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Beefsteak tomatoes and basil leaves, served with pesto aioli and aged balsamic glaze.
Simple and classic, with garlic, shallots, brandy and butter. Served in marinated mushroom caps.
Served on fried wontons, with cusabi sauce and aged balsamic glaze.
Jumbo white shrimp, cold and crisp, served with tangy cocktail sauce and lemon.
A perfect blend of garlic, herbs and butter, topped with applewood smoked bacon and Parmesan cheese.
Atlantic smoked salmon with capers, diced onionand horseradish cream sauce.
Herb-crusted and fried to perfection, tossed with hot cherry peppers and served with homemade pomodoro sauce.
Simple and classic, with garlic, shallots, brandy and butter. Served in marinated mushroom caps.
Served on crispy wontons, with cusabi sauce and aged balsamic glaze.
Warmed French brie, fruit chutney, freshly sliced apples and grapes.
Stacked with beefsteak tomatoes, basil leaves, served with pesto aioli and aged balsamic glaze.
Soppressata, salami, prosciuttoand assorted cheeses.
A perfect blend of garlic, herbs and butter, topped with applewood smoked bacon and Parmesan cheese.
Atlantic smoked salmon with capers, diced onionand horseradish cream sauce.
Jumbo white shrimp, cold and crisp, served with tangy cocktail sauce and lemon.
Herb-crusted and fried to perfection, tossed with hot cherry peppers and served with homemade pomodoro sauce.
The soup that made us famous!
Escalopes of chicken brushed with mustard and cracked pepper, breaded and pan-seared, served with brandy sauce and topped with crispy fried onions.
Tender breasts of chicken in our special house marinade, grilled to perfection and served with pineapple, papayaand mango salsa.
Plum and tender grilled chicken over cappellini pasta, with roasted red peppers, fresh mozzarella, spinach, garlic olive oiland toasted panko breadcrumbs.
Filled with smoked ham, Swiss cheese and sour cream, served with a chardonnay mushroom cream sauce.
Tender and juicy breast of chicken poached in Kendall Jackson chardonnay, topped with mushroom cream sauce.
Ten-ounce certified Angus beef filet, tender and juicy, peppercorn crust, with brandy demi-glaze.
Signature twenty-two-ounce certified Angus beef, seasoned with our own spice rub, crispy onion strips, cooked to your liking.
Wrapped filet mignon. Ten-ounce certified Angus beef filet, tender and juicy, wrapped in applewood smoked bacon and cooked to your liking.
4teen ounces of certified Angus beef NY strip in our house marinade and topped with herb beurre rouge.
4teen ounces of certified Angus beef steak, grilled to perfection.
Ten-ounce certified Angus beef filet, served plain, cooked to your liking.
4teen ounces of certified Angus beef NY strip pan seared, flambeed in brandy and topped with mushroom brown sauce.
Served scampi-style or blackened, in a citrus white wine butter sauce.
Jumbo white pacific coast shrimp baked with seasoned garlic butter, sauvignon blancand a dusting of herbed breadcrumbs.
Your choice of preparation- francaise, scampi-style or blackened.
Jumbo diver scallops sauteed then baked in a creamy lobster sauce and topped with aged Parmesan cheese.
Pacific coast shrimp, fried golden in our own Guinness stout batterand served with spicy mustard and teriyaki dipping sauces.
Crusted sea scallops. Roasted tomato beurre blanc.
Parmesan herb crusted, with lemon beurre blanc.
Our own Guinness beer batter with spicy hot mustard and teriyaki dipping sauces.
Salmon topped with roasted tomatoes, artichokes and olives.
Maryland crab stuffing, garlic-herb butter.
Sauteed scallops baked in a creamy lobster sauce, topped with grated Parmesan cheese.
With citrus beurre blanc.
Potato-crusted chicken, harp lager cheese sauce, topped with sour cream and chopped bacon.
14 Ounces - plain or teriyaki.
10 Ounces bacon-wrapped, au poivre or mushroom whiskey cream sauce.
Cajun chicken served over corned beef and potato hash.
Glazed dijon mustard, cracked black pepper and bread crumbs, pan-seared and served with a brandy sauce topped with crispy fried onions.
Whole wheat wrap, pesto aioli.
Whole wheat bread or whole wheat wrap.
Corned beef on rye with mustard.
8 Ounces Prime Angus beef, on brioche roll.
Corned beef, Swiss cheese, sauerkraut and Russian dressing on rye.
Fresh turkey, bacon, lettuce and tomato, with cranberry mayonnaise on white bread.
Cajun chicken served over corned beef and potato hash.
Filet of salmon francaise, onion crust, Cajun beurre blanc.
Cod filet lightly, battered, with French fries.
Potato crusted chicken, harp lager, cheese sauce, topped with sour cream and chopped bacon.
With chicken, with 2 jumbo shrimp.
Asian slaw, mixed greens, wontons, cusabi dressing.
Mixed greens with chicken, hard-boiled egg, avocado, diced tomatoes, roquefort vinaigrette.
With garlic and oil, roasted tomatoes, artichokes and olives.
Dijon glazed, panko-dusted chicken breast over arugula, caramelized red onion, honey balsamic vinaigrette.
Field greens, julienne vegetables, raspberry-lime vinaigrette.
Field greens, baby corns, snow peas and crispy wonton, mandarin Orange and ginger dressing.
With creamy dill dressing.
Angel hair, garlic and oil, roasted sweet peppers, spinach, fresh mozzarella cheeseand flavored toasted bread crumbs. With chicken, with 2 jumbo shrimp.
Mesclun greens and grilled vegetables in a zinfaldel vinaigrette.
Baby spinach with crispy honey pecans, strawberries, julienne smoked mozzarella cheeseand honey balsamic vinaigrette with chicken, with 2 jumbo shrimp.
Sauteed breast of chicken topped with sliced portabella mushrooms, fresh mozzarellaand sundried tomato port wine demi.
Teriyaki or fitzpatrick.
Tri-berry salsa.
Bacon-wrapped or au poivre.
Medallions of filet mignon. Gaelic sauce.
Brie fondue, bordelaise sauce.
Lightly breaded, fresh mozzarella, marinara, capellini.
Clams, pei mussels, shrimp, codand lobster, served with fingerling potatoes.
Battered onion rings.
With lemon, tomato and Parmesan.