Pan roasted salmon topped with colossal crab meat & marinated tomatoes finished with a champagne beurre blanc
crisy calamari toased withsea salt and parsley accompanied by spice fra diavolo and horseradish sauce
Thinly pounded chicken breast layered with Prosciutto Di Parma and asiago cheese sauteed in a light egg batter and finished with an aged sherry demi-glace
mixed greens tossed with honey balsamic vinagrette garnished with blue cheese sliced pears pralines and dried cranberries
thinly pounded chicken breast sauteed with wild mushroom in sweet marsala wine demi glace
chilled jumbo shrimp served with a tangy cocktail sauce and creamy horseradish dipping sauce
littleneck clams steamed with garilc fresh herbs and chardonnay served with a toasted baguette
crisy calamari toased withsea salt and parsley accompanied by spice fra diavolo and horseradish sauce
sweet maryland crabmeat tossed with lemon cracker crumbs and fresh herbs served over beurre blanc
prince edward island mussels simmered in a spicy roasted garlic plum tomato sauce with a toasted baguette
classic caramelized onion soup with a hint of sherry topped with provolone mozzarella and swiss chees
mixed greens tossed with honey balsamic vinagrette garnished with blue cheese sliced pears pralines and dried cranberries
jumbo shrimp and maryland crabmeat sauteed with fresh herbs and baby spinach in a brandy tomato cream sauce tossed with tagliatele pasta
littleneck clams steamedwith fresh garlic italian parsley and chardonnay tossed with angel hair pasta and whole baby clams
sauteed spinach mushrooms and plum tomatoes with garlic and white wine served over rigationi pasta topped with a crispy chicken cutlet and melted asiago cheese
littleneck clams prince edward island mussels maryland crabmeal and jumbo shrimp
homemade raviloi filled with ricotta cheese served in a traditional bolognese sauce with
sauteed spinach asparagus mushrooms roasted peppers and vine ripened tomatoes tossed with fluffy potato gnocchi finished in a roasted garlic and basil pesto sauce
an 18 oz center cut ny strip steak charbroiled and topped with maitre d hotel butter and crispy onion rings
a 10oz cut of filet mignon charbroiled and topped with a creamy gorgonzola herb crust finished with a ruby port with demi glace
Pan roasted salmon topped with colossal crab meat & marinated tomatoes finished with a champagne beurre blanc
Thinly pounded chicken breast layered with Prosciutto Di Parma and asiago cheese sauteed in a light egg batter and finished with an aged sherry demi-glace
thinly pounded chicken breast sauteed with wild mushroom in sweet marsala wine demi glace
Filet mignon and jumbo gulf shrimp served on a bed of lo mein noodles combined with baby bok choy, caramelized onions, and shiitake mushrooms finished in a sweet and spicy hoisin sauce.
Braised pork shank cooked until tender served crispy and finished with an Angry Orchard apple glaze
Hours of Service:
Friday: 11:30am - 2:30pm
Friday: 4:00pm - 9:30pm
Monday: closed
Sunday: 4:00pm - 7:30pm
Tuesday: 11:30am - 2:30pm
Tuesday: 4:00pm - 9:00pm
Saturday: 11:30am - 2:30pm
Saturday: 4:00pm - 9:30pm
Thursday: 11:30am - 2:30pm
Thursday: 4:00pm - 9:00pm
Wednesday: 11:30am - 2:30pm
Wednesday: 4:00pm - 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.