Gluten-free. Jumbo lump crabmeat in a tangy hoelzel dressing.
Gluten-free. Baked in a white wine garlic butter.
Gluten-free. Lightly poached in vodka then topped with sour cream, red onion and black caviar.
Gluten-free. Baked with seasoned spinach and pernod and baked with gorgonzola cheese.
Gluten-free. Baked with seasoned spinach and pernod and baked with gorgonzola cheese.
Deep fried and served with marinara sauce.
Gluten-free. Served chilled with cocktail sauce and lemon.
Gluten-free. Served chilled with cocktail sauce and lemon.
Stuffed with seasoned crabmeat, baked and topped with sauce beurre blanc.
A creamy soup, baked with three cheeses.
Imported Brie baked and served with toasted baguettes and homemade raspberry sauce.
Lightly breaded, then deep-fried and served with a creamy salsa.
Lightly battered, fried to a golden brown and served with marinara sauce. Serves 1-2.
Pan-fried with garlic, white wine and lemon in a light butter sauce.
Imported capellini slightly seasoned, tossed with a delicate cream sauce, then topped with pignoli nuts.
Gluten-free. Served with pineapple marmalade.
Lightly breaded and broiled, topped with sauce-beurre blanc.
Lightly breaded and broiled, topped with sauce-beurre blanc.
Baked with seasoned jumbo lump crabmeat topped with sauce beurre blanc.
Lightly breaded and boiled, topped with sauce beurre blanc.
Two 3.5 Ounces cold water tails broiled to perfection.
A savory combination of cod, shrimp, mussels, scallopsand clams in a white wine pernod tomato broth.
An assortment of broiled seafood (stuffed shrimp, scallops, lobster tail, catch).
Broiled to a light brown and served with a mild mustard sauce.
Imported angel hair tossed with shrimp, scallops and baby clams in your choice of red or white sauce.
Gluten-free. Grilled to your temperature.
Gluten-free. Served with garlic mashed redskin potatoes and asparagus spears.
Gluten-free. Grilled to your temperature and served with sauteed mushrooms and onion.
Gluten-free. Grilled to your temperature.
Gluten-free. Grilled to your temperature.
Gluten-free. Gorgonzola crusted and served with a roasted garlic demi glaze.
Gluten-free. 2 3.5 Ounces filet medallions served with a cold water lobster tail.
Filet medallions scaloppini topped with crisp onion rings, Gruyere cheese, bordelaise, and sauce beurre blanc.
Veal scaloppini topped with crisp onion rings, Gruyere cheese, bordelaiseand sauce beurre blanc.
Dipped in egg mixture and seasoned flour, then fried until crisp. Served with country gravy.
Topped with jumbo lump crabmeat and bearnaise, served with asparagus spears.
Lightly breaded, bakedand topped with marinara sauceand provolone cheese, served with a side of pasta marinara.
Lightly sauteed with lemon, capers, butter white wine sauce.
Stuffed with a sage breading and baked until tender. Served with mashed potatoes and gravy.
Sauteed calves liver smothered with onion.
Imported angel hair pasta with a garlic cream Romano cheese sauce.
Gluten-free. Pan seared and served with a black cherry chutney.
Lightly sauteed with lemon, capers butter white wine sauce.
Lightly breaded chicken breast, topped with crisp onion rings, Gruyere cheese, bordelaise and sauce beurre blanc.
Lightly breaded, baked and topped with marinara sauce and provolone cheese, served with a side pasta marinara.
With coconut rum sauce.
Gluten-free. Vanilla ice cream rolled in crushed pecan with caramel or hot fudge sauce.
Served with a rich raspberry sauce.
Served with a rich raspberry sauce.
Plain or served with chocolate sauce.