Comes with andouille sausage

Add shrimp for an additional charge.

4 pieces.

Cape cod. Price for each.

Long Island. Price for each.

Rhode Island. Price for each.

Dry pack scallops cooked in fresh garlic and parsley.

Comes with creamy garlic and chive aioli.

Butter poached salmon with cherry tomato and fire-roasted corn lime salsa.

A classic Italian dish loaded with Mahogany clams in our light home-made sauce.

Filet of sole with seafood stuffing, topped with a light lemon cream sauce. Served with rice and seasoned vegetables.

Chef's choice of fish seasoned with teriyaki; Stir-Fried with fresh vegetables.

Swordfish, salmon and shrimp. Sauteed with mushrooms and Marsala sauce. All over Pasta.

Available provencal style.

Zesty sauteed jumbo shrimp and a 6-minute panko-crusted egg served over southern style garlic cheese grits with andouille sausage.

Baked and topped with home-made marinara sauce and Monterey Jack cheese.

Sauteed with mushrooms in our Marsala wine sauce.

Comes with a Bourbon glaze.

Lightly sauteed with tomatoes and mushrooms on a bed of rice pilaf.

Chicken chunks and fresh broccoli in a creamy Alfredo sauce over ziti.

Pan-seared lemon chicken with non-pareilles capers served over linguini.

1/2 lb. 100% Angus beef in a toasted brioche bun, with lettuce tomato, onions and American cheese.

Lightly fried cod with kimchi aioli, guac, and pineapple salsa.

A toasted torpedo roll stuffed with fresh chunky lobster meat, mayo, celery and homemade spices.

Served with tomato sauce.

Add shrimp for an additional charge.

Dry pack scallops cooked in fresh garlic and parsley.

Served with creamy garlic and chive aioli.

Butter poached salmon with a cherry tomato and fire-roasted corn lime salsa.

Served with salmon, swordfish, shrimp and scallops.

Served with shrimp, scallops.

Served with whole clams, scallops, shrimp, and fresh cod.

Stuffed ravioli topped with our creamy lobster sauce served with fresh vegetable.

A classic Italian dish loaded with Mahogany clams in our light home-made sauce.

Filet of sole with seafood stuffing, topped with a light lemon cream sauce. Served with rice and seasoned vegetables.

Scallops, shrimp and split lobster tail with diced tomatoes and scallions then finished with crumbs and Monterey Jack cheese.

Split lobster tail, scallops and shrimp. Sauteed with tomato, scallions and garlic in marinara sauce or white sauce served over pasta.

Chef's choice of fish seasoned with teriyaki; Stir-Fried with fresh vegetables.

Swordfish, salmon and shrimp. Sautéed with mushroom and Marsala sauce. All over pasta.

A hearty combination of shrimp, scallops, mussels, cherrystones and calamari. Sautéed in a zesty red sauce and served all over pasta.

Shrimp, scallops, mussels, lobster, and clams in a zesty tomato broth.

Jumbo shrimp simmered in a silky champagne sauce over sauteed spinach with rice pilaf.

Zesty sauteed jumbo shrimp and a 6-minute panko-crusted egg served over southern style garlic cheese grits with andouille sausage.

Baked and topped with home-made marinara sauce and Monterey Jack cheese.

Sauteed with mushrooms in our Marsala wine sauce.

Comes with a Bourbon glaze.

Lightly sautéed with tomatoes, mushrooms on a bed of rice pilaf.

Chicken chunks and fresh broccoli in a creamy Alfredo sauce over ziti.

Pan-seared lemon chicken with non-pareilles capers served over linguini.

1/2 lb. 100% Angus beef in a toasted brioche bun, with lettuce tomato, onions and American cheese.

Lightly fried cod with kimchi aioli, guac, and pineapple salsa.

A toasted torpedo roll stuffed with fresh chunky lobster meat, mayo, celery and homemade spices.