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With crabmeat.
Marinara or scampi style.
Brown butter or cocktail sauce.
White wine and garlic butter.
Brown butter or cocktail sauce.
Served with lemon butter.
With mustard dill sauce or Cajun creole.
Served with brown butter.
Lobster, scallops, sole filet, crab stuffed shrimp and clams casino.
Served with mushroom and brown butter.
Served with lemon butter.
Shrimp, scallops and lobster tail over linguine with mushrooms.
Shrimp, scallops and lobster with mushrooms, tomatoes over linguine.
Lobster, shrimp, scallopsand crabmeat served in a creamy garlic sauce over linguine.
Stuffed with lump crabmeat imperial.
Egg battered cold water lobster tails with mushroom, tomato and caper.
8 oz. Mushroom cap and Bearnaise sauce.
Served with bacon, onions and sauce espagnole.
Sauteed with mushrooms, asparagus, tomato and lemon butter.
Petite filet and cold water lobster tail with brown butter and Bearnaise.
Served atop breaded eggplant.
5 oz. Mushroom cap and Bearnaise sauce.
Mushroom cap and bernaise sauce.
1 lb. veal porterhouse with brandied peppercorn demi-glaze.
Petite filet mignon with mushroom cap, bernaise and jumbo crab, with brown butter.
Mushroom marsala wine sauce.
Served atop breaded eggplant.
Capers, mushroom, shallots and lemon butter.