon and fries

Served with rice and asparagus in a white wine and Provencal sauce

Served with butternut squash risotto and asparagus in a blood orange port wine sauce

Filet Bronzini served over salad consisting of cucumbers, tomatoes, onions, olives, feta and basil

Linguine tossed with clams and mussels in a garlic white wine parsley sauce

Lightly battered Tilapia served with tartar sauce and French fries

Various mushrooms tossed with a white truffle oil risotto

Romaine lettuce with lemon-anchovy dressing, croutons and shredded parmesan

Served with spicy walnuts, sliced pear, endives, oranges over arugula tossed with lemon olive oil dressing

Organic greens served with cherry tomatoes, shaved fennel, red onions, and cucumbers with balsamic vinaigrette

Served with feta, cucumbers, tomatoes, onions, and oregano in a extra virgin olive oil and vinegar dressing

Served with cherry peppers aioli

Served over julienned mango and cucumber salad with tartar sauce

Steamed mussels with garlic white wine and lemon sauce and pepper flakes parsley

Clams baked with peppers, garlic and bacon served in the shell

Marinated in lemon, extra virgin olive oil and fresh garden herbs

With onions, red and green peppers over cucumber with wasabi aioli and ginger soy sauce

Served over a mango pineapple chutney drizzled with sweet soy glaze

Seasoned with fresh herbs served with artichoke hearts and tzaziki sauce

Sliced prosciutto, honeydew and melon served with a drizzle of olive oil and balsamic fig glaze

Served with a cucumber and mango thai styled salad

Served with gilled zucchini and squash in a lemon olive oil sauce

Served with butternut squash risotto and asparagus in a blood orange port wine sauce

Served with rice and asparagus in a white wine and Provencal sauce

Served with roasted butternut squash, asparagus and pineapple-mango chutney

Filet Bronzini served over salad consisting of cucumbers, tomatoes, onions, olives, feta and basil

1 1/2 Lobster stuffed with crabmeat and shrimp, lightly gratinee, served with seasonal vegetables and veggie risotto

$5 out of shell

Served with gratin potatoes and asparagus in a port wine demiglaze

Served with roasted potatoes and haricot vert finished in a peppercorn sauce

Semi boneless organic chicken marinated and roasted in a garlic white wine sauce served with gratin potatoes and haricot vert

Littlenecks, mussels, shrimp, calamari and chunks of swordfish and mahi mahi in a tomato clam broth

Various mushrooms tossed with a white truffle oil risotto

Creamy risotto tossed with diced tomatoes and scallions

Linguine tossed with clams and mussels in a garlic white wine parsley sauce

Puff Pastry filled w/ vanilla ice cream garnished w/ chocolate sauce

Whipped rich chocolate served in a martini glass

Chilled vanilla bean custard topped with caramelized sugar

Shredded Kataifi soaked in syrup with a creamy filling

An assortment of mixed fruit changes daily

Assortment of mixed sorbets changes daily

Jumbo shrimp served with spicy cocktail sauce

Sliced prosciutto, honeydew melon served with a drizzle of olive oil and balsamic fig glaze

Sherry wine and cream sauce infused with lobster meat

Marinated Lamb Chops with fresh herbs

Served with spicy walnuts, sliced pear, endives, oranges over arugula tossed with lemon olive oil dressing

Romaine lettuce with lemon-anchovy dressing, croutons and shredded parmesan

Served with butternut squash risotto and asparagus in a blood orange port wine reduction

With jasmine rice, asparagus, capers and cherry tomatoes in a lemon white wine sauce

Salmon, mahi, swordfish, mussels, shrimp, clams and calamari in a saffron broth

Served with fingerling potatoes and haricot vert in a peppercorn sauce

Served with black truffle mashed potatoes and broccoli rabe topped with rosemary black pepper garlic butter sauce

Organic chicken marinated and roasted in a garlic white wine sauce served with mashed potato and haricot vert

Refreshing key lime juice infused with condensed milk in a graham cracker crust

Cream and fresh strawberries

Vanilla bean custard with caramelized sugar

Creamy rich Godiva chocolate