Pier Seven Restaurant - Washington, DC

lobster, crabmeat & shrimp

fresh mozzarella cheese, sliced tomato, grilled vegetables and virgin olive oil

fridays only

as in andalucia

shrimp, scallops, crab cake, filet of sole, lightly breaded and fried to a golden brown or broiled, served with tartar sauce

served with crabmeat dressing and glazed mornay sauce

combination lobster, scallops, shrimp cooked in rich newburg sauce with sherry wine, served with garni himalayan rice

norfolk, scampi or fried

baked large pink white shrimp stuffed with crabmeat and seasoned herbs, served with himalyan rice

backfin crabmeat cooked in butter, cream, seafood herbs and seasonings

fresh new england scallops, breaded and deep fried or broiled

backfin crabmeat, herbs and seafood seasoning

two (2) whole lobsters, averaging a pound and a quarter each, stuffed with seafood dressing or plain broiled and served on a sizzling platter

one (1) whole lobster stuffed with seafood dressing or plain broiled and served on a sizzling platter

made with a fish broth, fresh clams, lobster, shrimp, bay scallops, black mussels, julienne of onions, celery, leeks, tomatoes, fennel and spanish saffron seasoning

sauteed meuniere amandine with brown butter sauce

from the coldest waters of the world, broiled in their own back shells and served with creamy parsley butter

sauteed with fresh herbs in a light sherry sauce served with mediterranean vegetables and basmati rice

choice picked with mild barbecue sauce

personally selected and aged on the premises

personally selected and aged, server with mushroom cap

double cut of filet mignon, broiled and sliced in view of guests, accompanied by an assortment of garden vegetables and sauce bearnaise

lobster tail and petit filet mignon on crouton with whole fresh mushroom cap and drawn butter sauce

personally selected and aged, served in its own juices

medallions of white veal sauteed in butter with fresh shallots, topped with crabmeat and asparagus spears, sherry wine, brown butter sauce with capers, garni bearnaise sauce

duckling cooked on the open hearth well rendered to a crispy brown, served with rice pilaf and orange sauce

with julienne of fresh vegetables with dill butter, served with rice pilaf

garlic, capers, basil, fresh tomatoes, black olives and anchovies - optional, served with pene pasta, puttanesca

with fresh tomatoes and basil

sauteed with shrimp, fresh tomato & basil

with lobster sauce and garni

broiled with bercy butter

dipped in egg sauteed with lemon butter

italian spinach, roasted garlic and oregano

fresh tomatoes, basil, onions and virgin olive oil

sauteed with herbs, garlic, tomatoes and lobster sauce