jumbo shrimp cocktail served tall with vodka old bay cocktail sauce.
bring the sweet flavor of the sea to your table. a half dozen, freshly shucked clams paired with our zesty, house-made cocktail sauce.
a half dozen, freshly shucked bluepoint (long island sound) served with our zesty, house-made cocktail sauce.
grilled flatbread, fresh tomato and basil, balsamic vinaigrette.
three, large local mushroom caps with a tasty mixture of lump crabmeat.
ahi tuna (sushi grade). garnished with a sweet tomato jam and olive tapenade to make a most flavorable impression.
three large, local mushroom caps with a tasty mixture of lump crabmeat.
our rendition of a favorite northeast appetizer. six tender clams topped with bacon and monterey jack cheese. served with drawn butter.
fresh, tender calamari is lightly breaded, then fried until golden crisp. presented with our own roasted tomato marinara sauce for a nice, fiery finish.
three sweet diver scallops are pan seared, topped with proscuitto and garnished with apricot chutney.
ahi tuna medallions, served with black rice, wasabi aioli, pickled ginger.
with the aroma of cloves and spices, our famous snapper soup will turn your first course into a holiday. this wonderful soup features snapper turtle meat in a thick and rich seasoned tomato base, and is finished with sherry wine. a menu mainstay since 1952, the original, hand-written recipe is kept in our safe.
our sumptuous version of this marvelous french country dish rivals any french restaurant. sweet, gently sauteed onions are nestled with house-made croutons in a delicate broth, then covered by a trio of cheeses. a perfect appetizer.
mixed greens, poached pear, goat cheese and candied pecans, balsamic vinaigrette.
refreshing blend of romaine lettuce, wonderful croutons and our own distinctive caesar dressing.
whole crisp iceberg and crumbled blue cheese smoked bacon dressing.
due to its exceptional melt-in-your-mouth texture, the filet mignon is one of our perennial menu stars. a ten-ounce filet mignon, flame broiled to your desired temperature and served with a pinot noir reduction.
a seven-ounce petite filet mignon, flame broiled to your desired temperature and served with a pinot noir reduction.
best of both worlds a seven-ounce petite filet mignon and fresh maryland jumbo lump crabmeat cake.
a robust, fourteen-ounce usda prime sirloin strip steak is flame broiled to your specifications and served with demi-glace, topped with gorgonzola.
the delmonico steak (also known as a rib eye steak) is cut from the eye of the rib. a certified angus beef delmonico steak is flame broiled to your specifications and served with demi glace.
the finest certified angus beef, roasted daily, served with au jus.
marinated rack of lamb, fresh herbs, garlic mashed potatoes, and vintage port wine reduction.
tenderloin beef tips served in a wild mushroom and red-wine demi-glace reduction on a bed of fettucini.
the porterhouse of pork grilled to your liking and served with spiced braised cabbage, garlic mashed potatoes, port wine reduction.
eight-ounce thick juicy sirloin - flavorful cut, flame broiled to your desired temperature. pinot noir reduction.
penne tossed with sun dried tomatoes, garlic, kalamata olives, spinach and feta cheese with virgin olive oil.
two jumbo lump crab cakes broiled to perfection, shitake mushroom pea risotto and our special house mustard sauce.
three jumbo shrimp topped with our special blend of lump crabmeat and seasonings, baked until golden brown.
pan seared chilean sea bass, encrusted with pine nuts and fresh herbs, in a saffron buerre blanc sauce with shitake mushroom pea risotto.
shrimp, scallops and crabmeat in a mediterranean marinade, topped with feta cheese and cherry tomatoes and baked to perfection.
an artful blend of jumbo lump crabmeat and seasonings, delicate light cream sauce topped with grated parmesan cheese and baked.
seared king salmon, shitaki mushroom pea risotto and lemon basil sauce.
six-ounce south african lobster tail, stuffed shrimp with crabmeat, petite crabmeat au gratin, clams casino and scallops.
two six-ounce south african lobster tails, broiled to perfection, served with drawn butter.
a 6 oz. south african lobster tail.
boneless breast of chicken with creamy herb marinade, lightly breaded and baked.
honey glazed to perfection served with a delicate orange sauce and two grain rice.
chef’s preparation.
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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