Breaded and pan-fried, then baked with mozzarella and topped with marinara.

Sauteed jumbo shrimp with cherry tomatoes, fresh basil and scallions in white wine garlic butter over pasta.

Bowtie pasta tossed with fresh lobster, 3 shrimp and asparagus in a light cream sauce flavored with French brandy, Romano cheese and a puree of roasted red peppers.

Served with truffle oil, lobster corn risotto, and asparagus.

Served with a sauce de jour over wilted greens and asparagus.

Catch of the day, shrimp and scallops broiled then topped with ritz cracker crumbs.

Served with grilled asparagus and wilted greens drizzled with a light lemon vinaigrette.

Flatbread topped with shrimp mozzarella, tomatoes, garlic butter, and scallions.

Tossed in garlic butter with cherry peppers and served with marinara.

Served in a fresh sage brown butter sauce with a touch of amaretto and Parmesan.

Served with garlic butter and gorgonzola and slightly grilled.

Served with a spicy cocktail sauce.

Pan-fried lump meat crab cakes with red pepper coulis and lemon curry caper sauce.

Fresh count neck topped with herb garlic butter ritz cracker crumbs and bacon.

Iceberg lettuce, mixed greens, tomato, red onion, cucumber, green beans, and hard-boiled egg.

Romaine tossed with our homemade ranch dressing and chopped tomatoes, applewood smoked bacon, cucumbers, eggs, and gorgonzola cheese.

Romaine tossed with our unique caesar dressing, a sprinkle of Romano cheese and freshly made croutons.

With arugula and fresh basil. Drizzled with a balsamic glaze and finished with sea salt and basil oil.

Breaded and pan-fried, then baked with mozzarella and topped with marinara.

Sauteed jumbo shrimp with cherry tomatoes, fresh basil and scallions in white wine garlic butter over pasta.

Bowtie pasta tossed with fresh lobster, 3 shrimpand asparagus in a light cream sauce flavored with French brandy, Romano cheeseand a puree of roasted red peppers.

Scaloppine is pan-seared with mushroom marsala demi-glace over pasta.

Grilled chicken and broccoli sautéed in chicken stock and tossed with Romano cheese, butter, and penne with a touch of garlic.

Served with truffle oil, lobster corn risotto, and asparagus.

Scallopine of chicken sauteed with fresh sage marsala wine butter demi-glace topped with prosciutto and fontina cheese.

Chicken filet sauteed with roasted peppers, artichoke hearts and scallions in an orvieto wine and butter sauce.

Served with a sauce de jour over wilted greens and asparagus.

Chicken filet breaded with coconut, then deep-fried and finished with a honey cream sauce and dried cranberries.

Boneless chicken breast stuffed with herb stuffing, mozzarella, and pancetta. Finished with a mushroom marsala demi-glace sauce.

Finished with an Espagnole demi-glace sauce.

Fresh fillet topped with crab meat and seasoned bread crumbs.

Catch of the day, shrimp and scallops broiled then topped with ritz cracker crumbs.