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from the island of Moui, poke is sushi grade tuna wrapped in a crispy wonton shell
lump crab seasoned with a tarragon vinaigrette served chilled in a radicchio bowl
sauteed single bone New Zealand rack of lamb with a rosemary brown sauce
three cheese sauce with tomato pesto and portabella relish
grilled quail with a raspberry sauce over mixed greens
ten quail legs served buffalo style with our homemade gorgonzola sauce
rhode island little neck clams baked in a casino butter with green and red peppers and prosciutto
lightly floured and fried with aoli
stellar bay oysters with cucumber sorbet and a wasabi caviar
oysters topped with a crab stuffing
sauteed chicken with water chestnuts and kaoreon chile sauce
sauteed in butter and garlic served over homeade faccaccio toast
spring mix with candied pecans, strawberries, raspberries, apples, crumbled, gorgonzola, wild raspberries vinaigrette
spinach with bacon, toasted pine nuts, feta and olives in a balsamic dressing
leaf lettuce, sliced onions and tomato with homemade dressing
romaine tossed with caesar dressing, anchovies, homemade croutons, romano cheese
baby iceburg lettuce and tomato topped with gorgonzola cheese dressing crumbled bacon and a vinaigrette.
imported tortellini cooked in a light cream sauce with roasted tomatoes and jumbo lump crab
imported pasta pillows in a gorgonzola cream sauce
our own hand rolled potato gnocchi with pink sauce
baked with a ginger, garlic, and black bean aoli
sauteed with ginger, garlic and cilantro glazed with a hawaiian sauce, poke style
sword fish crusted with three cheeses
shrimp with pineapple and coconut in the style of jannamico, sweet and spicy
butter poached lobster tail with lobster mashed potatoes
sauteed topped with crab and asparagus topped with a bearnaise
salmon stuffed with lumb crab meat
filet set atop a cool blue cheese sauce and topped with diced bacon and tomatoes
seasoned with ancho pepper and coffee rub, topped with a wild mushroom sauce
house cut delmonico broiled to your desired temperature topped with a compound butter
grilled in a balsamic glaze
sauteed with rosemary and served with italian sausage
veal layered with gorgonzola cheese crushed walnuts topped with an apple-slaw and cognac cream sauce
stuffed with homemade sausage and spinich, sauteed and topped with a rabbit demi-glace
14-16oz. black angus topped with a crab and asparagus blend drizzled with bearnaise
sauteed in a garlic extra virgin oil sauce topped with gorgonzola cheese
slow cooked with vegetables served with a veal demi glace