Bread bowl. Fresh, greens, tomatoes, cucumbers, carrots, pepperoncini's, Kalamata olives, feta cheese, stuffed imported grape leaves, and capers.
Bread bowl. Fresh lettuce and croutons tossed in our homemade Caesar Romano dressing.
Fresh greens, tomatoes, cucc.'s, carrots and crisp tortilla chips smothered with sauteed onions, bell peppers, cheddar cheese chicken and sweet sausage.
Bread bowl. Fresh greens, tomatoes, Cucc.'s, carrots, mushrooms.
Fresh greens, tomatoes, cucumbers, and carrots topped with a broiled MD. style crab cake.
Romaine's hearts drizzled with extra-virgin olive oil and a hint of garlic, then fire-grilled and topped with grilled chicken breast garnished with heirloom tomatoes and our honey pepper bacon.
Fresh chopped romaine lettuce tossed in our Caesar dressing, croutons, and Romano. Topped with chilled shrimp, scallops and jumbo lump crab meat.
Bourbon whiskey glaze and caramelized onions, mushrooms, and Gorgonzola cheese crumble.
Stuffed with crab imperial and baked to a golden brown.
Rubbed in our Cajun Voodoo herbs and blackened on cast iron. Served mid-rare.
Fresh Roma tomatoes, basil, extra-virgin olive oil, garlic, and melted mozzarella cheese.
Two thick-cut boneless chops rubbed with fresh garlic butter and seasoned bread crumbs. Broiled served with garlicy smashed potatoes and steamed veggies.
Smothered in onions and mushrooms served with garlic smashed potatoes and steamed veggies.
Prime-cut Australian lamb fire-grilled and topped with our house-made Thai~ginger sauce, and served along with fresh spinach and asparagus over rice noodles.
Fresh zucchini ratatouille and rice pilaf. Side tzatziki.
Served with garlic smashed potatoes and steamed veggies.
Served with garlicy smashed potatoes and steamed veggies.
Lemon dill sauce over rice pilaf.
Mushroom and dill gravy over fettuccini noodles.
Onions, peppers, Pomodoro sauce and mozzarella over angel hair pasta.
Sauteed spinach and asparagus topped with ginger sauce over rice noodles.
Imported kefalograviera cheese flamed with cognac.
Crisp and chilled perfectly for dipping.
House spreads. Chef's sampler of house spreads taramasalata (creamy Greek caviar spread), hummus, and tzatziki served with grilled pita.
Grape leaves stuffed with ground beef and rice, served warm and drenched in a creamy lemon dill sauce.
Crisp medallions topped with marinara and melted.
Charred lamb meatballs. Sauce and feta.
Greek sausage topped with sizzlin onions,peppers fresh tomato, feta and oregano.
Olivia's garlic toast topped with Roma tomatoes, feta, kalamata olives, extra-virgin olive oil and fresh basil.
Al'dente lasagne noodles stuffed with N.Y. style ricotta and Romano cheeses and fresh basil.
Vegetarian style. Marinated in extra-virgin olive oil and balsamic vinaigrette. Served chilled with tzatziki sauce.
Grilled kalamari. Traditional fire-grilled kalamari served over a bed of hummus along with capers, chopped cucumber and feta vinaigrette.
Fried kalamari. Tossed in seasoned flour and flash-fried. Served with house marinara.
Crispy corn tortillas smothered with our Grecian crab dip along with chopped tomatoes, jalapenos and cheddar, then baked a perfect golden brown.
Stuffed with crab imperial. Broiled to perfection.
Stuffed with an ouzo infused creamy Parmesan and spinach sauce. Baked.
Grilled tilapia, shredded fresh veggies, and pineapple, all drizzled with chipotle crema.
1 lb. Topped with old bay and served with lemon wedges.
Italian sausage and beef bolognese served over rigatoni noodles.
Tender chicken breast, asparagus, mushrooms, and sun-dried tomatoes drenched in our creamy blanc sauce. Fettucine.
Thick-cut chops fire-grilled. Topped with fresh spinach, sun-dried tomatoes, and mushroom marsala sauce. Penne.
Fire-grilled chicken breast topped with sauteed asparagus and our own caramel glaze with a hint of hickory-smoked sea salt. Angel's hair.
Chicken breast sauteed with fresh basil, tomatoes, and fresh mozzarella balls tossed in a delicious mix of olive oil and a hint of Sherry wine. Penne.
Plump, juicy shrimp with tomatoes, garlic, and feta. Drenched in a rich tomato sauce. Rice pilaf.
Rubbed in our jerk seasoning and grilled then smothered in peppers,onions and spicy cream sauce. Penne.
Charred steak tips and sauteed onions atop basil, Romano, and garlicy Alfredo noodles.
Lobster, crayfish, scallops, and shrimp creamy cheddar and fusilli pasta. Ratatouille.
Crispy chicken topped with marinara and melted mozzarella. Served with a side of our fettucine Alfredo and topped with Caesar tossed spinach.
Our crab cakes rolled in seeds, grilled, nestled on angel hair pasta and topped with asparagus, spinach, and cilantro ginger sauce.
A true Italian classic.
Baked strudel filled spinach feta cheese, leeks, and dill.
Garlicy steamed, imported pasta smothered with our home-made marinara nestled in a fresh baked bread bowl. Topped with melted mozzarella and Romano cheese.
Layers of eggplant, potatoes and ground beef baked in bechamel sauce.
Ground beef, rice and a blend of spices topped with marinara and mozzarella.
Garlicy steamed, imported pasta tossed in our rich and creamy Alfredo sauce seasoned with a hint of basil and nutmeg nestled in a fresh baked bread bowl.
Simmered in our tomato basil broth. Includes freshly baked garlic bread.
Crab cakes (2) MD. style lump crab meat.
Salmon, wild-caught. Grilled and nestled atop sauteed spinach and asparagus.
Stuffed with crab imperial and broiled to perfection.
Md. lump crab topped with our mornay sauce and broiled to perfection.
Stuffed with crab imperial and broiled to perfection.
Blend of beef and lamb. Grilled pita with tomatoes, onion, and tzatziki.
Grilled pita with tomatoes, onion, and tzatziki.
Crab cake wand melted mozzarella and feta.
Made with lump crab meat.
Steamed veggies topped with mozzarella. Wrapped in warm pita bread.
Mushrooms, spinach, fresh basil, extra-virgin olive oil.
Crispy jumbo softshell.
Lettuce, tomato, and mayo.
Topped with marinara and mozzarella.
Grilled with mozzarella.
Mozzarella, cheddar, and American.
Bacon, B.B.Q, cheddar, onions, and shrooms.