Three Italian sausages, herb laced, ricotta stuffed meatballs nestled in red pepper and onion sauce.
PEI mussels steamed in fennel herb broth with Italian sausage; rosemary bread on the side.
Crispy pork belly slices with sticky ginger glaze and celery root purée.
Three large morsel cold water breaded lobster cakes, pan-seared with wasabi caper sauce.
Steak and vegetable dumplings, pan seared with tea sauce and crushed cashews.
Stuffed with blue cheese and bacon, with whole grain mustard sauce.
Half pound of breaded scallops with dipping sauces.
Crispy tortillas with steak, onions, mushrooms, and white cheese with a horseradish cream sauce.
Ground Italian sausage and blue cheese stuffed dates wrapped in bacon, on couscous kaya.
Crispy large almond-coated prawns on hearts of palm slaw, with a sriracha remoulade.
Crab, sausage, onion redux and mozzarella cheese stuffed mushrooms.
Mixed greens with tomatoes, house croutons, cucumbers, shaved romano, and white balsamic vinaigrette.
Arugula, feta, watermelon, chopped mint, pecans and a citrus vinaigrette.
Cold lobster salad with carrots, celery, onion, Caesardressed romaine, shaved romano, diced hard-boiled egg, olives and roasted red bell pepper.
Grilled romaine, blue cheese, cherry tomatoes, bacon, red onion with blue cheese vinaigrett.
Baby spinach, candy walnuts, bacon pieces, and tomato wedges with a warm bacon vinaigrette.
10 oz. butter-basted top sirloin.
12 oz. butcher-trimmed strip steak topped with sauteed onions and mushrooms.
24 oz. porterhouse rubbed in sea salt, fresh garlic, and lemon.
22 oz. bone-in ribeye.
10 oz. center-cut ribeye rubbed with sugar and spice, then blackened in a cast-iron skillet with a touch of Irish whiskey.
6-ounce prime cut filet or 12-ounce prime cut filet.
16 oz. Berkshire double bone in pork chop seared with a citrus paprika rub, tomato jalapeno agrodolce, rosemary garlic whipped potatoes and a seasonal vegetabl.
Rice noodles, garden primavera, three coated shrimp, sliced sirloin, with THA sauce.
10 oz. tempura chicken breast in maple honey mustard sauce with pecans, accompanied by a wild pepper/onion potato hash and vegetable.
Bluefin tuna, Caribbean jerk rub, vegetable of the day, cilantro, jasmine rice and mango salsa.
Pan seared Chilean Sea Bass, angel hair pasta with a herb cream sauce and butter bread crumbs.
Bay of Fundy salmon, cajon rubbed with candied carrot almondine and celery root purée.
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.
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