Limoncello

Clams steamed with garlic, butter and parsley

Grilled shrimp served with roasted pineapple and habanero sauce

Four U-15 wild shrimp served Martini style with Gochujang-dried calamari

Fresh, Buttery, cream stuffed mozzarella with tomato salad, arugula and Grilled Pita Bread

Crisp Romaine, garlic croutons, parmesan cheese, tossed with house Ceasar dressing.

Sweet and Salty inside, crispy nutty outside, topped with noisette butter. 6 included

Freshly made chef's specialty

Julienned zucchini outside, jumbo lump crab meat inside, Lemon-wine reduction

Grilled Shrimp topped with a tropical salsa over wild rice and farro pilaf

7oz Brazilian lobster tail, butterflied over butternut squash risotto

14oz New York Strip steak with marinates baby bellas in a red wine demi glace

Crispy- parmesan-crusted boneless breast of chicken

Scallops seared at high heat. Accompanied by mushrooms in a brandy cream sauce

Clams steamed with garlic, butter and parsley

Grilled shrimp served with roasted pineapple and habanero sauce

Four U-15 wild shrimp served Martini style with Gochujang-dried calamari

Fresh, Buttery, cream stuffed mozzarella with tomato salad, arugula and Grilled Pita Bread

Crisp Romaine, garlic croutons, parmesan cheese, tossed with house Ceasar dressing.

Sweet and Salty inside, crispy nutty outside, topped with noisette butter. 6 included

Freshly made chef's specialty

Julienned zucchini outside, jumbo lump crab meat inside, Lemon-wine reduction

Grilled Shrimp topped with a tropical salsa over wild rice and farro pilaf

7oz Brazilian lobster tail, butterflied over butternut squash risotto

14oz New York Strip steak with marinates baby bellas in a red wine demi glace

Crispy- parmesan-crusted boneless breast of chicken

Scallops seared at high heat. Accompanied by mushrooms in a brandy cream sauce

Served red or white

Topped with sliced long hot peppers, crispy red onion, and served with marinara and chipotle aioli

Iceberg Lettuce, assorted field greens, red onion, carrots, cucumbers and tomatoes with white balsamic vinaigrette

Tomatoes, fresh mozzarella cheese, sliced garlic, basil, extra virgin olive oil

Romaine, garlic croutons, parmesan cheese, tossed with house Ceasar dressing

served with Maitre' D butter, panchetta, and seasoned bread crumbs

Peppers with prosciutto, gorgonzola and Mozzarella

Freshly made Chef's specialty

tender middle necks sauteed with sliced garlic, extra virgin olive oil, fresh plum yellow beefsteak tomatoes finished with basil white wine

Wild, domestic shrimp served over capellini

Jumbo lump Crab meat between layers of crispy, julienned zucchini and panko breadcrumbs, served with spinach and potato du jour

Served with mushroom risotto and finished with white truffle essence

Wild Salmon fillet, served over capellini with vegetable du jour

Premier jumbo lump crabmeat sauteed in a plum tomato-basil sauce, served over capellini

Sauteed with assorted mushrooms in clarified butter with lemon, capers, and wine

Rich tender pork pan seared and oven roasted with Dijon mustard glaze. Served with Broccoli rabe and potato du jour

All desserts are made in-house with the finest and freshest ingredients available

Clams steamed with garlic, butter and parsley

Grilled shrimp served with roasted pineapple and habanero sauce

Four U-15 wild shrimp served Martini style with Gochujang-dried calamari

Fresh, Buttery, cream stuffed mozzarella with tomato salad, arugula and Grilled Pita Bread

Crisp Romaine, garlic croutons, parmesan cheese, tossed with house Ceasar dressing.

Sweet and Salty inside, crispy nutty outside, topped with noisette butter. 6 included

Freshly made chef's specialty

Julienned zucchini outside, jumbo lump crab meat inside, Lemon-wine reduction

Grilled Shrimp topped with a tropical salsa over wild rice and farro pilaf

7oz Brazilian lobster tail, butterflied over butternut squash risotto

14oz New York Strip steak with marinates baby bellas in a red wine demi glace

Crispy- parmesan-crusted boneless breast of chicken

Scallops seared at high heat. Accompanied by mushrooms in a brandy cream sauce

Served red or white

Topped with sliced long hot peppers, crispy red onion, and served with marinara and chipotle aioli

Iceberg Lettuce, assorted field greens, red onion, carrots, cucumbers and tomatoes with white balsamic vinaigrette

Tomatoes, fresh mozzarella cheese, sliced garlic, basil, & extra virgin olive oil

Romaine, garlic croutons, parmesan cheese, tossed with house Ceasar dressing

served with Maitre' D butter, panchetta, and seasoned bread crumbs

Peppers with prosciutto, gorgonzola and Mozzarella

Freshly made Chef's specialty

tender middle necks sauteed with sliced garlic, extra virgin olive oil, fresh plum & yellow beefsteak tomatoes finished with basil & white wine

Wild, domestic shrimp served over capellini

Jumbo lump Crab meat between layers of crispy, julienned zucchini and panko breadcrumbs, served with spinach and potato du jour

Served with mushroom risotto and finished with white truffle essence

Wild Salmon fillet, served over capellini with vegetable du jour

Premier jumbo lump crabmeat sauteed in a plum tomato-basil sauce, served over capellini

Sauteed with assorted mushrooms in clarified butter with lemon, capers, and wine

Rich tender pork pan seared and oven roasted with Dijon mustard glaze. Served with Broccoli rabe and potato du jour

All desserts are made in-house with the finest and freshest ingredients available