3 jumbo shrimp served with cocktail sauce and lemon.

One pound of steamed mussels, in a buttery broth of; white wine, clam stock, tomatoes, bacon, lemonand spinach served with grilled French bread.

Two lump blue crab cakes, with shallots, bell peppersand seasonings, placed over sweet corn relish and then topped with roasted red pepper aioli.

A generous portion of lightly bread calamari served with marinara sauce.

Grilled French bread, provolone, garden basil, bruschetta tomato blend and sweet balsamic reduction.

Romaine lettuce, tossed in caesar dressing croutons and Parmesan.

Mixed greens, dried cranberries, cashews, applesand shredded Swiss, tossed in our housemade red wine poppy seed dressing.

Greens, tomatoes, onion, cucumbers and croutons served with dressing.

Filet medallion, jumbo shrimp and asparagus on a bed of Parmesan risotto topped with hollandaise sauce.

Floured and pan seared, topped with piccata sauce served with Parmesan risotto and asparagus.

Lightly breaded, fried eggplant served with a rich creamy vodka sauce on a bed of gnocchi and Parmesan.

A 16 Ounces beef shank, braised and served in a demi-glaze with mashed potatoes and baby carrots, parsley gremolata and onion straws.

16 Ounces delmonico steak, a rich flavor with marbling throughout.

Slow roasted beef loin, seasoned to perfection.

14 Ounces lean, tender and full flavored.

7 Ounces center cut tenderloin, lean and succulent with buttery texture and subtle flavor.

Crusted in coriander, sweet potato mash, red wine cranberry reduction and asparagus, finished with crispy fried squash.

10 Ounces a strip cut sirloin lean, flavorful and a moderately tender steak.