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Lincoln Harbor,, Pier D-T Edgewater, NJ 07087
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Served rare with tangy mustard, ginger & wasabi.
1/2 dozen, bakers dozen $19.99
2 Malpeque oysters, 2 Topneck dams, 2 colossal shrimp & King Crab per person
Topped with Rockefeller butter & baked
12 dozen, Baker's dozen $19.99
With shallots, garlic & sherry wine or tomato, basil, garlic & white wine
5 colossal shrimp in a gazpacho cocktail sauce with rock shrimp
Lightly fried with a Thai chili citrus or sweet peppers
Baked in a white wine sauce
Served with sweet plum sauce.
Served with a tangy mustard sauce
Maryland style, caper butter sauce.
Jumbo lump crabmeat tossed in remoulade layered with avocado & mango
Laced with sherry
Award winning, New England style chowder
With warm bacon dressing, chopped egg, bacon, mushrooms & radishes
Crisp Romaine, grated Parmesan and our own Caesar dressing.
Mixed greens, cucumber, tomato, red onion, hearts of palm & pepperoncinis in balsamic vinaigrette.
Mixed greens, bleu cheese dressing, chicken, bacon, avocado, tomatoes & eggs.
We serve only the freshest fish available each day. Any of these fish may be prepared to your liking; grilled baked, or blackened. Served with seasonal vegetable of the day and herbed rice.
Callahan Cut - $28.99
Traditionally prepared with sauteed mushrooms, rich marsala sauce and mashed potatoes.
Grilled beef tenderloins with teriyaki glaze & mango sauce.
Center cut, sauteed golden and topped with tomato basil and lemon shallot butter; served with fresh asparagus and mashed potatoes.
Grilled chicken breast with fresh tomatoes, basil and lemon butter.
Pan seared, with caper butter, served with seasonal vegetables
Steamed, served with drawn butter, baked potato
Baked with gremolata butter, served with seasonal vegetables & rice pilaf.
Steamed, served with drawn butter & baked potato.
Jumbo Lump crab and shrimp with shallot lemon butter.
Crab crusted, chive oil drizzle.
Rich Godiva chocolate liqueur cake with molten chocolate center. Served warm with chocolate sauce, Heath Bar crunch & vanilla ice cream. Please allow 30 minutes for preparation.
Wine List
Reims 1998 (BOTTLE)
Carneros NV (BOTTLE)
Epernay NV (BOTTLE)
Epernay 1998
Reims NV
Reims NV
Wine List
Russian River Valley (BOTTLE)
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Napa Valley 2004
Russian River Valley 2004
Casablanca Valley 2005
Carneros 2004
Monterey 2004
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Australia 2005
monterey 2004
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Russian River Valley 2005
Arroyo Grande Valley 2005
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Australia 2005
Napa Valley 2005
Pouilly-Fume 2004
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Alto Adige 2005 (BOTTLE)
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Dolomiti 2005
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South Australia 2003 (BOTTLE)
South Australia 1999 (BOTTLE)
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Alexander Valley 2001 (BOTTLE)
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Livermore Valley 2003 (BOTTLE)
Alexander Valley 2002 (BOTTLE)
Stags Leap District 2002 (BOTTLE)
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Napa Valley 2003
Alexander Valley 2002
Napa Valley 2004
Paso Robles 2004
Napa Valley 2003
Alexander Valley 2003
Rutherford 2003
Alexander Valley 2004
Sonoma County 2003
Napa Valley 2002
South East Australia 2005
Napa Valley 2004
North Coast 2003
Washington 2003
Paso Robles 2004
Alexander Valley 2001
Wine List
California 2003 (BOTTLE)
Monterey 2003 (BOTTLE)
Monterey 2003 (BOTTLE)
Alexander Valley 2002 (BOTTLE)
Alexander Valley 2004 (BOTTLE)
Alexander Valley 2002 (BOTTLE)
Napa Valley 2001 (BOTTLE)
Napa Valley 2003
California 2004
California 2004
Sonoma Valley 2002
Australia 2005
Napa Valley 2003
Columbia Valley 2001
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California 2005 (BOTTLE)
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marlborough 2005 (BOTTLE)
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Coastal 2005
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California NV
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Chalone 2003 (BOTTLE)
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Tuscany 2004 (BOTTLE)
Sonoma County 2004 (BOTTLE)
Alexander Valley 2003
Tuscany 2000
Tuscany 2001
North Coast 2004
Mendoza, Argentina 2004
Lodi 2005
South East Australia 2004
Washington 2002
Barossa Valley 2004
Parmesan crusted, sauteed & topped with jumbo lump crab & shallot butter.
A New England classic, stuffed with crabmeat & baked, with rice pilaf
Crap crusted, scallion drizzle, with coconut, ginger rice
Sweet Cajun spiced pan seared shallot butter & crahmeat.
Peanut sauce with a hint of Frangelico, mango coulis, coconut ginger rice
With garlic mashed potatoes & pommery mustard sauce.
On a bed of linguine with fresh tomato basil sauce.
Cajun spiced & grilled, ginger soy butter, wasabi cream, spinach & bok choy.
One dozen large shrimp prepared scampi, coconut & grilled.
Six crab-stuffed served with seasonal vegetables & rice pilaf.
In a soy-ginger broth with bok choy, spinach & coconut ginger rice.
A jumbo lump crab cake, fresh grilled fish & grilled shrimp accompanied by seasonal vegetables & rice pilaf.
Coconut ginger rice & sweet plum sauce.
With a garlic white wine butter sauce & angel hair pasta.
Parmesan crusted shrimp with angel hair pomodoro, topped with jumbo tump crabmeat.
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