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Shrimp dipped in a batter and rolled in flaky coconut served with mango chutney sauce.
Chilled gulf shrimp with a spicy horseradish cocktail sauce.
Marinated portobello mushroom, char grilled served with baby greens, fried polenta and drizzled with a balsamic dressing.
Served the classic way in shell with fresh herbed garlic butter.
Tender sweet calamari, hand dusted, fried and served with a arribiata sauce.
Pan seared served over field greens with a roasted red pepper aioli.
Little neck clams, lightly breaded with fresh herbs and drizzled with virgin olive oil and white wine.
Grilled zucchini, eggplant, asparagus, plum tomato, protobello mushroom & roasted peppers with a balsamic reduction.
Fresh mozzarella, beef steak tomato, roasted red pepper, fresh basil with a balsamic vinaigrette.
Baked with fresh herbed bread crumbs, topped with gorgonzola cheese and drizzled with lemon white wine and shallot butter.
1/2 Dozen.
1 Dozen.
Mixed greens tossed with almonds, red apples, bacon and onions in a balsamic vinaigrette.
Tossed with a house vinaigrette dressing garnish and with plum tomato and sliced red onions.
Arugula, endive and toasted hazelnuts topped with goat cheese and raspberry vinaigrette.
Crisp romaine lettuce, tossed with caesar dressing. shade parmesan cheese and crouton.
Raby field greens, caramelized onions, roasted walnuts sun dried cranberries, gorgonzola cheese sherry wine vinaigrette.
A mix of romaine and boston lettuce tossed with julienne carrots, cucumber, tomatoes, red onion.
Caramelized onions, fresh, mushrooms in a merlot reduction.
18 oz, eye dry rubbed with roasted garlic & peppercorns-grilled to your liking.
16 oz grilled pork chop topped with a garlic rosemary reduction.
10 oz, choice tenderloin, sauteed mushroom caps.
Teriyaki and citrus marinade, crispy fried onions.
Filet mignon, mushroom duxelle, puff pastry and served with a brown demiglace.
Oven roasted new zealand lamb, garlic rosemary reduction, w/garlic mashed pot.
Cappelini sauteed with garden fresh vegetables in garlic and oil or in a pink sauce.
Rigatoni with fresh plum tomato, sauteed onions, pancetta and fresh basil.
Penne served with plum tomato, prosciutto, shallots and finished with heavy cream.
Fusilli pasta served with broiled shrimp & scallops in a scampi wine sauce.
Ravioli filled with lobster and ricotta cheese topped with baby shrimp in a pink cream sauce.
Sauteed prosciutto, caramelized onions, mushrooms and green peas in a pink sauce served over rigatoni.
Linguine with your choice of red or white clam sauce dressed with little neck clams.
Prosciutto, spinach, fresh mozzarella with a merlot demiglace.
Artichoke hearts, caper berries, lemon butter, white with sauce.
Portobello, smoked mozzarella, roasted red pepper white wine sauce.
Chicken breast coated with fried onion & panko bread crumbs topped with a honey dijon cream sauce .
Sauteed medallions of veal on a bed of spinach, prosciutto, tomato mozzarella a brown demi.
Arugula, sweet red onion, chopped plum tomato, chunks of fresh mozzarella and lemon vinaigrette.
Sauteed veal with domestic, portobello & porcini mushrooms in a marsala wine sauce.
Hazelnut encrusted chilean sea bass drizzled with a balsamic reduction.
Sea scallops pan seared with a lemon pepper glaze.
Pan seared herb salmon with honey glaze.
Pan seared tuna with a wasabi mayo.