fresh jumbo lump crab meat, fresh herbs, sauteed and topped with a sweet and sour corn-mango chutney with smoked jalapeno aioli.
tender ground lamb meatballs braised and tossed with fresh tomatoes, garlic, toasted pine nuts and feta cheese.
tender calamari pieces are lightly fried and served with a yellow tomato dipping sauce.
"new england style." the freshest long island chopped clams, potatoes, bacon and herbs are cooked to perfection and finished with heavy cream.
pan seared tuna (served rare and cool) in a fragrant lemongrass oil served with gingered eggplant dumplings, wasabi, and a soy syrup.
prince edward island mussels quickly steamed and topped with a broth of white wine, lemon, butter and garlic.
juicy pulled pork served on slider rolls with spicy house made pickle slices, shredded sharp gouda cheese and a dijon aioli.
tender st. louis ribs coated with a hot and sweet house made barbeque glaze, served with a crispy shrimp, bell pepper empanada and cumin sour cream.
your choice of cherrystones or littlenecks served with a tangy cocktail dipping sauce.
a seafood standard with cocktail sauce and lemon.
per half dozen, served with a roasted tomato, ginger, mignonette dipping sauce.
classic egg-anchovy based dressing, romaine lettuce, garlic croutons, shaved pecorino romano cheese.
sliced beets and organic spring mix tossed with toasted walnuts, blue cheese and sliced apples. tossed with a 19 fruit vinaigrette.
wilted young organic spinach topped with sliced portabella mushrooms, creamy goat cheese and an apple smoked bacon vinaigrette.
young organic baby greens, grape tomatoes, cucumbers, tossed with an apple balsamic vinaigrette and imported feta cheese.
layers of fresh mozzarella and beefsteak tomatoes marinated in olive oil and balsamic vinegar served over baby arugula with a prosciutto, basil, pesto panini.
scallops served on top of crushed sweet potatoes infused with cinnamon and jalapeno pepper. served with a black bean sauce and finished with a cilantro lime vinaigrette.
flounder lightly sauteed a la meuniere with capers, toasted pine nuts, parsley and a touch of lemon. served with herbed basmati rice and fresh vegetables.
filet of scottish salmon poached and served on top of a miso, saki glazed noodle and vegetable salad. finished with a pistachio, wasabi compound butter
thick cut swordfish fire grilled served over roasted rosemary fingerling potatoes. finished with a crushed red pepper, white balsamic tomato jam and micro arugula.
the freshest yellow fin tuna pan seared and served on top of a tuscan tomato and white bean sauce. finished with black garlic, pancetta and basil whipped goat cheese.
beautiful, hard shell lobsters, steamed or stuffed.
moist filet of halibut coated with a wild mushroom powder served in a green onion parmesan cream sauce and finished with a truffle compound butter.
jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes tossed with ribbons of fettuccine.
with chicken and sun dried tomatoes - rigatoni pasta cooked al dente, with grilled chicken, sun dried tomatoes and spinach with a roasted pepper cream sauce.
10 ounce tender filet, grilled to temperature then topped with caramelized vidalia onions and gorgonzola cheese.
four hour braised short ribs served over gouda cheese, hot cherry pepper mashed potatoes. finished with a bourbon, black pepper sauce
boneless, grass fed, aged sirloin charbroiled. topped with fried leeks and a port wine glaze. served with whipped potatoes and chef's vegetables.
crusted with an asiago, hot italian sausage topping, finished with a caramelized garlic, crushed red pepper balsamic compound butter.
two oversized chocolate chip cookies, vanilla ice cream, warm hot fudge and whipped cream.
a thick, rich, decadent classic topped with a scoop of vanilla ice cream.
cool, creamy custard, flavored per day - topped with caramelized sugar and whipped cream.
a light creamy cheesecake, full of fresh berries, in a citrus cookie crust.
a classic light dessert...extra large strawberries dipped in a decadent chocolate, served with fresh whipped cream and a cookie wafer.
fresh apples and blueberries, cooked in a southern comfort glaze and finished with a crumb topping.
toasted southern pecan crust lined with chocolate and filled with a light banana custard with caramelized banana slices.
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.