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

Topped With Smoked Salmon Mousse, Finished With Black Tobiko Caviar

Braised Pork Belly Dredged in Seasoned Flour and Buttermilk, Deep Fried to a Golden Brown, Topped With Sausage Gravy, Sunny Side Up Local Egg and Served Over a House Made Biscuit

Strawberries, Rhubarb, and Brie Cheese Wrapped in a Puff Pastry, Baked Until Golden Brown Topped With a Blueberry Compote and Served With Crostinis

U-10 Dry Sea Scallops Seared to Perfection Over Carrot Ginger Puree, Sautéed Swiss Chard, Finished with a Blood Orange Gastrique

Lemon Avocado Smeared on Toasted Brioche Topped With Olive Oil and Mint Dressed Jumbo Lump Crab and Finished with a Heirloom Tomato Relish

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

Boston Bibb Lettuce Tossed With Macerated Strawberries and Rhubarb, Toasted Pistachios, Goat Cheese, And a Raspberry Vanilla Vinaigrette

With Entree – $5

Crisp Romaine Hearts, Grape Tomatoes, Red Onion And Cucumber

Complimentary with Entree

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

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

Grilled Australian Rack of Lamb Adorned With Mushroom Fricassee , Finished With a Wild Ramp Pistachio Pesto

Sautéed Chicken And Wild Mushrooms With Marsala Sauce

Quail R Us Boneless Skinless Chicken Thighs Marinated in a Garlic And Caramelized Onion Vinaigrette, Grilled to Perfection. Served Over Truffle Sweet Pea Puree With Caramelized Cipollini Onions, Finished With Sauteed Sweet Peas and Pork Belly Croutons

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 Over Garden Vegetable Succotash Finished With House Grown New Zealand Spinach Coulis

Crispy Skin Trout Over Wilted Arugula, Finished With a Toasted Almond Amaretto Cream

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

Black Tiger Shrimp Stuffed With Jumbo Lump Crab With a Tequila Lime Beurre Blanc and Finished With Pico De Gallo

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