Seven River Steaks Seafood Spirits

Prince edward island blue mussels steeped in white wine and lobster stock with fresh chopped garlic, shallots and herbs. Finished with a pernod compound butter.

Layers of flaky phyllo dough filled with a blend of shrimp, scallops, crab, bacon, sun-dried tomatoes, caramelized onions, spinach and a creamy herbed cheese. Deep fried until golden brown and paired with an orange ginger aioli.

Seasoned poached jumbo prawns chilled then paired with cajun spiced chili cocktail sauce.

Jumbo lump crab served with remoulade and cajun spiced chili cocktail sauce.

Sea scallops seasoned and pan seared in olive oil served with a jicama slaw and ginger sesame dressing.

Lump crab folded into our house blend of italian bread crumbs, dijon mustard, garlic and red pepper. Pan seared and served with a chipotle remoulade.

Portabella topped with spinach, zucchini, tomato and parmesan cheese.

Fresh buffalo mozzarella, plum tomato and basil, tossed in a light balsamic blend.

Three jumbo shrimp sauteed in a light wine sauce

Caramelized sweet onions steeped in brandy and beef broth, topped with a blend of melted swiss, gruyere and parmesan cheeses topped with a seasoned french bread crouton.

Fresh field greens, roma tomatoes, cucumber, red onion and seasoned croutons

Crisp hearts of romaine tossed in our own housemade caesar dressing.

A crisp wedge of iceberg lettuce topped with bleu cheese dressing and paired with grape tomatoes, sweet red onion, hickory smoked bacon, kalamata olives and bleu cheese crumbles.

A pan seared bone-in chop stuffed with cure 81 ham, fontina cheese and basil, glazed with a port wine reduction.

Rack of lamb, coated in fresh bread crumbs and garlic, roasted to perfection.

Breast of chicken cutlets dipped in tempura batter and a blend of almond and shredded sweet coconut, fried till golden brown and paired with an amaretto butter sauce.

Tender breast of chicken, pan seared and topped with mushrooms, sun-dried tomatoes and provolone.

U.S.D.A. choice 6 ounce tenderloin grilled to perfection.

U.S.D.A. choice 10 ounce new york strip steak, flame broiled to your taste.

U.S.D.A. choice 19 ounce bone-in rib eye.

U.S.D.A. choice 32 ounce signature cut t-bone.

A baked seasoned 7 ounce lobster tail paired with a char-broiled petite filet mignon.

Twin cold water lobster tails seasoned with butter and roasted garlic.

Baked jumbo prawns stuffed with our crab and lobster mix, served with a lemon-herb garlic sauce.

Pan seared diver scallops wrapped in hickory bacon, topped with a mirren reduction.

Fresh sea bass topped with crushed pecans, pan seared and served with a frangelico sauce.

Alaskan halibut stuffed with our crab, italian bread crumbs and dijon, pan seared in a white wine butter sauce.