Chunks of Maine lobster tail and claw with tarragon, lemon, sea salt and mayo. Served on butter toasted brioche slider rolls.

Seared scallops and jumbo Gulf Shrimp served over Pappardelle with baby spinach and diced Roma tomato in a vodka rose sauce. Topped with jumbo lump crab to finish

Fresh jumbo lump crab meat tossed lightly in our signature egg white Imperial batter and baked to a golden brown. Paired with roasted fingerling potatoes and garlic sauteed broccoli.

Heaping pile of barrel tater tots fried golden brown, topped with our homemade crab dip, jumbo lump crab, bacon, and Cheddar Cheese

Fresh Chilean Sea Bass topped with herbed bread crumb and baked to golden brown. Served over Applewood bacon and roasted sweet corn risotto.

Flatbread brushed with fig compote and topped with Gorgonzola crumbles, sliced Prosciutto, walnuts, and arugula

Fresh watermelon topped with chopped mint and crumbled Feta, finished drizzled with honey and balsamic glaze

16 oz Prime Rib slow roasted and seared to temperature. Paired with garlic sauteed broccoli and Peppercorn mashed potatoes.

Seared scallops and jumbo Gulf shrimp served over saffron risotto simmered in scampi white wine with baby spinach, tomatoes, and asparagus tips

Twin jumbo soft shells flour dusted and pan fried atop a roasted corn salsa. Paired with roasted red potato and a baked spring squash gratin.

Chef's homemade scratch recipe with fresh Maine lobster chunks.

Filet Mignon, jumbo Gulf Shrimp, Diver scallops, peppers, onions, and mushroom skewers marinated and grilled. Paired with roasted red potatoes and garlic sauteed spinach.

6oz broiled Maine lobster tail served over pappardelle pasta tossed with baby spinach, sun-dried tomato and lobster claw meat in a saffron cream sauce

Cubed tenderloin and wild mushrooms simmered in a Marsala demi, served on toasted crostini, and topped with Gorgonzola crumbles.

16oz. marinated NY Strip grilled to temperature and topped with carmelized onion in a port wine demi. Paired with our twice baked potato and garlic sauteed broccoli.

Jumbo Gulf shrimp wrapped in Applewood bacon, grilled, and finished in honey bourbon chipotle bbq.

16oz marinated NY Strip blackened and grilled, finished topped with Gorgonzola cream sauce. Paired with scalloped potatoes and garlic spinach.

Colossal Diver scallops dusted with lemon, pepper, and panko. Seared and broiled, finished in lemon butter with roasted fingerling potatoes and summer squash gratin

Italian sausage, Applewood Bacon, and marinated chicken simmered in a spicy vodka rose sauce with baby spinach, Roma tomatoes, and Parmesan.

Panko breaded and flash fried green tomatoes topped with a jumbo lump crab, roasted corn, avocado and cucumber salsa and a drizzle of remoulade.

Fresh Diver scallop wrapped in Applewood bacon and topped with roasted red pepper and herbed breadcrumb. Broiled and finished in lemon butter white wine

Another delicious Sasscer's cake

Rich, Dark Chocolate Fondant

Prosciutto di parma, capicolla, soppressatta and artisan cheeses.

Baked oysters on the half topped with baby spinach, bacon and Parmesan cheese in a Sambuca cream sauce.

Gulf shrimp on crostini in a light white wine lemon garlic sauce.

Top neck clams layered with Tuscan breadcrumbs, mozzarella and bacon with lemon butter.

Choice of buffalo, Tuscan, honey garlic or old bay with celery, ranch and bleu cheese.

Homemade Maryland-style crab dip topped with Wisconsin sharp cheddar, served in a French bread bowl.

New England mussels simmering in roasted tomato broth or roasted garlic white wine.

Parmesan garlic toast points topped with diced basil, tomato, onion and Buffalo mozzarella drizzled with a balsamic glaze.

Lightly breaded and fried calamari with Primo Marinara and garlic aioli sauces. Also available grilled.

