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Thinly sliced beef tenderloin with capers, extra virgin olive oil and shaved parmesan garnished with shaved red onions and micro greens
Four jumbo prawns with cocktail sauce
On a bed of artisan greens with Creole style lemon remoulade
A full pound of fresh clams simmered with white wine, garlic, lemon, butter and herbs
Half dozen, baked in garlic herb butter with crostini
A house favorite; with soy, sesame and cucumber garnished with wonton crisps
Chef's daily selection, great with a glass of wine
Rich and creamy with sherry wine and chunks of lobster
Created daily by our chefs
The classic with tomato, bacon, chopped egg and blue cheese with balsamic vinaigrette
Sustainably harvested; pan seared on mashed russet potatoes with fresh asparagus, butter poached cold water lobster meat and a lovely hand-crafted hollandaise
Twelve ounce cold water lobster tail roasted with butter and lemon; new potatoes and seasonal vegetable
Shellfish, shrimp, lobster, scallops and seasonal fresh fish; simmered with mushrooms, asparagus, and herbs in a lemon accented, white wine cream sauce; tossed with linguini
Lightly seasoned and grilled; with maitre d hotel butter, oven roasted red potatoes and sauteed asparagus
Sauteed with garlic, tomato, fresh herbs, lemon, butter and cream; tossed with linguini
Slow roasted to tender perfection; with scalloped potatoes and fresh vegetable saute
8 ounce filet and a 12 ounce cold water lobster tail; herb roasted potatoes and fresh vegetable saute
Medallions of filet mignon with shallots, garlic, brandy, mushrooms and cream; herb roasted potatoes and fresh vegetable saute, prepared tableside
Garlic and rosemary rubbed, flame broiled to your order with roasted garlic port wine demi sauce; mashed idaho potatoes and fresh vegetable saute
USDA certified choice NY strip steak; crusted with crushed black peppercorns, pan seared and finished with brandy-cream green peppercorn sauce; mashed idaho potatoes and fresh vegetable saute
Fulton valley farms free range chicken breast; lightly seasoned and sauteed with shallots, capers, white wine, butter, cream and herbs; on mashed Idaho potatoes with wilted spinach