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DINNER MENU

RAW BAR
Shrimp Cocktail - Jumbo Shrimp Served with Homemade Cocktail Sauce. 8.95
Clams on the Half Shell - Half Dozen Chilled Littlenecks Served with Cocktail Sauce 6.50
Chilled Oysters on the Half Shell- with Minuet and Cocktail Sauce 7.50
Jumbo Lump Crabmeat Cocktail - Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce 10.50
Chilled Seafood Cocktail Tower - Clams on the Half Shell, Shrimp Cocktail, Crab Claws, Jumbo Lump Crabmeat and Oysters
Single Tier Serves 2-3 (20.95) Double Tier includes Marinated Seafood Salad Serves 4-6 (39.95)
Marinated Seafood Salad - Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs 8.95

APPETIZERS
Hot Sampler For Two - Garlic Shrimp , Stuffed Mushrooms, Fried Calamari, Clams Casino and Shoe String Zucchini 14.95
Clams Casino - Baked with Herb Butter, Peppers, Shallots and Bacon. 6.95
Broiled Lump Crab Cake - with French Dijon Mustard Sauce 9.95
Stuffed Mushrooms - Baked with Fresh Lump Crabmeat Imperial 7.25
Fried Calamari - Tender Rings Served with Hot or Sweet Marinara 7.25
Cajun Calamari - Tender Rings Sauteed with Balsamic Vinegar, Garlic, Shallots and Cajun Spices 7.95
Fresh Mozzarella, Roasted Peppers & Vine Ripe Tomatoes- with Red Onion, Virgin Olive Oil, Balsamic Vinegar and Fresh Basil 6.95
Fried Shoestring Zuchini - Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese 5.95
Grilled Vegetable Tower - Layer of Grilled Portobello Mushroom and Seasonal Vegetables, topped with Goat Cheese and a Splash of Balsamic Vinaigrette 7.50
Escargot - Baked in a Herb Garlic Butter 7.95
Grilled Gulf Shrimp - On a Bed of White Cannellini Bean Salad with Tomato, Cilantro, and Tuscan Olive Oil 9.50
Risotto - with a Medley of Wild Mushrooms 8.95 (As an Entree 15.95)
Broccoli Rabe - 4.95
Onion Rings - 4.95

SOUPS
Baked French Onion Soup - 4.75
Lobster Bisque - 4.25
Soup of the Day - 3.95

SALADS
Caeser Salad - Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings 5.50
House Salad - An Assortment of Organically Grown Mesclun Salad with a Whole Grain Mustard Vinaigrette 5.50
Spinach Salad - Baby Spinach with Toasted Pecans, Goat Cheese, Fresh Pear, Fresh Tomatoes and Mushrooms in a Balsamic Dressing 5.95
Traditional Greek Salad - with Feta Cheese and Anchovies 5.50
Sliced Tomato and Onion - with Crumbled Bleu Cheese and Vinaigrette Dressing 4.50
Cannellini Bean Salad - 4.95

STEAK & CHOPS
Filet Mignon - 8 oz. Grilled Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portablla Mushroom
12oz - 22.95 Petite 8 oz.- 16.95
Bone in Rib Eye Steak - 24oz. Grilled and served with Roasted Shallots and a Sauce of Brandy Demi-Glaze and Worsterchire 21.95
Porterhouse Steak- 24oz. Grilled and topped with a Medley of Wild Mushrooms 22.95
N.Y. Sirloin Steak - Grilled and topped with Portobello Mushrooms & Gorgonzola Cheese, finished with a Brandy Demi-Glaze 19.95
Veal Chop - Grilled with a Wild Mushroom Demi-Glaze Sauce 24.95
Rack of Lamb - Rack of Lamb encrusted with Seasoned Bread Crumbs, served with a Honey Mint Sauce 18.95
Double Cut Pork Chop - Marinated in Olive Oil with Fresh Basil, Honey, Garlic and Soy Sauce 17.95
Grilled Baby Lamb Chops - Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing (Set Dish) 18.95
Surf and Turf - 8oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter 28.95

CHICKEN & VEAL
Chicken Francese - Breast of Chicken Dipped in Flour and Egg, Sauteed in Lemon, Butter and White Wine accompanied with Fresh Broccoli Spears 13.95
Chicken Paillard- Grilled Breast of Chicken served over Boston Bibb Lettuce with Roasted Peppers, Goat Cheese and Portabella Mushroom with Fresh Tomato Basil Vinaigrette 13.95
Chicken Murphy - Chicken Breast sauteed with Mushrooms, Onions, Potatoes and Cherry Peppers in White Wine Sauce 15.95
Veal Cutlet- Breaded, Pan-Fried and topped with Baby Greens, Tomato, Red Onion and Balsamic Vinaigrette 15.95
Veal Francese - Lightly Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine 15.95
Grilled Veal Tenderloin - Medallions of Veal Tenderloin over Wild Mushroom Risotto, finished with a Veal Demi-Glaze Sauce 19.95
Veal & Shrimp Nicoise - Sauteed Artichokes, Shitake Mushrooms, Black Olives, Capers, Tomato Concasse, White Wine and Garlic 16.95


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