Dinner Menu

Sweet Lump Crab Cake With House Made Sweet Gherkin And Caper Tartar Sauce

Sautéed Calamari With Bread Crumbs, Toasted Garlic, Italian Parsley And Fresh Lemon

Steamed Little Neck Clams, Garlic And White Wine Sauce

Sautéed Escargot Tossed With Black Garlic, Wilted Spinach, Gorgonzola Demi Glace And Potato Gnocchi.

Can Also Be Served Traditionally, Garlic Butter And Parsley, Accented With Garlic Butter Toasted Baguette.

Apple Cider Braised And Seared To Perfection Served Over Roasted Honey Crisp Apple Chutney And Drizzled With Bartlett Pear Gastrique

Caramelized Pear, Brie Cheese, Wrapped In Puff Pastry And Baked To Golden Brown, Topped With Candied Pecans And Pomegranate Infused Maple Reduction

Butternut Squash Puree, Honey Crisp Apple And Fennel Slaw, Toasted Sunflower Seeds

Colossal Lump Crab Meat Gently Simmered In Lemon Scented Brown Butter.

Also Available Chilled With Champagne Infused Cocktail Sauce.

Savory Broth, Caramelized Onions, House Made Croutons With Melted Swiss And Provolone Cheese

Chef’s Daily Choice Using Seasonal Ingredients

Crisp Romaine Hearts With Shaved Parmesan Cheese, House Made Croutons, Cracked Black Pepper, And Caesar Dressing.

With Entree – $4

Rowland’s Farm Baby Kale Tossed With Roasted Apples, Pomegranate Juice Rehydrated Dried Cherries, Toasted Almonds, Crumbled Bleu Cheese, And Blood Orange Maple Vinaigrette.
With Entree – $5

Crisp Romaine Hearts, Grape Tomatoes, Red Onion And Cucumber

Grilled Chicken – $6

Grilled Shrimp – $9

Dressings- Balsamic Vinaigrette, Lemon Vinaigrette, Buttermilk Ranch, Russian, Creamy Blue Cheese

Add Dry Blue Cheese Crumbles – $1.50

Pan Seared 8oz. Center Cut Filet Mignon, Finished With Demi Glace

14 oz. Prime Back Angus NY Strip With Gorgonzola Cheese And Balsamic Reduction

Accented With A Wild Mushroom Burgundy Reduction

Sautéed Veal Scallopini, Wild Mushroom, And Marsala Sauce

Sautéed Veal Scallopini With Shallots, Capers, Lemon, And White Wine Sauce

Sautéed Italian Sausage And Sweet Peas Tossed With Pappardelle Pasta, Simmered In Boursin Cheese Bechamel

Pan Seared Twin Center Cut 4 oz. Beef Tenderloin Medallions Finished With Wild Mushroom Rosemary Demi Glace

Sautéed Chicken And Wild Mushrooms With Marsala Sauce

Pan Seared Chicken Breasts Glazed With Apple Cider And Topped With Warm Bacon Bleu Cheese Brussel Sprout Slaw

Sautéed Chicken Breast With Fresh Garlic, Lemon, Parsley And White Wine Sauce

Sautéed Chicken Breast In A Hot Cherry Pepper Garlic And White Wine Sauce Tossed With Fingerling Potatoes

Pan Seared U-10 Dry Sea Scallops Topped With Dill Bechamel, Bread Crumbs, Swiss And Provolone Cheese And Baked Into Golden Brown

4 oz. Of Jumbo Lump Crab Cake Wrapped In Wild Caught Atlantic Flounder Filets, Broiled And Finished With Winter Citrus Beurre Blanc

Two Lump Crab Cakes Served With House Made Gherkin And Caper Tartar Sauce

Sautéed Black Tiger Shrimp Simmered In Olive Oil And Caper Infused Spicy Tomato Sauce Served Over Spaghetti

Sautéed Jumbo Lump Crab And Pan Seared Potato Gnocchi Tossed In A Brown Butter Lemon Caper Sauce With Wilted Baby Arugula, Then Dusted With Pistachio Powder

Sautéed Shrimp, Toasted Garlic, Lemon, And White Wine Tossed With House Made Linguine

Grilled Portobello Mushroom Stuffed with Sauteed Crimini Mushroom, Garlic, Shallots, Swiss Cheese, Spinach, Wrapped in Puff Pastry And Baked To Perfection, Finished With Wild Mushroom Veloute

Layered With Sautéed Spinach, Heirloom Tomatoes and Fresh Mozzarella, Topped With Our Signature House Made Red Sauce

Pasta with House Made Marinara or Garlic and Oil – $6

Sautéed Baby Spinach, Garlic, and Chili Flakes – $5

Spinach and Linguine with Garlic and Olive Oil – $9

Hot Pepper Scampi Over Linguini – $9

Linguine with Clam Sauce – $12