Tender marinated beef tenderloin chunks and grilled to your liking. Served on a bed of mixed green salad. Laced with our balsamic vinaigrette and crowned with bleu cheese crumbles.

Pan seared pork tenderloin medallions, crisp apple slices, dried cranberries and fresh croutons served on a bed of fresh spinach. Served with our cranberry walnut dressing.

Hand cut salmon broiled with lemon and butter. Served on a blend of red quinoa and crisp romaine that is tossed with our balsamic vinaigrette dressing.

Shrimp Nicole, bruschetta and crab stuffed portobello.

Serves 2. Shrimp cocktail, artichoke hearts and petite crab cakes complimented with garlic butter sauce, cocktail sauce and horseradish cream.

Fresh grilled chicken, bruschetta topping and Romano cheese.

Olive oil, jumbo shrimp halved, fresh garlic, mozzarella and Romano cheese.

Traditional pizza with olive oil, light tomato sauce, fresh mozzarella and basil.

Colossal shrimp rubbed with spicy Dijon, wrapped with bacon, baked and served over fried spinach.

A creamy delight with shrimp, crab and lobster meat.

On the half shell. Served on a chilled platter with cocktail sauce.

Fresh Portobello cap filled with our house-made real crab stuffing and baked to perfection.

Toasted baguette slices topped with olive oil, diced tomatoes, garlic olives, basil and Romano. Crowned with mozzarella and baked to perfection.

4 jumbo shrimp cooked fresh and chilled served with our zesty cocktail sauce.

Sauteed with garlic butter and a splash of sherry. Served in sauteed mushroom caps.

Our house made Maryland style crab cakes. Served with cocktail sauce & horseradish cream.

Crowned with Swiss & mozzarella & broiled.

Artichoke hears split, breaded & lightly fried. Served with a creamy lemon butter sauce.

Always slow roasted and carved to order.

Tenderloin tips marinated, skewered and grilled to perfection finished with a teriyaki demi glace served over wild rice pilaf.

Hand cut beef tenderloin steak, cuts like butter. Complimented with sauteed mushroom demi glace.

14oz. hand cut aged USDA choice steak grilled to your liking, crowned with crispy fried onion rings.

Fresh chicken breast breaded and baked not fried. Laced with our own simple red sauce and mozzarella.

Hand cut medallions of veal pan sauteed in virgin olive oil with mushrooms, artichoke hearts, roasted red peppers, and spinach. Finished with a splash of sherry and a touch of crushed tomatoes.

Grilled Tuscan chicken fresh chicken breast lightly marinated and grilled. Served on a bed of olive oil and garlic butter sauteed spinach and cannellini beans.

Whole pork tenderloin rubbed with dijon mustard, fresh herbs and pan seared. Finished with a roasted garlic demi glace.

Breast of chicken or medallions of veal sauteed with sliced mushrooms, prosciutto ham, fresh spinach and a splash of sherry. Layered, crowned with thin mozzarella cheese.

Grilled chicken breast pan sauteed with broccoli, roasted peppers and a garlic butter and olive oil. Tossed with penne pasta.

Fresh little neck clams, scallops, & jumbo gulf shrimp simmered with a spicy crushed tomato sauce. Served on a bed of linguini. We would be happy to omit the spicy and simmer with a nice red or white sauce.

Garden fresh vegetables sauteed with a garlic butter and served over pasta.

Fresh veal, your choice sauteed chicken or shrimp with virgin olive oil, shallots, mushrooms and Marsala wine. Served over linguini.

The tower creation is a one of a kind and a sure bet for everyone. Twin medallions of beef tenderloin grilled to your liking and stacked high with a crab cake, crisp onions and finished with bourbon demi glace.

A house favorite. Petite filet grilled to your liking and jumbo shrimp prepared in an egg batter and garlic butter.

Broiled petite filet mignon and a succulent quarter pound lobster tail.

Veal medallions sauteed with jumbo gulf shrimp and sliced mushrooms a splash of sherry and finished with a tomato tarragon cream sauce. Served over cavatelli.

Jumbo shrimp prepared in an egg batter, pan sauteed with a splash of sherry and finished with a creamy butter wine sauce.

Tender sea scallops sauteed with diced tomatoes, scallions, artichoke hearts with a splash of sherry and a pinch of garlic. Tossed with penne pasta. If you prefer we would be happy to broil the scallops with lemon, butter and white wine.

The freshest fish available, lightly seasoned and baked.

So many ways we can prepare a salmon. Here are a few of our favorites. Broiled with our house-made Honey Bourbon Glaze. Tuscan Style - served over olive oil sauteed spinach and cannellini beans.

Tender native lobster meat tossed with cheesy bechamel sauce and penne pasta and topped with Parmesan crumbs. Banked and served in a case iron skillet.