Another delicious Sasscer's cake
Rich, Dark Chocolate Fondant
Freshly shucked local oysters baked with bacon, baby spinach, Parmesan, and Sambuca cream sauce.
Freshly shucked middleneck clams topped with mozzarella, bacon, breadcrumbs and our signature Scampi sauce.
Jumbo Gulf shrimp simmered in a classic lemon, butter, garlic, white wine sauce, and served over crostini.
Flash fried Eggplant layered with prosciutto di Parma, ricotta, mozzarella, and basil. Baked in Primo Marinara and topped with Parmesan Reggiano.
Toasted baguette topped with finely diced tomato, onion, basil, garlic and EVOO.
Buffalo, Tuscan, Honey Garlic, or Old Bay. Served with celery and your choice of Ranch or Blue Cheese.
Hand-cut fresh calamari lightly breaded and flash fried. Served with Marinara and Garlic Aioli. Also available grilled.
Our signature recipe crab dip served with crackers and mini baguette. (French bread bowl +$2)
Fresh Buffalo mozzarella, with sliced seasonal tomatoes, fresh basil, EVOO, and balsamic glaze.
New England mussels simmered in your choice of roasted tomato broth or garlic white wine sauce. (Add Italian sausage in spicy marinara +$2)
Fresh Burrata Mozzarella served over garlic toasted crostini and baby arugula with heirloom tomatoes, fresh basil, aged balsamic vinegar, California EVOO, and crispy prosciutto di Parma.
Twin skewers of cubed chicken breast rolled in crushed pistachios then baked and finished in a fig & honey Marsala wine demi.
Diver scallops wrapped in Applewood smoked bacon and topped with a roasted red pepper and herb breadcrumb then broiled and finished in our signature scampi sauce.
Meat and cheese charcuterie paired with crackers, dried fruits, nuts, honeycomb, and fig compote.
Mixed Greens topped with grapes, sliced apples, walnuts, gorgonzola, and celery served with balsamic vinaigrette.
Arcadia greens tossed in a maple-champagne vinaigrette topped with candied pears, candied pecans, and gorgonzola crumbles.
Garlic roasted tomatoes, candied pecans, and goat cheese crumbles tossed in Pomegranate Vinaigrette.
Topped with artichoke hearts, roasted red peppers, walnuts, and gorgonzola crumbles.
Sliced strawberries over baby spinach with carrot, red onion, goat cheese, pecans with raspberry vinaigrette.
Iceberg lettuce topped with crispy fried prosciutto di Parma, cherry tomatoes, croutons, gorgonzola crumbles, and pickled onion.
Mixed greens, carrots, cucumbers, red onion, tomatoes, Kalamata olives, and pepperoncini.
Romaine, grated Parmesan, seasoned croutons, homemade dressing, and Parmesan Reggiano.
Diced Roma tomatoes, chopped basil, and fresh Buffalo mozzarella with San Marzano tomato sauce.
Choice of three toppings.
Shaved Philly ribeye, mixed peppers, onions, and provolone with our white sauce.
Sausage, bacon, and pepperoni with ground beef, mozzarella and provolone.
Broccoli, Portabella mushroom, baby spinach, diced tomato, and your choice of red or white sauce.
Crispy prosciutto di Parma, diced pineapple, mozzarella, and provolone with your choice of white or red sauce.
Chicken, bacon, sausage, baby spinach, diced tomato, and mozzarella with our spicy rose sauce.
Sliced trinity meatballs with our hearty marinara, fresh mozzarella, chopped basil, and shaved Parmesan Reggiano.
Grilled chicken, baby spinach, sun-dried tomato, Kalamata olives, mozzarella and feta cheese over white sauce.
Jumbo Gulf shrimp and jumbo lump crab with a sprinkle of Old Bay with your choice of white or red sauce.
Prosciutto di Parma, walnuts, and gorgonzola crumbles baked with fig compote then topped with baby arugula and a drizzle of balsamic glaze.
Spaghetti pasta, San Marzano tomato sauce, and your choice of homemade Trinity meatballs, meat-sauce, or Italian sausage.
Penne sautéed in our creamy rose sauce with chopped basil and Parmesan.
Egg-noodle fettuccine tossed in creamy garlic Parmesan alfredo sauce.
Jumbo Gulf shrimp simmered a classic lemon, butter, garlic, and white wine sauce. Served over linguine pasta with Parmesan.
Portabella mushrooms, baby spinach, asparagus tips, broccoli, and diced tomato sautéed in a creamy vodka rose or roasted garlic and oil.
Penne pasta tossed in a spicy San Marzano marinara with fresh basil and Parmesan.
Ziti pasta simmered with ricotta cheese, ground beef, and creamy rose sauce topped with melted mozzarella and tomato sauce.
