Jamie's

Sauteed greens, white beans, garlic, crushed tomatoes and veal aj jus.

Baked with sweet sausage and marinara sauce and topped with mozzarella cheese.

Chophouse tenderloin grilled and served on a roll with peppercorn mustard sauce, field greens and plum tomato.

Our famous crab stuffing and citrus cream sauce.

Served with pita chips.

With citrus aioli or marinara sauce.

Tomatoes, jalapanos, black olives, red onion, cheddar cheese, guacamole, salsa and sour cream. Add chicken or beef $2.00

12" fresh dough crust with roasted tomatoes, red onion, portobello mushroom and mozzarella cheese.

12" fresh dough crust with sliced plum tomatoes, olive oil, garlic, fresh basil and mozzarella.

With melted mozzarella and italian salsa. Add chicken $2.00, add shrimp $3.00

A half pork shank served over creamy polenta with ciabatta crostini.

Chef's assortment of fresh imported cheeses served with chambord preserves and grainy dijon mustard.

With ciabatta toast points

Mixed greens, plum tomato, cucumber, red onion and carrots.

Served over field greens with tomato, cucumber, red onion, maple raspberry vinaigrette.

Chopped hearts of romaine with roasted plum tomatoes, pancetta, kalamata olives, croutons and our special caesar dressing.

Mixed greens, spiced pecans, oranges, goat cheese, red onions, dijon balsamic vinaigrette.

Char grilled and served on a bed of mixed salad greens with french fries and melted cheddar cheese.

Mixed greens with feta cheese, kalamata olives, tomato wedges, red onion and pita bread. Served with our own greek dressing. Add chicken $2.00, add shrimp $3.00

Mixed greens topped with chicken breast, french fries, and cheddar cheese.

Mixed greens topped with sweet and hot peppers and cajun salmon.

Tangy chicken on a bed of mixed greens with pepperoncini, black olives, red onion, bleu cheese and croutons.

1/2 pound char grilled. Add your choice of toppings $0.50 each: Mushrooms, bacon, american, swiss, provolone, cheddar, bleu cheese.

1/2 pound char grilled. Topped with mushroom, onion and gorgonzola.

Thin sliced prime rib with mushrooms, onions, sweet peppers, provolone cheese and horseradish ranch.

12 oz. filet hand breaded and deep-fried on a toasted hoagie roll.

Broiled and finished with lemon beurre blanc. Add crab meat $3.00

Twin jumbo lump cakes with spicy remoulade or cocktail sauce.

Broiled north atlantic salmon filet with jumbo lump crab meat stuffing topped with lemon butter cream sauce.

8 oz. marinated and grilled. Served with italian salsa.

Gulf shrimp with lump crabmeat stuffing and broiled sea scallops english style.

Layered with portobello mushroom and zucchini with marinara and asiago cheese.

Sauteed chicken breast with marsala wine and mushrooms.

Chicken breast coated with romano batter, topped with lemon beurre blanc.

A choice cut steak lightly seasoned and grilled.

Char grilled and served with bordelaise, topped with crispy leeks.

Dijon herb encrusted roasted baby new zeland rack of lamb served with a cabernet bordelaise.

Grilled and served with apricot almond stuffing and dried cherry demi glaze.

Grilled petite tenderloin bordelaise and jumbo lump crab stuffing.

Sliced hot sausage, peppers, mushrooms, onions in a tomato basil cream sauce.

Cream, butter and romano cheese blended together.

Classic italian tomato sauce. Add meatballs $2.00

Grilled chicken tossed in fresh chopped plum tomatoes with basil and olive oil.

Pan-seared salmon, spinach, kalamata olives, roasted red peppers, artichokes and feta cheese over pasta.

Northern italian meat sauce.

Baked with ricotta, mozzarella and parmesan cheeses and topped with meat sauce.

Braised pork shanks with creamy polenta and julienne vegetables.

Sauteed with mushrooms, peppers and onions in a rich veal demi-glace.

Twin chops dredged in parmesan bread crumbs and pan fried. Topped with spicy portobello sauce.

Sauteed gulf shrimp in a garlic, lemon butter sauce.

Tender veal cutlet covered in seasoned bread crumbs and finished with mozzarella cheese and marinara sauce.

Sauteed with mushrooms in a creamy lemon caper wine sauce.

Chicken parmesan, veal parmesan and a stuffed banana pepper.

Smothered with marinara and melted mozzarella and parmesan cheese. Served with linguine marinara.