Main 415

tower of eggplant, artichoke hearts, roasted red peppers, and fresh mozzarella, drizled with a fresh basil pesto

European style mayonnaise bound shrimp salad with diced Mexican peppers and shallot, served with mozzarella chips

posched prawns accompanied by spiced cocktail sauce

pan seared with a ginger buerre blanc, plated with wasabi sauce and a roasted red pepper coulis

over a saffron polenta square, with a fresh plum and port wine puree

fresh lobster meat sauteed with cognae, baked with panko breadcrumbs, served in it's own shell

house-made basil ravioli, tossed with a cresty Alfredo sauce, baked with fresh mozzarella

chesapeak shrimp crab meat, breaded and sauteed, with a cajun aioli and a roasted red pepper puree

with your choice of white or red sauce

whole clams baked with breadcrumbs and fresh oregano

chilled seafood platter for two or more live 'main' lobster, shrimp, oysters and clams on the half shell, crab meat chilled over crushed ice

please ask your server for today's selection

classic French cream soup garnished with lobster meat

an original blend of five caramelized onions (shallots, scallions, red onion, Spanish onions and looks) in a sherry wine beef broth, topped with a roasted croutons and a trio of baked cheese

a blend of baby greens with cherry tomatoes, shaved carrots, wrapped with thin sliced cucumber, accompanied by an Italian vinaigrette

mesclun greens, imported goat cheese crumbles, orange wedges, apple slices, maple glazed deluxe, served with a fresh raspberry vinaigrette

balsamic dressed radicchio, arugula, endive, parmigiano shavings

hearts or Romaine tossed with croutons, parmigiano cheese and a lemon dijon anchovy dressing

fresh spinach tossed with smoked bacon bits, sliced portabellas and a balsamic reduction served with goat cheese croutons

sauteed with a saffron and sundried Texas cream sauce

linguine pasta roasted with little neck clums, smoked bacon bits, fresh garlic and pinot grigio

angelhair pasta tossed with mussels, clams, shrimp and marinara

penne tossed with a creamy pink vodka sauce add chicken $4.00; add grilled shrimp $6.00

macadamia and shalex encrusted fillex, with a champagne citrus reduction

jumbo shrimp and roasted red pepper, sauteed in a scampi sauce

grilled fillet of Norwegian salmon, served with a creamy dill sauce

fillet of tilapia in a dijon mustard seed crust, sauteed with a lemon buerre blanc

flame grilled swordfish steak, glazed with a sweet pineapple chili sauce

broiled South African lobster tail and grilled filet mignon, with drawn butter and sauce bearnaise

Frenched breast of chicken, topped with asparagus pean and melted mozzarella, in a white wine butter sauce

lightly breaded veal chop, deboned and pounded thin, served with lingonberry preserves

1/2 roasted honey lacquered L.I. Duckling over wild rice, served with a sundried bing cherry dermiglace

twin boneless pork loins, over a bed of savoy cabbage, finished with an apple brandy reduction

dijon herb crusted rack of lamb, over a barolo wine and rosemary dermiglace

seasoned sirloin steak, served over red cabbage with a homestyle gravy

five peppercorn encrusted, sauteed in a brandy dermiglace

grilled to perfection, topped with crispy butter milk onions

grilled to perfection, topped with crispy buttermilk onions

mushroom cap, sauce bearnaise

mushroom cap, sauce bearnaise

fillet of tilapia sauteed with plum tomatoes, black olives and anchovies

linguini tossed with peas, pancetta, and grilled chicken with delight white wine sauce

baked quartered chicken in a hearty plum tomato sauce with bell peppers, olives and capers

boneless short ribs braised in a pinot noir demi-glace

roast pork medallions sauteed in an apple brandy demi-glace

tower of grilled vegetables and fresh mozzarella, drizzled with a balsamic reduction

salmon stuffed calamari sauteed with a spicy red pepper sauce

grilled portabella mushroom stuffed with a vegetable medley, over snow peas, topped with a creamy goat, cheese sauce

fried eggplant stuffed with ricotta cheese, baked with tomato sauce and mozzarella

please ask your server for today's choices

with a light Italian vinaigrette

pan seared fillet of tilapia, topped with a basil infused panko

traditional braised veal shank

linguini tossed with peas, pancetta and grilled chicken in a light white wine sauce

breaded chicken cutlet, topped with tomato, basil and garlic

au jus served with sauteed vegetables and potato; king out $6.00 extra