1/2 lb. Tender, succulent shrimp in savory garlic butter, order extra bread for dipping.

A duet of chilled shrimp cocktail and a jumbo lump crab cake.

Golden fried and served with a garlic sage mayo.

Shrimp, calamari, scungilli tossed in a garlic, and lemon vinaigrette.

Served with hot cherry peppers and herbed breadcrumbs.

In a white or red broth.

In a white or red broth.

Sausage and roasted pepper stuffing.

1/2 dozen.

Clams, 2 oysters, and 2 shrimp.

Pasta, mozzarella, asparagus, and zucchini in a pink sauce.

Pasta, mozzarella, asparagus, and zucchini in a pink sauce.

Tender chunks of chicken and broccoli in a garlic sauce.

Lobster and shrimp in a herbed cream sauce.

Lobster and shrimp in a herbed cream sauce.

Shrimp and clams in a zesty marinara sauce.

Sausage, mushrooms and marinara with a touch of cream.

Jumbo lump crabmeat and fresh pasta in a light tomato basil sauce.

Your choice, white or red sauce.

Your choice, white or red sauce.

Topped with broccoli di rabe and pine nuts.

Egg battered then sauteed, finished with a touch of white wine.

Sauteed with mushrooms, tomatoes and capers.

Horseradish crusted, served over a bed of sauteed spinach. Also prepared blackened, broiled, or oreganata.

Lobster tail, shrimp, calamari, clams and mussels over linguine.

Lightly floured then sauteed in a tomato basil sauce over linguine.

Lobster tail, shrimp, sole, clams and mussels.

8oz. Broiled or cognac style: garlic and butter sauce, flambe cognac.

An 8 oz. lobster tail and a full cut 14 oz. filet mignon.

16oz. Best marbling.

14oz. Leanest of all cuts.

Twin filet mignon medallions sauteed with Bordeaux, mushrooms, and demi-glaze.

18oz. Cut from the prime rib.

Grilled to perfection.

Nestled on a buttered white toast and shoe string fries.

Chicken breasts sauteed with shitake mushrooms, garlic and sage.

Baked with tomato sauce and mozzarella served with linguine.

Egg battered then finished with white wine, lemon, garlic and butter.

Breaded then topped with a warm tomato and mozzarella salad.

Sauteed with select mushrooms and marsala wine.

Sauteed with prosciutto, sage and mushrooms over a bed of spinach.

Egg battered then finished with a white wine lemon sauce.

Baked with tomato sauce and mozzarella, served with linguine.

Breaded then topped with a warm tomato and mozzarella salad.

Sauteed in an lite sauce of lemon, butter and capers.

Sauteed with wild mushrooms and a rich marsala demi glaze.

Sauteed with prosciutto, sage and mushrooms over a bed of spinach.

Lightly breaded, sauteed and topped with a fresh arugula salad.

Sauteed spinach, broccoli di rabe, saute broccoli, and asparagus Parmesan.

1/2 lb. Tender succulent shrimp in savory garlic butter, order extra bread for dipping.

Golden fried, served with a garlic sage mayo.

Sausage and roasted pepper stuffing.

Seasoned bread crumb filling.

Golded fried and served with hot or sweet sauce.

Served with hot peppers and herbed bread crumbs.

Served in a spicy tomato basil sauce.

Served in a spicy tomato basil sauce.

Topped with a balsamic vinaigrette.

Served with a tangy cocktail sauce.

Juicy and succulent.

Juicy and succulent.

Shrimp, calamari, and scungilli, tossed in a garlic, and lemon dressing.

Served in a crock topped with melted cheese.

Tossed with peppers, onions, tomatoes and cucumbers, basil vinaigrette.

Traditionally prepared.

8 oz. Cheese: American, mozzarella, or danish blue served with french fries.

Topped with hot cherry peppers, mushrooms, onions and mozzarella.

Traditional mozzarella, and plum tomato.

Broccoli, mushrooms, and peppers.

Anchovies, black olives, and capers.

Broccoli rabe and sausage.

Francaise, picatta or marsala.

Marsala, Francaise, picatta or Parmigiana.

Topped with broccoli rabe and pine nuts.

Egg battered then sauteed, finished with a touch of white wine.

Topped with mushrooms, tomatoes, capers and a splash of balsamic.

Horseradish crusted, served over a bed of sauteed spinach. Also prepared blackened, broiled or oregonato.

Served with shrimp, sundried tomatoes in a pink Alfredo sauce.

Fresh pasta, jumbo lump crabmeat tossed in a lite garlic, and tomato sauce.

Lobster and shrimp, tossed in a herbed cream sauce.

Lobster and shrimp, tossed in a herbed cream sauce.

Clams and shrimp in a zesty marinara sauce.

Sausage and mushrooms in a lite marinara with a touch of cream.

Bowtie pasta with fresh mozzarella, zucchini and asparagus.

Bowtie pasta with fresh mozzarella, zucchini and asparagus.

Capers, onions, anchovies in a fresh tomato basil sauce.