Pete's Boca Raton

golden sauteed chesapeake bay crab cake, made with fresh lump crabmeat "old bay" kick, served with horseradish chili and boca tartar

tender jumbo escargots sauteed in wine and shallots nestled in a special imported brie cheese and herbs, baked to perfection

served with fresh basil oil and cracked pepper

thin hawaiian red tuna, served over california greens with pickled ginger, japanese wasabi, black and white sesame seeds with peanut ginger

we serve only one finest, jumbo lump crabmeat available, flown in over a bed of shaved iceberg lettuce with a sauce imperial

fresh from the gulf, served on a bed of crushed ice with our chef's own cocktail sauce

loaded with lump crab meat with old bay seasonings served atop spinach, topped with swiss and mozzarella cheese

jumbo tender golden coconut shrimp and sweet potato chips with honey sauce garnished with fresh ginger and shredded bok choy

jumbo shrimp sauteed with garlic, olive oil, white wine and over a bed of fresh basil fettuccini

this fillet is encrusted with fresh herbs and bread crumbs, served atop linguine with diced eggplant, yellow and red tomatoes, fresh garlic, all topped with a nest fired onion straws

moist salmon fillet served over hearts of romaine lettuce.. chef galluzi's caesar topping with parmesan straws finishes this dish

twin golden maryland crab cakes made with fresh lump crabmeat, served crisps, horseradish chili and pickled lemon sauce

steamed or broiled and served with lemon and drawn butter

whole maine lobster stuffed and baked with crabmeat, shallots wine and butter.

simply the best lobster tail available, flown from South Africa to perfection, and served with lemon drawn butter

delicate fillets of dover sole, stuffed with lump crab meat, peppers, and laced with sauce imperial

fresh snapper, egg dipped and sauteed in lemon butter sauce mediterranean orzo and asparagus tips

golden crisp fillet of mahi-mahi, crusted with macadamia served with orange beurre blanc and fruit salsa

crisp tender filet of sole, rolled in almonds and Japanese bread crur brown with an amaretto pineapple fruit salsa

size and price based on market availability

pan seared with tarragon, white wine, fine herbs, red and white bean salsa, with tri-color orzo and sun-dried tomato pesto

fresh hawaiian red tuna seared medium rare with pickled ginger and accented with a bourbon ginger glaze

a hot & spicy blend of mussels, shrimp, scallops, lobster, fish fillets simmered in a white wine stock, herbs, garlic and tomatoes over a

"open flame grilled or cajun seared blackened" your choice of a steak, grilled over an open flame and served atop a fresh tomato basil fennel or skillet cajun blackened with louisiana herbs and

fresh herbs with seasonings accent pete's slow cooking process for this cut of prime beef accompanied by creamy horseradish and

black angus, the highest quality beef, pete's New York sirloin steal 16 oz. cut, charbroiled to perfection and served with grilled and sherried mushrooms

tender scallopine of veal, sauteed and topped with grilled portobello mushroom winter squash, and fresh mozzarella in an Italian plum basil vina

South African rock lobster tail and tender cut 9 oz. filet mignon, both broiled

tender, 9 oz. choice cut open flame charbroiled to your personal

broiled petite 5 oz filet mignon atop a crisp sauteed lobster cake, mushrooms, and finished with a tarragon herb bernaise sauce and as mediterranean orzo as a garnish

a half roast duckling glazed in sauce calvados with baked granny smith juniper berries, cloves, and raspberry demi-glace accents, atop bread stuffing with sage

half rack of lamb, fresh orzo pasta, with confetti peppers and minted

tender chicken quartets simmered in olive oil and garlic, diced red tomatoes cappers, red and green peppers and crushed red chilies over a bed of linguine

tender and moist palate pleasing chicken quartets with cinnamon glaze julienne grilled veggies

thick and tender milk fed bone in veal chop atop a luscious pool of sauce, topped with open flame grilled portobello mushroom

a rich, hearty onion soup, topped with a large crouton, hint of apple jack and sherry, glazed with swiss gruyere and mozzarella

fruitti di mare, an array of shrimp, scallops, clams, mahi-mahi, swordfish, bass all blended in a rich bouillabaise broth of saffron and vegetables

pete's masterful culinary daily creation, piping hot from the

crisp cut romaine, freshly grated parmesan cheese and garlic a served with chef galluzi's special dressing

"old world" classic blend of fresh cut greens, feta cheese, kalamata cucumber, pepperoncini, and onions all lightly tossed in a fresh herb v

a combination of chopped fresh iceberg lettuce, cucumbers, tomatoes green and yellow peppers, onions, with our own creamy balsamic vinaigrette

a fresh blend of native florida greens, colorfully garnished with an assortment of fresh vegetables