Tender, Succulent Shrimp in a Savory Garlic Butter, order extra bread for dipping

A duet of chilled Shrimp Cocktail and a Jumbo Lump Crab cake

Golden fried & served with a Garlic Sage Mayo

Shrimp, Calamari, Scungili tossed in a garlic, lemon Vinaigrette

With Hot Cherry Peppers and Herbed Breadcrumbs

IN A WHITE OR RED BROTH

Sausage & Roasted Pepper Stuffing

Pasta, Mozzarella, Asparagus & Zucchini in a Pink Sauce

Tender Chunks of Chicken and Broccoli in a Garlic Sauce

Lobster & Shrimp in a Herbed Cream Sauce

Shrimp & Clams in a Zesty Marinara Sauce

Sausage, Mushrooms and Marinara with a touch of Cream

Jumbo Lump Crabmeat & Fresh Pasta in a light Tomato Basil Sauce

Your Choice, White or Red Sauce

Topped with Broccoli Di Rabe & Pine Nuts

Egg Battered then Sautéed, Finished with a Touch of White Wine

Sautéed with Mushrooms, Tomatoes and Capers

Horseradish Crusted, served over a bed of Sautéed Spinach (ALSO PREPARED: BLACKENED, BROILED OR OREGANATO)

Lobster Tail, Shrimp, Calamari, Clams and Mussels over Linguini

Lightly Floured then sautéed in a Tomato Basil Sauce over Linguini

Lobster Tail, Shrimp, Sole, Clams and Mussels

Broiled or Cognac Style: Garlic & Butter Sauce, Flambé Cognac’

An 8oz. Lobster Tail and a Full Cut 14oz. Filet Mignon

Best Marbling

Leanest of all Cuts

Twin Filet Mignon Medallions sautéed with Bordeaux, Mushrooms & Demi Glaze

Cut from the Prime Rib

Grilled to Perfection

Nestled on a Buttered White Toast and Shoe String Fries

Chicken Breasts Sautéed with Shitake Mushrooms, Garlic and Sage

Baked with Tomato Sauce & Mozzarella served with Linguini

Egg Battered then finished with White Wine, Lemon, Garlic and Butter

Breaded then topped with a warm tomato and mozzarella salad

Sautéed with select Mushrooms and Marsala Wine

Sauteed with Prosciutto, Sage & Mushrooms over a bed of Spinach

Egg Battered then finished with a White wine Lemon Sauce

Baked with Tomato Sauce and Mozzarella, Served with Linguini

Breaded then Topped with a Warm Tomato & Mozzarella Salad

Sautéed in an Lite Sauce of Lemon, Butter & Capers

Sautéed with Wild Mushrooms and a Rich Marsala Demi Glaze

Sauteed with Prosciutto, Sage & Mushrooms over a bed of Spinach

Lightly Breaded, Sautéed & Topped with a Fresh Arugula Salad

SERVED BROILED, STEAMED, FRA DIAVOLO STUFFED WITH CRAB MEAT 10.00 ADDITIONAL

SAUTEED SPINACH, BROCCOLI DI RABE, SAUTE BROCCOLI, ASPARAGUS PARMESAN