Lamb lollipops breaded with parmesan, pan seared and served over an artichoke tomato salad.
Pan seared jumbo lump crab cake served on a bed of caramelized red onion and a light dijon sauce.
Two coconut breaded jumbo shrimp served with a creamy pineapple and coconut risotto (can also be served as an entree 21).
Fried won ton dumplings stuffed with teriyaki chicken served with a ponzu soy sauce.
Cornmeal dusted calamari, (tubes & tentacles), flash fried and served with our spicy marinara sauce.
A grilled french loaf topped with chopped tomatoes and our homemade garlic spread w/crab & shrimp....add $4.00 w/fire roasted peppers....add $2.00.
No. 1 grade ahi tuna (sushi grade) rolled in sesame seeds, wok seared, served with gingered seaweed salad, pickled ginger and spicy wasabi.
Two large cocktail shrimp and snow crab claws served with our european cocktail sauce.
Tomato wedges & buffalo mozzarella drizzled with our house honey balsamic vinaigrette garnished with shaved asiago.
Crisp romaine lettuce, creamy caesar dressing, baked croutons & shredded parmesan cheese. add jumbo shrimp $6.00 add chicken $3.00 add portobello $3.00 add anchovies $1.00.
Fresh spinach greens topped with the cafes hot bacon dressing and red onion and hard boiled egg.
Fresh mesculin greens tossed with our citrus vinaigrette topped with no1. grilled ahi tuna.
Topped with our homemade vodka sauce and accented with a 4oz lobster tail.
Our homemade meat and cheese stuffed ravioli served with your choice of marinara or tomato vodka sauce.
Pepperdalle pasta served with a traditional bolognese sauce (veal, beef, pork) garnished with shredded parmesan cheese and basil chiffonade.
Pan seared shrimp & scallops in a sun dried tomato boursin cream sauce tossed with penne pasta.
Pan fried eggplant rolled with an italian seasoned ricotta cheese, served over angel hair, topped with marinara and mozzarella cheese and baked to a golden brown.
Asagna sheets layered with zucchini, squash, eggplant and portobello mushrooms with a blush sauce and imported cheeses.
Penne pasta topped with our homemade tomato vodka sauce.
Jumbo gulf shrimp stuffed with our lump crab filling, baked and laced with a citrus beurre blanc.
Cajun harpoon swordfish, pan-blackened and served over a spicy crab ettoufe.
Sauteed jail island salmon & jumbo shrimp tossed with asparagus and served in a creamy parmesan risotto.
8oz lobster tail served with drawn butter stuffed with jumbo lump crab - 6.
Pan seared jumbo lump crab cakes served over caramelized red onion and a light dijon sauce.
Sweet and succulent elbow to shoulder crab leg and pre-sliced served with drawn butter.
Chilean sea bass, chili rubbed and oven roasted served with a south american olive and tomato relish.
Sushi-grade ahi tuna marinated with honey and soy sauce, wok seared (rare), served over gingered plum stir fried vegetables, garnished with seaweed salad and shrimp dumplings.
Fresh jail island salmon , oven roasted with a sweet teriyaki glaze and garnished with citrus segments.
Baked fresh haddock stuffed with jumbo lump crab finished with a lemon beurre blanc.
Boneless breast of duckling, wok seared and served with a spiced thai glaze, garnished with deep fried vegetable spring rolls, cashews and green onion.
Stir-fried chicken tossed with cashews, scallion, chilis and egg in a spicy thai sauce served over rice noodles.
Egg battered tenderloin of chicken sauteed to a golden brown and finished with a white wine lemon butter sauce.
Breaded and baked chicken breast stuffed with an herb cheese filling and finished with a dill beurre blanc.
Char-grilled pork filet mignon served with a jumbo lump crab pomeray mustard cream sauce.
Pan roasted 8oz filet mignon topped with a gorgonzola crust, finished with a wild mushroom and onion madeira reduction.
Trimmed 14oz ny strip, char-grilled and drizzled with a cognac fresh green peppercorn demi-glace.
Sauteed veal medallions and gulf shrimp served with shitake mushrooms, shallots & fresh basil finished with white wine and a pomeray mustard cream sauce.
Veal scallopini, sauteed and topped with fresh spinach, pennsylvania mushrooms, shallots and prosciutto di parma, finished with a subtle madeira demi-glace surrounded with prosciutto, pea and cream raviolis.
Veal scallopini, egg dipped and sauteed with shallots, artichokes and fresh basil, finished with chablis, lemon and butter.