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Sautéed Spinach. 4 ½ |
Baked Potato. 4 |
Sautéed Mushrooms & Onions. 4 |
Garlic Mashed Potatoes. 4 |
Crispy Onion Rings. 4 |
Steak Fries. 4 |
Side of Rigatoni Marinara. 6 |
Rice. 4 |
Side of Vegetables. 4 |
Gorgonzola Cheese. 2 |
Side of Linguini in Garlic & Oil. 6 |
Broccoli Rabe. 9 |
Sweet Potato Fries. 6 |
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(*consuming raw or undercooked meats, fish, shellfish or fresh eggs may increase your risk
of food-born illness, especially if you have certain medical conditions.*All meat cooked to order.)
SIDES
For your convenience 18% gratuity will be added to parties of eight or more.
Appetizers Almond Encrusted Brie Cheese Crispy brie cheese served on toast point rubbed with crème de brie, topped with baby arugula and drizzled with raspberry vinaigrette. 10 ½ Pepper Seared sea Scallops Fresh pepper seared jumbo sea scallops drizzled with a creamy truffle dressing. 11 ½ Fresh Mozzarella Platter Homemade fresh mozzarella, fresh tomatoes, roasted red peppers, and sliced onions, drizzled with balsamic vinaigrette. 10 Roasted Duck Crostini Maple Leaf Farm boneless duck breast, diced then sautéed with sundried tomatoes and roasted red peppers, served on a pesto rubbed toast point and topped with gorgonzola cheese. 13 Prince Edward Island Mussels Fresh mussels Sautéed with diced tomatoes in a light lemon butter white wine sauce and topped with toasted seasoned breadcrumbs. 9½ Almond Encrusted Artichoke Hearts Crispy tender artichoke hearts, served on a bed of baby greens with diced fresh tomatoes and drizzled with a balsamic reduction. 9 ½ Sweet and Hot Thai Shrimp Grilled jumbo shrimp on a skewer, dipped in a sweet and hot Thai style sauce, topped with fresh mango salsa. 12 Coconut Shrimp Crispy fried coconut encrusted jumbo shrimp, with baby greens, pecans ,walnuts and drizzled with a mandarin orange ginger dressing. 12 Cajun Calamari Crispy golden fried calamari, tossed with Cajun spices, diced tomatoes, red onions and gorgonzola cheese. Served with a creamy horseradish dipping sauce. 12 Overstuffed Baked Clams Chopped fresh little neck clams, stuffed and seasoned and topped with light garlic butter.10 Maryland Crab Cakes Maryland crab cakes, handmade with lump crab meat and fresh herbs and seasoning. Topped with a fresh mango salsa and a side of tartar sauce 11½ Soups Soup Du Jour. Ask your server. 5 French Onion Au Gratin. 5 ½ Seafood Bisque. 5 ½ Salads Mandarin Orange Salad Fresh baby greens, tossed with pecans, craisins, gorgonzola cheese, and mandarin oranges. Drizzled with a raspberry vinaigrette dressing. 7 ½ Caesar Salad Fresh romaine lettuce tossed in our homemade classic caesar dressing. 8 Iceberg Avocado Salad Fresh crisp iceberg lettuce, tossed with fresh squeezed lemon juice with a hint of vinegar, with red onions, fresh tomatoes, avocado and hardboiled egg. 8 Entrees All entrees served with a fresh garden salad Grilled Marinated Rib Eye Steak* “Cooked to Order” 18 oz. hand selected choice cut steak marinated in teriyaki zinfandel, topped with crispy onion rings and served with garlic mashed potatoes. 25 7 Seasoned Filet Mignon* “Cooked to Order” Grilled tender filet mignon lightly rubbed with Chef’s 7 seasoning blend, cooked to your liking. Served on a bed of garlic mashed potatoes and drizzled with a light creamy truffle Sauce. Served with beer battered bottom mushrooms. 28 Black Angus New York Shell Steak Au Poivre* “Cooked to Order” 16 oz steak rubbed with cracked peppercorn and grilled to your liking. Served with a trio of roasted potatoes, mixed vegetables and topped with a brandy peppercorn sauce. 25 Surf & Turf* “Cooked to Order” Grilled tender petite filet mignon and a broiled lobster tail in a lemon butter sauce. Served with garlic mashed potatoes and steamed spinach. 