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Served for two:featuring 2p steakhouse classic shrimp cocktail, cold water maine lobster cocktail, maryland colossal lump crabmeat cocktail, 2p long island littleneck clams & 2p oysters on the 1/2 shell
Tomato bruschetta, pickled hot house cucumbers, shredded lettuce, citrus sour cream
Slowly simmered in a san marzano cherry tomato marinara sauce
Clams casino & clams oreganata
Sauteed upon request
European style, topped with creme fraiche & chives
Colossal prawns filled with maryland colossal lump crabmeat, baked in a chardonnay & parsley butter sauce
Served with our housemade steak sauce
Topped with buttermilk onion straws & fresh ricotta
Tossed with red onion, pignoli nuts, pennsylvania mushrooms & hard-boiled egg, finished with applewood smoked bacon bits & drizzled with a warm balsamic vinaigrette
Garnished with maytag bleu & red wine shallot vinaigrette
Chopped baby red leaf & bibb lettuce, crumbled gorgonzola, granny smith apples, dried cherries, maple glazed walnuts & raspberry vinaigrette wrapped in cucumber slices
A steakhouse tradition served with maytag bleu, vine-ripe tomato, hard-boiled egg & crispy smoked apple wood slab bacon bits chopped upon request
Baby spinach, frisee, watercress, endive, radicchio trevisano, crispy pancetta, roasted pine-nuts, tossed with lemon e.v.o.o. & topped with fresh ricotta & pecorino romano flakes
Home made cheese served with sliced heirloom beefsteak tomatoes, marinated & grilled artichoke hearts, roasted red peppers laced with balsamic glaze & basil infused olive oil
Sauteed milk fed scallopines topped with roasted red peppers, asparagus & mozzarella baked in a prosciutto sherry wine sauce
Paper thin crispy cutlet, topped with a baby arugula salad & shaved parmigiano-reggiano tossed with a lemon-e.v.o.o. vinaigrette
Linguini sinatraLong island littleneck clams, spicy sausage & vine ripe tomatoes, sauteed with e v o o chopped gulf shrimp, fresh garlic & peperoncino, lightly tossed & served over a bed of semolina pasta
Rolled with mozzarella, ham, fresh ricotta, egg battered & sauteed in a pennsylvania mushroom marsala wine sauce
Gulf prawns baked in e v o o & topped with oreganata crumbs over a bed of sauteed spinach & garlic oil
Stuffed with tuscan crabmeat, baked in a chardonnay & parsley butter sauce over a bed of sauteed spinach
Pan seared, served over sauteed baby spinach & finished with a sundried tomato beurre blanc
Pan seared, served over warm lobster & broccoli rabe saute finished with a beurre blanc
Pinot grigio poached fillet, genovese style vegetables, sprinkled with citrus gremlot