Stuffed with a Portabella and Cremini mushroom mousse and simmered in Marsala wine demi with Parmesan.
Layered pasta sheets stuffed with creamy ricotta, tomato sauce, Italian sausage, and ground beef.
Cheese filled pasta simmered in a creamy rose sauce with baby spinach, diced tomato, fresh basil, and Parmesan.
Fresh potato dumplings simmered in your choice of Sorrentina (ricotta cheese, creamy rose sauce and melted mozzarella) or Pesto (Parmesan, roasted garlic, fresh pesto cream sauce).
Atlantic Salmon fillet stuffed with a bacon and herb breadcrumb then baked and topped with jumbo lump crab and our Chesapeake cream sauce.
Jumbo Gulf shrimp stuffed with our signature recipe crab cake, baked, and finished in a roasted red pepper scampi sauce. Paired with risotto primavera tossed with broccoli, baby spinach, asparagus tips and mushrooms.
12oz French Cut Rib Chop dusted with Panko and Parmesan then seared and broiled. Topped with sautéed mushrooms in a Marsala wine reduction.
Tender hand-cut CAB filet marinated in olive oil, garlic, and rosemary then seared and broiled to temperature.
A duo of filet mignon and your choice of a crab cake or trio of stuffed shrimp.
Marinated chicken stuffed with prosciutto di Parma and mozzarella cheese, then breaded and broiled. Finished in our signature Chesapeake cream sauce.
Hand-breaded with Panko and Parmesan then flash fried and baked in San Marzano tomato sauce with melted mozzarella.
Sautéed with mixed mushrooms in Marsala wine demi-glace.
Layered with prosciutto di Parma and mozzarella then simmered in a traditional lemon brandy sauce.
Topped with garlic sautéed spinach and melted mozzarella simmered in our creamy vodka rose sauce.
Simmered in our Sambuca cream sauce with Applewood smoked bacon, baby spinach, Parmesan, and melted mozzarella.
Layered with jumbo lump crab meat and Fontina cheese then sautéed in a traditional scampi white wine sauce.
Simmered in a rosemary infused white wine reduction with Spanish capers.
Dipped in egg wash then sautéed in a delicate lemon butter white wine sauce.
Simmered in a creamy rose sauce with button mushrooms and cherry tomatoes then topped with jumbo lump crabmeat.
Layers of baked eggplant, melted mozzarella cheese, and San Marzano tomato sauce served over angel hair pasta.
Tomatoes and onions, simmered in a garlic basil white wine sauce then topped off with fresh Buffalo mozzarella.
Pappardelle simmered in our creamy garlic Parmesan cream sauce with jumbo lump crab meat, seared scallops, and jumbo Gulf shrimp.
Pasta sheets stuffed with chicken and ricotta cheese, sautéed with baby kale, roasted red peppers, garlic, and Parmesan.
Stuffed with a Maine lobster and ricotta cheese mousse then sautéed in our creamy rose sauce with melted mozzarella.
Chicken, bacon, and sausage sautéed in a spicy rose sauce with baby spinach, diced tomato, and Parmesan.
Mild Italian sausage sautéed with baby spinach in a rich brandy sauce.
Hand-cut CAB filet tips simmered in a Marsala wine sauce with mushrooms, baby spinach, and Parmesan topped with gorgonzola crumbles.
Ground Angus beef and Applewood bacon patties grilled and otpped with horseradish cheddar, lettuce and chipotle mayo on toasted brioche.
Seasoned ground Angus beef grilled to temperature and served on toasted brioche bun topped with mushrooms, bacon and choice of provolone, cheddar or American cheese.
Seared Philly Ribeye, diced bacon and mushrooms on toasted Ciabatta topped with lettuce, tomato and mayo.
Smoked turkey topped with Applewood smoked bacon, cheddar cheese and tomato on toasted ciabatta with sun dried tomato pesto.
Sliced prosciutto di Parma, capicolla and soppressata with mozzarella cheese, sliced lettuce, onion and tomato on ciabatta sub roll with Parmesan, oil and vinegar.
Shaved Philly ribeye grilled with mixed peppers and onions, topped with melted provolone, lettuce, tomato and mayo on ciabatta sub roll.
Choice of meatball, chicken or veal in Primo Marinara topped with melted mozzarella on ciabatta sub roll.
Signature raspberry chicken salad with walnuts and craisins on a toasted brioche bun.
Traditional Maryland-style chopped shrimp salad with celery, lemon and Old Bay on a toasted brioche bun.
Zesty Peppadew peppers, feta cheese, cucumbers, lettuce, tomato and red onion on toasted ciabatta with sun dried tomato pesto.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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