jumbo tiger shrimp served with cocktail sauce

with spicy tomato sauce

stuffed with goat, blue and fontina cheeses, fresh garlic, sun dried tomatoes and balsamic reduction

half dozen P E I Oysters topped with watercress, spinach, breadcrumbs, shallot, and bacon

arugula salad, parmesan cheese, lemon vinaigrette, aged balsamic vinegar, creamed mustard dressing

seared Maryland jumbo lump crab, classic sauce remoulade, crisp leeks

stuffed with crab in a light tomato cream sauce

romaine, shaved parmesan cheese, crostini, and an anchovy fillet

white corn, avocado, blue cheese, chopped organic tomatoes in a lemon dressing with aged balsamic vinegar

dried cranberries, candied walnuts, feta cheese, white balsamic dressing

dusted with seasoned Italian breadcrumbs and broiled

sauteed mushrooms, onions and tomatoes

with proscuitto, sage, and fontina cheese, topped with a porcini mushroom sauce, served with sauteed spinach, seasonal vegetables, and gratin potatoes

sauteed with capers, lemon, white wine, and garlic, served with whipped potatoes and asparagus

stuffed with crab, pine nuts and Italian breadcrumbs, skewer with red onions, served with roasted potatoes sauteed spoon spinach, and a tomato veloute

with mushroom, gratin potatoes and green asparagus

breast of chicken with prosciutto, provolone cheese and procini mushrooms in a brandy sauce served with gratin potatoes

lightly breaded with a citrus beurre blanc sauce served with grilled asparagus and wild rice

with mussels, shrimp, capers, red onion, garlic and fresh tomatoes with white wine

with chicken, spinach, fresh garlic, sun dried tomatoes, and pine nuts with a spicy white wine sauce

with saffron tomato cream

shrimp, manila clams, calamari, mussels with a spiced tomato herb sauce

with black ink cuddle fish topped with crab

basil, garlic, extra virgin olive oil with ricotta salata

mashed with parmesan cheese, garlic and creme fraiche

with roasted garlic