4 oysters topped with sauteeed spinach and pernod scented mournay sauce then oven baked.

Assortment of 3 cheeses and 2 cured meats served with proper accoutrements.

Gluten-free. Our spin on the classic, 6 littleneck clams topped with a pepper relish, crispy baconand melted cheese.

Filled with a sherry wine laced crabmeat stuffing and melted mozzarella.

Pan seared diver sea scallops served on a bed of grilled sweet corn and poblano salsa.

Served with grilled pita, cucumber, roasted red peppers and imported kalamata olives.

Lightly floured crispy calamari rings tossed in a mildly spicy saffron sauce with sweet red roasted peppers, mild banana peppers, chorizoand scallions.

A house favorite, traditionally prepared with tender imported French snails baked with a zesty garlic and fresh parsley butter.

3 pieces of herb-scented Italian toast topped with melted fresh mozzarella, grape tomatoes and micro field greens. Drizzled with e. V. O. O. And aged balsamic reduction.

Traditional French onion soup with seasoned crouton and melted swiss cheese.

Rich and creamy with bits of plump lobster meat and a touch of sherry.

Ushi grade yellowfin tuna seasoned with a mildly spicy Asian rub, pan seared, served rare with a sweet soy dipping sauce, seaweed salad, tobiko and sriracha aioli.

Grilled balsamic marinated Portobello mushroom, roasted red pepper, baby spinach, caramelized onions and melted gorgonzola cheese drizzled with a balsamic reduction and on a toasted brioche roll.

Quarter head of iceberg lettuce with diced tomato, red onion, crispy bacon and housemade bleu cheese dressing, topped with 4 flame grilled steakhouse marinated sirloin steak tips cooked to specified temperature.

Baby spinach topped with candied pecans, grape tomatoes, crumbled feta, sliced green apples and strawberries with a raspberry chambord dressing.

Our signature burger made of the highest quality American kobe beef topped with caramelized onions, melted sharp cheddar and apple wood smoked bacon, on a onion brioche roll.

Balsamic marinated grilled chicken breast on a toasted pretzel bun, topped with vine ripened tomatoes, housemade fresh mozzarella and baby greens tossed in a balsamic vinaigrette.

Mixed baby field greens tossed in a red wine vinaigrette with crumbled feta, grape tomatoes, cucumbers, kalamata olives and red onion, topped with a perfectly grilled filet of salmon.

Lobster and ricotta filled ravioli prepared in a brandy laced lobster reduction with a touch of cream topped with 2 pan seared colossal shrimp and plump lobster meat.

Shrimp, scallops, clamsand mussels prepared in either a spicy garlic, tomatoand white wine broth or a fresh garlic, parsleyand white broth. Served over capellini pasta.

Ribbons of fresh pasta tossed in a sauce made with tender pieces of veal, beef and pork simmered with plum tomatoes, red wine and finished with a touch of cream and parmigiano reggiano.

Jumbo shrimp sauteeed with fresh garlic, e. V. O. O., sun-dried tomatoes, white wineand parsley broth, served over capellini pasta.

Penne pasta tossed with sauteeed spinach, roasted garlic, sun-dried tomatoes, kalamata olives, roasted rd peppers, long stem artichoke hearts and feta cheese.

4 plump shrimp, diver sea scallops and plump lobster meat prepared in "scampi" sauce with sun-dried tomatoes and served over fettuccine pasta.

Shrimp, scallops, clamsand mussels prepared in either a spicy garlic, tomatoand white wine broth or a fresh garlic, parsleyand white broth. Served over capellini pasta.

Gluten-free. Perfectly poached colossal shrimp with housemade cocktail sauce and fresh lemon.

Crisped and tossed in a sauce of grilled chourice, sweetand hot peppers, roasted garlicand saffron.

Crisped and tossed in a sweet and spicy Thai style peanut sauce.

Heavily marinated with fresh herbs, spices and lemon, slow roasted in our brick oven.

Dipped in a seasoned egg batter and pan fried, finished in a white wine and lemon butter sauce.

Lightly dusted with flour and pan seared, finished in a marsala laced demi glace with sauteeed white and oyster mushrooms.

Ightly dusted with flour and pan seared, prepared in a fresh sage, lemonand pale sherry demi glacee with sauteeed mushrooms and topped with prosciutto di parma and melted fresh mozzarella, accompanied by roasted garlic whipped potatoes.

Dipped in a egg batter and breaded, pan friedand topped with housemade marinaraand melted mozzarella, accompanied by penne or capellini pasta with house ragu.

Lightly dusted in flour and pan seared and prepared in a white wine, garlic and caper sauce.

Gluten-free. Fresh Atlantic swordfish grilled to perfection and topped with 2 sauteeed shrimp and plump lobster meat prepared in a scampi sauce with sun-dried tomatoes.

Norwegian salmon filet grilled, then finished in the oven over a bed of Greek giganti beans, baby spinach, imported feta cheese, grape tomatoes and a hint of Greek ouzo. Accompanied with a side of potatoes lyonnaise.

Grilled to specified temperature and topped with finely diced sweet red peppers, mild banana peppers and a champagne butter sauce.

A full rack of lamb perfectly seasoned and cooked to specified temperture, accompanied by grilled asparagus, garlic mashed potaotes and a cabernet wine reduction.

Diver sea scallops oven baked with lemon, white wine and butter and topped with buttery ritz crumbs.

Center cut of filet mignon grilled to specified temperature and accompanied with a cabernet reduction.

Perfectly seasoned and grilled to your specified temperature, accompanied by Portobello mushroom filled ravioli and finished in a marsala demi glace.

Filet of haddock oven roasted with lemon, butter, white wine and topped with rich buttery crumbs.

Roasted slowly to retain its natural juices, served with horseradish cream sauce.

Gluten-free. Sauteeed with fresh garlic, e. V. O. O. And a pinch of red pepper flake.

Gluten-free. A medley of white mushrooms and oyster mushrooms sauteeed with a touch of garlic butter.

Gluten-free. Tender sliced potatoes and sweet vidalia onions oven roasted with e. V. O. O., herbs and spices.

Gluten-free. Tender baby ssparagus perfectly grilled with e. V. O. O.