Shrimp, scallops, clams, mussels, mushrooms, roasted red peppers and artichoke hearts in a sherry marinara sauce, finished with melted mozzarella cheese and fried eggplant garnish.

Hand-packed meatballs stuffed with fresh mozzarella finished with homemade marinara, Romano cheese and balsamic reduction.

Hand-packed fresh crab served over mango salsa. Finished with cajun Thai remoulade.

Toasted fresh herb focaccia crostini with diced Roma tomatoes, garlic, red onion and fresh basil. Finished with balsamic glaze and romano.

A dozen little neck clams served with melted butter and a fresh lemon wedge.

4 mini braised pork shanks dipped in homemade homemade bourbon BBQ sauce.

Classic fried calamari with homemade marinara or tossed in Thai chiki sauce with banana peppers and fresh arugula.

Crispy fried eggplant layered with oven-roasted tomatoes, fresh mozzarella and basil, placed on arugula and roasted red pepper salad. Finished with roasted garlic oil, balsamic reduction, and Romano cheese.

Fresh crab meat folded into homemade spinach artichoke dip with toasted garlic crostini.

Sesame seared ahi tuna steak diced over homemade mango salsa with a wakame soba noodle salad and fried wontons.

Crispy chicken wings with your choice of sauce. Seitan wings also available.

Crispy chicken wings with your choice of sauce. Seitan wings are also available.

Served with cocktail sauce and fresh lemon.

Mixed greens topped with candied walnuts, feta, mandarin oranges and dried cranberries with homemade champagne vinaigrette on the side.

Mixed greens with sliced sesame ahi tuna, fresh strawberries, feta and toasted almonds with homemade lemon poppy vinaigrette.

Creamy burrata cheese and julienned Italian cured meats over a dressed mixed green salad with grape tomatoes, red onion, and marinated Italian vegetables dressed with balsamic glaze, roasted garlic oil and fresh herb focaccia crostini.

Mixed greens topped with sliced Granny Smith apples, dried cranberries, candied walnuts, and crumbled goat cheese with homemade champagne vinaigrette.

Crisp shredded cabbage, fresh arugula, sliced avocado, diced mango, julienned carrots and peanuts tossed in a sesame ginger dressing.

Crisp iceberg lettuce wedges with crisp bacon, cherry tomatoes and red onion dressed with homemade blue cheese dressing.

Shrimp, scallops and lobster in a creamy corn risotto.

San Francisco style seafood stew, 8 oz. lobster tail, shrimp, scallops, clams and mussels in our crushed pomodoro sauce, garnished with aged provolone cheese and garlic crostini.

Hand breaded haddock with french fries, homemade coleslaw and vegetable du jour. Served with your choice of cocktail or tartar.

8 oz. line caught Atlantic salmon finished in a garlic, red pepper and sweet soy glaze. Served with rice pilaf and vegetable du jour.

8 oz. wild caught and hand cut grilled swordfish rested on a mixed green salad dressed with homemade croutons, arugula, marinated antipasto vegetables, red onion, garlic oil and balsamic reduction. Finished with romano, aged provolone and oven roasted tomatoes.

8 oz. oven roasted wild chilean sea bass crusted with fresh oregano and Italian breadcrumbs rested over a shrimp, grape tomato and fresh basil scampi with capellini pasta.

Pan seared sea scallops and lobster, ciliegine mozzarella, and grape tomatoes in a light lemon pesto sauce tossed with fettuccine. Garnished with Italian breadcrumbs and balsamic reduction.

Hand breaded chicken breast with melted mozzarella, homemade marinara and served over cappellini.

Fried eggplant with melted mozzarella, homemade marinara and served over cappellini.

Ancient grains, oven roasted brussel sprouts and cauliflower with diced sweet potatoes, fresh arugula, sliced avocado and a plantain garnish. Finished with a cajun remoulade.

A unique blend of banana peppers, roasted red peppers, artichoke hearts and black olives in a white wine lemon caper sauce. Served over rice pilaf and sauteed spinach.

Braised pork shank finished with a vinegar peppadew pepper demi-glace. Served with potato du jour and sauteed spinach.

Braised in-house and finished with a fresh blacberry and mint red wine demi-glace. Served with potato and vegetable du jour.

Had cut marinated steak tips finished with a roasted garlic and rosemary au jus reduction. Served with potato and vegetable du jour.

12. oz. hand-cut prime NY strip topped with a fresh citrus and herb compound butter. Served with potato and vegetable du jour.

8 oz. hand cut filet mignon finished with a fresh tarragon and cracked black pepper bernaise. Served with potato and vegetable du jour.

Slow roasted certifed Angus beef prime rib. Served with au jus, potato and vegetable du jour.

Choose 1 of pastas with 1 of our homemade sauce. Add as many accompaniments as you desire to put your signature on the dish.

Panko crusted wild caught blue crab with crisp bacon, lettuce, tomato, and red onion on a toasted brioche bun with a lemon caper remoulade.

Hand cut grilled wild swordish on a toasted brioche bun with fresh arugula and red onion with a cilantro lime aioli.

A blend of julienned prosciutto, soppressata, capicola and salami with mozzarella cheese and fresh basil inside of a sundried tomato tortilla. Finished with balsamic reduction and Romano cheese. Served with homemade marinara sauce.

100% plant-based burger substitute that looks, cooks and tastes just like the real thing. Prepared on a toasted pretzel bun with fresh arugula, sliced tomato and red onion served with sweet potato fries. Vegetarian.

Hand packed and pan seared maryland style salmon cake served on a tosted brioche bun with arugula, sliced tomato and red onion with cajun Thai remoulade.

Thinly sliced prosciutto, capicola, salami and sopressata with provolone cheese, roasted red peppers, lettuce, sliced tomato, and red onion. Finished with balsamic reduction and served on a toasted fresh herb foccaccia roll.

Hickory smoked turkey, Granny Smith apples, crisp bacon, honey bourbon BBQ sauce and smoked Gouda on toasted wheat bread.

Your choice of smoked turkey, capicola, shaved prime rib or grilled chicken on toasted white, rye or in a wrap with lettuce, tomato, bacon and mayonnaise.

Blackened chicken breast on a toasted pretzel bun with arugula, sliced tomato, red onion and sliced avocado. Finished with Sriracha ranch.

8 oz. certified Angus beef on a toasted brioche bun with lettuce, sliced tomato, red onion and fried onion garnish. Substitute for a veggie burger for an additional charge.

Thinly shaved certified Angus beef prime rib on a toasted french baguette with melted Swiss cheese. Served with au jus.

Sliced certified Angus beef corned beef or smoked turkey on grilled rye bread with melted Swiss chees, sauerkraut and homemade Russian dressing.