Garlic cream sauce with pernod in a french baguette.
Large gulf shrimp traditionally served with cocktail sauce.
Stuffed with a blend of chorizo and andouille sausage, garnished with a chili sauce.
Lump and king crab meat with lemon aioli.
Filled with crab and scallop mousse on a roasted red bell pepper sauce.
Sashimi tuna with crisp won-ton, cold vegetable slaw and sliced cucumber.
Duck liver in a port wine sauce.
A collection of creative appetizers for two to share.
Penne pasta, roasted eggplant, cheery tomatoes and peppers with sliced portabella mushroom, olive oil, garlic and fresh basil.
Fettuccini noodles sauteed in dry vermouth and lemon cream with shrimp, avocado and mushrooms.
Linguine, wild mushrooms, asparagus and chicken in ginger tai sauce with oven roasted pistachio nuts.
Our chef's creations will be described by your captain.
Pan seared with tamarind chili chutney and served with jicama and avocado with a lime olive oil dressing.
Different selection and preparation daily.
Grilled or encroute.
Mussels, clams, shrimp, scallops and chorizo sausage cooked with rice in a saffron broth.
Lobster, shrimp, scallops, clams, mussels, squid and fresh fish broiled with bay seasonings.
Breast of duck pan seared with grand marnier au jus, quail pan seared with a balsamic glaze, and pouisson seared in it's own au jus.
Nice surprise by the chef.
Roasted with rosemary, port wine au jus.
14oz. aged center cut strip steak, char broiled.
8 oz. char broiled filet.
Prime center cut strip steak encrusted with cracked peppercorns and sauteed with cognac and madeira wine.
Fresh white meat in fanny's dressing, garnished with fresh fruit and vegetable.
Sliced and put on a bed of mescaline greens with a citrus vinaigrette.
Served with fresh orange, and stilton cheese, with balsamic vinaigrette.
Bed of fresh spinach served with cointreau bacon dressing.
Grilled scallops and shrimp in a tomato vinaigrette on a bed of assorted mixed greens.
Fresh chicken and vegetables sauteed in an orange ginger sauce with angel hair pasta.
Portabella mushrooms, sauteed in a balsamic vinaigrette and virgin olive oil, with vegetable and penne pasta
Jumbo shrimp and smoked sausage sauteed and served in a highly spiced rice.
Fresh clams cooked in their own juices, with virgin olive oilm garlic and imported seasonings with linguine.
Shrimp and scallops sauteed with homemade angel hait pasta in a lobster sauce with cayenne pepper.
Fresh ham and turkey sliced and served with tomato and provolone, grilled on egg dipped rye bread.
Fresh corned beef grilled on rye with sauerkraut, swiss cheese amd russian dressing.
Grilled portabella mushroom marinated in eggplant, roasted red peppers on a french baguette garnished with asiago cheese.
Fresh breast grilled with bacon, garnished with marinated eggplant, roasted pepper and melted provolone cheese.
Boneless breast sauteed in lemon and white wine.
Sauteed in madeira sauce with fresh spinach and ham.
Traditional and great.
7 oz. charbroiled, served with roasted potato, peppers, mushrooms and onions.
Baked with butter, lemon and wine sauce.
Baked with italian seasonings served with plum tomatoes.
Shrimp sauteed in lemon and white wine sauce.
Coated with almond crust and pan sauteed.
Fresh nova scotia, poached and grilled.
Tuesday and thursday.
Menu for Fanny's Restaurant provided by Allmenus.com
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