SOUPS

French Onion, Jumbo Lump Crab Bisque, Chicken Noodle and Soup de jour

SHRIMP COCKTAIL

STEAMED CLAMS

OLD BAY SEASONED SHRIMP

OYSTERS ROCKEFELLAR

SHRIMP SCAMPI

SILVER DOLLAR CRAB STUFFED MUSHROOMS

CRAB COCKTAIL

CALAMARI - Lightly floured and fried.

FILET MIGNON CARPACCIO - Thinly sliced and served over fresh arugula with aged Romano cheese and fresh lemon.

THAI SPICED CRAB - Spicy fried king crab served with a sweet and spicy chili sauce.

CHILI AND GARLIC MARINATED CHICKEN - Bite sized chicken sauteed in a chili garlic sauce served on fresh thinly sliced cucumbers.

STEAK BITES - Sauteed filet mignon medallions served with a spicy bloody mary sauce.

GARLIC BAKED CLAMS - Little neck clams seasoned and covered with grated pecorino Romano, fresh garlic and baked until golden brown.

GARLIC BAKED SCALLOPS - Bite sized scallops covered in fresh garlic and Romano cheese then baked until golden.

SPECIALTY SALADS

TOMATO & CUCUMBER SALAD

FRESH MOZZARELLA, TOMATO & PROSCIUTTO SALAD

STEAK ANTIPASTO - Marinated and charbroiled filet mignon tossed with roasted tri-colored peppers, asparagus, portabella mushrooms, grape tomatoes then finished with cooper sharp and smoked gouda cheeses.

MIXED GREENS AND CANDIED WALNUT SALAD - Crisp garden greens blended with sun dried tomatoes and fresh garden vegetables finished with homemade orange cognac dressing.

8 OZ. FILET MIGNON - Choice of traditionally seasoned or topped with fresh Gorgonzola cheese both finished with a rich veal demi glace.

16 OZ. DELMONICO - Seasoned and seared. Seved with caramelized onions and mushrooms.

14 OZ. VEAL CHOP FRENCH CUT - Seasoned and grilled or Parmesan

NEW ZEALAND RACK OF LAMB - Fresh herb rubbed and roasted to your preference then finished with demi glace and accented with an infused mint mango sauce.

CVEAL CALABRESE - With peppers, onions and potatoes.

VEAL SALTIMBOCCA - Scaloppini of veal in a sweet marsala sauce topped with sauteed spinach, prosciutto and provolone cheese.

CHICKEN CINZANO - Sauteed French cut chicken breast in a sweet vermouth sauce finished with baked garlic mashed potatoes.

BLACKENED CHICKEN - Pan blackened chicken with cherry tomatoes and green onion in a Cajun cream with spicy risotto.

CHICKEN MILANESE - Boneless breast of chicken hand breaded and pan fried lightly in evoo, fresh lemon and shaved pecorino Romano cheese.

CHICKEN SALTIMBOCCA - Boneless breast of chicken sauteed in a sweet marsala wine sauce with fresh mushrooms, prosciutto, sage and sauteed spinach.

CHICKEN AND CHERRY PEPPER SCAMPI - Boneless breast of chicken lightly sauteed in garlic white wine and butter garlic sauce finished with spicy cherry peppers.

CRAB AND FETTUCCINI AU GRATIN

ANGEL HAIR WITH SAUTEED BROCCOLI AND GARLIC

PENNE MARINARA WITH SAUSAGE AND MEATBALLS BAKED WITH BLENDED CHEESE

LINGUINI BOLOGNESE WITH SAUTEED ITALIAN PEPPERS

CHILI LOBSTER TAIL - Sweet chili and garlic dusted lobster served with a chili infused risotto and sauteed spinach.

ALASKAN KING CRAB - One-pound steamed in old seasoning and butter.

LOBSTER TAIL - 12 OZ. - Warm butter Brazilian lobster tail.

SEA BASS - Filet topped with a butter cracker topping baked and finished with lemon parsley accented butter.

ZUPPA DE CLAM ( Red / White ) - Little neck clams simmered in white wine and Italian seasonings served over linguini.

SHRIMP AND CRAB PICCATA - Sauteed shrimp and jumbo lump crab in a lemon butter caper sauce. Served over angel hair pasta.

SEAFOOD FRA DIABLO - Lobster, shrimp, clams and calamari served over linguini in a spicy red / white sauce.

CRAB CAKES - Twin 5 oz. jumbo lump crab cakes served with cocktail sauce and beer mustard.

LOBSTER AND CRAB FRANCHAISE - Egg dipped and pan fried then finished in a lemon butter sauce with jumbo lump crab.

AHI TUNA - Teriyaki marinated and pan seared rare. Finished with a Wasabi burre blanc.