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Smooth & creamy custard, flavored with fresh vanilla bean, caramelized with raw sugar
A composition of lady fingers dipped in marsala & kahlua, layered with marscarpone whipped cream. Topped with shaved chocolate and cocoa dust
Key lime custard in a graham cracker crust, topped with whipped cream and garnished with raspberry sauce
Served ala mode, if desired sorbet or ice cream. Topped with fresh whipped cream, if desired
Flash fried and topped with grilled peppers. Served with tomato and chili sauce
Tossed with creamy tomato, fresh basil and shaved parmesan cheese. add mussels $2.00, add shrimp $4.00, add scallops $4.00
1/4 Pound jumbo lump crabmeat tossed with parsley and light crab sauce, then seared with crispy potatoes and lemon
With butter, garlic, parsley, and white wine
With chorizo, tomato, garlic and basil
Simmered in coconut milk lime and scallions
And white truffle oil
With goat cheese, orange, pecans and dressed with aged balsamic vinegar
Mesclun greens with apples, blue cheese and onions topped with creamy lemon thyme dressing and croutons
Lightly tossed with ceasar dressing, garlic croutons and shaved parmesan
Wild mushroom served with goat cheese and aged balsamic vinegar
Served with butternut squash, cipollini onions and crispy sage
Seared salmon, tuna and sea scallops served with asparagus risotto
LObster raviolis with wild mushrooms, lobster meat and creamy lobster veloute
Broiled, served with hand cut yukon gold fries and vegetable slaw
Rice noodles tossed with maine lobster, green onion, cilantro. Topped with peanuts
Rice noodles tossed with maine lobster, green onion, cilantro. Topped with peanuts
Grilled, with truffled yukon gold potato puree, and wild mushroom au jus
With shitake mushrooms and crispy onions, served with hand cut yukon gold fries
Angus tips char grilled, served with fried onion gratin potatoes and red wine sauce
5 oz Beef tenderloin on garlic crustini, topped with sauteed mushooms, blue cheese crumbles fried onions and red wine sauce
Garlic-spiked steak with roasted tomatoes and braised kale
Garlic-spiked steak with roasted tomatoes and braised kale
Seared 10 oz center cut filet, with a red wine sauce served with steamed broccoli and potatoes au gratin
Chopped certified 8oz black angus, grilled & topped with lettuce, tomato, mustard, mayonnaise, pickles & onions
Certified 8 oz Kobe Beef, grilled and topped with lettuce, tomato, and served with french fries
8 oz. Ny Strip, blackened served on french bread with horseradish cream, french fries and vegetable slaw
Marinated in savory herbs & topped with bacon, lettuce, tomato & mayonnaise served with french fries
Broiled crab cake sandwich with lettuce, tomato & mtartar sauue, served with crispy french fries
Eight ounces of filet mignon served with horseradish creme
Lightly battered & fried with a choice of spicy buffalo sauce or mild honey mustard
On a bed of crisp greens, topped with cucumbers, rice noodles & spicy peanut dressing
Traditional Buffalo wings with blue cheese dressing, carrots and celery
Toasted flour tortilla filled with smoked chicken breast, a blend of goat cheese, green onions & roasted peppers. Garnished with tomatilla salsa & sour cream
Cream crab & horseradish fondue served with crispy pita chips
Six large shrimp, spiced with lemon & old bay, served with cocktail sauce
Flash-fried with cornmeal crust, served over arugula with spicy sun dried tomato dipping sauce
Mussels prepared with white wine & garlic, topped with crispy brittany fries
Fresh tomatoes, basil, garlic, olive oil served with toasted chipata
Hearts of romaine, caesar dressing topped with parmesan cheese & croutons, Add grilled Marinated chicken Breast $4.00
Margez sausage, roasted red peppers with mozzarella cheese on a light crust with italian plum tomatoes
Kalamata olives & spinach topped with fresh mozzarella & Parmesan cheese on a light crust with Italian plum tomatoes
Served with vegetables slaw & yukon gold hand-cut fries
Served with red wine sauce and creamy potatoes Au gratin
