With a tangy seafood lemon vinegar barbecue sauce

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

Romano tomato and black olive relish with Brie, goat cheese and garlic toast

Fresh local Mussels with minced tomatoes, garlic and olive oil

Grilled chicken over mixed greens with corn kernels and crispy crown noodles with ginger dressing

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Fresh Virginia Trout fillets rolled in French mustard and herbed breadcrumbs sautéed in olive oil and served over Basmati white rice with a lime burre blanc

Almond and cereal grain encrusted Cod fillet glazed with honey and Dijon mustard

North Atlantic salmon rolled in sesame seeds, seared and served with a sundried tomato pesto

(when available) Jumbo lump crabmeat plated with a French mustard seed cream

Fresh Salmon, Atlantic Cod and Mussels in herbed tomato broth with new potatoes, bell peppers and onions

On crusty Italian roll with Provolone cheese

Marinated, grilled and topped with Pepper Jack cheese and chipotle sauce

Linguini Marinara