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Five large coconut shrimp fried golden- served with a pineapple salsa and sweet chili sauce.
Two jumbo lump crab cakes served with red pepper aioli and a tomato basil relish.
Sea scallop broiled with a hint of maple syrup- served with fresh fruit chutney.
A tasty blend of whipped feta and roasted red peppers with just enough zip. Served with grilled pita bread for dipping.
Deep fried until golden and crispy- served with a chipotle ranch dipping sauce.
Lightly breaded in our seasoned flour- served with tarter and marinara sauce. Try it Rhode Island style tossed with garlic butter and mixed sweet peppers.
A tasty blend of spinach, artichoke hearts and cheese- served in a bread bowl with crispy tortilla chips.
Tossed in our own chipotle hot sauce. Served with blue cheese dressing and fresh veggies.
Fresh roma tomatoes, garlic, basil, olive oil and balsamic glaze. Served with garlic toast points.
Sliced flat iron steak, mixed greens, tomato, cucumber, crumbled blue cheese and crispy fried onions.
Mixed greens, chicken breast, bacon, corn, avocado, tomato, onion, boiled egg and blue cheese crumbles.
Mixed greens, sliced tomatoes, pickled onions, mozzarella, fresh basil and balsamic glaze.
Fresh romaine tossed in our tasty chipotle ranch dressing. Topped with chicken, tortilla chips, monterey jack and cheddar cheese and pico de gallo.
fresh spinach, pears, blue cheese crumbles, grape tomatoes, red onions, craisins and candied pecans- served with a maple vinaigrette.
Romaine, pepperoncinis, greek olives, tomato, onion, roasted red pepper and feta cheese.
Romaine, croutons and romano cheese.
Mixed greens, grape tomatoes, cucumber, red onions and carrots.
Carmelized onions simmered in burgundy sherry broth, then baked with croutons, mozzarella and gruyere cheese.
Flame grilled chicken breast marinated in olive oil, garlic, lemon and oregano and finished in the oven with tomatoes, fresh mozzarella, basil and topped with a balsamic glaze. Served over rice pilaf.
Dipped in egg batter, then sauteed with shallots and capers, finished with white wine and lemon butter served over rice pilaf and vegetable du jour.
Tender cutlets sauteed with garlic, shallots, tomatoes and mushrooms, deglazzed with marsala wine and finished with demi-glace. Served over spaghetti.
Two 5 oz medallions of pork marinated and finished in our tasty orange ginger sauce- served with garlic mashed potatoes.
Breadded with a pecan crust, pan seared golden, then finished with a rum maple glaze- served over garlic mashed potatoes and with vegetable du jour.
Marinated chicken breasts, flame grilled and then topped with creamy boursin cheese and crispy fried leeks- served with asiago risotto.
Rubbed in our special island spice, then flame grilled and topped with pineapple salsa and balsamic glaze- served over rice pilaf.
Shrimp sauteed with bacon, peas and tomatoes in our own carbonara sauce tossed with bowtie pasta.
Large shrimp sauteed in white wine and garlic, then tossed with a red sauce of tomatoes, red onions, capers, spinach, kalamata olives and feta cheese- served over spaghetti.
10 oz prime NY strip marinated and flame grilled with our own flavorful cilantro pesto sauce- served with spanish rice.
Our chef's own tasty cheese blend, tossed with bowtie pasta and finished with a generous portion of good of maine lobster.
Our chops are marinated then grilled to your liking, finished with a blue cheese panko topping and balsamic glaze- served over roasted garlic mashed potatoes and with vegetable du jour.
Our chef's own romano and asiago cream sauce with a hint of garlic.
A traditional favorite- our chef's own tasty cheese blend, tossed with bowtie pasta and topped with diced tomatoes.
Served with a sage cream sauce.
A delicious combination of cheese filled tortellini topped with our homemade marinara sauce.
Seasoned, slow roasted then finished on open flames with our chipotle BBQ sauce.
Grilled to your liking.
13oz tender and juicy ribeye with just the right amount of marbling.
12 oz premier cut of beef, grilled to your liking.
10oz of juicy tenderloin tipos marinated in our own flavorful teriyaki sauce, grilled and topped with sauteed onions and mushrooms.
The most tender cut of all.
Baked with white wine, lemon herb butter and seasoned crumbs. Make it " au gratin " as above plus topped with melted monterey jack and cheddar cheese.
Two skewers of mesquite seasoned, flame grilled shrimp.
Grilled to your liking or baked.
Skewered shrimp and scallops and grilled salmon.
Haddock, shrimp, sea scallops and calm strips.