Delicious tomato, basil and feta cheese on thinly sliced toast.

Stuffed mushrooms with veal and prosciutto, in a rosemary-tomato cream sauce.

Oar delicious version of shrimp scampi.

Spinach and artichoke dip Served with toast points.

Fresh mussels sauteed in a garlic white wine sauce.

Lobster bisque and house salad.

Romaine lettuce with roasted red bell pepper dressing, grilled chicken and goat cheese.

Baby mixed greens with lemon-lime Vinaigrette, grilled salmon, sun-dried Tomatoes, capers and red onions.

Fresh mozzarella, tomatoes, avocado with marinated mushrooms fresh basil and olive oil.

Grilled gulf shrimp over baby spinach, black bean-sweet corn relish in a citrus vinaigrette.

The Oar House special Caesar salad with grilled chicken.

Breast of chicken folded with prosciutto and fontina cheese, topped with mushrooms in a brandy cream sauce.

Veal scaloppini sauteed with mushrooms in a Marsala wine sauce.

Grilled chicken breast over julienne vegetables, asparagus and grilled red onions drizzled with aromatic herbs-olive oil.

Pork tenderloin medallions with sun-dried tomatoes in a green pepper corn sauce.

Tender chicken breast sauteed with artichoke harts and capers in a Chardonnay wine sauce.

Veal scaloppini lightly breaded with 4 cheeses and tomato-basil linguini.

Filet mignon in a rich cognac sauce.

Tender lamb shank with caramelized onions in Marsala wine sauce.

Dices of beef tenderloin with Italian vegetables in a rosemary bordelaise sauce over angel hair.

Chicken breast sauteed with baby mushrooms in a rosemary white wine sauce.

Spaghetti with your choice of, meat sauce, Italian sausage, or meatballs.

Roasted breast of chicken topped with sauteed spinach and roasted red bell peppers.

Penne pasta in a basil pesto with cream, diced tomatoesand toasted pine nuts.

Traditional lasagna baked with meat sauce and ricotta cheese.

Shell pasta sauteed with sweet corn, broccoli and Roma tomatoes in a garlic and olive oil.

Cheese ravioli sauteed with mushrooms, prosciutto and sun-dried tomatoes in a Madeira bordelaise sauce.

Crepes folded with lobster and Italian spices, topped with asparagus points and lime cream sauce.

Bow-tie pasta sauteed with diced salmon and asparagus in a vodka tomato cream sauce.

Gulf shrimp, smoked salmonand mussels in a champagne dill cream sauce over saffron risotto.

Angel hair sauteed with gulf shrimp, asparagus, roasted red bell peppers and Roma tomatoes in a garlic white wine sauce.

Filet of flounder rolled in herb breadcrumbs with crabmeat and tricolor peppers in a roasted red bell pepper sauce.

Alaskan king salmon grilled topped with grilled asparagus in a tarragon butter sauce.

Lightly blackened filet of sole with baby shrimp in a spicy brown sauce.

Toasted bread with fresh tomatoes, basil relish and goat cheese.

Crab claws sauteed in garlic lemon sauce.

Mushroom caps stuffed with ground veal and prosciutto in a rosemary tomato cream sauce.

Escargot, in the shell, with garlic butter and aromatic herbs served with Parmesan crostini. Gluten-free.

Jumbo shrimp with remoulade and cocktail sauces.

Fried calamari with a side of marinara

Mussels sauteed with garlic, fresh basil and spicy tomato sauce. Gluten-free.

Oar House's version of the classic.

Mixed greens, pancetta, toasted walnuts, creamy gorgonzola dressing.

Hearts of palm, artichoke hearts and mushrooms tossed in garlic-lemon vinaigrette over a bed of fresh spinach.

Spinach, roasted sweet corn, mushrooms, bell peppers, feta cheese and balsamic vinaigrette.

Baby arugula, sun-dried tomatoes, sweet onion, pine nuts with grapefruit vinaigrette and shaved Parmesan.

Sea scallops sauteed with sun-dried tomatoes and leeks in a saffron cream sauce over angel hair pasta.

Crisp pancetta, mushrooms and diagonal cut asparagus all sauteed in a Parmesean cream sauce over spaghetti.

Jumbo shrimp sauteed with asparagus and roasted red bell peppers in a garlic white wine sauce over angel hair pasta.

Linguini with sauteed mussels and chopped clams with garlic herb white wine or tomato basil sauce.

Sauteed spiral pasta, roasted chicken, eggplant poblano peppers and mushrooms, garlic tomato sauce and topped with mozzarella cheese. Gluten-free.

Traditional lasagna with meat sauce.

Veal scallopini sauteed with crimini mushrooms and green peppercorns in a cognac mustard cream sauce.

Chicken breast topped with sauteed spinach and roasted red bell peppers in garlic and olive oil.

Veal scaloppini sauteed with artichoke hearts sun-dried tomatoes and capers in a garlic white wine sauce.

Herb crusted chicken breast with Parmesan and mozzarella over tomato basil linguini.

Veal scallopini sauteed with baby shrimp and roasted yellow peppers in a spicy tomato basil sauce.

Pan-seared chicken breast topped with fresh asparagus, fontina cheese and sherry cream sauce.

Filet mignon in a brandy peppercorn sauce.

Red snapper filet broiled and topped with diced Canadian lobster, tricolor bell peppers, crispy leeks and white truffle butter sauce.

Halibut filet pan-seared, with crab meat and asparagus points in a lime cream sauce.

Lamb shank baked in marsala wine with caramelized onions served with garlic leek mashed potatoes.

Filet mignon in a rich cognac sauce. Gluten-free.

14 oz. pork chop grilled with portobello mushrooms roasted garlic sauce and green beans. Gluten-free.

Grilled filet of salmon with roasted yellow bell peppers and grape tomatoes in a creamy basil sauce and topped with pine nuts.

12 oz. NY strip grilled topped with portabello mushrooms and tobacco onions in a Gorgonzola cream sauce.