Brandon's Ritz Terrace

steaming onion soup topped with melted swiss cheese

chilled jumbo shrimp, served with lemon and cocktail sauce,

served in mushrooms caps with butter and garlic sauce.

6 little necks stuffed with crabmeat dressing, topped with bacon

6 little necks, served with tangy cocktail sauce,

1 dozen little neck clams, steamed with celery, butter and natural broth

a bakers dozen, steamed with onion, garlic and white wine,

stuffed with crabmeat toppings

jumbo shrimp marinated in dijon mustard, then wrapped in bacon, broiled to perfection, served over fresh sauteed spinach w/garlic sauce.

tossed with garlic and olive oil on a bed romaine lettuce, garnished with marinated button mushrooms, black olives, red onion and vinegar peppers

in a special marinade sauce over fresh sauteed spinach with a light warn vinaigrette

sea scallops and mushrooms in a white wine sauce, baked with swiss cheese

made with fresh clams, whole and chopped in a garlic and wine sauce.

jumbo shrimp grilled over an open fire, served with linguini, mushrooms and peas in a vodka alfredo sauce

a wonderful combination, sauteed with spicy fra diablo sauce over linguini

with grilled marinated chicken, sauteed with oil, garlic, broccoli sausage and sun dried tomatoes then tossed with peccarrini romano cheese

served with creamy alfredo pesto sauce.

served with creamy alfredo pesto sauce

sauteed breast of chicken with shrimp in a light alfredo sauce served over linguini

16 oz center cut n.y. strip charbroiled and finished with a brandy peppercorn demi cream sauce

a tender 10 oz. steak cut to order, grilled to your perfection and topped with sauteed mushrooms and complemented with bordelaise sauce.

16 oz, charbroiled n.y sirloin, finished with brandy, mustard, onion, and demi cream sauce.

our most favorable steak, 16 oz. cut from sirloin, charbroiled to perfection and served with plump sauteed mushrooms

topped with vinaigrette peppers and garlic aujus

tender medallions of filet cooked to perfection, served with fresh mushrooms and a bordelaise sauce.

freshly sauteed with bacon and onions

freshly cut pork chops char-broiled to perfection and served with a side order of our applesauce

topped with vinaigrette peppers, and garlic aujus

tender lamb french cut and served with rosemary and garlic demiglace

butterflied and stuffed with an apple and walnut stuffing and topped with an apple brandy demi-glace

a hearty pot of lobster, shrimp, crab legs, clams and scallops on a bed of rice, in its own broth with our very special seasoning.

this is a favorite of everyone. two tails taken form the shell, diced and sauteed in our own special seasoning and served back in the shell

everyone likes this combination, an 8 oz brazilian tail with 6 oz, filet mignon, served with drawn butter.

5 jumbo shrimp stuffed with crabmeat stuffing

crab legs broiled in lemon butter

this 16 oz. broiled sirloin is sliced open and stuffed with clams, shrimp and a light garlic sauce and fresh mushrooms

with lemon butter topped with bread crumbs, and baked in a casserole.

1/2 duck slowly roasted and finished in on orange sauce

tender medallions of veal sauteed, served with white asparagus, fresh crab, topped with hollandaise and complemented with a bordelaise sauce

tender medallions of veal, jumbo, shrimp and button mushrooms, sauteed and finished with horseradish demi cream sauce

tender medallions of veal, batter dipped in flour and eggs, served with a lemon and butter sauce with a touch of white wine

tender medallions of veal, sauteed with mushrooms, salami with marsala wine and demi-glace

tender veal lightly breaded and topped with mozzarella cheese and sauce.

scalloping of veal sauteed with fresh tomatoes, mushrooms and white wine in a thyme scented demi-glace

try this very special chicken, dish, it's our very own recipe

tender medallions of chicken sauteed with mushrooms, salami and a touch of marsala sauce

out tender breast of chicken rolled with imported swiss cheese and cured ham, served him with a lemon butter sauce.

sauteed medallions of chicken finished with lemon, butter, capers and fresh sliced mushrooms

tender medallions of chicken batter dipped in egg, sauteed with wine, lemon and butter

a boneless breast of chicken, breaded and topped with mozzarella cheese and sauce.

rolled boneless breast of chicken filled with fresh spinach, romano cheese and prosciutto ham topped with fresh julienne vegetables.

sauteed boneless breast of chicken in a mushroom and white wine whole grain mustard cream sauce

layered imported lasagna noodles with ricotta cheese, mozzarella, romano cheese and homemade meat sauce with sausage and ground beef.

fresh eggplant thinly sliced and sauteed, then layered in a casserole with mozzarella cheese and tomato sauce.

sauteed boneless breast of chicken w/roasted peppers and garlic aujus topped w/ mozzarella cheese

stuffed with seafood stuffing and topped with shrimp hew burg sauce, or sauteed with lemon, white wine and finished with whole butter

one of the mildest fish, served lightly batter dipped and sauteed to a golden brown, with a hint of white wine, lemon and butter.

jumbo shrimp lightly batter dipped, sauteed to a golden brown, served in a butter, garlic sherry wine sauce.

succulent jumbo shrimp, served in a casserole with a butter and garlic sauce,

lightly sauteed shrimp, plated over fresh spinach, topped with melted cheddar cheese and a hollandaise sauce

a great fish, broiled to perfection and topped with fresh julienne vegetables

the most prized species worldwide and known for its flavor, served broiled with lemon, butter, wine, and seasonings

fresh from the waters of the atlantic ocean, a delicate fish with a very mild flavor

sea scallops in a white wine and mushroom cream sauce, topped with cheese and served on our unique shells.

two 8 oz brazilian tails, broiled to perfection, served with hearted drawn butter.

sauteed jumbo, shrimp in a pernad and saffron cream sauce

jumbo sea scallops sauteed in a pesto and white wine cream sauce served over linguini