To go.
Fresh mozzarella, fresh tomato topped with basil pesto and balsamic glaze with shaved parmesan.
Just like escargot, but with baby shrimp and parmesan crust.
Silky lobster bisque served with diced maine lobster meat.
Scott's world famous house favorite bisque.
Butter, garlic and parsley served with garlic toasts.
Pan seared provolone topped with a homemade pomodoro sauce.
6 large shrimp served on bed of saffron rice topped with a rum maple bbq sauce.
Diced warm water lobster tail sauteed in a spicy pomodoro sauce over angel hair pasta.
Peppercorn crusted stockyard angus beef tenderloin finished with cognac cream or tuscan style with roasted garlic butter served with potato and vegetable du jour.
Lemon caper chicken served over a bed of penne pasta.
Topped with a lemon butter cream served with potato and vegetable du jour.
Crusted with dijon mustard, rosemary and seasoned breadcrumb with balsamic reduction. Served with potato and vegetable du jour.
Littleneck clams served on a bed of linguine sauteed with garlic, wine and extra virgin olive oil roman style.
Scott's style of the traditional shrimp scampi.
Bone in veal chop grilled to your liking topped with a house made porcini mushroom sauce. Served with potato and vegetable du jour.
Chairman's reserve Angus beef 20 ounce hand cut grilled ribeye with bearnaise butter. Served with potato and vegetable du jour.
Traditionally made bolognese sauce made with ground filet mignon, served on a bed of angel hair pasta.
Sauteed peaches in brown sugar, cinnamon and a splash of grand marnier over vanilla ice cream with ginger snap crumbles.
Homemade ice cream and topped off with toasted coconut. Served with a side of dark rum chocolate sauce.
Classic chocolate mousse served martini style with a raspberry puree.
Vanilla ice cream topped with oreo cookie crumble. Drizzled with caramel sauce and whipped cream.
Vanilla ice cream topped with green creme de menthe. Drizzled with chocolate sauce whipped cream. Topped off by a grand marnier cherry.