Split and broiled topped with crab imperia
With lemon & garlic
With lemon caper butter
Coffee liqueur, coffee & whipped cream
Bailey's iIrish cream, amaretto, coffee & whipped cream
Tia maria, creme de cacao, coffee & whipped cream
Truffles, brownies, blondies, petit fours, home-made pastries, fruit tarts ideal for cocktail parties and dinner buffets
Chicken breast stuffed with sauteed garlic spinach & feta cheese with a light tomato sauce
Grilled chicken breast with mushroom & marsala sauce served atop a bed of rice pilaf
Grilled, marinated chicken served over black bean salsa & topped with a roasted pepper salad
Grilled chicken paillards with truffled yukon gold potato puree & wild mushroom au jus, garnished withfried leeks
Only available for dinner buffet. Vegetables zucchini, red peppers, potato, asparagus, artichoke hearts of palm & tomatoes wrapped phyllo dough, baked and served with saffron rice
Asparagus, potatoes, zucchini, carrots, broccoli & scallions served over basmati rice
With cauliflower, cashews, yukon gold potatoes and red peppers simmered in a coconut broth
Penne pasta with sauteed spinach, kalamata olives, mushrooms, julienne red peppers and feta cheese lightly tossed with extra virgin olive oil
Duck confit and goat cheese wrapped in a phyllo pastry
Crispy chinese dumplings filled with shrimp and pork, served with coconut soy sauce
Tender marinated chicken breast or flank steak, asian spiced and grilled with a spicy peanut sauce
With a sweet and spicy chipotle sauce
With carrot and celery garnish, served with blue cheese
Flaky phyllo pastry filled with a medley of cheeses.
Fresh tomatoes and basil served with toasted ciabatta
Portabella mushrooms lightly breaded and fried served with a sake-soy sauce
Homemade and served with plum sauce
Flaky phyllo pastry filled with spinach and feta cheese
Cured & smoked Norwegian Salmon sliced thin and topped with crème fraiche and served atop toasted ciabatta
With horseradish dressing and garnished with crispy onions
With cranberry & sage
Red and green peppers, eggplant, zucchini, radicchio, mushrooms and endive with basil garlic aioli. Per person
A colorful array of fresh vegetables served with chilled garlic dip. Per person
Imported & domestic cheeses served with table wafers. Per person
A miniature version of our famous eCitie crabcake Minimum of 50 pieces. Piece
Tender 16-21 per pound gulf shrimp lightly poached in court bouillon, served chilled with classic cocktail sauce minimum of 3 pounds.
With cocktail sauce and lemon wedge garnish small tree 10 1bs. large tree 15 1bs
Jumbo sea scallops wrapped with hickory smoked bacon, baked and garnished with lemon. Piece
With bearnaise sauce, potatoes au gratin & sauteed broccoli
Blueberries, raspberries, strawberries topped with fresh whipped cream
Top round of angus beef, hand carved with red wine demi-glace
Tenderloin beef with sautéed mushrooms, caramelized onions and thyme red wine au jus
Stuffed with sauteed garlic spinach and feta cheese with a light tomato sauce
With a pommery mustard sauce served with steamed broccoli and saffron rice
Only available for groups over 45 people. Stuffed with spinach and shallots, topped with a lemon-butter sauce with rice pilaf
only available for groups over 45 people. Grilled and served over caponata and roasted new potatoes, tapenade and rosemary oil
Baked with italian herb crust and garlic cream sauce, with sauteed spinach garnish
Baked and served with a pineapple-soy glaze, with baby bok choy garnish
Grilled and served atop Carolina succotash with fresh tarragon, topped with crispy onions
With custard cream, topped with fresh fruit and apricot glaze
Yellow cake with coconut milk filling with Pineapple slices with whipped cream icing shredded coconut & pineapple decor
One yellow cake layer and one chocolate cake layer with butter cream icing and drizzled with chocolate
With raspberry layer and chocolate butter cream icing
Chocolate cake with mousse layer and icing with chocolate shavings. Alternative: white chocolate cake
Blueberries, raspberries and strawberries topped with fresh whipped cream