Colossal shrimp wrapped in applewood smoked bacon served with toasted cornbread and glazed with an angry orchard crisp apple chutney.

Littleneck clams steamed with garlic, fresh herbs and chardonnay served with a toasted baguette.

Crispy calamari tossed with sea salt and parsley paired with spicy fra diavolo and horseradish sauce.

Imported double creme cheese baked until golden brown and topped with sweet strawberries served with ciabatta crostini and pralines.

Traditional meatballs simmered in a marsala infused demi-glace with roasted garlic and wild mushrooms, baked with Asiago cheese.

Chilled colossal shrimp paired with a spicy cocktail sauce and creamy horseradish sauce.

Savory bisque infused with sherry, lobster meat and shrimp garnished with potato sticks.

Shucked littleneck clams topped with lemon compound butter and herbed breadcrumbs garnished with crispy bacon.

Scottish salmon locally produced at catsmo artisan smokehouse served with capers, red onions and cornichones finished with a spicy horseradish cream.

Classic caramelized onion soup with a hint of sherry topped with a blend of melted cheeses.

Classic caramelized onion soup with a hint of sherry topped with provolone, mozzarella and swiss cheese.

Mixed greens tossed with a honey balsamic vinaigrette garnished with gorgonzola cheese, sliced pears, pralinesand dried cherries.

Mixed greens topped with pan seared salmon combined with kalamata olives, roasted peppers and Asiago cheese tossed in red wine vinaigrette.

Mixed greens combined with shredded carrots, sweet and spicy cashews and grapefruit segments tossed in a sesame ginger vinaigrette topped with crispy Thai calamari.

Mixed greens topped with grilled filet mignon medallions, Portobello mushrooms and gorgonzola cheese finished with red wine vinaigrette.

Mixed greens combined with gorgonzola cheese, sliced pears, pralinesand dried cherries tossed in honey balsamic vinaigrette.

Sliced duck breast served over mixed greens garnished with pralines, dried cherries and goat cheese served with honey balsamic vinaigrette.

Pan seared salmon served over mixed greens garnished with kalamata olives, roasted peppers and Asiago cheese tossed in red wine vinaigrette.

Breaded chicken cutlet topped with provolone cheese, roasted peppers and balsamic vinaigrette served on a toasted baguette.

Housemade roast beef topped with imported Brie and Portobello mushrooms served on a toasted baguette.

Locally smoked catsmo salmon served on toasted marbled rye with dill cream cheese, sliced cornichons, red onionand baby spinach.

Housemade roast beef sliced razor thin, served hot with melted swiss cheese on a toasted garlic baguette with au jus.

Panco encrusted chicken cutlet topped with swiss cheese, applewood smoked bacon, romaine lettuceand roma tomatoes garnished with honey mustard.

Grilled chicken breast, roasted red peppers, baby spinach, imported Brie and balsamic vinaigrette wrapped in a grilled flour tortilla.

Thinly sliced oven-roasted turkey breast, applewood smoked bacon and swiss cheese served on grilled country white bread with chipotle aioli.

10 Ounces center cut NY strip steak char-broiled and served sliced on a garlic butter baguette topped with caramelized onions and mushrooms.

Grilled Portobello mushroom, topped with provolone cheese, roasted red peppers and baby spinach finished with balsamic vinaigrette.

Homemade ravioli filled with smoked mozzarella cheese finished in a fresh basil pesto cream sauce with baby spinach.

Grilled chicken, hot Italian sausage, roasted red peppers and broccoli rabe tossed with rigatoni pasta in a buttery chardonnay sauce with Parmesan cheese.

Littleneck clams, Maine lobster meat, Maryland crabmeatand jumbo shrimp simmered in a fiery plum tomato sauce served over linguine topped with crispy calamari.

Jumbo shrimp and sweet Maryland crabmeat sauteed with artichoke hearts and sun-dried tomatoes finished with lemon zest and fresh basil tossed with linguine pasta.

Homemade ravioli filled with smoked mozzarella cheese finished in a fresh basil pesto cream sauce with baby spinach.

Roasted plum tomato sauce simmered with cream, fresh herbs and Parmesan tossed with rigatoni pasta.

Artichoke hearts, baby spinach and roasted peppers sauteed with garlic and extra virgin olive oil tossed with grilled chicken and rigatoni pasta.

Jumbo shrimp and sweet Maryland crabmeat sautéed with artichoke hearts and sun-dried tomatoes finished with lemon zest and fresh basil tossed with linguine pasta.

Homemade ravioli filled with smoked mozzarella cheese finished in a fresh basil pesto cream sauce with baby spinach.

An 18 Ounces center cut NY strip steak char-broiled and topped with maitre d' hotel butter and frizzled onions.

Sauteed jumbo shrimp and sweet Maine lobster meat combined with roasted sweet corn and creamy carnaroli rice finished with a lobster cream.

Thinly pounded chicken breast sauteed with wild mushrooms in a sweet marsala wine demi-glace.

Frenched murrays's chicken breast filled with creamy provolone cheese and spinach finished with a Mission fig demi-glace.

Duck leg confit and pan roasted duck breast finished in a grand marnier demi-glace garnished with dried cherries.

Center cut fillet of faroe island salmon encrusted with sweet potato topped with a lemon beurre blanc.

Braised pork shank cooked until fork tender served crispy and finished with an angry orchard apple glaze.

Filet mignon and jumbo gulf shrimp served on a bed of lo mein noodles combined with baby bok choy, caramelized onions and shiitake mushrooms finished in a sweet and spicy hoisin sauce.

A 10 Ounces cut of filet mignon char-broiled and topped with a gorgonzola crust finished with a port wine demi-glace.

Topped with Vermont cheddar, imported provolone and finlandia swiss cheese.

Topped with aged bleu cheese and caramelized onions.

Topped with Vermont white cheddar, applewood smoked bacon, frizzled onionsand a side of Barbeque.

Topped with imported swiss cheese and sauteed mushrooms.

Topped with Vermont cheddar and chipotle aioli.

Rigatoni pasta tossed with a roasted garlic tomato cream sauce with fresh basil and Parmesan cheese.

Cavatappi pasta blended with Vermont extra sharp white cheddar, Asiago, provoloneand Parmesan cheese baked to a golden brown.

Grilled sirloin tips served with potato du jour finished with a brandy peppercorn sauce and frizzled onions.

Breaded chicken cutlet topped with mozzarella cheese and homemade marinara sauce served with rigatoni pasta.

1-2 pound custom ground beef, chuckand sirloin served with lettuce, tomatoand raw onion.

Nonnie's traditional meatballs and hot Italian sausage simmered in a basil infused marinara sauce tossed with linguine pasta.

One dozen jumbo crispy wings served with carrots, celery and blue cheese dressing choice of: hot, mild or lemon pepper.