Tender simmered gulf shrimp mounded on a bed of greens, garnished with our pinot-noir infused cocktail sauce and served in a wine goblet
Tender crabmeat, artichoke hearts, sauteed spinach, and herbs with pepper jack cheese, served with a fresh backed baguette.
Whole portabella mushroom stuffed with a spicy three cheese stuffing and topped with southwest remoulade.
A mild banana pepper stuffed with a blend of pepper jack & herb infused ricotta cheeses, lightly breaded and sauteed, served on a caramelized vidalia onion crostini, with green tomato chutney.
Lightly breaded pan sauteed crab cake served with a poblano pepper hollandaise sauce.
Made fresh to order, shrimp & scallops, sauteed with garlic, mushrooms and scallions flambeed with brandy & finished with seafood volute and heavy cream.
Classic french onion with the great taste of fire roasted steak topped with and aged asiago crostini and a blend of cheeses.
Crisp romaine hearts, seasoned croutons, tomato, tossed with an asiago caesar aioli.
Fresh field greens tossed with toasted walnuts, gorgonzola cheese and granny smith apples, topped with tomato, red onions and balsamic vinaigrette.
Fresh buffalo mozzarella on a bed of baby field greens with sliced tomato & fresh basil leaves drizzled with extra virgin olive oil.
Tender cheese ravioli tossed with sauteed bacon and shallots in a roasted red pepper alfredo sauce.
Sauteed chicken breast, sun dried tomato, roasted red peppers, broccoli and garlic simmered in chicken stock and finished with asiago cheese and bowtie pasta.
Tender strips of sirloin sauteed with tomato, wild mushrooms, scallions and garlic tossed with bowtie pasta in a sauce of plum tomato puree & veal demi-glaze served with medallions of fire roasted focaccia bread.
Medallions of veal sauteed then layered between breaded eggplant, italian ham, crispy lasagna noodles an mozzarella cheese then baked and finished in a wine butter sauce.
Sauteed shrimp and crab artichoke hearts, mushrooms, scallions, garlic and ziti finished with white cream sauce.
Fresh hand cut salmon filet draped with thin slices of peal bacon, then fire roasted on the open bit. garnished with german cranberry slaw and drizzled with taragon riesling vinaigrette.
Sweet tender white fish with a maryland crab stuffing topped with an orange and brandy cream sauce.
Tender sweet grouper sauteed with tomato, onion, garlic, bell pepper, spanish olives and capers, finished with a cuervo 1800 citrus sauce.
Sauteed with fresh garlic, wild mushrooms, artichoke hearts and capers, finished with lemon-sesame herb butter
Pan seared scallops with fresh fennel, red bell pepper, and dandelion greens, finished with pinot-grigio lime herb butter sauce.
Tender gulf shrimp sauteed with mushrooms, scallions, garlic and roasted red peppers, in a parmigiano butter lemon sauce.
A whole piece of grouper or orange roughy, gulf shrimp, sea scallops and split petite lobster tails, all baked in the oven with butter, wine and lemon. Cajun or lemon pepper available upon request
A marinated fire roasted portabella mushroom, layered between crispy wontons with a medley of bell pepper, zucchini and cashews all sauteed with olive oil and garlic finished with a sherry hoisin sauce and tossed with ziti.
Artichoke heart, grilled eggplant and roasted red peppers with havarti cheese wrapped in a pillow of puff pastry then baked to golden brown served with a veggie supreme sauce
Lightly breaded eggplant sauteed then layered with fresh mozzarella and basil on a bed of marinara sauce and cappelini then baked
A medley of zucchini, sweet onion, bell pepper, roasted red pepper, tomato, celery and carrots simmered in olive oil, white wine and veggie fuai and heavy cream then tossed with capellini.
Tender sirloin steak char-grilled to order, topped with pesto, spinach and provolone cheese & served on garlic toasted italian bread.
Half pound fresh made angus burger with lettuce, tomato & onion on a colossal roll.
Two half pound fresh made burgers with italian ham, portabella mushroom, gorgonzola cheese, lettuce, tomato and onion on a humongous roll.
Boneless breast of chicken & marinated portabella mushroom, grilled with roasted red pepper, red onion and provolone cheese on a toasted baguette with garlic infused mayo.
Veal cutlet lightly breaded then sauteed, fresh buffalo mozzarella, baby field greens, slice tomato, fresh basil olive oil aioli on a toasted baguette.
Tender char-grilled 8 ounce tenderloin of beef montreal incrusted peal meal bacon and a crispy onion ring topped with tarragon herb butter
Choice 14 ounce new york strip steak char-grilled to perfection and topped with crispy home made onion rings
Char-grilled sirloin steak topped with sauteed mushrooms, roasted red peppers, crumbled blue cheese, then broiled and topped with home made onion
Pan seared medallions of veal with shallots, wild mushrooms and asparagus topped with havarti cheese and a rosemary butternut squash glaze finished with veal demi-glaze.
Medallions of pork tenderloin sauteed with tomato, onion, garlic, peppers, olives and capers, finished with white wine, fresh thyme and olive oil.
Sauteed chicken breast with mushrooms and artichoke hearts, finished with sherry then topped with provolone cheese.
Rack of lamb chops incrusted with pistachios and herbed bread crumb oven roasted and garnished with fresh mint relish.
Chicken breast sauteed with spanich and kalamata olives, garlic, tomato, zucchini, parsley and lemon zest in olive oil
Menu for Manhattan's provided by Allmenus.com
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