Flash fried eggplant layered with prosciutto di Parma, ricotta and mozzarella baked in P(rimo Marinara and finished with shaved Parmesan Reggiano.

Classic Caesar salad with marinated and grilled chicken breast.

Classic Caesar salad with marinated and grilled jumbo Gulf shrimp.

Mixed field greens in house balsamic with Gorgonzola, grapes, apples, chopped celery and walnuts topped with blackened chicken breast.

Grilled Atlantic salmon over chopped kale with oven-roasted tomato, candied pecans and goat cheese crumbles in a pomegranate vinaigrette.

Marinated and seared filet tips, roasted red peppers, artichoke, walnuts, and Gorgonzola cheese over baby akrugula.

Spaghetti pasta in homemade tomato sauce with choice of meatballs, meat sauce or Italian sausage.

Sauteed chicken breast and fresh kale with ricotta, Parmesan and Fontina cheeses wrapped in gluten free pasta with roasted garlic and red bell pepper. Gluten free.

Penne tossed in creamy rose sauce with fresh chopped basil and Parmesan cheese.

Egg noodles tossed in light Parmesan cream sauce.

Chopped Portobello and button mushrooms with cubed tenderloin, baby spinach and Parmesan cheese topped with Gorgonzola in a Marsala demi glace.

Oven-roasted cherry tomato and basil risotto with jumbo Gulf shrimp, garlic sauteed clams and New England mussels.

Jumbo gulf shrimp on a bed of linguini in garlic lemon butter sauce.

Portobello mushrooms, baby spinach, chopped asparagus and broccoli with roasted tomato in light garlic olive oil or creamy rose sauce.

Penne tossed in spicy Primo marinara with fresh basil and Parmesan cheese.

Fettuccini tossed with jumbo gulf shrimp and jumbo lump crab in Parmesan cream sauce.

Linguini with chopped Roma tomatoes and onions tossed in a garlic basil white wine sauce, topped with diced Buffalo mozzarella.

Chopped portobello and button mushrooms with cubed tenderloin, baby spinach and Parmesan cheese topped with Gorgonzola in a Marsala demi glace.

Oven roasted cherry tomato and basil risotto with jumbo gulf shrimp, garlic sauteed clams and New England mussels.

Twin 5 oz. jumbo lump crab cakes broiled to perfection, with creole remoulade. Served with angel hair pasta or daily potato and vegetable.

Fresh day boat fish, mussels, clams and shrimp simmering with white risotto in roasted tomato basil broth with garlic crostini. Served with choice of side and vegetable.

Atlantic salmon fillet stuffed with bacon, roasted red pepper and jumbo lump crab. Broiled and finished in a Chesapeake cream sauce.

Jumbo Gulf shrimp stuffed with signature crab imperial and finished with a roasted red pepper scampi sauce. Accompanied by risotto tossed with broccoli, spinach, asparagus and mushrooms. Served with choice of side.

Hand cut Rockfish fillet simmered in a light cherry tomato marinara with littleneck clams and mussels, served over linguini pasta and topped with jumbo lump crab.

Tender filet mignon brushed with rosmary, garlic and olive oil. Skillet seared and broiled to temperature. Served with choice of side.

A duo of filet mignon and your choice of crab cake or imperial stuffed shrimp. Served with choice of side.

Double cut pork chop lightly breaded and broiled, finished in a Marsala wine reduction. Served with choice of side.

16 oz. bone-in ribeye skillet seared and broiled to temperature. Served with choice of side.

Lightly breaded and flash fried veal scallopini topped with mozzarella and our homemade tomato sauce. Served choice of side.

Tender veal scallopini layered with prosciutto and mozzarella sauteed in lemon brandy sauce. Served choice of side.

Tender veal scallopini in a rosemary white wine with Spanish capers. Served choice of side.

Veal scallopini dipped in egg wash and sauteed in light white wine lemon sauce. Served choice of side.

Veal scallopini sauteed in a creamy rose sauce with button mushrooms and cherry tomatoes, topped with jumbo lump crab. Served choice of side.

