Bittersweet Restaurant

hand cut, lightly breaded and deep fried to a golden brown served with marinara sauce and remoulade

tender artichoke hearts cooked in a garlic white wine sauce. Served with toasted tuscan bread

lightly seasoned ahi tuna pan-seared to medium rare, served with fresh greens, wasabi and ginger

lump crabmeat mixed with fresh spices, and herbs, lightly breaded and baked. Served with tomato-basil relish and remoulade sauce

sauteed with garlic, fresh herbs and burgundy wine

crabmeat, lobster and spices, pan sauteed, served with a lobster cream sauce

Romaine lettuce, crab and lobster meat. Topped with lobster claws and a jumbo shrimp. finished with a soy miso-dressing

one of our signature dishes! New England meets new orleans. Tender maine lobster and crabmeat blend with mushrooms and herbs in a sherry-cream sauce. Topped with a puff pastry. There's nothing li it!

maine lobster sauteed with shallots pork wine and fine herbs, finished with fresh cream and served with fettuccini vert

7 ounce lobster tail dinner

the best of both worlds! a 6 ounce bacon wrapped prime filet plus a 7 ounce fresh maine lobster tail. A perennian favorite!

a bittersweet tradition. 12 ounce prime aged beef ribeye, hand cut and grilled to your specifications

12 ounce choice of sirloin steak char-grilled and topped with fried onions

tender hand cut prime wrapped in bacon and charbroiled to your taste

6 ounce of prime beef tenderloin medallions, pan seared and sauteed with mushrooms wine garlic and herbs finished with fresh cream

6 ounces of prime beef tenderloin medallions coated with peppercorns and spices. Pan seared and finished with port wine and espagnol sauce

16 ounce, eight bone rack of New Zealand lamb seasoned and cooked to your specifications. Served with mint jelly

12 ounces pork tenderloin stuffed with fresh spinach mushrooms and cheddar Jack cheese roasted and served with a dijon-honey mustard sauce

and the oscars goes to choose your favorite from these oscar entrees!

pan fried veal sauteed with herbs and spices topped with crabmeat asparagus and Hollandaise

6 oz beef tenderloin wrapped in bacon and topped with crabmeat asparagus and Hollandaise

8 oz north Atlantic grilled and topped with crabmeat, asparagus and Hollandaise

tender veal, lightly breaded, pan sauteed, served with a lemon-caper sauce

10oz north Atlantic Salmon grilled to perfection. Served with mango salsa

herbs mushrooms and garlic team with shrimp in a chablis wine sauce

shrimp, scallops and lobster meat sauteed with garlic herbs and tomatoes, finished with vermouth and served over fettuccini vert

8 ounces boneless, skinless chicken breast sauteed in shallot butter with mushrooms tomatoes, and basil finished in delicate chablis- espagnol sauce