Diver scallops tossed in our Cajun blackened spice & cooked in a cast iron skillet. Served with house made key lime vinaigrette and Gorgonzola cheese.

Six little neck clams topped with casino butter and bacon.

Gluten free. Prince Edward Island mussels steamed in olive oil, garlic, sun dried tomatoes, shallots, butter and sherry wine.

Fresh chunks of Mahi Mahi with black beans, tomatoes and mild spices. Served with sour cream, Monterey Jack cheese and homemade corn chips.

Romaine lettuce, chopped bacon, shaved Parmesan cheese, with croutons and roasted garlic dressing.

Arugula, fennel, sliced green apples, fried goat cheese with lemon-rosemary vinaigrette.

Iceberg lettuce, chopped bacon, tomatoes, bleu cheese dressing drizzled with a balsamic glaze.

Grilled Portobello mushrooms and onions, artichoke hearts, sun dried tomatoes with a balsamic glaze.

Classic bacon, lettuce, tomato.

Fried cod topped with melted cheddar cheese, lettuce, tomato and tartar sauce on a roll.

Clams, bacon, mozzarella, roasted red peppers, garlic, onions.

Shrimp, pear slices, goat cheese and caramelized onions drizzled with a balsamic glaze.

Fresh mozzarella, sliced tomatoes and basil.

Lobster filled ravioli tossed in a brandy cream sauce.

Little neck clams steamed and tossed with linguine and white wine sauce.

Four jumbo shrimp served with cocktail sauce.

Chicken breast lightly egg washed and sautéed with lemon, butter and white wine.

Eight oz. filet grilled to your liking.

Sautéed chicken breast, artichoke hearts, sun-dried tomatoes, Portobello mushrooms in a brandy cream sauce.

Pan seared with pesto sauce.

Two sole stuffed with crab meat stuffing and topped with a lobster sauce.

Three jumbo shrimp stuffed with crab meat stuffing.

Crab meat crusted Chilean sea bass with a beurre Blanc sauce.