28 Grilled Marinated Rack of Lamb* “Cooked to Order” Fresh mint and teriyaki marinated grilled New Zealand rack of lamb. Cooked to your liking served on a bed of tri color couscous with mushrooms, asparagus tips and fresh tomatoes. 26 Grilled Pork Chops two grilled pork chops seasoned with lemon pepper, served with a side of garlic mashed potatoes and topped with a flavorful porcini mushroom sauce. 22 Roasted Stuffed Long Island Duck Crispy Semi-boneless duck, with apple pecan stuffing. Topped with raspberry port reduction and served with a side of sweet potato fries. 25 Veal & Shrimp Involtini Breaded veal cutlet rolled with fontina cheese, prosciutto and jumbo shrimp. Finished with a mushroom tarragon sauce and served with garlic mashed potatoes. 25 Blackened Chilean Sea Bass Fresh filet of Chilean sea bass served on a bed of steamed spinach, surrounded by a medley of potatoes, shitake mushrooms, baby shrimp, scallops and onions, in a sherry cream sauce. 26 Broiled Seafood Platter Jumbo shrimp, sea scallops, stuffed tilapia, lobster tail and overstuffed baked clams in a light white wine butter sauce. Served with a side of rice. 30 Pesto Encrusted Filet of Atlantic Salmon Encrusted pecan and roasted red pepper pesto salmon, served over a frittata prepared with artichoke hearts, mozzarella cheese and roasted tomatoes. Topped with lemon oil tossed baby arugula. 21 Lightly blackened Sushi grade Yellow Fin Tuna* “Cooked to Order” Served rare with rice, avocado, lump crab meat and fresh roasted red pepper picadillo. drizzled with a garlic sesame dressing. 25 Fresh Filet of Tilapia Florentine Broiled filet of tilapia topped with crab meat in a light sherry cream sauce, served over a bed of steamed spinach and a side of rice. 20 Seafood Paella Saffron infused yellow rice sautéed with lobster tail, jumbo shrimp, sea scallops, mussels, onions, fresh plum tomatoes and sugar snap peas. 24 New Orleans Style Cajun Jambalaya Sautéed tender pieces of chicken breast, andouille sausage jumbo shrimp, onions, red and green bell peppers, tossed with a tomato Cayenne infused rice. 22 Country French Chicken Pan seared boneless chicken breast served in a roasted garlic tarragon wine sauce, with assorted mushrooms, sundried tomatoes and spinach. Served with garlic mashed potatoes. 20 Pasta All pastas served with a fresh garden salad Lobster Tail, Shrimp & Crabmeat Cappellini Two lobster tails sautéed in a sherry creamy pink sauce with baby shrimp, lump crabmeat and asparagus tips, served over a bed of cappellini pasta 26 jumbo shrimp pesto fettuccini jumbo shrimp, cherry tomatoes, red and yellow roasted peppers sautéed in a light pecan & walnut pesto sauce, tossed with spinach infused fettuccini pasta. garnished with baby arugula and fresh squeezed lemon. 25 Veal Champignon Breaded milk fed veal cutlets, sautéed with portobello, shitake and bottom mushrooms with asparagus tips, in a Madeira wine sauce. Served on a bed of cappellini pasta. 22 Poulet Fromage Sautéed boneless chicken breast in a light creamy roasted tomato sauce with onions, black olives and artichoke hearts. topped with crumbled gorgonzola cheese. Served over a bed of spinach infused fettuccini. 22 Penne Ala Vodka Penne Pasta tossed in our homemade signature ala vodka sauce. 18 With Shrimp add 5. With Chicken add 4. Chicken Francaise Egg dipped chicken breast sauteed in a lemon sherry wine sauce served over a bed of linguini pasta. 20 Penne Escarole Sautéed escarole, cannellini beans and tomatoes in a garlic white wine sauce, served over a bed of penne pasta topped with crumbled feta cheese. 18 Sides Sautéed Spinach. 4 ½ Baked potato. 4 Sautéed Mushrooms & Onions. 4 Garlic mashed potato. 4 Crispy Onion Rings. 4 Steak Fries. 4 Side of Rigatoni Marinara. 6 Rice. 4 Side of Vegetables. 4 Gorgonzola Cheese. 2 |
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DINNER
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