Topped with Fresh Strawberries, Mangos, Pineapple, Goat Cheese and Candied Pecans Finished with a Homemade Champagne.
Fresh Mako Cevchie Served in a Martini Glass Finished with a light Agoura Sauce.
Scallops Wrapped in Bacon with Fresh Sage Over Spinach Salad with Portabella Mushrooms and Roasted Peppers Finished with Alight Balsamic Dressing.
Clams Sauteed in a Garlic Sauce with Grape Tomatoes, Mixed Olives and Fresh Basil.
Cocktail Served with Our Home Made Cocktail Sauce and Fresh Lemon. Big and Chunky!!!
Prince Edward Island mussels served with a white wine and garlic sauce.
Fried calamari tossed in balsamic sauce with roasted red pepper, hot vinegar peppers, capers, garlic and fresh basil.
Prince Edward Island mussels served with a fresh seasoned tomato sauce.
Whole little neck clams on the 1-2 shell originate style.
Served steamed with drawn butter, cocktail sauce and fresh lemon.
Tender rings of squid, lightly seasoned and battered served with hot or sweet marinara sauce
Fried calamari tossed in a wine, garlicand fresh lemon sauce.
Lightly fried tossed in garlic sauce with fresh lemon and parsley.
Little neck clams with a white wine and herbs or fresh seasoned tomato sauce.
Iced jumbo gulf shrimp served with hot or mild cocktail sauce and fresh lemon.
Over mesclun greens with candied pecansand goat cheese with a honey citrus dressing.
Sliced button mushrooms, red onion, plum tomato and gorgonzola cheese with lemon herb dressing.
Fresh sliced pears, candied pecans and goat cheese served over mesclun greens and champagne dressing.
Roasted portabella mushroom, plum tomato, red onion, roasted pepper topped with melted mozzarella cheese and Italian dressing.
Crisp romaine lettuce, tomato, red onion and balsamic dressing.
Fresh mesclun greens, tomato, red onionand balsamic dressing.
Crisp romaine lettuce, pecorino Romano cheeseand croutons in our classic Caesar dressing.
Large grilled shrimps served on top of Caesar salad.
Over ice berg wedge with red onion, julienne carrot and blue cheese dressing.
Rock shrimp, calamariand scungilli, over mesclun greens with a light lemon and red wine dressing.
Dozen clams served in a red or white sauce over linguine.
Served in a spicy marinara sauce over linguine.
Served with scallops in a light cream sauce.
In a double tomato sauce with fresh basil.
Lobster, shrimp, scallops, clams,and mussels in a light tomato sauce for two.
With shallots and sherry in a light cream sauce over Puglia e fieno linguine.
With arugula and fresh plum tomatoes in a light red sauce over linguine.
With garlic, olive oiland fresh basil over capellini.
Fresh calamari served over linguine in a spicy marinara sauce.
Dozen large gulf shrimp served in a scampi sauce over linguine.
Twin 4 Ounces Lobster tails and scallops in a light pink sauce over black fettuccine.
Lobster Alfredo with green peas over homemade fettuccine.
In a light cream sauce over fettucine.
4 Oz breaded fillet, 3 large fried shrimpand 3 jumbo sea scallops served with cocktail or tartar sauce and fresh lemon.
Breaded shrimp served with cocktail or tartar sauce and fresh lemon.
Ounces lightly battered salmon fillet served with cocktail or tartar sauce and fresh lemon.
Rock shrimp lightly fried served with cocktail or tartar sauce and fresh lemon.
Lightly battered fillet served with cocktail or tartar sauce and fresh lemon.
Ounces Fresh flounder fillet lightly breaded served with cocktail or tartar sauce and fresh lemon.
Two of our famous homemade crab cakes served with cocktail or tartar sauce and fresh lemon.
Ounces Fresh jumbo sea scallops lightly breaded served with cocktail or tartar sauce and fresh lemon.
Grouper fillet pan seared topped with shallots, capers, wine, lemon and butter sauce.
In a lightly spiced scampi sauce over wilted spinach.
resh Chatham halibut fillet in a light marsala sauce with mixed mushrooms
Fresh Chatham halibut fillet almond crusted topped with a honey orange sauce.
Fresh flounder lightly battered finished with a wine, lemon and butter sauce.
Fresh Norwegian salmon fillet crusted with potato and topped with horseradish cream sauce.
Sushi grade ahi tuna pan seared and sesame crusted over a ginger citrus sauce.
Jumbo shrimp served over sauteed escarole and white beans with garlic toast.
Fresh rainbow trout topped with your choice of Cajun seasoning or fresh lemon, butter and herbs.
Herb seasoned grilled swordfish, salmonand jumbo gulf shrimp with balsamic glaze over mesclun greens salad finished with a light lemon dressing.
8oz of fresh sushi grade ahi tuna grilled to taste. Your choice of blackened, Cajun, or herb marinated.
Ounces Of fresh grilled Norwegian salmon fillet.
Marinated with fresh lemon, garlicand cilantro.
Ounces Lobster tail, 3 shrimps, 3 scallopsand 4 oz fillet finished with fresh herb infused oil with a touch of old bay seasoning.
Jumbo New Bedford day Boat Sea scallops lightly spiced served with mashed potato and sauteed spinach.
Ounces Of fresh swordfish grilled to perfection your choice of styles: blackened, teriyaki, or herb marinated.
Oven Roasted Topped with a Crabmeat Crust Over Sauteed Spinach.
Sauteed with Shitake Mushrooms, Grape Tomatoesand Asparagus Finished in a Light Wine Butter Sauce.
Lightly Sauteed with Porcini Mushrooms Over Potato Leek Sauce.
Served with Avocado Black Bean Salsa.
Oven Roasted with Mushrooms, Leeks and Boursin Cheese Finished with a Drop of White Truffle Oil.
Mozzarella sticks, 2 chicken fingers, 2 shrimps and French fries.