Lightly breaded flash fried chicken breast topped with mozzarella cheese and our homemade tomato sauce. Served with choice of side.

Chicken breast sauteed with mixed mushrooms in a Marsala wine reduction. Served with choice of side.

Marinated chicken breast stuffed with prosciutto and mozzarella, lightly-breaded and broiled, and finished with a Chesapeake cream sauce. Served with choice of side.

Tender chicken breast layered with baby spinach and mozzarella cheese sauteed in a creamy rose sauce. Served with choice of side.

Chicken breast sauteed in a Sambuca cream sauce with Parmesan, diced bacon and baby spinach. Served with choice of side.

Tender chicken breast layered with jumbo lump crab and Fontina cheese, sauteed in lemon garlic white wine with roasted red peppers.

Ravioli filled with lobster claw meat in lobster sherry cream finished in a rose sauce.

Ziti noodles with ground beef and a touch of ricotta, topped with mozzarella cheese and baked in a creamy rose sauce.

Traditional pasta sheets layered with ricotta, ground beef and Italian sausage.

Portobello and cremini mushrooms in roasted garlic with mozzarella and Parmesan cheeses.

Layers of baked eggplant, mozzarella cheese and tomato sauce over a bed of angel hair pasta.

Homemade pasta shells filled with a blend of imported cheeses and topped with mozzarella in Primo marinara.

Sauteed chicken breast and fresh kale with ricotta, Parmesan and Fontina cheeses wrapped in gluten free pasta with roasted garlic and red bell pepper. Gluten free.

Ravioli filled with lobster claw meat in lobster sherry cream and Blue Crab ravioli with ricotta and red pepper, both finished in a rose sauce.

Chopped Portobello and button mushrooms with cubed tenderloin, baby spinach and Parmesan cheese topped with Gorgonzola in a Marsala demi glace.

Egg noodles tossed in light Parmesan cream sauce.

Homemade pasta shells filled with a blend of imported cheeses and topped with mozzarella in Primo Marinara.

Ziti pasta with ground beef and a touch of ricotta, topped with mozzarella cheese and baked in a creamy rose sauce.

Jumbo Gulf shrimp on a bed of linguini in garlic lemon butter sauce.

Portobello mushrooms, baby spinach, chopped asparagus and broccoli with roasted tomato in light garlic olive oil or creamy rose sauce.

Penne tossed in spicy Primo Marinara with fresh basil and Parmesan cheese.

Fettuccini tossed with jumbo gulf shrimp and jumbo lump crab in Parmesan cream sauce.

Linguini with chopped Roma tomatoes and onions tossed in a garlic basil white wine sauce, topped with diced Buffalo mozzarella.

Ground Angus beef and Applewood bacon patties grilled and otpped with horseradish cheddar, lettuce and chipotle mayo on toasted brioche.

Seasoned ground Angus beef grilled to temperature and served on toasted brioche bun topped with mushrooms, bacon and choice of provolone, cheddar or American cheese.

Broiled jumbo lump crab cake on toasted brioche with lettuce, tomato and tartar.

Seared Philly Ribeye, diced bacon and mushrooms on toasted Ciabatta topped with lettuce, tomato and mayo.

Smoked turkey topped with Applewood smoked bacon, cheddar cheese and tomato on toasted ciabatta with sun dried tomato pesto.

Sliced prosciutto di Parma, capicolla and soppressata with mozzarella cheese, sliced lettuce, onion and tomato on ciabatta sub roll with Parmesan, oil and vinegar.

Shaved Philly ribeye grilled with mixed peppers and onions, topped with melted provolone, lettuce, tomato and mayo on ciabatta sub roll.

Choice of meatball, chicken or veal in Primo Marinara topped with melted mozzarella on ciabatta sub roll.

Signature raspberry chicken salad with walnuts and craisins on a toasted brioche bun.

Traditional Maryland-style chopped shrimp salad with celery, lemon and Old Bay on a toasted brioche bun.

Zesty Peppadew peppers, feta cheese, cucumbers, lettuce, tomato and red onion on toasted ciabatta with sun dried tomato pesto.